Ken Albala
Author · 16 books
Ken Albala, Professor of History at the University of the Pacific in Stockton, CA and Director of Food Studies in San Francisco, is the author or editor of 25 books on food. These include academic monographs, cookbooks, reference works and translations. He is also series editor of Rowman and Littlefield Studies in Food and Gastronomy. His current project is about Walking with Wine.
Series
Books
The Lost Art of Real Cooking
Rediscovering the Pleasures of Traditional Food One Recipe at a Time
2010
Food in Early Modern Europe
2003
History of Bourbon
2019
The Food History Reader
Primary Sources
2014
Noodle Soup
Recipes, Techniques, Obsession
2017
Beans
A History
2007
Food
A Cultural Culinary History
2013
Colonial Cookery in North America
2013
Pancake
A Global History
2008
Aztecs and the Roots of Mexican Cooking
2013
The Banquet
Dining in the Great Courts of Late Renaissance Europe
2007
Nuts
A Global History
2014
The Lost Arts of Hearth and Home
The Happy Luddite's Guide to Domestic Self-Sufficiency
2012
Eating Right in the Renaissance
2002
The Great Gelatin Revival
Savory Aspics, Jiggly Shots, and Outrageous Desserts
2022
Cooking in Europe, 1250-1650
2006
