Ken Albala
Biographic Data
| ID | 435508 |
|---|---|
| NAME | Ken Albala |
| GIVEN NAMES | Ken |
| FAMILY NAME | Albala |
| SIGNATURE | ALBALA K |
| AFFILIATIONS | University of the Pacific |
| VERIFIED | No |
| TOTAL WORKS | 25 |
| TOTAL CITATIONS | 7 |
| AUTHOR COUNT | 24 |
| EDITOR COUNT | 1 |
| FIRST PUBLICATION YEAR | 1997 |
| LATEST PUBLICATION YEAR | 2026 |
| H-INDEX | 2 |
Eating and Being: A History of Ideas About Our Food and Ourselves
A Taste for Purity: An Entangled History of Vegetarianism by Julia Hauser
When was it decided that book titles must follow a standard format—cryptic phrase, colon, misleading description? A good example would be Flying Potato: The Phenomenology of Animated Food Fights. Perhaps Hauser had no say in her title. A more straightforward, if not succinct, one for the book under review might be A History of a Disparate Collection of Randomly Inspired Religious Fanatics and Health Gurus, the Strange Societies They Founded, Whic…
Food Culture and Literary Imagination in Early Modern Italy
Mediteranska prehrana 3.0: Od Tradicijske Kuhinje Do Održivih Politika
Ovaj će rad nastojati u kratkim crtama opisati konceptualne transformacije mediteranske prehrane od druge polovine 20. stoljeća do danas. Ovaj nesumnjivo popularni prehrambeni model, koji objedinjuje različite prehrambene kulture Sredozemlja, isprva je prepoznat kao zdravstveno blagotvoran, nudeći pomoć u prevenciji kardiovaskularnih bolesti. Početni impuls globalne popularnosti prehrambene kulture Sredozemlja, koji dolazi iz medicinskih i nutric…
Women, Food, and Diet in the Middle Ages: Balancing the Humours
This book opens with a discussion of disciplinary methodology from which one might easily surmise that this will be a study of the folklore of women and food written from the perspective of cultural anthropology. One might therefore anticipate analyses of folktales that feature women making food or hungering for it; the physical spaces where women prepared food, their tools and serving utensils, as well as the ideas circulating across the centuri…
Analysis of Historic Primary Sources
FCS Editors’ Roundtable: Reflections on the Twentieth Anniversary of the Journal
To commemorate the twentieth anniversary of the journal Food, Culture and Society, current editor Amy Bentley and four of the previous editors: Alex McIntosh (1998–2003), Warren Belasco (2004–2008), Ken Albala (2008–2013), and Lisa Heldke (2008–2013) discuss the history of the journal. Topics include the beginning, growth and evolution of the journal, its place vis-à-vis the field of food studies, and prognostications for the future
The Italian Baroque Table: Cooking and Entertaining from the Golden Age of Naples
The Italian Baroque Table: Cooking and Entertaining from the Golden Age of Naples. Tommaso Astarita. Medieval and Renaissance Texts and Studies 459. Tempe: Arizona Center for Medieval and Renaissance Studies, 2014. xii + 298 pp. $65. - Volume 70 Issue 2
Comendo na pós-modernidade: Como o comprar, o cozinhar e o comer estão se transformando na Era Digital
Considerations about the future of food based on the possibilities opened up by digital technology are the subject of this article, based on the Opening Conference by historian Ken Albala, given at the VIII National Meeting of Consumer Studies. Food production, marketing and consumption, in addition to culinary practice, are presented in their contemporary dilemmas and rethought in the light of the trends of recent years, signaling the type of fu…
A Feast for the Eyes: Art, Performance, and the Late Medieval Banquet
An abstract is not available for this content so a preview has been provided. Please use the Get access link above for information on how to access this content
Feeding France: New Sciences of Food, 1760–1815 by E.C. Spary
Toward a historical dialectic of culinary styles: Toward a historical dialectic of culinary styles
Culinary styles through history follow a recurring and predictable pattern shifting from complexity to simplicity and then back again. Each new aesthetic nonetheless incorporates elements, either ingredients, techniques or modes of service, from its immediate predecessor, such that the process is more dialectical than strictly oppositional. This article provides numerous concrete examples drawn from cookbooks and gastronomic literature which illu…
Cookbooks as Historical Documents
