Ken Albala Boeken

Exploring the culinary traditions of the Middle Ages, Renaissance, and Elizabethan eras, this cookbook features 171 authentic recipes, many translated into English for the first time. From unique dishes like hemp seed soup to frog pie, it offers a glimpse into historical gastronomy. The inclusion of original English recipes allows for engaging translation exercises. Expert commentary guides readers in replicating these intriguing dishes, making it a valuable resource for both history enthusiasts and aspiring chefs.

This is the story of the bean, the staple food cultivated by humans for over 10,000 years. From the lentil to the soybean, every civilization on the planet has cultivated its own species of bean. The humble bean has always attracted attention - from Pythagoras' notion that the bean hosted a human soul to St. Jerome's indictment against bean-eating in convents (because they "tickle the genitals"), to current research into the deadly toxins contained in the most commonly eaten beans. Over time, the bean has been both scorned as "poor man's meat" and praised as health-giving, even patriotic. Attitudes to this most basic of foodstuffs have always revealed a great deal about a society. Featuring a new preface from author Ken Albala, Beans: A History takes the reader on a fascinating journey across cuisines and cultures.

Nuts is a gastronomic, botanical and cultural tour of the history and contemporary usage of the most staple of foodstuff, the nut.

Round, thin and made of starchy batter cooked on a flat surface, the pancake is a food that goes by many names: crepes, flapjacks and okonomiyaki, to name just a few. This treat is a treasured food the world over. The author unearths the surprisingly rich history of pancakes and their sizzling goodness.

Exploring the diverse culinary practices across the globe, this book delves into what constitutes dinner in various cultures. It examines cooking methods, historical significance, serving styles, and the social dynamics of mealtime, including cleanup responsibilities. Readers will gain a deeper understanding of global dining traditions and the cultural narratives behind them.

Exploring the profound influence of Italian, Mexican, and Chinese cuisines, this text connects culinary traditions to significant historical themes over the past 10,000 years. It delves into how these cuisines have shaped global eating habits and cultural exchanges, offering readers a deeper understanding of the relationship between food and history.

Ken Albala, a professor specializing in history and food studies, explores the rich traditions of Italian, Mexican, and Chinese cuisines in his notable work. His expertise is further showcased in his collaboration on a book that emphasizes the joys of traditional cooking through authentic recipes. Additionally, Albala shares insights and culinary knowledge on his blog, enhancing the understanding of food culture and history.

Exploring the intersection of food history and modern convenience, Ken Albala recounts his journey into the culinary past. He combines historical insights with practical cooking techniques, advocating for a return to traditional methods of food preparation. Through personal anecdotes and recipes, the author emphasizes the importance of understanding our food origins while encouraging readers to embrace a more hands-on approach in the kitchen. This work serves as both a reflection on contemporary food culture and a guide to reclaiming lost culinary practices.

A history of cooking and fine dining in Western Europe from 1520 to 1660

Once synonymous with food novelty, gelatin has re-emerged as an attention-grabbing element of creative cuisine and avant-garde drinkology. Ken Albala's most fearless food exploration yet takes readers into the sublime world of aspics past and present. Blending history with his trademark zeal for experimentation, Albala traces gelatin's ever-changing fortunes alongside one-of-a-kind recipes that inspire, delight, and terrify as only jello can do. Gelatin's wondrous arrival in the medieval era was part of a technological watershed. Today, it reflects our high-tech zeitgeist. Albala encourages readers to celebrate gelatin's return with advice on creating a base and making silicone molds while his outrageous original creations dare you to add some jiggle to breakfast (Eggs Benedict in Champagne Jello), a nightcap (Froot Loop Negroni), or any culinary moment in between. A lighthearted manifesto for the new age of aspics, The Great Gelatin Revival rattles our very understanding of what food can be.