Beans: A History

Publishers Information

About Beans: A History

Publisher Web Link: http://www.bergpublishers.com/

Whether refried, baked, falafelled, or complementing a nice Chianti, the humble bean has long been a part of gourmet and everyday food culture around the globe. As Ken Albala shows, though, over its history the bean has enjoyed more controversy than its current ubiquity lets on. From the bean’s status as seat of the soul (at least, that’s what Pythagoras thought) to seed of sin (or so said St. Jerome, who forbade nuns to eat beans because they “tickle the genitals”), Beans is a ripping tale of a truly magical fruit.

Author Information

About Ken Albala

Author Web Link: http://kenalbala.blogspot.com/

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.

Cookbooks by Ken Albala

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My Cookbook

The Lost Art of Real Cooking

by Ken Albala, Rosanna Nafziger

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My Cookbook

Beans: A History

by Ken Albala