History of Food Preservation Expert
Ken Albala, Professor of History at the University of the Pacific, wrote or edited 16 books including Eating Right in the Renaissance, Food in Early Modern Europe, Cooking in Europe 1250-1650, The Banquet, Beans (2008 IACP Jane Grigson Award), and Pancake. He edited A Cultural History of Food: The Renaissance and The Routledge International Handbook to Food Studies. Albala was also editor of the Food Cultures Around the World series with 30 volumes in print, the Food Cultures of the World Encyclopedia and is now series editor of AltaMira Studies in Food and Gastronomy for which he wrote Three World Cuisines: Italian, Chinese, Mexican (Gourmand World Cookbook Awards best foreign cuisine book for the US). Albala also co-edits the journal Food Culture and Society and is editing a 3 volume encyclopedia on Food Issues for Sage. He has also co-authored two cookbooks: The Lost Art of Real Cooking and The Lost Arts of Hearth and Home.
from Ken Albala
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