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Ken Albala
American historian From Wikipedia, the free encyclopedia
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Ken Albala is an American food historian, chef, author, and a professor of history at University of the Pacific.[1] He has authored or edited 29 books on food[1] and co-authored "The Lost Art of Real Cooking" and "The Lost Arts of Hearth and Home."[2][3][4][5]
Albala co-edited the journal "Food, Culture and Society" and has made numerous appearances in various forms of media,[6] and at conferences discussing food issues.[7][8] He is featured on the DVDs: "Food: A Cultural Culinary History"[9] and "Cooking Across the Ages." Albala is also known for his "Food Cultures Around the World" series for Greenwood Press and Rowman and Littlefield Studies in Food and Gastronomy.
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Bibliography
- Books
- Eating Right in the Renaissance, University of California Press, 2002. ISBN 9780520229471[10]
- Food in Early Modern Europe, Greenwood Press, 2003. ISBN 0313319626[11]
- Opening Up North America, with Caroline Cox, Facts on File, 2005. Revised ed, 2009. ISBN 1604131969[12]
- Cooking in Europe: 1250-1650, Greenwood Press, 2006. ISBN 0313330964[13]
- The Banquet: Dining in the Great Courts of Late Renaissance Europe, U. of Illinois Press, 2007.[5]
- Beans: A History, Berg Publishers, 2007. ISBN 1845204301[14]
- Pancake, Reaktion Press, 2008. Translated into Japanese 2013. ISBN 9781861893925[15]
- The Lost Art of Real Cooking, with Rosanna Nafziger, Perigee/Penguin, 2010. ISBN 0399535888[16]
- Three World Cuisines: Italian, Mexican, Chinese. AltaMira Press, 2012. ISBN 9780759121256[17]
- The Lost Arts of Hearth and Home, with Rosanna Nafziger, Perigee/Penguin, 2012. ISBN 0399537775[18]
- Grow Food, Eat Food, Share Food. Oregon State University Press, 2013. ISBN 978-0-87071-718-5[19]
- Nuts: A Global History. Reaktion Press, 2014. ISBN 9781780232829[20]
- The Most Excellent Book of Cookery: An edition and translation of the 16th century Livre fort excellent de cuysine. With Timothy Tomasik. Prospect Books, 2014. ISBN 978-1-903018-96-5[21]
- Noodle Soup: Recipes, Techniques, Obsession. University of Illinois Press, 2018. ISBN 9780252083181[22]
- The Great Gelatin Revival. University of Illinois Press, 2023. ISBN 9780252086816[23]
- Opulent Nosh. University of Alabama Press, 2024. ISBN 9780817321888[24]
- Century in Stockton. University of the Pacific, 2024. (No ISBN available yet)
- Edited volumes and encyclopedias
- The Business of Food: Encyclopedia of the Food and Drink Industries. With Gary Allen. Greenwood Press, 2007.[25]
- Human Cuisine. With Gary Allen. Thyestian Press/Booksurge, 2008. ISBN 1419693913[26]
- Food Cultures of the World Encyclopedia. Four Volumes. Greenwood Press/ABC-CLIO, 2011. ISBN 978-0-313-37626-9[27]
- Food and Faith in the Christian Tradition. With Trudy Eden. Columbia University Press, 2011. ISBN 9780231149976[28]
- A Cultural History of Food in The Renaissance. Fabio Parasecoli and Peter Scholliers, Series Editors. Ken Albala, vol. 3 editor. Berg Publishers, 2012. ISBN 9780857850256[29]
- Routledge International Handbook of Food Studies. Routledge, 2012. Paperback ed. 2014. ISBN 978-1-13-801949-2[30]
- Food History: A Primary Source Reader. Bloomsbury, 2014. ISBN 9780857854124[31]
- From Famine to Fast Food: Nutrition, Diet and Concepts of Health Around the World. ABC-CLIO, 2014. ISBN 978-1-61069-743-9[32]
- Food in Time and Place: The American Historical Association Companion to Food History. Paul Freedman, Joyce Chaplin and Ken Albala, editors. University of California Press, 2014. ISBN 9780520283589[33]
- Food Issues: An Encyclopedia. Three Volumes. Sage Publications, 2015. ISBN 9781452243016[34]
- At the Table: Food and Family Around the World. Greenwood/ABC-CLIO, 2016. ISBN 9781610697378[35]
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Awards
The Distinguished Faculty Award from the University of the Pacific in 2023 and the Tully Knoles Endowed Professorship in 2022.
- "Three World Cuisines: Italian, Mexican, Chinese" was the winner of the Gourmand World Cookbook Award for "Best Foreign Cuisine Book in the World" 2013.[36]
- "Beans" won the 2008 International Association of Culinary Professionals Jane Grigson Award and the Cordon d'Or in Food History/Literature.[3][37]
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References
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