Ken Albala

Author Profile

Food Historian at the University of the Pacific in Stockton, California. Author of Eating Right in the Renaissance, Food in Early Modern Europe, Cooking in Europe 1250-1650, The Banquet, Beans: A History (winner of the 2008 IACP Jane Grigson Award) and Pancake. A textbook for the CIA: World Cuisines is forthcoming (someday we hope!), and a cookbook with Rosanna Nafziger THE LOST ART OF REAL COOKING is available now! Series editor of 3 series for Greenwood Press (29 volumes). Co-editor with Gary Allen of The Business of Food and Human Cuisine. Coeditor of The Lord’s Supper with Trudy Eden and Editor of A Cultural History of Food: The Renaissance. Co-editor with Lisa Heldke of the journal Food, Culture and Society. Now DONE editing the Food Cultures of the World Encyclopedia. 4 volumes. 700,00 words. Shoot me now.

Website: http://kenalbala.blogspot.com/

Cookbooks by Ken Albala

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My Cookbook
Buy The Lost Art of Real Cooking

The Lost Art of Real Cooking

by Ken Albala, Rosanna Nafziger

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My Cookbook
Buy Beans: A History

Beans: A History

by Ken Albala