Ken Albala is Professor of History at the University of the Pacific, USA. He is the author or editor of 17 books including Eating Right in the Renaissance, The Banquet and Beans: A History. He has also coauthored two cookbooks, The Lost Art of Real Cooking and The Lost Arts of Hearth and Home.

A wonderfully rich celebration of our love of food through the ages.

• Editor's NoteGeneral IntroductionPart One: Sumer and Egypt Part Two: Ancient GreecePart Three: Ancient RomePart Four: Imperial China Part Five: Ancient IndiaPart Six: Ancient HebrewsPart Seven: Early Middle AgesPart Eight: Medieval Islam Part Nine: Late Medieval and Renaissance EuropePart Ten: The AmericasPart Eleven: Era of Nation-States 1500-1650 Part Twelve: The Mercantile Era 1650-1800Part Thirteen: Nineteenth-Century Industrial Era 1800-1900Part Fourteen: The Twentieth Century 1900-2000GlossaryWeb Resources Bibliography Surveys of Food History Appendix of SourcesIndex

Ken Albala is Professor of History at the University of the Pacific, USA. He is the author or editor of 17 books including Eating Right in the Renaissance, The Banquet and Beans: A History. He has also coauthored two cookbooks, The Lost Art of Real Cooking and The Lost Arts of Hearth and Home.

A wonderfully rich celebration of our love of food through the ages.

• Editor's NoteGeneral IntroductionPart One: Sumer and Egypt Part Two: Ancient GreecePart Three: Ancient RomePart Four: Imperial China Part Five: Ancient IndiaPart Six: Ancient HebrewsPart Seven: Early Middle AgesPart Eight: Medieval Islam Part Nine: Late Medieval and Renaissance EuropePart Ten: The AmericasPart Eleven: Era of Nation-States 1500-1650 Part Twelve: The Mercantile Era 1650-1800Part Thirteen: Nineteenth-Century Industrial Era 1800-1900Part Fourteen: The Twentieth Century 1900-2000GlossaryWeb Resources Bibliography Surveys of Food History Appendix of SourcesIndex

Ken Albala is Professor of History at the University of the Pacific, USA. He is the author or editor of 17 books including Eating Right in the Renaissance, The Banquet and Beans: A History. He has also coauthored two cookbooks, The Lost Art of Real Cooking and The Lost Arts of Hearth and Home.

A wonderfully rich celebration of our love of food through the ages.

• Editor's NoteGeneral IntroductionPart One: Sumer and Egypt Part Two: Ancient GreecePart Three: Ancient RomePart Four: Imperial China Part Five: Ancient IndiaPart Six: Ancient HebrewsPart Seven: Early Middle AgesPart Eight: Medieval Islam Part Nine: Late Medieval and Renaissance EuropePart Ten: The AmericasPart Eleven: Era of Nation-States 1500-1650 Part Twelve: The Mercantile Era 1650-1800Part Thirteen: Nineteenth-Century Industrial Era 1800-1900Part Fourteen: The Twentieth Century 1900-2000GlossaryWeb Resources Bibliography Surveys of Food History Appendix of SourcesIndex