Wikipedia

Ken Albala

Ken Albalais an Americanfood historian,chef,author,and a professor of history atUniversity of the Pacific.[1]He has authored or edited 27 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]

Ken Albala
Ken Albala in 2015
Born(1964-11-03)November 3, 1964(age 59)
Brooklyn,New York,U.S.
Other namesKenneth Albala
EducationPhD, Columbia University, 1993; MA, Yale University, 1987; BA, George Washington University, 1986
Occupation(s)Professor, author, blogger
Years active1990–present

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.

Bibliography

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Books
  • Eating Right in the Renaissance,University of California Press, 2002.ISBN9780520229471[10]
  • Food in Early Modern Europe,Greenwood Press, 2003.ISBN0313319626[11]
  • Opening Up North America,with Caroline Cox, Facts on File, 2005. Revised ed, 2009.ISBN1604131969[12]
  • Cooking in Europe: 1250-1650,Greenwood Press, 2006.ISBN0313330964[13]
  • The Banquet: Dining in the Great Courts of Late Renaissance Europe,U. of Illinois Press, 2007.[5]
  • Beans: A History,Berg Publishers, 2007.ISBN1845204301[14]
  • Pancake,Reaktion Press, 2008. Translated into Japanese 2013.ISBN9781861893925[15]
  • The Lost Art of Real Cooking,with Rosanna Nafziger, Perigee/Penguin, 2010.ISBN0399535888[16]
  • Three World Cuisines: Italian, Mexican, Chinese.AltaMira Press, 2012.ISBN9780759121256[17]
  • The Lost Arts of Hearth and Home,with Rosanna Nafziger, Perigee/Penguin, 2012.ISBN0399537775[18]
  • Grow Food, Eat Food, Share Food.Oregon State University Press, 2013.ISBN978-0-87071-718-5[19]
  • Nuts: A Global History.Reaktion Press, 2014.ISBN9781780232829[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.ISBN978-1-903018-96-5[21]
  • Noodle Soup: Recipes, Techniques, Obsession.University of Illinois Press, 2018.ISBN9780252083181[22]
Edited volumes and encyclopedias
  • The Business of Food: Encyclopedia of the Food and Drink Industries. With Gary Allen. Greenwood Press, 2007.[23]
  • Human Cuisine. With Gary Allen. Thyestian Press/Booksurge, 2008.ISBN1419693913[24]
  • Food Cultures of the World Encyclopedia. Four Volumes. Greenwood Press/ABC-CLIO, 2011.ISBN978-0-313-37626-9[25]
  • Food and Faith in the Christian Tradition. With Trudy Eden. Columbia University Press, 2011.ISBN9780231149976[26]
  • A Cultural History of Food in The Renaissance. Fabio Parasecoli and Peter Scholliers, Series Editors. Ken Albala, vol. 3 editor. Berg Publishers, 2012.ISBN9780857850256[27]
  • Routledge International Handbook of Food Studies. Routledge, 2012. Paperback ed. 2014.ISBN978-1-13-801949-2[28]
  • Food History: A Primary Source Reader. Bloomsbury, 2014.ISBN9780857854124[29]
  • From Famine to Fast Food: Nutrition, Diet and Concepts of Health Around the World. ABC-CLIO, 2014.ISBN978-1-61069-743-9[30]
  • 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.ISBN9780520283589[31]
  • Food Issues: An Encyclopedia. Three Volumes. Sage Publications, 2015.ISBN9781452243016[32]
  • At the Table: Food and Family Around the World. Greenwood/ABC-CLIO, 2016.ISBN9781610697378[33]

Awards

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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.[34]
  • "Beans" won the 2008 International Association of Culinary Professionals Jane Grigson Award and the Cordon d’Or in Food History/Literature.[3][35]

References

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  1. ^ab"Ken Albala | Campus Directory".pacific.edu.RetrievedJanuary 5,2022.
  2. ^"Ken Albala - Penguin Books USA".penguin.com.
  3. ^ab"Author - Ken Albala".SAGE.September 19, 2021.
  4. ^"Ken Albala - OSU Press".oregonstate.edu.
  5. ^abKen Albala."UI Press - Ken Albala - The Banquet: Dining in the Great Courts of Late Renaissance Europe".uillinois.edu.
  6. ^"New challenge for chefs: Making pot taste good | Local News | the Seattle Times".seattletimes.com.Archived fromthe originalon January 3, 2015.
  7. ^Frederick Douglass Opie."Food As A Lens".foodasalens.com.
  8. ^"Come listen to some of Sacramento's top food writers talk about our region's culinary legacy at" Taste of History "".sactownmag.com.December 15, 2014.
  9. ^Tiger (May 27, 2014)."Food: A Cultural Culinary History".English.
  10. ^Eating Right in the Renaissance.{{cite book}}:|work=ignored (help)
  11. ^Allen, Robert W.; Albala, Ken (2003).Food in Early Modern Europe.Greenwood Publishing.ISBN9780313319624.
  12. ^"Opening Up North America, 1497-1800".alibris.com.
  13. ^Albala, Ken (2006).Cooking in Europe, 1250-1650.Bloomsbury.ISBN9780313014444.
  14. ^Edge, John T. (October 14, 2007)."Protein Pills".The New York Times.
  15. ^Pancake.Edible. Reaktion Books.
  16. ^"The Lost Art of Real Cooking".The Kitchn.
  17. ^"Nonfiction Book Review: Three World Cuisines: Italian, Mexican, Chinese by Ken Albala. Rowman & Littlefield/Altamira, $40 trade paper (392p)".PublishersWeekly.com.
  18. ^"Nonfiction Book Review: The Lost Arts of Hearth and Home: The Happy Luddite's Guide to Domestic Self-Sufficiency by Ken Albala and Rosanna Nafziger Henderson. Perigee, $23 (288p)".PublishersWeekly.com.
  19. ^"Grow Food, Cook Food, Share Food - OSU Press".oregonstate.edu.
  20. ^Nuts.Edible. Reaktion Books.
  21. ^"The Most Excellent Book of Cookery".Prospect Books.
  22. ^"UI Press | Ken Albala | Noodle Soup: Recipes, Techniques, Obsession".
  23. ^The Business of Food: Encyclopedia of the Food and Drink Industries[dead link]
  24. ^The Old Foodie."The Old Foodie".theoldfoodie.com.
  25. ^"Food Cultures of the World Encyclopedia".abc-clio.com.
  26. ^World Archipelago (December 2011).Book Details.Columbia University Press.ISBN9780231520799.{{cite book}}:|work=ignored (help)
  27. ^A Cultural History of Food in The Renaissance[dead link]
  28. ^Routledge."Routledge International Handbook of Food Studies".routledge.com.
  29. ^"Bloomsbury - The Food History Reader".www.bloomsbury.com.Archived fromthe originalon October 12, 2014.
  30. ^"From Famine to Fast Food".abc-clio.com.
  31. ^Food in Time and Place.{{cite book}}:|work=ignored (help)
  32. ^"SAGE: The SAGE Encyclopedia of Food Issues: Three-Volume Set: Ken Albala: 9781452243016".SAGE.July 11, 2022.
  33. ^"At the Table: Food and Family Around the World".ABC-CLIO.
  34. ^"WINNERS 2013 >> - Gourmand Awards Winners 2013 Cookbook".cookbookfair.com.
  35. ^"Enter the IACP Awards - Award - IACP - International Association of Culinary Professionals".iacp.com.Archived fromthe originalon February 12, 2015.RetrievedFebruary 11,2015.
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