Books from 2010
Cooking as Research Methodology: Experiments in Renaissance Cuisine, Ken Albala
Experiential Research in Culinary History: Reconstructing 16th century Techniques, Ken Albala
From the Editors, Ken Albala
Kreophagia, Ken Albala
Perceptions of Changing Global Meal Patterns Among Food Scholars, Ken Albala
The Demise of the Family Meal: A Covert Survey of Food Scholars, Ken Albala
The Googlization of Primary Food History Sources, Ken Albala
The Lost Art of Real Cooking, Ken Albala
The Lost Art of Real Cooking, Ken Albala
The Tomato Queen of San Joaquin, Ken Albala
The Tudor Kitchen as Theater: Translating Cooking Texts into Food Performance, Ken Albala
From the Editors, Ken Albala and Lisa Heldke
The Lost Art of Real Cooking, Ken Albala and Rosanna Nafziger Henderson
From the Editors, Lisa Heldke and Ken Albala
Food for Thought: The Future of Academic Food Writing, Cathy Kaufman, Ken Albala, Jennifer Crewe, Bruce Kraig, Marion Nestle, and Andrew F. Smith
Filipino Volunteers Overseas in Global Perspective, Gregory Rohlf
Submissions from 2009
Adventures in Renaissance Cookery, Ken Albala
Adventures in Renaissance Cookery, Ken Albala
Almonds Along the Silk Road: The Exchange and Adaptation of Ideas from West to East, Ken Albala
A Moveable Feast: Ten Millennia of Food Globalization by Kenneth F. Kiple, Ken Albala
European Almond Mania, Ken Albala
Fasting in an Age of Anxiety, or How to Mortify the Flesh Reformation Style, Ken Albala
Food and Futurism, Ken Albala
Food for Healing: Convalescent Cookery in the Early Modern Era, Ken Albala
Food History Through the Ages: The Impact of Retrospection on Culinary Fashion, Ken Albala
Historic Recipe and Hearth Cooking Workshop, Ken Albala
History on the Plate: The Current State of Food History, Ken Albala
Interview with Ryan Leeman, Winemaker, Ken Albala
Pancakes in World History, Ken Albala
Paul Freedman, Out of the East: Spices and the Medieval Imagination, Ken Albala
Richard Unger, Beer in the Middle Ages and Renaissance, Ken Albala
The Culinary Connections between of Italy, France and England in the 1540s, Ken Albala
The First Scientific Defense of a Vegetarian Diet, Ken Albala
The First Vegetarian Diet Defended with Science, Ken Albala
The Ideological Uses of Food History in the Early Modern Era, Ken Albala
The Spice Route: A History – By John Keay, Ken Albala
Cheese and Salumi: Savory Stories of Essential Italian Foods, Ken Albala and Nancy Harmon Jenkins
Eating in the Christian Tradition, Trudy Eden, Ken Albala, Johanna Moyer, Fabio Parasecoli, and Sydney Watts
Food as Intangible Cultural Heritage, Lucy Long, Ken Albala, Fabio Parasecoli, Richard Wilk, Lisa Heldke, Jane Kauer, and Krishnendu Ray
Submissions from 2008
Almonds Along the Silk Route, Ken Albala
Beans as Sustainable Food Source, Ken Albala
Cordials and Liqueurs, Ken Albala
Fasting Controversies of the 17th Century, Ken Albala
Food and the City in Europe since 1800 by Peter J. Atkins, Peter Lummel, Derek J. Oddy, (eds.), Ken Albala
Grass Fed Beef Jerky, Ken Albala
Ludovicus Nonnius and the Elegance of Fish, Ken Albala
Ludovicus Nonnius and the Elegance of Fish, Ken Albala
Pancake: a global history, Ken Albala
Pancakes, Ken Albala
Renaissance Banquets, Ken Albala
The First Vegetarian Diet Defended with Science, Ken Albala
The First Vegetarian Diet Defended with Science, Ken Albala
The Roots of the Rhythm: Mardi Gras in Historical Perspective, Ken Albala
The Tomato Queen of San Joaquin: Tillie Lewis, Ken Albala
Une première argumentation scientifique occidentale en faveur du végétarisme, Ken Albala
Human Cuisine, Ken Albala and Gary Allen
Roundtable: How to Attract Filthy Lucre for Food Scholarship, and Once You Get It, Do You Want It?, Jonathan Deutsch, Ken Albala, William Alex McIntosh, and Lucy Long
Review of Mao and the Economic Stalinization of China, 1948-1953 by Hua-yu Li, Gregory Rohlf
Socialist Leisure and City Planning: Movie Theaters, Book Stores and City Parks in China’s Small Cities in the Twentieth Century, Gregory Rohlf
Books from 2007
Beans: A History, Ken Albala
Beans and Vegetarianism, Ken Albala
Cato, Roman Agriculture and San Joaquin County, Ken Albala
Cooking and Ceramics in the Early Modern Era, Ken Albala
Cooking Experiments of the Renaissance, Ken Albala
Dining in Europe in the 16th and 17th Centuries, Ken Albala
Food as Propaganda in Late Renaissance Italy, Ken Albala
Ovophilia in Renaissance Cuisine, Ken Albala
Review of: Une histoire culinaire du Moyen Âge by Bruno Laurioux, Ken Albala
The Banquet: Dining in the Great Courts of Late Renaissance Europe, Ken Albala
The Practice of Culinary History as Research Methodology, Ken Albala
The Use and Abuse of Chocolate in 17th Century Medical Theory, Ken Albala
To Eat or Not to Eat: The Ideology of Fasting in the Reformation Era, Ken Albala
The Business of Food: Encyclopedia of the Food and Drink Industries, Ken Albala and Gary Allen
Reproduction and State Building Along China’s Frontiers, Gregory Rohlf
Review of China’s American Daughter: Ida Pruitt (1888-1985) by Marjorie King, Gregory Rohlf
Review of Rural Women in Urban China: Gender, Migration, and Social Change, by Tamara Jacka, Gregory Rohlf
Review of Transition and Challenge: China’s Population at the Beginning of the 21st Century, Edited by Zhongwei Zhao and Fei Guo, Gregory Rohlf
Soviet Influences on Chinese Agriculture: State Farms and the Rise of Chinese Agribusiness, 1949-2006, Gregory Rohlf
State Building as a Feminine Process: The Case of China, Gregory Rohlf
Women as State-Builders in Qinghai: Evidence from the 2000 Census, Gregory Rohlf
Submissions from 2006
A Hill of Beans, Ken Albala
A Hill of Beans: A History of the World's Most Ubiquitous Peasant Food, Ken Albala
A Renaissance Dream Banquet, Ken Albala
Catalunya/Naples/Rome: The Foundations of Italian Cuisine from Rupert of Nola to Martino of Como, Ken Albala
Creative Genius in Renaissance Cuisine: Cooking from Scappi’s Opera, Ken Albala
Jewish Food in 15th Century Spain, Ken Albala
Messisbugo, Ken Albala
Ovophilia in Renaissance Cuisine, Ken Albala
Poliphilo’s Dream of Divine Feeding, Ken Albala
Research on Beans, Ken Albala
Scappi, Ken Albala
The Columbian Exchange, Ken Albala
The Question of Obesity, Renaissance to The Scientific Revolution, Ken Albala
The Truth About Luxury Dining, Ken Albala
