TTC - Cooking Across the Ages - Medbay

9237-24 - The Foodie Era: Cooking with the World - Cooking across the Ages.mp4

9237-06 - Medieval France’s Touch for Sugar and Spice - Cooking across the Ages.mp4

9237-10 - Papal Rome: Meat Rolls and Eggplant - Cooking across the Ages.mp4

9237-02 - Ancient Rome: Cooking with Apicius - Cooking across the Ages.mp4

9237-17 - Early America: Johnnycake and Pumpkin - Cooking across the Ages.mp4

9237-21 - Imperial Russia’s Piroshki and Coulibiac - Cooking across the Ages.mp4

9237-20 - Imperial Germany’s Cabbage and Sauerbraten - Cooking across the Ages.mp4

9237-09 - Aztec Tortillas and Chocolate - Cooking across the Ages.mp4

9237-14 - The Birth of French Haute Cuisine - Cooking across the Ages.mp4

9237-19 - Victorian Working-Class Meals - Cooking across the Ages.mp4

9237-22 - Brazil and West Africa: Black Bean Stew - Cooking across the Ages.mp4

9237-16 - China’s Last Dynasty: Elegant Simplicity - Cooking across the Ages.mp4

9237-03 - Imperial China: Soybeans and Dumplings - Cooking across the Ages.mp4

9237-08 - Crafting Aphrodisiacs from the Renaissance - Cooking across the Ages.mp4

9237-23 - America’s Can-Opener Cookbook - Cooking across the Ages.mp4

9237-15 - Post-Puritan England: Hippocras and Cookies - Cooking across the Ages.mp4

9237-07 - Renaissance Italy’s Sweets and Pasta - Cooking across the Ages.mp4

9237-18 - The French Canadian Tourtière Meat Pie - Cooking across the Ages.mp4

9237-05 - Feast like a Viking with Meat and Beer - Cooking across the Ages.mp4

9237-04 - Medieval Egypt: Chickpeas and Phyllo Dough - Cooking across the Ages.mp4

9237-01 - Understanding Culture through Cooking - Cooking across the Ages.mp4

9237 - Cooking across the Ages.mp4

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