Ken Albala

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Ken Albala

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Born
in Brooklyn, NY, The United States
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Ken Albala, Professor of History at the University of the Pacific in Stockton, CA and Director of Food Studies in San Francisco, is the author or editor of 25 books on food. These include academic monographs, cookbooks, reference works and translations. He is also series editor of Rowman and Littlefield Studies in Food and Gastronomy. His current project is about Walking with Wine.

Average rating: 3.97 · 1,331 ratings · 237 reviews · 35 distinct worksSimilar authors
Food: A Cultural Culinary H...

4.28 avg rating — 597 ratings — published 2013 — 5 editions
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The Lost Art of Real Cookin...

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3.87 avg rating — 246 ratings — published 2010 — 3 editions
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Beans: A History

3.58 avg rating — 146 ratings — published 2007 — 8 editions
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The Lost Arts of Hearth and...

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3.34 avg rating — 112 ratings — published 2012 — 3 editions
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Noodle Soup: Recipes, Techn...

3.84 avg rating — 50 ratings2 editions
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Pancake: A Global History

3.52 avg rating — 56 ratings — published 2008 — 3 editions
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Eating Right in the Renaiss...

4.20 avg rating — 25 ratings — published 2002 — 4 editions
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Cooking in Europe, 1250-1650

3.64 avg rating — 14 ratings — published 2006 — 3 editions
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Food in Early Modern Europe

3.64 avg rating — 11 ratings — published 2003 — 2 editions
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The Banquet: Dining in the ...

4.30 avg rating — 10 ratings — published 2007 — 3 editions
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Noodle Soup by Ken Albala
"Wow! I never gave any thought as to how many varieties of noodle soup there are on Earth! This book has over 100 from every day ones I'm familiar with, to the exotic (even a micron one!). And noodles- everything from Fermented Rice Noodles to batt..." Read more of this review »
Noodle Soup by Ken Albala
Noodle Soup by Ken Albala
"The book has delicious recipes that are easy to prepare. However, this book is not an ordinary cook book. This book contains history and cultural background explained and applied to the recipes which is amazing!"
Ken Albala finished reading
Eating the Enlightenment by E.C. Spary
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From Famine to Fast Food by Ken Albala
" You are absolutely right. This is not even a book. It is excerpts from a large and very thorough 3 volume encyclopedia, from which the publisher decid ...more "
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Breakfast by Heather Arndt Anderson
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Eating the Enlightenment by E.C. Spary
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“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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