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A Conversation with Ken Albala

Jeff Miller

Jeff Miller, Colorado State University. Author affiliation details are correct at time of print publication.

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Jonathan Deutsch

Jonathan Deutsch is professor and program director in the Department of Hospitality Management, Culinary Arts, and Food Science at Goodwin College, Drexel University, USA, Author affiliation details are correct at time of print publication.

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Food Studies : An Introduction to Research Methods

Bloomsbury Academic, 2009

Book chapter

6

...Ken Albala, Professor of History at the University of the Pacific, is the author of nine books including Eating Right in the Renaissance, The Banquet, and the award-winning Beans: A History. He is also the editor of three food series from...

Italianità in America: The cultural politics of representing “authentic” Italian cuisine in the U.S.

Ken Albala

Ken Albala is Professor of History at the University of the Pacific and chair of the Food Studies MA program in San Francisco. Author affiliation details are correct at time of print publication.

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Representing Italy Through Food

Bloomsbury Academic, 2017

Book chapter

6

... and the formation of this company was no doubt a way to lower production and shipping costs. For the full story see Ken Albala, “The Tomato Queen of San Joaquin,” Gastronomica 10 (2) (Spring 2010): 55–63. For the full...

To Your Health

Ken Albala

Ken Albala is Professor of History at the University of the Pacific and chair of the Food Studies MA program in San Francisco. Author affiliation details are correct at time of print publication.

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Alcohol : A Social and Cultural History

Berg, 2006

Book chapter

2

...In the late twentieth century wine drinkers suffered a barrage of conflicting messages regarding the role of wine in promoting health. On one hand medical research, not uninfluenced by the wine industry, proclaimed the antioxidant virtues...

Professional Cooking, Kitchens, and Service Work

Ken Albala

Ken Albala is Professor of History at the University of the Pacific and chair of the Food Studies MA program in San Francisco. Author affiliation details are correct at time of print publication.

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A Cultural History of Food in the Renaissance

Bloomsbury Academic, 2014

Book chapter

2

...The professionalization of cooking in nineteenth-century Europe is a welltraversed subject. Cooking featured formal modes of training, a standard repertoire of techniques and recipes to be mastered, and, perhaps most importantly, celebrity...

Cooking as Research Methodology: Experiments in Renaissance Cuisine

Ken Albala

Ken Albala is Professor of History at the University of the Pacific and chair of the Food Studies MA program in San Francisco. Author affiliation details are correct at time of print publication.

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Food History: Critical and Primary Sources : Classical and Postclassical Eras

Bloomsbury Academic, 2014

Book chapter

2

...This essay seeks to redress a long-standing epistemological division in food scholarship. The radical separation of academic food historians from culinary historians and practitioners has had various deleterious effects. One is the tendency...

Ecuador

Ken Albala

Ken Albala is Professor of History at the University of the Pacific and chair of the Food Studies MA program in San Francisco. Author affiliation details are correct at time of print publication.

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Food Cultures of the World Encyclopedia Volume 2 : The Americas

© ABC-Clio Inc, 2011

Encyclopedia entry

2

...Overview Ecuador lies on the equator in western South America, bordered by Colombia to the north, Peru to the south, and the Pacific Ocean on the west. The Galapagos Islands also belong to Ecuador....

Introduction

Ken Albala

Ken Albala is Professor of History at the University of the Pacific and chair of the Food Studies MA program in San Francisco. Author affiliation details are correct at time of print publication.

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A Cultural History of Food in the Renaissance

Bloomsbury Academic, 2014

Book chapter

2

...The time frame covered by this volume should accurately be described as two distinct, though connected, periods in the history of food and gastronomy. First, the late Middle Ages stretched from 1300 to the end of the fifteenth century...

Spain

Ken Albala

Ken Albala is Professor of History at the University of the Pacific and chair of the Food Studies MA program in San Francisco. Author affiliation details are correct at time of print publication.

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Food Cultures of the World Encyclopedia Volume 4 : Europe

© ABC-Clio Inc, 2011

Encyclopedia entry

2

...Overview Spain is a country with a remarkably diverse landscape and climate, from the mountainous snow-capped north to the arid plains of La Mancha to the hot Mediterranean climate of the south, plus...

United States: The Mid-Atlantic

Babette Audant

Babette Audant

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Ken Albala

Ken Albala is Professor of History at the University of the Pacific and chair of the Food Studies MA program in San Francisco. Author affiliation details are correct at time of print publication.

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Food Cultures of the World Encyclopedia Volume 2 : The Americas

© ABC-Clio Inc, 2011

Encyclopedia entry

2

...Overview The mid-Atlantic states of the United States are here defined as the heavily urbanized and industrial region stretching from north of Virginia to the south of New England...

Introduction

Ken Albala

Ken Albala is Professor of History at the University of the Pacific and chair of the Food Studies MA program in San Francisco. Author affiliation details are correct at time of print publication.

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and

Lisa Cooperman

Lisa Cooperman

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Food and Architecture : At the Table

Bloomsbury Academic, 2016

Book chapter

2

...The most familiar and enduring example comparing architecture and cuisine hails from the nineteenth century and the magnificent edible fantasies of Marie-Antonin Carême, king of chefs and chef of kings. Carême is credited with having said...