Historians use cookbooks as primary source documents in much the same way they use any written record of the past. A primary source is a text written by someone in the past, rather than a secondary source which is commentary by a historian upon the primary sources. As with any document, the historian must attempt to answer five basic questions of provenance and purpose if possible. Who wrote the cookbook? What was the intended audience? Where was…
Food and Faith in Christian Culture
Food for healing: Convalescent cookery in the early modern era
The demise of the family meal. A covert survey of food scholars
Alcohol, Violence, and Disorder in Traditional Europe
A. Lynn Martin. Alcohol, Violence, and Disorder in Traditional Europe. Early Modern Studies 2. Kirksville: Truman State University Press, 2009. vii + 269 pp. index. illus. bibl. $48. ISBN: 978–1–931112–96–3. - Volume 63 Issue 2
The Taste of Conquest: The Rise and Fall of the Three Great Cities of Spice
Michael Krondl has flung his bark into bustling waters, crowded with historians and popular writers who have ventured to write about spices. New histories of the spice trade include books like Andrew Dalby's Dangerous Tastes: The Story of Spices (2000), Jack Turner's Spice: The History of a Temptation (2004), John Keay's The Spice Route: A History (2005), and Paul Freedman's Out of the East: Spices and the Medieval Imagination (2008). These all h…
A Moveable Feast: Ten Millennia of Food Globalization
This book is the offspring of the pair of elephants published in 2000 as the widely acclaimed Cambridge World History of Food. In the cause of full disclosure I should add that I was a contributor of a slim entry to that work while fresh out of graduate school in the early 1990s, when it was still being conceived of as the Cambridge World History of Human Nutrition, a name which in the end might have made more sense, if not profits. In certain re…
The Use and Abuse of Chocolate in 17th Century Medical Theory
Cacao and chocolate were first introduced to Europe both as food and medicine. However, physicians had difficulty classifying them within the dominant system of humoral physiology and their arguments eventually undermined the authority of this system, especially as new scientific methods of analysis gained popularity. Authors in the late 16th and early 17th centuries attempted to restrict the use of chocolate to specific pathological states, but …
Poliphili: A Renaissance dream banquet
The Art of Cooking: The First Modern Cookery Book
Martino of Como and Stefania Barzini. The Art of Cooking: The First Modern Cookery Book. Ed. Luigi Ballerini. Trans. Jeremy Parzen. California Studies in Food and Culture 14. With modern adaptations by Stefania Barzini. Berkeley and Los Angeles ; University of California Press, 2004. vi + 208 pp. index. illus. bibl. $29.95. ISBN: 0-520-23271-2. - Volume 58 Issue 3
I talian C uisine: A Cultural History by Alberto Capatti and Massimo Montanari. Translated by Aine O'Healy
Regional Cuisines of Medieval Europe
Pleyn Delit: Medieval Cookery for Modern Cooks
This is a completely revised edition of the classic cookbook that makes genuine medieval meals available to modern cooks. Using the best recipes from the first edition as a base, Constance Hieatt and Brenda Hosington have added many new recipes from more countries to add depth and flavour to our understanding of medieval cookery. All recipes have been carefully adapted for use in modern kitchens, thoroughly tested, and represent a wide range of f…
Food for healing: Convalescent cookery in the early modern era
The Taste of Conquest: The Rise and Fall of the Three Great Cities of Spice
Michael Krondl has flung his bark into bustling waters, crowded with historians and popular writers who have ventured to write about spices. New histories of the spice trade include books like Andrew Dalby's Dangerous Tastes: The Story of Spices (2000), Jack Turner's Spice: The History of a Temptation (2004), John Keay's The Spice Route: A History (2005), and Paul Freedman's Out of the East: Spices and the Medieval Imagination (2008). These all h…
Mediteranska prehrana 3.0: Od Tradicijske Kuhinje Do Održivih Politika
Ovaj će rad nastojati u kratkim crtama opisati konceptualne transformacije mediteranske prehrane od druge polovine 20. stoljeća do danas. Ovaj nesumnjivo popularni prehrambeni model, koji objedinjuje različite prehrambene kulture Sredozemlja, isprva je prepoznat kao zdravstveno blagotvoran, nudeći pomoć u prevenciji kardiovaskularnih bolesti. Početni impuls globalne popularnosti prehrambene kulture Sredozemlja, koji dolazi iz medicinskih i nutric…
