Cooking Across the Ages. Episode 12, Portugal and Japan: Cakes and Katsuobushi.
(eVideo)
Contributors
Great Courses, The, film director.
Albala, Ken, actor.
The Great Courses (Firm), Distributor
Kanopy (Firm), Distributor
Albala, Ken, actor.
The Great Courses (Firm), Distributor
Kanopy (Firm), Distributor
Published
[San Francisco, California, USA] : The Great Courses, 2020., Kanopy Streaming, 2023.
Format
eVideo
Physical Desc
1 online resource (streaming video file) (27 minutes): digital, .flv file, sound
Status
Description
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More Details
Language
English
Notes
General Note
Title from title frames.
General Note
Film
General Note
In Process Record.
Participants/Performers
Ken Albala
Date/Time and Place of Event
Originally produced by The Great Courses in 2020.
Description
Explore the fascinating decades of exchange between Portugal and Japan in the 16th century, and discover which Portuguese foods are still part of Japanese cuisine today. Explore the process of creating fine dried fish flakes from skipjack tuna, and learn why the dried blocks of this fish are so prized that they’re often even given as wedding presents.
System Details
Mode of access: World Wide Web.
Citations
APA Citation, 7th Edition (style guide)
Great Courses, T., & Albala, K. (2020). Cooking Across the Ages . The Great Courses.
Chicago / Turabian - Author Date Citation, 17th Edition (style guide)Great Courses, The and Ken, Albala. 2020. Cooking Across the Ages. The Great Courses.
Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)Great Courses, The and Ken, Albala. Cooking Across the Ages The Great Courses, 2020.
MLA Citation, 9th Edition (style guide)Great Courses, The,, and Ken Albala. Cooking Across the Ages The Great Courses, 2020.
Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.
Staff View
Grouped Work ID
14967598-89a4-7be5-435a-1b97b4ab9b99-eng
Grouping Information
| Grouped Work ID | 14967598-89a4-7be5-435a-1b97b4ab9b99-eng |
|---|---|
| Full title | cooking across the ages episode 12 portugal and japan cakes and katsuobushi |
| Author | the great courses |
| Grouping Category | movie |
| Last Update | 2024-03-08 11:24:07AM |
| Last Indexed | 2024-04-17 02:22:15AM |
Marc Record
| First Detected | Mar 08, 2024 11:31:37 AM |
|---|---|
| Last File Modification Time | Mar 08, 2024 11:31:37 AM |
MARC Record
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| 518 | |a Originally produced by The Great Courses in 2020. | ||
| 520 | |a Explore the fascinating decades of exchange between Portugal and Japan in the 16th century, and discover which Portuguese foods are still part of Japanese cuisine today. Explore the process of creating fine dried fish flakes from skipjack tuna, and learn why the dried blocks of this fish are so prized that they’re often even given as wedding presents. | ||
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