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Food History: A Primary Source Reader
Ken Albala
With the proliferation of food history courses and avid interest among scholars and the general public, the need for a solid comprehensive collection of key primary texts about food of the past is urgent.
This collection spans the globe from classical antiquity to the present, offering substantive selections from cookbooks, fiction, gastronomic and dietary treatises and a wide range of food writing. Offering a solid introduction to each period with extensive commentary and suggestions for interpretive strategies, this reader provides extracts undigested, for the student who needs immediate and direct contact with the ideas of the past.
Readings illustrate the various ways religion, politics, social structure, health and agricultural policy shaped what people ate in the past and offer instructive ways to think about our own food systems and how they have been shaped by historical forces.
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From Famine to Fast Food: Nutrition, Diet and Concepts of Health Around the World
Ken Albala
The foods eaten by a nation's population play a key role in shaping the health of that society. This book presents country-specific information on how diet, food security, and concepts of health critically impact the well-being of the world's population.
A country's food culture and eating habits directly impact the health and well-being of its citizens. Economic factors contribute to problems such as obesity and malnourishment. This book examines how diet affects health in countries around the world, discussing how the availability of food and the types of foods eaten influence numerous health factors and are tied to the prevalence of "lifestyle" diseases. Readers will discover the importance of diet and food culture in determining human health as well as make connections and notice larger trends within multicultural, international contexts.
An ideal aid for high school and college students in completing research and writing assignments, this book supplies detailed diet- and health-related information about most major countries and regions in a single source. Each country profile will also include a convenient fact box with statistical information such as life expectancy, average caloric intake, and other health indicators.
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Nuts: A Global History
Ken Albala
From almonds and pecans to pistachios, cashews, and macadamias, nuts are as basic as food gets—just pop them out of the shell and into your mouth. The original health food, the vitamin-packed nut is now used industrially, in confectionary, and in all sorts of cooking. The first book to tell the full story of how nuts came to be in almost everything, Nuts takes readers on a gastronomic, botanical, and cultural tour of the world.
Tracking these fruits and seeds through cultivation, harvesting, processing, and consumption—or non-consumption, in the case of those with nut allergies—award-winning food writer Ken Albala provides a fascinating account on how they have been cooked, prepared, and exploited. He reveals the social and cultural meaning of nuts during various periods in history, while also immersing us in their modern uses. Packing scrumptious recipes, surprising facts, and fascinating nuggets inside its hardcover shell, this entertaining and informative book will delight lovers of almonds, hazelnuts, chestnuts, and more.
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The Most Excellent Book of Cookery = Livre fort excellent de cuysine (1555)
Ken Albala and Timothy Tomasik
The Livre fort excellent de cuysine is one of a family of cookery books that first saw the light with Pierre Sergent’s La Fleur de toute cuysine (renamed Le Grand cuisinier de toute cuisine) of 1542. This edition of the Livre fort excellent was published in 1555. Scholars have often dismissed the printed cookbooks of 16th-century France as simple rehashes of the great medieval Viandier of Taillevent or as merely concentrating on marginal dishes such as sweets and sugarwork. True French cooking, they say, did not start until the publication of Le Cuisinier françois by La Varenne in 1651. While there is some truth in this, the translators and editors of this book would maintain that the change from medieval to modern (already under way in Italy and Spain for example) can be dated back to this book and its kindred; that it was more than a plagiaristic copy. The Livre fort comprises about 70 pages of original French, with an English translation on facing pages.
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Horas de oficina
Martín Camps
En Horas de oficina, de Martin Camps, se nos relatan los avatares vividos en primera persona por un profesor universitario que lleva a cabo su ejercicio docente en Estados Unidos, mas concretamentae en una universidad de Florida. Se nos cuenta mas bien el proceso que protagoniza hasta llegar alli, pues la trama se inicia on su salida de Mexico para realizar un postgrado en la Universidad de Californa. In office hours , Martin Camps , we are told avatars lived in first person by a university professor who conducted their teaching in the United States, more concretamentae in a Florida university . We are told rather the process that carries to get there , because the plot starts on his departure from Mexico for a postgraduate degree at the University of Californa
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Hydraulic metaphor: A model of global and local connectivity
Dennis O. Flynn and Marie Lee
Trade histories normally focus on exports/imports between port cities, yet actual trade is (and always has been) far more complex than mere bilateral coast-to-coast exchange. While a particular hinterland may indeed produce a negligible proportion of a particular item, it is sometimes the case that combined hinterland output dominates. By the same token, relatively little of a commodity may end up in a single hinterland location, yet hinterland end-markets combined can dominate. Historical neglect of hinterlands is at least partly due to inadequacies inherent in conventional supply and demand concepts at the foundational building-blocks level of economic theory.
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Food in Time and Place: The American Historical Association Companion to Food History
Paul Freedman, Joyce Chaplin, and Ken Albala
Food and cuisine are important subjects for historians across many areas of study. Food, after all, is one of the most basic human needs and a foundational part of social and cultural histories. Such topics as famines, food supply, nutrition, and public health are addressed by historians specializing in every era and every nation.
Food in Time and Place delivers an unprecedented review of the state of historical research on food, endorsed by the American Historical Association, providing readers with a geographically, chronologically, and topically broad understanding of food cultures—from ancient Mediterranean and medieval societies to France and its domination of haute cuisine. Teachers, students, and scholars in food history will appreciate coverage of different thematic concerns, such as transfers of crops, conquest, colonization, immigration, and modern forms of globalization.
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Divination, Politics, and Ancient Near Eastern Empires
Alan Lenzi and Jonathan Stökl
This collection examines the ways that divinatory texts in the Hebrew Bible and the ancient Near East undermined and upheld the empires in which the texts were composed, edited, and read. Nine essays and an introduction engage biblical scholarship on the Prophets, Assyriology, the Dead Sea Scrolls, and the critical study of Ancient Empires.
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Grow Food, Cook Food, Share Food: perspectives on eating from the past and a preliminary agenda for the future
Ken Albala
Grow Food, Cook Food, Share Food is a practical food history lesson, an editorial about everything gone wrong with modern food, and a call to arms of the kitchen knife variety. Historian Ken Albala relates his experiences of growing, cooking, and sharing food in ways that people did in the past, ways that we have needlessly lost. He finds lessons in surprising places, including obscure seventeenth century Italian farmer/nobles, ancient statesmen, and quirky cheesemakers from centuries ago. A rare but important variety of historical activism, Grow Food, Cook Food, Share Food uses history to enrich people's lives through a greater awareness and appreciation of what they put in their bodies.
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パンケーキの歴史物語 (Pankeki no rekishi monogatari)
Ken Albala and Mitsuhuro Sekine
Round, thin, and made of starchy batter cooked on a flat surface, it is a food that goes by many names: flapjack, crêpe, and okonomiyaki, to name just a few. The pancake is a treasured food the world over, and now Ken Albala unearths the surprisingly rich history of pancakes and their sizzling goodness.
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Common Core State Standards for High School Math: Algebra. What Every Math Teacher Should Know
Christopher D. Goff
This book explains the Algebra Common Core State Standards line by line. It is the second in a series intended to help high school math teachers better understand the Common Core State Standards.
A selection of published books and book chapters from faculty members of the College of the Pacific at University of the Pacific.
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