Ken Albala

Q: What Schools Are Affiliated With Ken Albala

Ken Albala is affiliated with the following schools: University of the Pacific , University of California, Davis, Columbia University

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Ken Albala

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#2331

World Rank

#3346

Historical Rank

#910

USA Rank

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History

Ken Albala's Degrees

PhD History Columbia University
Masters History Columbia University
Bachelors History University of California, Davis

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Why Is Ken Albala Influential?

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According to Wikipedia, Ken Albala is an American food historian, chef, author, and a professor of history at University of the Pacific. He has authored or edited 27 books on food and co-authored "The Lost Art of Real Cooking" and "The Lost Arts of Hearth and Home."

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Ken Albala's Published Works

Number of citations in a given year to any of this author's works

Total number of citations to an author for the works they published in a given year. This highlights publication of the most important work(s) by the author

Published Works

Eating Right in the Renaissance (2003) (127)
Routledge International Handbook of Food Studies (2012) (62)
Food in Early Modern Europe (2003) (54)
The Business of Food: Encyclopedia of the Food and Drink Industries (2007) (43)
Beans: A History (2007) (36)
The Banquet: Dining in the Great Courts of Late Renaissance Europe (2007) (22)
Almonds Along the Silk Road: The Exchange and Adaptation of Ideas from West to East (2009) (16)
Beer in the Middle Ages and the Renaissance (2009) (15)
Cookbooks as Historical Documents (2012) (14)
The SAGE encyclopedia of food issues (2015) (14)
The Ideology of Fasting in the Reformation Era (2007) (10)
Food Cultures of the World Encyclopedia (2011) (10)
Historical Background to Food and Christianity (2011) (9)
Pleyn Delit: Medieval Cookery for Modern Cooks (1976) (8)
Food for healing: Convalescent cookery in the early modern era. (2012) (8)
Hunting for Breakfast in Medieval and Early Modern Europe (2002) (7)
Cooking as Research Methodology: Experiments in Renaissance Cuisine (2010) (7)
The business of food (2007) (6)
Food and Faith in Christian Culture (2011) (6)
Weight Loss in the Age of Reason (2005) (5)
Thomas More’s Utopia (2006) (5)
History on the Plate: The Current State of Food History (2009) (5)
9. Fasting and Food Habits in the Eastern Orthodox Church (2011) (4)
The Use and Abuse of Chocolate in 17th Century Medical Theory (2007) (4)
10. Divine Dieting: A Cultural Analysis of Christian Weight Loss Programs (2011) (4)
11. Eating in Silence in an English Benedictine Monastery (2011) (4)
A Moveable Feast: Ten Millennia of Food Globalization (2009) (4)
Milk: Nutritious and Dangerous (2000) (4)
Food in Time and Place (2017) (4)
Wild Food: The Call of the Domesticated (2004) (3)
A Cultural History of Food in The Renaissance (2012) (3)
Cooking in Europe, 1250-1650 (2006) (3)
ON GENETICALLY MODIFIED ( GM ) FOODS (2002) (2)
The food history reader : primary sources (2014) (2)
The Lost Art of Real Cooking (2010) (2)
3. “The Food Police”: Sumptuary Prohibitions on Food in the Reformation (2011) (2)
