disc 1. Understanding culture through cooking ; Ancient Rome: cooking with Apicius ; Imperial China: soybeans and dumplings ; Medieval Egypt: Chickpeas and phyllo dough ; Feast like a Viking with meat and beer ; Medieval France's touch for sugar and spice
disc 2. Renaissance Italy's sweets and pasta ; Crafting aphrodisiacs from the Renaissance ; Aztec tortillas and chocolate ; Papal Rome: meat rolls and eggplant ; Dining with Don Quixote in imperial Spain ; Portugal and Japan: cakes and katsuobushi
disc 3. Vegetarian India: jackfruit and rice ; The birth of French haute cuisine ; Post-Puritan England: Hippocras and cookies ; China's last dynasty: elegant simplicity ; Early America: johnnycake and pumpkin ; The French Canadian tourtière meat pie
disc 4. Victorian working-class meals ; Imperial Germany's cabbage and sauerbraten ; Imperial Russia's piroshki and coulibiac ; Brazil and West Africa: black bean stew ; America's Can-opener cookbook ; The foodie era: cooking with the world.
