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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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  • Beans by Ken Albala

    Beans

    Ken Albala

  • Breakfast by Ken Albala

    Breakfast

    Ken Albala

  • Brussels Christmas Market by Ken Albala

    Brussels Christmas Market

    Ken Albala

  • Culinary Archaeology: Reconstructing Sixteenth Century Techniques by Ken Albala

    Culinary Archaeology: Reconstructing Sixteenth Century Techniques

    Ken Albala

  • Food Cultures of the World Encyclopedia by Ken Albala

    Food Cultures of the World Encyclopedia

    Ken Albala

    Going out for Ethiopian, Argentine, or Malaysian food—or some other international cuisine—may be all the rage these days, but understanding the world's food cultures goes far beyond sampling the fare of the latest "exotic" restaurant. For example, learning the history behind the eating of tahricht (oven-baked sheep offal) among the Berber peoples of northern Africa, or how an average family in the Philippines shops for food, or why Brazilian chefs are focusing more than ever on using culturally important ingredients—all of these are part of understanding global food cultures.

  • From the Editors by Ken Albala

    From the Editors

    Ken Albala

  • In toto corde vestro in ieiunio et in fletu et in planctu: The role of public humiliation and fasting in 16th and 17th century disaster by Ken Albala

    In toto corde vestro in ieiunio et in fletu et in planctu: The role of public humiliation and fasting in 16th and 17th century disaster

    Ken Albala

  • Lessons from the Past: Growing Food, Cooking Food, Sharing Food by Ken Albala

    Lessons from the Past: Growing Food, Cooking Food, Sharing Food

    Ken Albala

  • Local and Scratch – Pasta Making Workshop by Ken Albala

    Local and Scratch – Pasta Making Workshop

    Ken Albala

  • Panel on Online Teaching of Food Studies by Ken Albala

    Panel on Online Teaching of Food Studies

    Ken Albala

  • Shakespeare’s Culinary Aesthetic by Ken Albala

    Shakespeare’s Culinary Aesthetic

    Ken Albala

    While much attention has been paid to the culinary and dietary metaphors in Shakespeare’s works, the culinary aesthetic with which he would have been familiar is less well known. In other words, what types of foods would a man of Shakespeare’s social standing and profession have eaten in the late 16th and early 17th century? How did the flavor profiles, ingredients and cooking techniques influence his frame of mind and what repertoire of dishes would he have been able to draw from when thinking about food? This paper will examine Tudor and Stuart cuisine. I will argue that the same aesthetic preoccupation with variety, polyphony, surprises and ingenious conceits dominate in drama and cuisine, without however abandoning a certain fundamental straight-forwardness in regard to materials or ingredients. That is, when conjuring metaphors that directly relate to food or not, it was a distinctly Tudor and Stuart approach to art in general, largely influenced by the arts of the table, that steered Shakespeare toward the aesthetic choices he ultimately made.

  • The Demise of Home Cooking by Ken Albala

    The Demise of Home Cooking

    Ken Albala

    Is the current perception of culinary de-skilling borne out by facts? Did people in the past cook more, and is the food industry to blame for this situation?

  • The Historical Models of Food and Power in European Courts of the 19th century by Ken Albala

    The Historical Models of Food and Power in European Courts of the 19th century

    Ken Albala

  • The Mediterranean Diet, Historical Perspectives from Nutritional Science by Ken Albala

    The Mediterranean Diet, Historical Perspectives from Nutritional Science

    Ken Albala

  • The Roots of Latin American Food by Ken Albala

    The Roots of Latin American Food

    Ken Albala

  • What does barbecue tell us about race?: Andrew Warnes, Savage Barbecue: Race, Culture, and the Invention of America's First Food. Athens: University of Georgia Press, 2008. 208 pp., $19.95. by Ken Albala

    What does barbecue tell us about race?: Andrew Warnes, Savage Barbecue: Race, Culture, and the Invention of America's First Food. Athens: University of Georgia Press, 2008. 208 pp., $19.95.

    Ken Albala

  • Why Don’t We Cook Anymore? by Ken Albala

    Why Don’t We Cook Anymore?

