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Home > College of the Pacific > Department of History > Faculty Books and Book Chapters

Department of History Faculty Books and Book Chapters

 
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  • Book Reviews: Alcohol: A History by Rod Phillips by Ken Albala

    Book Reviews: Alcohol: A History by Rod Phillips

    Ken Albala

  • Christina Normore. A Feast for the Eyes: Art, Performance and the Late Medieval Banquet by Ken Albala

    Christina Normore. A Feast for the Eyes: Art, Performance and the Late Medieval Banquet

    Ken Albala

  • Eating in Postmodernity, How Shopping, Cooking and Eating will be Transformed in the Age of the Internet by Ken Albala

    Eating in Postmodernity, How Shopping, Cooking and Eating will be Transformed in the Age of the Internet

    Ken Albala

  • Eating in the Digital Age by Ken Albala

    Eating in the Digital Age

    Ken Albala

  • Food and Power by Ken Albala

    Food and Power

    Ken Albala

  • La Cuisinère Canadienne: The Cookbook as Communication by Ken Albala

    La Cuisinère Canadienne: The Cookbook as Communication

    Ken Albala

  • Longevity Diets by Ken Albala

    Longevity Diets

    Ken Albala

  • Lungs by Ken Albala

    Lungs

    Ken Albala

  • Playing the Scalco by Ken Albala

    Playing the Scalco

    Ken Albala

  • Research in the Kitchen by Ken Albala

    Research in the Kitchen

    Ken Albala

  • Spary E.C. . Feeding France: New Sciences of Food, 1760–1815. Cambridge University Press, 2014. xi +418 pp. ISBN 978-1-107-03105-0, $99.00 (cloth). by Ken Albala

    Spary E.C. . Feeding France: New Sciences of Food, 1760–1815. Cambridge University Press, 2014. xi +418 pp. ISBN 978-1-107-03105-0, $99.00 (cloth).

    Ken Albala

  • Stimulants and Intoxicants 1500-1700 by Ken Albala

    Stimulants and Intoxicants 1500-1700

    Ken Albala

  • The Artisanal Food Movement and How the Vaues of Fresh, Local and Sustainable are Co-opted by the Food Industry by Ken Albala

    The Artisanal Food Movement and How the Vaues of Fresh, Local and Sustainable are Co-opted by the Food Industry

    Ken Albala

  • The Dynamics of Stockton’s Ethnic Grocery Stores in a Perfectly Diverse City by Ken Albala

    The Dynamics of Stockton’s Ethnic Grocery Stores in a Perfectly Diverse City

    Ken Albala

  • The Origins of Probiotic Theory: Fermentation in the 17th century by Ken Albala

    The Origins of Probiotic Theory: Fermentation in the 17th century

    Ken Albala

  • Beams and Bones: Exposure and Concealment of Raw Ingredients, Structure and Processing Techniques in Two Sister Arts – Cuisine and Architecture by Ken Albala and Lisa Cooperman

    Beams and Bones: Exposure and Concealment of Raw Ingredients, Structure and Processing Techniques in Two Sister Arts – Cuisine and Architecture

    Ken Albala and Lisa Cooperman

  • Roundtable: Professional Development: What do book publishers want? by John Lang, Ken Albala, Marika Christofides, Jennifer Crewe, Kate Marshall, and Jennifer Schmidt

    Roundtable: Professional Development: What do book publishers want?

    John Lang, Ken Albala, Marika Christofides, Jennifer Crewe, Kate Marshall, and Jennifer Schmidt

  • Tsinghua College and its role in Urbanization in Beijing by Gregory Rohlf

    Tsinghua College and its role in Urbanization in Beijing

    Gregory Rohlf

  • Asian Food in America by Ken Albala

    Asian Food in America

    Ken Albala

  • Chair: Agrarian Virtues in Troubled Times: Food and Wine Production during War and Depression by Ken Albala

    Chair: Agrarian Virtues in Troubled Times: Food and Wine Production during War and Depression

    Ken Albala

    This panel explores how governments, food growers and wine producers used the rhetoric of agrarian virtues to increase agricultural production, ensure compliance with food controls and influence consumer behavior during the Great Depression and World War II. Looking at case studies in different national contexts—Vichy France, Nazi Germany, and the United States—the panelists examine why the celebration of agrarian virtues in government propaganda and mass marketing sometimes succeeded but also encountered resistance from the very groups it aimed to motivate and persuade.

  • Corned Beef by Ken Albala

    Corned Beef

    Ken Albala

  • Experiential Research in Culinary History: Reconstructing 16th Century Techniques by Ken Albala

    Experiential Research in Culinary History: Reconstructing 16th Century Techniques

    Ken Albala

  • Food and Power by Ken Albala

    Food and Power

    Ken Albala

  • Food and Religion by Ken Albala

    Food and Religion

    Ken Albala

  • Food and Sex: The Intimate Connection, a History of Aphrodisiacs by Ken Albala

    Food and Sex: The Intimate Connection, a History of Aphrodisiacs

    Ken Albala

 

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