Ken Albala Explained

Birth Date:	1964 11, mf=yes
Birth Place:	Brooklyn, New York, U.S.
Other Names:	Kenneth Albala
Education:	PhD, Columbia University, 1993; MA, Yale University, 1987; BA, George Washington University, 1986
Occupation:	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.^[10]
• Food in Early Modern Europe, Greenwood Press, 2003.^[11]
• Opening Up North America, with Caroline Cox, Facts on File, 2005. Revised ed, 2009.^[12]
• Cooking in Europe: 1250-1650, Greenwood Press, 2006.^[13]
• The Banquet: Dining in the Great Courts of Late Renaissance Europe, U. of Illinois Press, 2007.^[5]
• Beans: A History, Berg Publishers, 2007.^[14]
• Pancake, Reaktion Press, 2008. Translated into Japanese 2013.^[15]
• The Lost Art of Real Cooking, with Rosanna Nafziger, Perigee/Penguin, 2010. ^[16]
• Three World Cuisines: Italian, Mexican, Chinese. AltaMira Press, 2012. ^[17]
• The Lost Arts of Hearth and Home, with Rosanna Nafziger, Perigee/Penguin, 2012. ^[18]
• Grow Food, Eat Food, Share Food. Oregon State University Press, 2013. ^[19]
• Nuts: A Global History. Reaktion Press, 2014. ^[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. ^[21]
• Noodle Soup: Recipes, Techniques, Obsession. University of Illinois Press, 2018. ^[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. ^[24]
• Food Cultures of the World Encyclopedia. Four Volumes. Greenwood Press/ABC-CLIO, 2011. ^[25]
• Food and Faith in the Christian Tradition. With Trudy Eden. Columbia University Press, 2011. ^[26]
• A Cultural History of Food in The Renaissance. Fabio Parasecoli and Peter Scholliers, Series Editors. Ken Albala, vol. 3 editor. Berg Publishers, 2012. ^[27]
• Routledge International Handbook of Food Studies. Routledge, 2012. Paperback ed. 2014. ^[28]
• Food History: A Primary Source Reader. Bloomsbury, 2014. ^[29]
• From Famine to Fast Food: Nutrition, Diet and Concepts of Health Around the World. ABC-CLIO, 2014. ^[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. ^[31]
• Food Issues: An Encyclopedia. Three Volumes. Sage Publications, 2015. ^[32]
• At the Table: Food and Family Around the World. Greenwood/ABC-CLIO, 2016. ^[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]}

Notes and References

1. Web site: Ken Albala Campus Directory. pacific.edu. January 5, 2022.
2. Web site: Ken Albala - Penguin Books USA. penguin.com.
3. Web site: Author - Ken Albala. SAGE. September 19, 2021.
4. Web site: Ken Albala - OSU Press. oregonstate.edu.
5. Web site: UI Press - Ken Albala - The Banquet: Dining in the Great Courts of Late Renaissance Europe. Ken Albala. uillinois.edu.
6. Web site: New challenge for chefs: Making pot taste good | Local News | the Seattle Times. seattletimes.com . https://web.archive.org/web/20150103072822/http://seattletimes.com/html/localnews/2025336214_potcookingxml.html . January 3, 2015.
7. Web site: Food As A Lens. Frederick Douglass Opie. foodasalens.com.
8. Web site: 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. Web site: Food: A Cultural Culinary History. Tiger. May 27, 2014. English.
10. Book: Eating Right in the Renaissance. University of California Press.
11. Book: Food in Early Modern Europe. 9780313319624. Allen. Robert W.. Albala. Ken. 2003. Greenwood Publishing .
12. Web site: Opening Up North America, 1497-1800. alibris.com.
13. Book: Cooking in Europe, 1250-1650. 9780313014444. Albala. Ken. 2006. Bloomsbury .
14. News: Protein Pills. The New York Times. October 14, 2007. Edge. John T..
15. Book: Pancake. Edible . Reaktion Books .
16. Web site: The Lost Art of Real Cooking. The Kitchn.
17. Web site: Nonfiction Book Review: Three World Cuisines: Italian, Mexican, Chinese by Ken Albala. Rowman & Littlefield/Altamira, $40 trade paper (392p) . PublishersWeekly.com.
18. Web site: 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. Web site: Grow Food, Cook Food, Share Food - OSU Press. oregonstate.edu.
20. Book: Nuts. Edible . Reaktion Books .
21. Web site: The Most Excellent Book of Cookery. Prospect Books.
22. Web site: UI Press | Ken Albala | Noodle Soup: Recipes, Techniques, Obsession.
23. http://www.gmu.ac.ir/download/booklibrary/e-library/Encyclopedia%20of%20Food%20and%20Drink%20Industries.pdf The Business of Food: Encyclopedia of the Food and Drink Industries
24. Web site: The Old Foodie. The Old Foodie. theoldfoodie.com.
25. Web site: Food Cultures of the World Encyclopedia. abc-clio.com.
26. Book: Book Details. World Archipelago. columbia.edu. December 2011. Columbia University Press. 9780231520799.
27. http://www.bloomsbury.com/us/a-cultural-history-of-food-in-the-renaissance-9780857850256/ A Cultural History of Food in The Renaissance
28. Web site: Routledge International Handbook of Food Studies. Routledge. routledge.com.
29. Web site: Bloomsbury - The Food History Reader . www.bloomsbury.com . dead . https://web.archive.org/web/20141012202416/http://www.bloomsbury.com/us/the-food-history-reader-9780857854124 . 2014-10-12.
30. Web site: From Famine to Fast Food. abc-clio.com.
31. Book: Food in Time and Place. University of California Press.
32. Web site: SAGE: The SAGE Encyclopedia of Food Issues: Three-Volume Set: Ken Albala: 9781452243016. SAGE. July 11, 2022 .
33. Web site: At the Table: Food and Family Around the World. ABC-CLIO.
34. Web site: WINNERS 2013 >> - Gourmand Awards Winners 2013 Cookbook. cookbookfair.com.
35. Web site: Enter the IACP Awards - Award - IACP - International Association of Culinary Professionals. iacp.com. February 11, 2015. https://web.archive.org/web/20150212072309/http://www.iacp.com/award/more/cookbook_winners. February 12, 2015. dead.