Ken Albala

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Ken Albala
Food Historian Ken Albala.jpg
Ken Albala
Born (1964-11-03) November 3, 1964 (age 54)
Other namesKenneth Albala
OccupationProfessor, author, blogger
Years active1990–present

Ken Albala is Professor of History at the University of the Pacific (United States)[1] He has authored or edited 25 books on food[2][3] and co-authored "The Lost Art of Real Cooking" and "The Lost Arts of Hearth and Home."[4][5][6][7] Albala co-edited the journal "Food, Culture and Society" and has made numerous appearances in media[8] and at conferences discussing food issues[9][10] He is featured on the DVD: "Food: A Cultural Culinary History."[11] Albala is also known for his "Food Cultures Around the World" series for Greenwood Press and Rowman and Littlefield Studies in Food and Gastronomy.


  • Eating Right in the Renaissance, University of California Press, 2002.ISBN 9780520229471[12]
  • Food in Early Modern Europe, Greenwood Press, 2003.ISBN 0313319626[13]
  • Opening Up North America, with Caroline Cox, Facts on File, 2005. Revised ed, 2009.ISBN 1604131969[14]
  • Cooking in Europe: 1250-1650, Greenwood Press, 2006.ISBN 0313330964[15]
  • The Banquet: Dining in the Great Courts of Late Renaissance Europe, U. of Illinois Press, 2007.[7]
  • Beans: A History, Berg Publishers, 2007.ISBN 1845204301[16]
  • Pancake, Reaktion Press, 2008. Translated into Japanese 2013.ISBN 9781861893925[17]
  • The Lost Art of Real Cooking, with Rosanna Nafziger, Perigee/Penguin, 2010. ISBN 0399535888[18]
  • Three World Cuisines: Italian, Mexican, Chinese. AltaMira Press, 2012. ISBN 9780759121256[19]
  • The Lost Arts of Hearth and Home, with Rosanna Nafziger, Perigee/Penguin, 2012. ISBN 0399537775[20]
  • Grow Food, Eat Food, Share Food. Oregon State University Press, 2013. ISBN 978-0-87071-718-5[21]
  • Nuts: A Global History. Reaktion Press, 2014. ISBN 9781780232829[22]
  • The Most Excellent Book of Cookery: An edition and translation of the 16th century Livre fort excellent de cuysine. With Timothy Tomasik. Prospect Books, 2014. ISBN 978-1-903018-96-5[23]
  • Noodle Soup: Recipes, Techniques, Obsession. University of Illinois Press, 2018. ISBN 9780252083181[24]
Edited volumes and encyclopedias
  • The Business of Food: Encyclopedia of the Food and Drink Industries. With Gary Allen. Greenwood Press, 2007.[25]
  • Human Cuisine. With Gary Allen. Thyestian Press/Booksurge, 2008. ISBN 1419693913[26]
  • Food Cultures of the World Encyclopedia. Four Volumes. Greenwood Press/ABC-CLIO, 2011. ISBN 978-0-313-37626-9[27]
  • Food and Faith in the Christian Tradition. With Trudy Eden. Columbia University Press, 2011. ISBN 9780231149976[28]
  • A Cultural History of Food in The Renaissance. Fabio Parasecoli and Peter Scholliers, Series Editors. Ken Albala, vol. 3 editor. Berg Publishers, 2012. ISBN 9780857850256[29]
  • Routledge International Handbook of Food Studies. Routledge, 2012. Paperback ed. 2014. ISBN 978-1-13-801949-2[30]
  • Food History: A Primary Source Reader. Bloomsbury, 2014. ISBN 9780857854124[31]
  • From Famine to Fast Food: Nutrition, Diet and Concepts of Health Around the World. ABC-CLIO, 2014. ISBN 978-1-61069-743-9[32]
  • Food in Time and Place: The American Historical Association Companion to Food History. Paul Freedman, Joyce Chaplin and Ken Albala, editors. University of California Press, 2014. ISBN 9780520283589[33]
  • Food Issues: An Encyclopedia. Three Volumes. Sage Publications, 2015. ISBN 9781452243016[34]
  • At the Table: Food and Family Around the World. Greenwood/ABC-CLIO, 2016. ISBN 9781610697378[35]


  • "Three World Cuisines: Italian, Mexican, Chinese" was the winner of the Gourmand World Cookbook Award for “Best Foreign Cuisine Book in the World” 2013.[36]
  • "Beans" won the 2008 International Association of Culinary Professionals Jane Grigson Award and the Cordon d’Or in Food History/Literature.[5][37]


  1. ^ "Ken Albala's Biography".
  2. ^ "Ken Albala".
  3. ^ Ken Albala. "Books by Ken Albala". Archived from the original on 2015-02-15.
  4. ^ "Ken Albala - Penguin Books USA".
  5. ^ a b "Author - Ken Albala". SAGE.
  6. ^ "Ken Albala - OSU Press".
  7. ^ a b Ken Albala. "UI Press - Ken Albala - The Banquet: Dining in the Great Courts of Late Renaissance Europe".
  8. ^
  9. ^ Frederick Douglass Opie. "Food As A Lens".
  10. ^ "Come listen to some of Sacramento's top food writers talk about our region's culinary legacy at "Taste of History"".
  11. ^ Tiger (May 27, 2014). "Food: A Cultural Culinary History". English.
  12. ^ "Eating Right in the Renaissance". University of California Press.
  13. ^ "Food in Early Modern Europe".
  14. ^ "Opening Up North America, 1497-1800".
  15. ^ "Cooking in Europe, 1250-1650".
  16. ^
  17. ^
  18. ^ "The Lost Art of Real Cooking". The Kitchn.
  19. ^ "Nonfiction Book Review: Three World Cuisines: Italian, Mexican, Chinese by Ken Albala. Rowman & Littlefield/Altamira, $40 trade paper (392p)".
  20. ^ "Nonfiction Book Review: The Lost Arts of Hearth and Home: The Happy Luddite's Guide to Domestic Self-Sufficiency by Ken Albala and Rosanna Nafziger Henderson. Perigee, $23 (288p)".
  21. ^ "Grow Food, Cook Food, Share Food - OSU Press".
  22. ^
  23. ^ "The Most Excellent Book of Cookery". Prospect Books.
  24. ^
  25. ^
  26. ^ The Old Foodie. "The Old Foodie".
  27. ^ "Food Cultures of the World Encyclopedia".
  28. ^ World Archipelago. "Book Details".
  29. ^
  30. ^ Routledge. "Routledge International Handbook of Food Studies".
  31. ^
  32. ^ "From Famine to Fast Food".
  33. ^ "Food in Time and Place". University of California Press.
  34. ^ "SAGE: The SAGE Encyclopedia of Food Issues: Three-Volume Set: Ken Albala: 9781452243016". SAGE.
  35. ^ "At the Table: Food and Family Around the World". ABC-CLIO.
  36. ^ "WINNERS 2013 >> - Gourmand Awards Winners 2013 Cookbook".
  37. ^ "Enter the IACP Awards - Award - IACP - International Association of Culinary Professionals".