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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...

Lupines: Europe and Andes

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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Beans : A History

Bloomsbury Academic, 2007

Book chapter

0

...The lupine is the oddest rebel among beans. For those who have never encountered them, they break every rule known about bean cookery. To start with, they are poisonous. Their bitter alkaloids can affect the central nervous system, causing...

Postscript – The Future of Beans

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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Beans : A History

Bloomsbury Academic, 2007

Book chapter

0

...With the certain exception of the wonderchild soy, which shows no signs of losing industrial support, it is difficult to say exactly what will become of beans in the future. There is every indication of the trend mentioned at the start...

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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Beans : A History

Bloomsbury Academic, 2007

Book chapter

0

...The world is but a hill of beans. Nearly every place on earth has its own native species and nearly every culture has depended on beans. For many people, they have made the difference between life and death. Beans are practically...

Oddballs and Villains

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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Beans : A History

Bloomsbury Academic, 2007

Book chapter

0

...Every family has its black sheep oddballs and criminal types. Beans are no different. They seem odd only by comparison to the respectable members of the Fabaceae family, and many have found very happy homes throughout the world. Some...

Tepary Beans: Native Americans

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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Beans : A History

Bloomsbury Academic, 2007

Book chapter

0

...The tepary bean (Phaseolus acutifolius) is one of the smallest and toughest of beans with remarkable resolve and stamina. It comes in both white and brown cultivated forms, but early in the century there were no fewer than forty-six...

Fava Beans: Europe

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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Beans : A History

Bloomsbury Academic, 2007

Book chapter

0

...Fabas indulcet fames – hunger sweetens the beansThe fava or broad bean is the biggest and brashest of beans. Because it has no tendrils to grip onto other plants, it’s a loner, supporting itself with a stout and hearty stem. Uniquely, its...

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

4

... 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...

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...