FCS Editors’ Roundtable: Reflections on the Twentieth Anniversary of the Journal (2017) (2)
Pancake: A Global History (2008) (2)
Shakespeare's Culinary Metaphors: A Practical Approach (2014) (2)
Fear of Food: A History of Why We Worry about What We Eat. By Harvey Levenstein. (Chicago, IL: University of Chicago Press, 2012. Pp. ix, 218. $25.00.) (2014) (2)
Is Food Art (2013) (1)
At the Table: Food and Family Around the World (2016) (1)
Alan Davison. The Oxford Companion to Food, edited by Tom Jaine (2016) (1)
The Call of the Domesticated (2005) (1)
Jacob Boehme and the Foundations of a Vegetarian Food Ideology (2004) (1)
Food and Feast as Propaganda in Late Renaissance Italy (2007) (1)
From famine to fast food : nutrition, diet, and concepts of health around the world (2014) (1)
1. The Urban Influence. Shopping and Consumption at the Florentine Monastery of Santa Trinità in the Mid-Fourteenth Century (2011) (1)
Chapter 1. Overview of the Genre (2019) (1)
Reviewed Work: Regional Cuisines of Medieval Europe by Melitta Weiss-Adamson, ed. (2003) (1)
Italian Cuisine: A Cultural History by Alberto Capatti and Massimo Montanari. Translated by Aine O'Healy. (2004) (1)
Grow Food, Cook Food, Share Food: Perspectives on Eating from the Past and a Preliminary Agenda for the Future (2013) (1)
Sarah R. Graff and Enrique Rodriguez-Alegría, eds. The Menial Art of Cooking: Archaeological Studies of Cooking and Food Preparation (2013) (1)
Food and Power (2016) (1)
Italianità in America: A history of the cultural politics and social construction of authentic Italian cuisine in the U.S. (2013) (1)
Review: The Oxford Companion to Food, by Alan Davidson and Edited by Tom Jaine (2016) (1)
Food & faith in Christian culture (2011) (1)
Noodle Soup: Recipes, Techniques, Obsession (2017) (1)
Bacterial Fermentation and the Missing Terroir Factor in Historic Cookery (2011) (1)
The Practice of Culinary History as Research Methodology (2007) (1)
The Spice Route: A History. By John Keay. (Berkeley, Calif.: University of California Press, 2006. Pp.xv, 288. $40.00.) (2009) (1)
Insensible Perspiration and Oily Vegetable Humor: An Eighteenth Century Controversy Over Vegetarianism (2002) (1)
Fish in Renaissance Dietary Theory (1998) (1)
Food as Aphrodisiac in Renaissance Medicine (1995) (0)
Power Equals Power: Class and Milling Technology Throughout History (2018) (0)
European Almond Mania (2009) (0)
Culinary Lessons from the Past (2013) (0)
A Plea for Culinary Luddism (2019) (0)
1. Premodern Europe (2019) (0)
The Dynamics of Stockton’s Ethnic Grocery Stores in a Perfectly Diverse City (2016) (0)
From the Editors (2013) (0)
Beans and Vegetarianism (2007) (0)
Run of the Mill (2014) (0)
Gastrabulary: A Future Terminology of Eating (2004) (0)
Passeth the Cran’brry Sauce: The Medieval Origins of Thanksgiving (2015) (0)
Catalunya/Naples/Rome: The Foundations of Italian Cuisine from Rupert of Nola to Martino of Como (2006) (0)
Medicinal Uses of Sugar (2015) (0)
Beams and Bones (2010) (0)
The Roots of the Rhythm: Mardi Gras in Historical Perspective (2008) (0)
Perspectives on Agriculture, Food and Water (2015) (0)
Humoral Pathology and Renaissance Medicine (1995) (0)
Marketing European Food and the Image of Authenticity (2014) (0)
Food and Futurism (2009) (0)
Poliphili: A Renaissance dream banquet (2006) (0)
Food and Religion (2015) (0)
Cato, Roman Agriculture and San Joaquin County (2007) (0)
Fasting Controversies of the 17th Century (2008) (0)
