Ken Albala
Ken Albala is an American food historian, chef, author, and a professor of history at University of the Pacific. He has authored or edited 27 books on food and co-authored "The Lost Art of Real Cooking" and "The Lost Arts of Hearth and Home."Albala co-edited the journal "Food, Culture and Society" and has made numerous appearances in various forms of media. and at conferences discussing food issues He is featured on the DVDs: "Food: A Cultural Culinary History" and "Cooking Across the Ages." Albala is also known for his "Food Cultures Around the World" series for Greenwood Press and Rowman and Littlefield Studies in Food and Gastronomy. Provided by Wikipedia
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The banquet : dining in the great courts of late Renaissance Europe / by Albala, Ken, 1964-
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Eating right in the Renaissance / by Albala, Ken, 1964-
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Eating right in the Renaissance / by Albala, Ken, 1964-
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Beans a history / by Albala, Ken, 1964-
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Grow food, cook food, share food : perspectives on eating from the past and a preliminary agenda for the future / by Albala, Ken, 1964-
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Eating right in the Renaissance / by Albala, Ken, 1964-
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At the Table : Food and Family around the World. by Albala, Ken, 1964-
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Cooking in Europe, 1250-1650 / by Albala, Ken, 1964-
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Beans : a history / by Albala, Ken, 1964-
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Routledge international handbook of food studies
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A cultural history of food in the Renaissance.
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Food cultures of the world encyclopedia.
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Food cultures of the world encyclopedia.
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Food cultures of the world encyclopedia.
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Food cultures of the world encyclopedia.
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From famine to fast food : nutrition, diet, and concepts of health around the world /
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Routledge international handbook of food studies /
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Routledge international handbook of food studies /
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From famine to fast food : nutrition, diet, and concepts of health around the world /
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The SAGE encyclopedia of food issues /
Published 2015Other Authors: “…Albala, Ken, 1964-…”
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Related Subjects
Food habits
History
Food
Food preferences
Dinners and dining
Gastronomy
Nutritional anthropology
Research
Social aspects
Beans
Beverage industry
Christianity
Diet
Environmental aspects
Food industry and trade
Legumes
Nutrition
Religious aspects
Cooking
Cooking (Beans)
Cooking, European
International cooking