Author

Ken Albala

24 books

Books

  1. Food: A Cultural Culinary History 2013
  2. The Lost Art of Real Cooking: Rediscovering the Pleasures of Traditional Food One Recipe at a Time 2010
  3. Beans: A History 2007
  4. The Lost Arts of Hearth and Home: The Happy Luddite's Guide to Domestic Self-Sufficiency 2012
20 more
  1. Pancake: A Global History 2008
  2. At the table 2016
  3. The Food History Reader 2013
  4. Food in Early Modern Europe 2003
  5. Cooking in Europe, 1250-1650 2006
  6. Eating Right in the Renaissance 2002
  7. New Orleans 2012
  8. The Banquet: Dining in the Great Courts of Late Renaissance Europe 2007
  9. Nuts: A Global History 2014
  10. Food cultures of the world encyclopedia 2011
  11. Three world cuisines 2012
  12. The business of food 2007
  13. Grow Food, Cook Food, Share Food: Perspectives on Eating from the Past and a Preliminary Agenda for the Future (OSU Press Horning Visiting Scholars Publication) 2013
  14. Noodle Soup 2017
  15. SAGE Encyclopedia of Food Issues 2015
  16. Cultural History of Food in the Renaissance 2015
  17. Great Gelatin Revival 2023
  18. Food and faith in Christian culture 2011
  19. Food in time and place 2014
  20. Opulent Nosh 2024

“If you like Ken Albala, you might like these writers too.”

  1. Mark Kurlansky Salt: A World History
  2. Michael Ruhlman Ruhlman's Twenty: The Ideas and Techniques that Will Make You a Better Cook
  3. Bee Wilson Swindled: From Poison Sweets to Counterfeit Coffee—The Dark History of the Food Cheats
  4. Jennifer McLagan Fat: An Appreciation of a Misunderstood Ingredient, with Recipes
  5. Alice Waters In the Green Kitchen: Techniques to Learn by Heart
  6. Larry Zuckerman The Potato: How the Humble Spud Rescued the Western World
  7. Tom Standage An Edible History of Humanity
  8. Simon Hopkinson Roast Chicken and Other Stories

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