The Question of Obesity, Renaissance to The Scientific Revolution (2006) (0)
The Culinary Connections between of Italy, France and England in the 1540s (2009) (0)
Starches and Pasta (2007) (0)
Reviewed Work: Sweet Invention: A History of Dessert by Michael Krondl (2012) (0)
Playing the Scalco (2016) (0)
Chapter 5. Food and the Individual (2019) (0)
Acquired Taste: The French Origins of Modern Cooking by T. Sarah Peterson (1997) (0)
Spices and Garnishes (2007) (0)
Almonds Along the Silk Route (2008) (0)
How 16th Century Scholars Beat the Traveling Blues (1996) (0)
Taste of History (2013) (0)
Stimulants and Intoxicants in Europe, 1500–1700 (2014) (0)
Food History Through the Ages: The Impact of Retrospection on Culinary Fashion (2009) (0)
Gentleman Farmer Vincenzo Tanara (2012) (0)
Staff and Carving (2007) (0)
Fasting (2019) (0)
Setting the Stage—Setting the Table (2007) (0)
Why Are We All Talking About Food (2014) (0)
Food and Sex: The Intimate Connection, a History of Aphrodisiacs (2015) (0)
Attitudes Toward Gender in Early Modern Europe (1998) (0)
Chapter 8. Medicine and Cuisine (2019) (0)
17th Century Cuisine (2013) (0)
High Tech Versus Low Tech (2013) (0)
David B. Goldstein and Amy L. Tigner, eds. Culinary Shakespeare: Staging Food and Drink in Early Modern England. (2018) (0)
The Culinary Text as Historical Document (1998) (0)
Almond Cookery from Northern Europe to the Midwest, or how an exotic import retained its status over time and tide (2008) (0)
The Italian Renaissance Dinner Party Sessions II (2013) (0)
Wine and Alcohol (2007) (0)
Social Stratification in Renaissance Dietaries (1993) (0)
Fasting in an Age of Anxiety, or How to Mortify the Flesh Reformation Style (2009) (0)
From the Editors (2010) (0)
Early Modern Food: Desire, Theory, and Innovation (2015) (0)
Book review: Wendy Wall . Recipes for Thought: Knowledge and Taste in the Early Modern English Kitchen. Material Texts. Philadelphia: University of Pennsylvania Press, 2016. Pp. 328. $69.95 (cloth). (2017) (0)
The Most Excellent Book of Cookery = Livre fort excellent de cuysine (1555) (2014) (0)
Toward a Phenomenological Semiotics of Cuisine: Die Edenische Ur-Sprach zum Kuchenmeistei, or Neanderthal Pictographs as Universal Language of Cooking (2009) (0)
Early Modern Medicine (2000) (0)
The Impact of Christian Food Prohibitions on the Evolution of Cuisine from the Late Middle Ages to the Early Modern Period (2013) (0)
Experiential Research in Culinary History: Reconstructing 16th century Techniques (2010) (0)
Food for Thought: Scholarly Diets (1996) (0)
From the Editors (2013) (0)
Assessing the Art of Cookery (2002) (0)
Food: A Cultural (2013) (0)
Dietary Systems: A Historical Perspective (2003) (0)
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. (2011) (0)
Chocolate: The Ideal Food and Medicine (2004) (0)
Sifting Out The Past (2017) (0)
Italian Food: The First Global Cuisine (2000) (0)
Interview with Ryan Leeman, Winemaker (2009) (0)
EU on a Plate (2014) (0)
Evaluating Primary Sources (2017) (0)
Making and Knowing Reconstruction Workshop (2015) (0)
Alcohol: a history (2016) (0)
The Tudor Kitchen as Theater: Translating Cooking Texts into Food Performance (2010) (0)
Wonder Drugs of the New World: Sassafras, Sarsaparilla and Guaiac (2006) (0)
Research in the Kitchen (2016) (0)
Toward a Historical Dialectic of Culinary Styles (2014) (0)
The tomato queen of San Joaquin. (2010) (0)
