Toward a historical dialectic of culinary styles
Biography: Ken Albala is Professor of History at the University of the Pacific. He is the author or editor of 16 books on food including Eating Right in the Renaissance, Food in Early Modern Europe, Cooking in Europe 1250-1650, The Banquet: Dining in the Great Courts of Late Renaissance Europe, Beans: A History (winner of the 2008 IACP Jane Grigson Award), andPancake. He has also co-edited The Business of Food, Human Cuisine, Food and Faith and 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 4-volume Food Cultures of the World Encyclopedia and is now series editor of AltaMira Studies in Food and Gastronomy for which he has written a textbook entitled Three World Cuisines: Italian, Chinese, Mexican (winner of the Gourmand World Cookbook Awards best foreign cuisine book in the world for 2012). Albala is also co-editor of the journal Food Culture and Societyand 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. Forthcoming this year are a Food History Reader, Nuts: A Global History, a small book entitled Grow Food, Cook Food, Share Food for Oregon State University Press and a translation of the 16th century cookbook Livre fort excellent de cuysine.
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