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4 audiobooks for foodies

This month we tempt foodies with a roundup of delectable audiobooks.

1. "Food, A Cultural Culinary History," by Ken Albala, PhD, University of the Pacific

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(The Great Courses; 18 hours, 22 minutes)
This series of lectures feeds your mind, examining food production, preparation, and enjoyment from prehistoric times to the present. Each lecture is about 30 minutes and covers a specific region or topic, such as the origin of sushi or the reasons behind kosher cookery. Ken Albala speaks a little rapidly on occasion, but he is passionate, humorous, and erudite.
 Grade: A

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