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Ken Albala

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Ken Albala
Ken Albala in 2015
Born (1964-11-03) November 3, 1964 (age 60)
Brooklyn, New York, U.S.
Other namesKenneth Albala
EducationPhD, Columbia University, 1993; MA, Yale University, 1987; BA, George Washington University, 1986
Occupations
  • Professor
  • author
  • blogger
Years active1990–present

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 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]

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

[edit]
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]

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.[36]
  • "Beans" won the 2008 International Association of Culinary Professionals Jane Grigson Award and the Cordon d'Or in Food History/Literature.[3][37]

References

[edit]
  1. ^ a b "Ken Albala | Campus Directory". pacific.edu. Retrieved January 5, 2022.
  2. ^ "Ken Albala - Penguin Books USA". penguin.com.
  3. ^ a b "Author - Ken Albala". SAGE. September 19, 2021.
  4. ^ "Ken Albala - OSU Press". oregonstate.edu.
  5. ^ a b Ken Albala. "UI Press - Ken Albala - The Banquet: Dining in the Great Courts of Late Renaissance Europe". uillinois.edu.
  6. ^ Severson, Kim (January 1, 2015) [Original date December 28, 2014]. "New challenge for chefs: making pot taste good". The Seattle Times. Retrieved October 21, 2024.
  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. University of California Press.
  11. ^ Allen, Robert W.; Albala, Ken (2003). Food in Early Modern Europe. Greenwood Publishing. ISBN 9780313319624.
  12. ^ "Opening Up North America, 1497-1800". alibris.com.
  13. ^ Albala, Ken (2006). Cooking in Europe, 1250-1650. Bloomsbury. ISBN 9780313014444.
  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. November 2014.
  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 Great Gelatin Revival". UI Press.
  24. ^ "Opulent Nosh". UA Press.
  25. ^ The Business of Food: Encyclopedia of the Food and Drink Industries [dead link]
  26. ^ The Old Foodie. "The Old Foodie". theoldfoodie.com.
  27. ^ "Food Cultures of the World Encyclopedia". abc-clio.com.
  28. ^ World Archipelago (December 2011). Book Details. Columbia University Press. ISBN 9780231520799 – via columbia.edu.
  29. ^ A Cultural History of Food in The Renaissance [dead link]
  30. ^ Routledge. "Routledge International Handbook of Food Studies". routledge.com.
  31. ^ "Bloomsbury - The Food History Reader". www.bloomsbury.com. Archived from the original on October 12, 2014.
  32. ^ "From Famine to Fast Food". abc-clio.com.
  33. ^ Food in Time and Place. University of California Press.
  34. ^ "SAGE: The SAGE Encyclopedia of Food Issues: Three-Volume Set: Ken Albala: 9781452243016". SAGE. July 11, 2022.
  35. ^ "At the Table: Food and Family Around the World". ABC-CLIO.
  36. ^ "WINNERS 2013 >> - Gourmand Awards Winners 2013 Cookbook". cookbookfair.com.
  37. ^ "Enter the IACP Awards - Award - IACP - International Association of Culinary Professionals". iacp.com. Archived from the original on February 12, 2015. Retrieved February 11, 2015.
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