Ken Albala
Ken Albala in 2015
Born	(1964-11-03) November 3, 1964 (age 59) Brooklyn, New York, U.S.
Other names	Kenneth Albala
Education	PhD, Columbia University, 1993; MA, Yale University, 1987; BA, George Washington University, 1986
Occupation(s)	Professor, author, blogger
Years active	1990–present

Ken Albala is an American food historian, chef, author, and a professor of history at University of the Pacific.^[1] He has authored or edited 27 books on food^[1] and co-authored "The Lost Art of Real Cooking" and "The Lost Arts of Hearth and Home."^[2][3][4][5]

Albala co-edited the journal "Food, Culture and Society" and has made numerous appearances in various forms of media.^[6] and at conferences discussing food issues^[7][8] He is featured on the DVDs: "Food: A Cultural Culinary History"^[9] and "Cooking Across the Ages." Albala is also known for his "Food Cultures Around the World" series for Greenwood Press and Rowman and Littlefield Studies in Food and Gastronomy.

Books

• Eating Right in the Renaissance, University of California Press, 2002.ISBN 9780520229471^[10]
• Food in Early Modern Europe, Greenwood Press, 2003.ISBN 0313319626^[11]
• Opening Up North America, with Caroline Cox, Facts on File, 2005. Revised ed, 2009.ISBN 1604131969^[12]
• Cooking in Europe: 1250-1650, Greenwood Press, 2006.ISBN 0313330964^[13]
• The Banquet: Dining in the Great Courts of Late Renaissance Europe, U. of Illinois Press, 2007.^[5]
• Beans: A History, Berg Publishers, 2007.ISBN 1845204301^[14]
• Pancake, Reaktion Press, 2008. Translated into Japanese 2013.ISBN 9781861893925^[15]
• The Lost Art of Real Cooking, with Rosanna Nafziger, Perigee/Penguin, 2010. ISBN 0399535888^[16]
• Three World Cuisines: Italian, Mexican, Chinese. AltaMira Press, 2012. ISBN 9780759121256^[17]
• The Lost Arts of Hearth and Home, with Rosanna Nafziger, Perigee/Penguin, 2012. ISBN 0399537775^[18]
• Grow Food, Eat Food, Share Food. Oregon State University Press, 2013. ISBN 978-0-87071-718-5^[19]
• Nuts: A Global History. Reaktion Press, 2014. ISBN 9781780232829^[20]
• The Most Excellent Book of Cookery: An edition and translation of the 16th century Livre fort excellent de cuysine. With Timothy Tomasik. Prospect Books, 2014. ISBN 978-1-903018-96-5^[21]
• Noodle Soup: Recipes, Techniques, Obsession. University of Illinois Press, 2018. ISBN 9780252083181^[22]

Edited volumes and encyclopedias

• The Business of Food: Encyclopedia of the Food and Drink Industries. With Gary Allen. Greenwood Press, 2007.^[23]
• Human Cuisine. With Gary Allen. Thyestian Press/Booksurge, 2008. ISBN 1419693913^[24]
• Food Cultures of the World Encyclopedia. Four Volumes. Greenwood Press/ABC-CLIO, 2011. ISBN 978-0-313-37626-9^[25]
• Food and Faith in the Christian Tradition. With Trudy Eden. Columbia University Press, 2011. ISBN 9780231149976^[26]
• A Cultural History of Food in The Renaissance. Fabio Parasecoli and Peter Scholliers, Series Editors. Ken Albala, vol. 3 editor. Berg Publishers, 2012. ISBN 9780857850256^[27]
• Routledge International Handbook of Food Studies. Routledge, 2012. Paperback ed. 2014. ISBN 978-1-13-801949-2^[28]
• Food History: A Primary Source Reader. Bloomsbury, 2014. ISBN 9780857854124^[29]
• From Famine to Fast Food: Nutrition, Diet and Concepts of Health Around the World. ABC-CLIO, 2014. ISBN 978-1-61069-743-9^[30]
• Food in Time and Place: The American Historical Association Companion to Food History. Paul Freedman, Joyce Chaplin and Ken Albala, editors. University of California Press, 2014. ISBN 9780520283589^[31]
• Food Issues: An Encyclopedia. Three Volumes. Sage Publications, 2015. ISBN 9781452243016^[32]
• At the Table: Food and Family Around the World. Greenwood/ABC-CLIO, 2016. ISBN 9781610697378^[33]

The Distinguished Faculty Award from the University of the Pacific in 2023 and the Tully Knoles Endowed Professorship in 2022.

• "Three World Cuisines: Italian, Mexican, Chinese" was the winner of the Gourmand World Cookbook Award for “Best Foreign Cuisine Book in the World” 2013.^[34]
• "Beans" won the 2008 International Association of Culinary Professionals Jane Grigson Award and the Cordon d’Or in Food History/Literature.^[3][35]

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