Ken Albala
Ken Albala | |
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![]() Ken Albala in 2015 | |
Born | (1964-11-03) November 3, 1964 (age 59) Brooklyn, New York, U.S. |
Other names | Kenneth Albala |
Education | PhD, Columbia University, 1993; MA, Yale University, 1987; BA, George Washington University, 1986 |
Occupation(s) | Professor, author, blogger |
Years active | 1990–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
- 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]
- 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. ISBN 1419693913[24]
- Food Cultures of the World Encyclopedia. Four Volumes. Greenwood Press/ABC-CLIO, 2011. ISBN 978-0-313-37626-9[25]
- Food and Faith in the Christian Tradition. With Trudy Eden. Columbia University Press, 2011. ISBN 9780231149976[26]
- 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[27]
- Routledge International Handbook of Food Studies. Routledge, 2012. Paperback ed. 2014. ISBN 978-1-13-801949-2[28]
- Food History: A Primary Source Reader. Bloomsbury, 2014. ISBN 9780857854124[29]
- From Famine to Fast Food: Nutrition, Diet and Concepts of Health Around the World. ABC-CLIO, 2014. ISBN 978-1-61069-743-9[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. ISBN 9780520283589[31]
- Food Issues: An Encyclopedia. Three Volumes. Sage Publications, 2015. ISBN 9781452243016[32]
- At the Table: Food and Family Around the World. Greenwood/ABC-CLIO, 2016. ISBN 9781610697378[33]
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.[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
- ^ a b "Ken Albala | Campus Directory". pacific.edu. Retrieved January 5, 2022.
- ^ "Ken Albala - Penguin Books USA". penguin.com.
- ^ a b "Author - Ken Albala". SAGE. September 19, 2021.
- ^ "Ken Albala - OSU Press". oregonstate.edu.
- ^ a b Ken Albala. "UI Press - Ken Albala - The Banquet: Dining in the Great Courts of Late Renaissance Europe". uillinois.edu.
- ^ "New challenge for chefs: Making pot taste good | Local News | the Seattle Times". seattletimes.com. Archived from the original on January 3, 2015.
- ^ Frederick Douglass Opie. "Food As A Lens". foodasalens.com.
- ^ "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.
- ^ Tiger (May 27, 2014). "Food: A Cultural Culinary History". English.
- ^ Eating Right in the Renaissance.
{{cite book}}
:|work=
ignored (help) - ^ Allen, Robert W.; Albala, Ken (2003). Food in Early Modern Europe. Greenwood Publishing. ISBN 9780313319624.
- ^ "Opening Up North America, 1497-1800". alibris.com.
- ^ Albala, Ken (2006). Cooking in Europe, 1250-1650. Bloomsbury. ISBN 9780313014444.
- ^ Edge, John T. (October 14, 2007). "Protein Pills". The New York Times.
- ^ Pancake. Edible. Reaktion Books.
- ^ "The Lost Art of Real Cooking". The Kitchn.
- ^ "Nonfiction Book Review: Three World Cuisines: Italian, Mexican, Chinese by Ken Albala. Rowman & Littlefield/Altamira, $40 trade paper (392p)". PublishersWeekly.com.
- ^ "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.
- ^ "Grow Food, Cook Food, Share Food - OSU Press". oregonstate.edu.
- ^ Nuts. Edible. Reaktion Books.
- ^ "The Most Excellent Book of Cookery". Prospect Books.
- ^ "UI Press | Ken Albala | Noodle Soup: Recipes, Techniques, Obsession".
- ^ The Business of Food: Encyclopedia of the Food and Drink Industries [dead link]
- ^ The Old Foodie. "The Old Foodie". theoldfoodie.com.
- ^ "Food Cultures of the World Encyclopedia". abc-clio.com.
- ^ World Archipelago (December 2011). Book Details. Columbia University Press. ISBN 9780231520799.
{{cite book}}
:|work=
ignored (help) - ^ A Cultural History of Food in The Renaissance [dead link]
- ^ Routledge. "Routledge International Handbook of Food Studies". routledge.com.
- ^ "Bloomsbury - The Food History Reader". www.bloomsbury.com. Archived from the original on October 12, 2014.
- ^ "From Famine to Fast Food". abc-clio.com.
- ^ Food in Time and Place.
{{cite book}}
:|work=
ignored (help) - ^ "SAGE: The SAGE Encyclopedia of Food Issues: Three-Volume Set: Ken Albala: 9781452243016". SAGE. July 11, 2022.
- ^ "At the Table: Food and Family Around the World". ABC-CLIO.
- ^ "WINNERS 2013 >> - Gourmand Awards Winners 2013 Cookbook". cookbookfair.com.
- ^ "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.