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Posts
Videos and Podcasts
Food: A Cultural Culinary History and Cooking Across the Ages right here: www.thegreatcourses.com. A History of Bourbon on Audible. Tons on Youtube.
About Me
- Ken Albala
- Food Historian at the University of the Pacific. Author of Eating Right in the Renaissance, Food in Early Modern Europe, Cooking in Europe 1250-1650, The Banquet, Beans (2008 IACP Jane Grigson Award) and Pancake.THE LOST ART OF REAL COOKING with Rosanna Nafziger. Coeditor of Food and Faith; Editor of A Cultural History of Food: The Renaissance. Food Cultures of the World Encyclopedia (4 vols.) Three World Cuisines: Italian, Mexican and Chinese won the Gourmand World Cookbook Awards Best Foreign Cuisine book in the World. The Routledge International Handbook to Food Studies. THE LOST ARTS OF HEARTH AND HOME with Rosanna Nafziger. Grow Food, Cook Food, Share Food, a little book on Nuts and The Food History Reader. The Most Excellent Book of Cookery (translation of a 16th c. French Cookbook with Tim Tomasik). The Sage Encyclopedia of Food Issues Encyclopedia. At the Table. Noodle Soup, The Great Gelatin Revival, Opulent Nosh. Forthcoming: Atlas of Fermentation
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Noodle Soup: Recipes, Techniques, Obsession
This is me. GO COOK.
7 comments:
very cool... congrats on the book award Ken!
Thanks Deana, Have you started blogging again after the big job?
Congratulations Ken - how wonderful.
Love this blog. Just discovered it from who knows where. But I feel blessed in the finding. Added you to my Reader; will return.
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Oh, I too thought it was recent and pounced gladly on it. But as you say, much pleasure to be had archive-browsing.
hi there,
nice information provided.
This is wonderful, and something I needed to read today.
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