Ken Albala | |
|---|---|
 Ken Albala in 2015 | |
| Born | November 3, 1964 |
| Other names | Kenneth Albala |
| Education | PhD, Columbia University, 1993; MA, Yale University, 1987; BA, George Washington University, 1986 |
| Occupation(s) | Professor, author, blogger |
| Years active | 1990–present |
Ken Albala is an American food historian, chef, author, and a professor of history at University of the Pacific.[1] He has authored or edited 27 books on food[1] and co-authored "The Lost Art of Real Cooking" and "The Lost Arts of Hearth and Home."[2][3][4][5]
Albala co-edited the journal "Food, Culture and Society" and has made numerous appearances in various forms of media.[6] and at conferences discussing food issues[7][8] He is featured on the DVDs: "Food: A Cultural Culinary History"[9] 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.
- ^ a b "Ken Albala | Campus Directory". pacific.edu. Retrieved January 5, 2022.
- ^ "Ken Albala - Penguin Books USA". penguin.com.
- ^ "Author - Ken Albala". SAGE. September 19, 2021.
- ^ "Ken Albala - OSU Press". oregonstate.edu.
- ^ Ken Albala. "UI Press - Ken Albala - The Banquet: Dining in the Great Courts of Late Renaissance Europe". uillinois.edu.
- ^ "New challenge for chefs: Making pot taste good | Local News | the Seattle Times". seattletimes.com. Archived from the original on January 3, 2015.
- ^ Frederick Douglass Opie. "Food As A Lens". foodasalens.com.
- ^ "Come listen to some of Sacramento's top food writers talk about our region's culinary legacy at "Taste of History"". sactownmag.com. December 15, 2014.
- ^ Tiger (May 27, 2014). "Food: A Cultural Culinary History". English.
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