Salami Making Workshops (2012) (0)
The Art of Cooking: The First Modern Cookery Book (review) (2008) (0)
An 18th c. Controversy over Vegetarianism (2001) (0)
Book Reviews (2003) (0)
Coffee, Tea and Chocolate (2004) (0)
Reviewed Works: Pleyn Delit: Medieval Cookery for Modern Cooks. by Constance B. Heiatt, Brenda Hosington, Sharon Butler; Take a Thousand Eggs or More. by Cindy Renfrow (2018) (0)
The Artisanal Food Movement and How the Vaues of Fresh, Local and Sustainable are Co-opted by the Food Industry (2016) (0)
Feeding France: New Sciences of Food, 1760–1815 by E.C. Spary (review) (2016) (0)
Japanese Food in the Early Modern European Imagination (2018) (0)
Eating in the Christian Tradition (2009) (0)
Tools of the Trade: Experiential Studies for the Food Industry (2013) (0)
The Apparition of Fat in Western Nutritional Theory (2003) (0)
Creative Genius in Renaissance Cuisine: Cooking from Scappi’s Opera (2006) (0)
The Evolution of Cookbooks in the Digital Age (2015) (0)
The Medical Origins of Culinary Traditions (1997) (0)
Beams and Bones: Exposure and Concealment of Raw Ingredients, Structure and Processing Techniques in Two Sister Arts – Cuisine and Architecture (2016) (0)
A Hill of Beans: A History of the World's Most Ubiquitous Peasant Food (2006) (0)
Food in Renaissance Italy (1996) (0)
A History of Ideas about Fermentation and Digestion (2014) (0)
The SAGE Encyclopedia of Food Issues Deforestation for Agriculture (2015) (0)
Italy, the Land that Would be Nation (2004) (0)
Culinary Shakespeare: Staging Food and Drink in Early Modern England eds. by David B. Goldstein And Amy L. Tigner (review) (2018) (0)
Adventures in Renaissance Cookery (2009) (0)
Food History Methodology Workshop (2015) (0)
The Devil's Food Dictionary: A Pioneering Culinary Reference Work Consisting Entirely of Lies. ,. Foy, Barry. . Illustrations by. Boesche, John. . :. Frogchart Press. ,. 2008. . ix + 255 pp. $17.95 (paper). (2009) (0)
Saving your bacon (2015) (0)
Food as Propaganda in Late Renaissance Italy (2007) (0)
Roundtable: Professional Development: What do book publishers want? (2016) (0)
Analysis of Historic Primary Sources (2017) (0)
The Renaissance of Food in Global Perspective (2012) (0)
History of Baltic Cuisine (2014) (0)
Terroir in the Culinary Texts of Early Modern Europe (2003) (0)
Stimulants and Intoxicants 1500-1700 (2016) (0)
What Did Food Taste Like 500 Years Ago (2012) (0)
Cuisine and Architecture (2011) (0)
Spring 5-1-2003 Reviewed Work : Regional Cuisines of Medieval Europe by Melitta Weiss-Adamson (2019) (0)
Research on Beans (2006) (0)
MICHAEL KRONDL. The Taste of Conquest: The Rise and Fall of the Three Great Cities of Spice. New York: Ballantine Books. 2007. Pp. 304. $25.95 (2009) (0)
The demise of the family meal. A covert survey of food scholars (2011) (0)
A Hill of Beans (2006) (0)
The Other Side of Thanksgiving: fasting (2015) (0)
Cooking and Art (2002) (0)
Food in Southern Europe (2000) (0)
Dining in Europe in the 16th and 17th Centuries (2007) (0)
Cooking and Ceramics in the Early Modern Era (2007) (0)
Roundtable: Food and Music: Directions for Research (2012) (0)
Wendy A. Woloson. Refined Tastes: Sugar, Confectionery, and Consumers in Nineteenth‐Century America (2003) (0)
United States: The Mid-Atlantic (2011) (0)
Food and the City in Europe since 1800 by Peter J. Atkins, Peter Lummel, Derek J. Oddy, (eds.) (2008) (0)
