Ken Albala is Professor of History at the University of the Pacific in Stockton, California, where he teaches courses on the Renaissance and Reformation, Food History and the History of Medicine. He is the author of many books on food history including Eating Right in the Renaissance (University of California Press, 2002), Food in Early Modern Europe (Greenwood Press, 2003), Cooking in Europe 1250-1650 (Greenwood Press, 2005), The Banquet: Dining in the Great Courts of Late Renaissance Europe (University of Illinois Press, 2007), Beans: A History (Berg, 2007. Winner of the 2008 International Association of Culinary Professionals Jane Grigson Award), and Pancake (Reaktion Press, 2008). He has coauthored two cookbooks: The Lost Art of Real Cooking (Penguin/Perigee 2010) and The Lost Arts of Hearth and Home (2012). He has also edited the 4 volume Food Cultures of the World Encyclopedia (ABC-CLIO, 2010) and co-edits the journal Food, Culture and Society.

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• Part 1: Social Sciences 1. Anthropology2. Sociology 3. Communications 4. Psychology 5. Nutritional Anthropology 6. Nutrition 7. Archaeology 8. Journalism Part 2: Humanities 9. Cultural History 10. Culinary History 11. Literature 12. Philosophy 13. Linguistics 14. Theology 15. Art 16. Film 17. Television Part 3: Interdisciplinary Food Studies 18. Food Studies Programs 19. American Studies 20. Folklore 21. Food Museums 22. Food Law 23. Feminism 24. Culinary Arts and Food Service Management 25. Cultural Studies 26. Food and Race Part 4: Special Topics in Food Studies 27. Food Justice 28. Animal Rights 29. Food Security 30. School Food 31. Tourism 32. Food and the Senses 33. Agriculture 34. Ethics

Ken Albala is Professor of History at the University of the Pacific in Stockton, California, where he teaches courses on the Renaissance and Reformation, Food History and the History of Medicine. He is the author of many books on food history including Eating Right in the Renaissance (University of California Press, 2002), Food in Early Modern Europe (Greenwood Press, 2003), Cooking in Europe 1250-1650 (Greenwood Press, 2005), The Banquet: Dining in the Great Courts of Late Renaissance Europe (University of Illinois Press, 2007), Beans: A History (Berg, 2007. Winner of the 2008 International Association of Culinary Professionals Jane Grigson Award), and Pancake (Reaktion Press, 2008). He has coauthored two cookbooks: The Lost Art of Real Cooking (Penguin/Perigee 2010) and The Lost Arts of Hearth and Home (2012). He has also edited the 4 volume Food Cultures of the World Encyclopedia (ABC-CLIO, 2010) and co-edits the journal Food, Culture and Society.

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• Part 1: Social Sciences 1. Anthropology2. Sociology 3. Communications 4. Psychology 5. Nutritional Anthropology 6. Nutrition 7. Archaeology 8. Journalism Part 2: Humanities 9. Cultural History 10. Culinary History 11. Literature 12. Philosophy 13. Linguistics 14. Theology 15. Art 16. Film 17. Television Part 3: Interdisciplinary Food Studies 18. Food Studies Programs 19. American Studies 20. Folklore 21. Food Museums 22. Food Law 23. Feminism 24. Culinary Arts and Food Service Management 25. Cultural Studies 26. Food and Race Part 4: Special Topics in Food Studies 27. Food Justice 28. Animal Rights 29. Food Security 30. School Food 31. Tourism 32. Food and the Senses 33. Agriculture 34. Ethics

Ken Albala is Professor of History at the University of the Pacific in Stockton, California, where he teaches courses on the Renaissance and Reformation, Food History and the History of Medicine. He is the author of many books on food history including Eating Right in the Renaissance (University of California Press, 2002), Food in Early Modern Europe (Greenwood Press, 2003), Cooking in Europe 1250-1650 (Greenwood Press, 2005), The Banquet: Dining in the Great Courts of Late Renaissance Europe (University of Illinois Press, 2007), Beans: A History (Berg, 2007. Winner of the 2008 International Association of Culinary Professionals Jane Grigson Award), and Pancake (Reaktion Press, 2008). He has coauthored two cookbooks: The Lost Art of Real Cooking (Penguin/Perigee 2010) and The Lost Arts of Hearth and Home (2012). He has also edited the 4 volume Food Cultures of the World Encyclopedia (ABC-CLIO, 2010) and co-edits the journal Food, Culture and Society.

Select Guide Rating

• Part 1: Social Sciences 1. Anthropology2. Sociology 3. Communications 4. Psychology 5. Nutritional Anthropology 6. Nutrition 7. Archaeology 8. Journalism Part 2: Humanities 9. Cultural History 10. Culinary History 11. Literature 12. Philosophy 13. Linguistics 14. Theology 15. Art 16. Film 17. Television Part 3: Interdisciplinary Food Studies 18. Food Studies Programs 19. American Studies 20. Folklore 21. Food Museums 22. Food Law 23. Feminism 24. Culinary Arts and Food Service Management 25. Cultural Studies 26. Food and Race Part 4: Special Topics in Food Studies 27. Food Justice 28. Animal Rights 29. Food Security 30. School Food 31. Tourism 32. Food and the Senses 33. Agriculture 34. Ethics