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Books from 2010

Cooking as Research Methodology: Experiments in Renaissance Cuisine, Ken Albala

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Experiential Research in Culinary History: Reconstructing 16th century Techniques, Ken Albala

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From the Editors, Ken Albala

Kreophagia, Ken Albala

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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

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The Tomato Queen of San Joaquin, Ken Albala

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The Tudor Kitchen as Theater: Translating Cooking Texts into Food Performance, Ken Albala

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From the Editors, Ken Albala and Lisa Heldke

The Lost Art of Real Cooking, Ken Albala and Rosanna Nafziger Henderson

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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

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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

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Interview with Ryan Leeman, Winemaker, Ken Albala

Michael Krondl. The Taste of Conquest: The Rise and Fall of the Three Great Cities of Spice. New York: Ballantine Books. 2007. Pp. 304. $25.95, Ken Albala

Pancakes in World History, Ken Albala

Paul Freedman, Out of the East: Spices and the Medieval Imagination, Ken Albala

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Richard Unger, Beer in the Middle Ages and Renaissance, Ken Albala

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The Culinary Connections between of Italy, France and England in the 1540s, Ken Albala

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The Devil's Food Dictionary: A Pioneering Culinary Reference Work Consisting Entirely of Lies. ,. Foy, Barry. . Illustrations by. Boesche, John. . :. Frogchart Press. ,. 2008. . ix + 255 pp. $17.95 (paper)., Ken Albala

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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

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The Spice Route: A History – By John Keay, Ken Albala

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Toward a Phenomenological Semiotics of Cuisine: Die Edenische Ur-Sprach zum Kuchenmeistei, or Neanderthal Pictographs as Universal Language of Cooking, Ken Albala

Cheese and Salumi: Savory Stories of Essential Italian Foods, Ken Albala and Nancy Harmon Jenkins

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Eating in the Christian Tradition, Trudy Eden, Ken Albala, Johanna Moyer, Fabio Parasecoli, and Sydney Watts

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Food as Intangible Cultural Heritage, Lucy Long, Ken Albala, Fabio Parasecoli, Richard Wilk, Lisa Heldke, Jane Kauer, and Krishnendu Ray

Submissions from 2008

Almond Cookery from Northern Europe to the Midwest, or how an exotic import retained its status over time and tide, Ken Albala

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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

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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

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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

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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

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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

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Concordance of English Recipes: Thirteenth to Fifteenth Centuries. Heiatt, Constance B. and. Nutter, Terry. with. Holloway, Johnna H. :. Arizona Center for Medieval and Renaissance Studies. ,. 2006. xvii + 135 pp. $29.00 (paper)., 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

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Ovophilia in Renaissance Cuisine, Ken Albala

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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

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The Practice of Culinary History as Research Methodology, Ken Albala

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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

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Reproduction and State Building Along China’s Frontiers, Gregory Rohlf

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Review of China’s American Daughter: Ida Pruitt (1888-1985) by Marjorie King, Gregory Rohlf

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Review of Rural Women in Urban China: Gender, Migration, and Social Change, by Tamara Jacka, Gregory Rohlf

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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

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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

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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

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Libro de Arte Coquinaria by Maestro Martino. CD-ROM with notes and translation by Gillian Riley (Oakland, CA: Octavo Editions, 2005)., Ken Albala

Messisbugo, Ken Albala

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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