Local and Scratch – Pasta Making Workshop (2011) (0)
The Historical Models of Food and Power in European Courts of the 19th century (2011) (0)
The Columbian Exchange (2006) (0)
Food as Intangible Cultural Heritage (2009) (0)
Chapters All Faculty Scholarship 1-12000 Milk : Nutritious and Dangerous (2019) (0)
The Impact of the Reformation on Cuisine and Food Cultures in the Low Countries (2014) (0)
Pasta Making Workshop (2013) (0)
The Socio-Historical Construction of Taste (2012) (0)
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 (2011) (0)
Why Don’t We Cook Anymore? (2011) (0)
Cookbooks as Communication: The Cuisinère Canadienne (2013) (0)
The Art of Eating in Renaissance Europe (1997) (0)
From the Editors (2011) (0)
The Tomato Queen of San Joaquin: Tillie Lewis (2008) (0)
Vasselli and Baroque Cookery (2006) (0)
The Fountain of Youth: Prolongevity Literature in Western Medicine (1999) (0)
Food in Rabelais (2004) (0)
Panel: Literary Bites: Tasting the Past, from Shakespeare to Fitzgerald (2014) (0)
Adventures in Cooking from the Past (2013) (0)
:The Taste of Conquest: The Rise and Fall of the Three Great Cities of Spice (2009) (0)
7. Commensality and Love Feast: The Agape Meal in the Late Nineteenth- and Early Twentieth-Century Brethren in Christ Church (2011) (0)
A Renaissance Dream Banquet (2006) (0)
An Unnatural History of Natural Food: The Social Construction of Dietary Paradigms through Mistrust of Technology (2014) (0)
Postscript: The End of a Genre and Its Legacy (2019) (0)
Cookbooks as Sources for Food History (2012) (0)
“Shakespeare’s Culinary Aesthetic” (2012) (0)
The Ideological Uses of Food History in the Early Modern Era (2009) (0)
From the Editors (2014) (0)
A. Lynn Martin. Alcohol, Violence, and Disorder in Traditional Europe (2010) (0)
Notes on Contributors (2007) (0)
Ovophilia in Renaissance Cuisine (2007) (0)
Political Gastronomy: Food and Authority in the English Atlantic World. By Michael A. LaCombe. (Philadelphia, PA: University of Pennsylvania Press, 2012. Pp. 240. $39.95.) (2014) (0)
From the Editors (2012) (0)
Book Reviews (2006) (0)
Back to the Kitchen: Escaping Processed Food (2014) (0)
Christina Normore. A Feast for the Eyes: Art, Performance and the Late Medieval Banquet (2016) (0)
Brussels Christmas Market (2011) (0)
Graduate Studies Panel Discussion: The Ups and Downs of Food Studies (2006) (0)
Concordance of English Recipes: Thirteenth to Fifteenth Centuries. Heiatt, Constance B. and. Nutter, Terry. with. Holloway, Johnna H. :. Arizona Center for Medieval and Renaissance Studies. ,. 2006. xvii + 135 pp. $29.00 (paper). (2007) (0)
Roundtable: How to Attract Filthy Lucre for Food Scholarship, and Once You Get It, Do You Want It? (2008) (0)
Women, Food, and Diet in the Middle Ages: Balancing the Humours by Theresa A. Vaughan (review) (2022) (0)
Chair: Agrarian Virtues in Troubled Times: Food and Wine Production during War and Depression (2015) (0)
Japanese Food in The Western Imagination (2014) (0)
From the Editors (2010) (0)
Leonardo’s Anatomical Studies (1996) (0)
The First Vegetarian Diet Defended with Science (2008) (0)
To Your Health: Wine as Food and Medicine in the 16th century (2005) (0)
Chapter 2. The Human Body: Humors, Digestion, and the Physiology of Nutrition (2019) (0)
An Introduction to Ingredients and Wild Food (2007) (0)
Curricular Reform in Food Programs (2018) (0)
Culinary Archaeology: Reconstructing Sixteenth Century Techniques (2011) (0)
