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Ken Albala

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– Bibliography:
– Eating Right in the Renaissance, University of California Press, 2002, ISBN 9780520229471
– Food in Early Modern Europe, Greenwood Press, 2003, ISBN 0313319626
– Opening Up North America, with Caroline Cox, Facts on File, 2005, Revised ed, 2009, ISBN 1604131969
– Cooking in Europe: 1250-1650, Greenwood Press, 2006, ISBN 0313330964
– The Banquet: Dining in the Great Courts of Late Renaissance Europe, U. of Illinois Press, 2007

– Edited Volumes and Encyclopedias:
– The Business of Food: Encyclopedia of the Food and Drink Industries, with Gary Allen, Greenwood Press, 2007
– Human Cuisine, with Gary Allen, Thyestian Press/Booksurge, 2008, ISBN 1419693913
– Food Cultures of the World Encyclopedia, Four Volumes, Greenwood Press/ABC-CLIO, 2011, ISBN 978-0-313-37626-9
– Food and Faith in the Christian Tradition, with Trudy Eden, Columbia University Press, 2011, ISBN 9780231149976
– 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

– 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 won the Gourmand World Cookbook Award for Best Foreign Cuisine Book in the World 2013
– Beans won the 2008 International Association of Culinary Professionals Jane Grigson Award and the Cordon d’Or in Food History/Literature

– References:
Ken Albala – Penguin Books USA
Ken Albala – OSU Press
Ken Albala, UI Press – Ken Albala – The Banquet: Dining in the Great Courts of Late Renaissance Europe
– New challenge for chefs: Making pot taste good, Local News, the Seattle Times
– Frederick Douglass Opie, Food As A Lens

– Other Mentions:
– Come listen to some of Sacramento’s top food writers talk about our region’s culinary legacy at Taste of History,, December 15, 2014
– Nonfiction Book Review: Three World Cuisines: Italian, Mexican, Chinese by Ken Albala, Rowman & Littlefield/Altamira, $40 trade paper (392p),
– 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),
– Nuts: A Global History, Reaktion Press, 2014, ISBN 9781780232829
– From Famine to Fast Food: Nutrition, Diet and Concepts of Health Around the World, ABC-CLIO, 2014, ISBN 978-1-61069-743-9

Ken Albala (Wikipedia)

Ken Albala is an American food historian, chef, author, and a professor of history at University of the Pacific. He has authored or edited 27 books on food and co-authored "The Lost Art of Real Cooking" and "The Lost Arts of Hearth and Home."

Ken Albala
Ken Albala in 2015
Born (1964-11-03) November 3, 1964 (age 59)
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. and at conferences discussing food issues He is featured on the DVDs: "Food: A Cultural Culinary History" 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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