Ken Albala





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Ken Albala

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born
October 29, 0992 in Brooklyn, NY, The United States

gender
male

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member since
March 2008


About this author

Ken Albala, Professor of History at the University of the Pacific in Stockton, CA is the author of 14 food books and the forthcoming textbook Three World Cuisines. The sequel to THE LOST ART OF REAL COOKING will be out soon: THE LOST ARTS OF HEARTH AND HOME. He is also editor of Food Cultures of the World Encyclopedia and co-editor of the journal Food, Culture and Society. His Beans: A History was winner of the 2007 International Association for Culinary Professionals Jane Grigson Award. recent titles include Food and Faith (Columbia UP) and A Cultural History of Food in the Renaissance (Berg).


Average rating: 3.57 · 131 ratings · 35 reviews · 17 distinct works
The Lost Art of Real Cookin...
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3.54 of 5 stars 3.54 avg rating — 65 ratings — published 2010 — 2 editions
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Beans: A History
3.43 of 5 stars 3.43 avg rating — 30 ratings — published 2007
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Pancake: A Global History
3.67 of 5 stars 3.67 avg rating — 18 ratings — published 2008
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Cooking in Europe, 1250-165...
3.43 of 5 stars 3.43 avg rating — 7 ratings — published 2006 — 2 editions
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Eating Right in the Renaiss...
4.2 of 5 stars 4.20 avg rating — 5 ratings — published 2002
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The Banquet: Dining in the ...
4.5 of 5 stars 4.50 avg rating — 2 ratings — published 2007
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Food In Early Modern Europe
3.0 of 5 stars 3.00 avg rating — 1 rating — published 2003 — 2 editions
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Three World Cuisines: Itali...
0.0 of 5 stars 0.00 avg rating — 0 ratings — published 2012 — 2 editions
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Routledge International Han...
0.0 of 5 stars 0.00 avg rating — 0 ratings — expected publication 2012
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Food and Faith in Christian...
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0.0 of 5 stars 0.00 avg rating — 0 ratings — published 2011 — 2 editions
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More books by Ken Albala…

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Keys to Good Cook...
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Ken's Recent Updates

884547
"Cool. No idea how that happened. Ken "
Ken Albala is now friends with Catherine Meng
257792
The Lost Art of Real Cooking by Ken Albala
" This is the best cookbook you will ever own. And yes, I'm including 'Joy of Cooking' in that estimate. "
Ken Albala is currently reading:
Keys to Good Cooking by Harold McGee
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Ken Albala gave 3 of 5 stars false to:
Food Rebels, Guerrilla Gardeners, and Smart-Cookin' Mamas by Mark Winne
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Good read, but the short stories are too short and too many of them to keep track of. But otherwise very inspiring.
Ken Albala gave 5 of 5 stars false to:
Descartes' Bones by Russell Shorto
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Great.
Ken Albala gave 5 of 5 stars false to:
Cooking with Fernet Branca by James Hamilton-Paterson
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Haven't finished it yet, but so far UNBELIEVEABLE!
Ken Albala gave 2 of 5 stars false to:
The Particular Sadness of Lemon Cake by Aimee Bender
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Brilliant idea, but somehow balked, especially on plot line.
Ken Albala gave 5 of 5 stars false to:
Pomodoro! by David Gentilcore
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Loads of fun, and I'll admit I'm biased. I suggested the title too, it seems.
Ken Albala gave 5 of 5 stars false to:
Cakewalk by Kate Moses
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More of Ken's books…
“Pancakes taste best consumed in periods of sloth on protracted weekend mornings.”
Ken Albala, Pancake: A Global History

“Johnny Cake or hoe cake is baked, and thus more closely resembles cornbread. . . . The name, it has been claimed, probably erroneously, is a corruption of 'Shawnee Cake' -- presumably having been taught to the colonists by Native Americans. In fact another name for these is corn pone, the latter word indeed coming directly from Algonkian. Others speculate that Johnny is a corruption of the word jonakin, the meaning of which is unknown, or Journey Cake -- either because it can be carried on long journeys, which seems unlikely, or because it can be cooked en route.”
Ken Albala, Pancake: A Global History

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