Studying Food: Integrating the Mind and the Senses (2013) (0)
Book review: The Italian Baroque Table: Cooking and Entertaining from the Golden Age of Naples. Tommaso Astarita. Medieval and Renaissance Texts and Studies 459. Tempe: Arizona Center for Medieval and Renaissance Studies, 2014. xii + 298 pp. $65. (2017) (0)
A Katsuobushi Story: Preserving Fish and Preserving Tradition (2019) (0)
Italian Food History and Cooking Workshop (2017) (0)
Grow Food, Cook Food, Share Food (2013) (0)
Cheese and Salumi: Savory Stories of Essential Italian Foods (2009) (0)
A Feast for the Eyes: Art, Performance, and the Late Medieval Banquet. Christina Normore. Chicago: University of Chicago Press, 2015. viii + 262 pp. $55. (2016) (0)
A Cuisine without a Community: The Strange Case of Sephardic Cuisine in the US (2013) (0)
La Cuisinère Canadienne: The Cookbook as Communication (2016) (0)
Chapter 7. Food and Nation (2019) (0)
The Vessel and Its Contents (2013) (0)
Cooking Experiments of the Renaissance (2007) (0)
From the Editors (2010) (0)
From the Editors (2012) (0)
Locating Food in History (2004) (0)
Religious Customs, Influence on Diet (2013) (0)
Lessons from the Past: Growing Food, Cooking Food, Sharing Food (2011) (0)
The Future of Tableware and Cooking Vessels: Some Predictions and Practical Experiments (2014) (0)
Food for Worship: What did Jesus Eat? (2017) (0)
Chapter 3. Food: Qualities, Substance, and Virtues (2019) (0)
E.C. Spary. Feeding France: New Sciences of Food, 1760–1815 . Cambridge University Press, 2014. xi +418 pp. ISBN 978-1-107-03105-0, $99.00 (cloth). (2015) (0)
How to Milk an Almond, Stuff an Egg, and Armor a Turnip: A Thousand Years of Recipes. by David Friedman and Elizabeth Cook. (2012) (0)
The Origins of Probiotic Theory: Fermentation in the 17th century (2016) (0)
Panel: There Will Be Beer: The Rebirth of the Beer Cocktail (2014) (0)
You are what you read: food texts as historical documents. (1998) (0)
Wine as Medicine (2005) (0)
Jewish Food in 15th Century Spain (2015) (0)
The First Scientific Defense of a Vegetarian Diet (2009) (0)
Historic Recipe and Hearth Cooking Workshop (2009) (0)
Beans as Sustainable Food Source (2008) (0)
Opening Up North America (2005) (0)
Food History: A Primary Source Reader (2014) (0)
5. Enlightened Fasting: Religious Conviction, Scientific Inquiry, and Medical Knowledge in Early Modern France (2011) (0)
Food and dining (2021) (0)
The Science of Pasta (2017) (0)
Pancakes in World History (2009) (0)
Poliphilo’s Dream of Divine Feeding (2006) (0)
Ludovicus Nonnius and the Elegance of Fish (2008) (0)
Stockton’s Ethnic Communities and the Early Community Cookbooks (2014) (0)
France and European Cuisines of the 16th Century (2005) (0)
Why Do We Bother with the Home-Cooked Feast (2014) (0)
Nuts: A Global History (2014) (0)
Vegetables and Fruit (2007) (0)
The Roots of Latin American Food (2011) (0)
Hands to Head Megaroundtable: Doing Food Work to Teach Food Studies (2014) (0)
From Medicine to Morning Cup: The Role of Physicians in Transforming Coffee Tea and Chocolate into Items of Mass Consumption (2004) (0)

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Other Resources About Ken Albala

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What Schools Are Affiliated With Ken Albala?

Ken Albala is affiliated with the following schools:

Ken Albala's Academic­Influence.com Rankings