A Moveable Feast: Ten Millennia of Food Globalization
This book is the offspring of the pair of elephants published in 2000 as the widely acclaimed Cambridge World History of Food. In the cause of full disclosure I should add that I was a contributor of a slim entry to that work while fresh out of graduate school in the early 1990s, when it was still being conceived of as the Cambridge World History of Human Nutrition, a name which in the end might have made more sense, if not profits. In certain re…
The Use and Abuse of Chocolate in 17th Century Medical Theory
Cacao and chocolate were first introduced to Europe both as food and medicine. However, physicians had difficulty classifying them within the dominant system of humoral physiology and their arguments eventually undermined the authority of this system, especially as new scientific methods of analysis gained popularity. Authors in the late 16th and early 17th centuries attempted to restrict the use of chocolate to specific pathological states, but …
Pleyn Delit: Medieval Cookery for Modern Cooks
This is a completely revised edition of the classic cookbook that makes genuine medieval meals available to modern cooks. Using the best recipes from the first edition as a base, Constance Hieatt and Brenda Hosington have added many new recipes from more countries to add depth and flavour to our understanding of medieval cookery. All recipes have been carefully adapted for use in modern kitchens, thoroughly tested, and represent a wide range of f…
Regional Cuisines of Medieval Europe
I talian C uisine: A Cultural History by Alberto Capatti and Massimo Montanari. Translated by Aine O'Healy
The Art of Cooking: The First Modern Cookery Book
Martino of Como and Stefania Barzini. The Art of Cooking: The First Modern Cookery Book. Ed. Luigi Ballerini. Trans. Jeremy Parzen. California Studies in Food and Culture 14. With modern adaptations by Stefania Barzini. Berkeley and Los Angeles ; University of California Press, 2004. vi + 208 pp. index. illus. bibl. $29.95. ISBN: 0-520-23271-2. - Volume 58 Issue 3
Poliphili: A Renaissance dream banquet
The Use and Abuse of Chocolate in 17th Century Medical Theory
Cacao and chocolate were first introduced to Europe both as food and medicine. However, physicians had difficulty classifying them within the dominant system of humoral physiology and their arguments eventually undermined the authority of this system, especially as new scientific methods of analysis gained popularity. Authors in the late 16th and early 17th centuries attempted to restrict the use of chocolate to specific pathological states, but …
The Taste of Conquest: The Rise and Fall of the Three Great Cities of Spice
Michael Krondl has flung his bark into bustling waters, crowded with historians and popular writers who have ventured to write about spices. New histories of the spice trade include books like Andrew Dalby's Dangerous Tastes: The Story of Spices (2000), Jack Turner's Spice: The History of a Temptation (2004), John Keay's The Spice Route: A History (2005), and Paul Freedman's Out of the East: Spices and the Medieval Imagination (2008). These all h…
A Moveable Feast: Ten Millennia of Food Globalization
This book is the offspring of the pair of elephants published in 2000 as the widely acclaimed Cambridge World History of Food. In the cause of full disclosure I should add that I was a contributor of a slim entry to that work while fresh out of graduate school in the early 1990s, when it was still being conceived of as the Cambridge World History of Human Nutrition, a name which in the end might have made more sense, if not profits. In certain re…
Alcohol, Violence, and Disorder in Traditional Europe
A. Lynn Martin. Alcohol, Violence, and Disorder in Traditional Europe. Early Modern Studies 2. Kirksville: Truman State University Press, 2009. vii + 269 pp. index. illus. bibl. $48. ISBN: 978–1–931112–96–3. - Volume 63 Issue 2
Food and Faith in Christian Culture
Food for healing: Convalescent cookery in the early modern era
The demise of the family meal. A covert survey of food scholars
Cookbooks as Historical Documents