    Ken Albala

  • Why We Don't Cook Anymore by Ken Albala

    Why We Don't Cook Anymore

    Ken Albala

    Ken Albala is Professor of History at the University of the Pacific. He is the author or editor of 14 books on food including Eating Right in the Renaissance, Food in Early Modern Europe, Cooking in Europe 1250-1650, The Banquet: Dining in the Great Courts of Late Renaissance Europe, Beans: A History (winner of the 2008 International Association of Culinary Professionals Jane Grigson Award), and Pancake. He has also co-edited two works, The Business of Food and Human Cuisine, and two other edited collections are forthcoming this fall: Food and Faith and A Cultural History of Food: The Renaissance. Albala was also editor of three food series for Greenwood Press with 30 volumes in print and his 4-volume Food Cultures of the World Encyclopedia was just published this summer. Albala is also co-editor of the journal Food Culture and Society and general editor of the new series AltaMira Studies in Food and Gastronomy, for which he has written a textbook entitled Three World Cuisines: Italy, China, Mexico which will appear in the spring of 2012. He is currently researching a history of theological controversies surrounding fasting in the Reformation Era, and has co-authored a cookbook for Penguin /Perigee entitled The Lost Art of Real Cooking, the sequel of which will appear next year and is entitled The Lost Arts of Hearth and Home.

    In the spirit of ideas worth spreading, TEDx is a program of local, self-organized events that bring people together to share a TED-like experience. At a TEDx event, TEDTalks video and live speakers combine to spark deep discussion and connection in a small group. These local, self-organized events are branded TEDx, where x = independently organized TED event. The TED Conference provides general guidance for the TEDx program, but individual TEDx events are self-organized.*

  • Cuisine and Architecture by Ken Albala and Lisa Cooperman

    Cuisine and Architecture

    Ken Albala and Lisa Cooperman

  • Food and Faith in Christian Culture by Ken Albala and Trudy Eden

    Food and Faith in Christian Culture

    Ken Albala and Trudy Eden

    Without a uniform dietary code, Christians around the world used food in strikingly different ways, developing widely divergent practices that spread, nurtured, and strengthened their religious beliefs and communities. Featuring never-before published essays, this anthology follows the intersection of food and faith from the fourteenth to the twenty-first century, charting the complex relationship among religious eating habits and politics, culture, and social structure.

    Theoretically rich and full of engaging portraits, essays consider the rise of food buying and consumerism in the fourteenth century, the Reformation ideology of fasting and its resulting sanctions against sumptuous eating, the gender and racial politics of sacramental food production in colonial America, and the struggle to define "enlightened" Lenten dietary restrictions in early modern France. Essays on the nineteenth century explore the religious implications of wheat growing and breadmaking among New Zealand's Maori population and the revival of the Agape meal, or love feast, among American brethren in Christ Church. Twentieth-century topics include the metaphysical significance of vegetarianism, the function of diet in Greek Orthodoxy, American Christian weight loss programs, and the practice of silent eating rituals among English Benedictine monks. Two introductory essays detail the key themes tying these essays together and survey food's role in developing and disseminating the teachings of Christianity, not to mention providing a tangible experience of faith.

  • A Preliminary Investigation of the Urban Morphology of the Towns of the Qinghai-Tibet Plateau by Gregory Rohlf

    A Preliminary Investigation of the Urban Morphology of the Towns of the Qinghai-Tibet Plateau

    Gregory Rohlf

  • International Voluntary Service and the Philippines: Milestones, Motives and Meaning by Gregory Rohlf

    International Voluntary Service and the Philippines: Milestones, Motives and Meaning

    Gregory Rohlf

  • A. Lynn Martin. Alcohol, Violence, and Disorder in Traditional Europe by Ken Albala

    A. Lynn Martin. Alcohol, Violence, and Disorder in Traditional Europe

    Ken Albala

  • Bacterial Fermentation and the Missing Terroir Factor in Historic Cookery by Ken Albala

    Bacterial Fermentation and the Missing Terroir Factor in Historic Cookery

    Ken Albala

  • Beams and Bones by Ken Albala

    Beams and Bones

    Ken Albala

 

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