Historians use cookbooks as primary source documents in much the same way they use any written record of the past. A primary source is a text written by someone in the past, rather than a secondary source which is commentary by a historian upon the primary sources. As with any document, the historian must attempt to answer five basic questions of provenance and purpose if possible. Who wrote the cookbook? What was the intended audience? Where was…
Toward a historical dialectic of culinary styles: Toward a historical dialectic of culinary styles
Culinary styles through history follow a recurring and predictable pattern shifting from complexity to simplicity and then back again. Each new aesthetic nonetheless incorporates elements, either ingredients, techniques or modes of service, from its immediate predecessor, such that the process is more dialectical than strictly oppositional. This article provides numerous concrete examples drawn from cookbooks and gastronomic literature which illu…
Feeding France: New Sciences of Food, 1760–1815 by E.C. Spary
A Feast for the Eyes: Art, Performance, and the Late Medieval Banquet
An abstract is not available for this content so a preview has been provided. Please use the Get access link above for information on how to access this content
Analysis of Historic Primary Sources
FCS Editors’ Roundtable: Reflections on the Twentieth Anniversary of the Journal
To commemorate the twentieth anniversary of the journal Food, Culture and Society, current editor Amy Bentley and four of the previous editors: Alex McIntosh (1998–2003), Warren Belasco (2004–2008), Ken Albala (2008–2013), and Lisa Heldke (2008–2013) discuss the history of the journal. Topics include the beginning, growth and evolution of the journal, its place vis-à-vis the field of food studies, and prognostications for the future
The Italian Baroque Table: Cooking and Entertaining from the Golden Age of Naples
The Italian Baroque Table: Cooking and Entertaining from the Golden Age of Naples. Tommaso Astarita. Medieval and Renaissance Texts and Studies 459. Tempe: Arizona Center for Medieval and Renaissance Studies, 2014. xii + 298 pp. $65. - Volume 70 Issue 2
Comendo na pós-modernidade: Como o comprar, o cozinhar e o comer estão se transformando na Era Digital
Considerations about the future of food based on the possibilities opened up by digital technology are the subject of this article, based on the Opening Conference by historian Ken Albala, given at the VIII National Meeting of Consumer Studies. Food production, marketing and consumption, in addition to culinary practice, are presented in their contemporary dilemmas and rethought in the light of the trends of recent years, signaling the type of fu…
Women, Food, and Diet in the Middle Ages: Balancing the Humours
This book opens with a discussion of disciplinary methodology from which one might easily surmise that this will be a study of the folklore of women and food written from the perspective of cultural anthropology. One might therefore anticipate analyses of folktales that feature women making food or hungering for it; the physical spaces where women prepared food, their tools and serving utensils, as well as the ideas circulating across the centuri…
Food Culture and Literary Imagination in Early Modern Italy
Mediteranska prehrana 3.0: Od Tradicijske Kuhinje Do Održivih Politika
Ovaj će rad nastojati u kratkim crtama opisati konceptualne transformacije mediteranske prehrane od druge polovine 20. stoljeća do danas. Ovaj nesumnjivo popularni prehrambeni model, koji objedinjuje različite prehrambene kulture Sredozemlja, isprva je prepoznat kao zdravstveno blagotvoran, nudeći pomoć u prevenciji kardiovaskularnih bolesti. Početni impuls globalne popularnosti prehrambene kulture Sredozemlja, koji dolazi iz medicinskih i nutric…
Eating and Being: A History of Ideas About Our Food and Ourselves
A Taste for Purity: An Entangled History of Vegetarianism by Julia Hauser
When was it decided that book titles must follow a standard format—cryptic phrase, colon, misleading description? A good example would be Flying Potato: The Phenomenology of Animated Food Fights. Perhaps Hauser had no say in her title. A more straightforward, if not succinct, one for the book under review might be A History of a Disparate Collection of Randomly Inspired Religious Fanatics and Health Gurus, the Strange Societies They Founded, Whic…
Culinary Culture and Tourism (17 works) · Art (13 works) · History (12 works) · Philosophy (9 works) · History (8 works) · Political science (7 works) · Art history (6 works) · Computer Science (6 works) · Law (6 works) · Psychology (6 works)