Grow Food, Cook Food, Share Food: Perspectives on Eating from the Past and a Preliminary Agenda for the Future - Albala, Ken
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This is a practical food history lesson, an editorial on our use of packaged convenience foods, and a call to arms—of the kitchen variety. Mixing food writing and history, adding a dash of cookbook, author and scholar Ken Albala shares the story of what happened when he started taking food history seriously and embarked on a mission to grow, cook, and share food in the ways that people did in the past.

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Produktbeschreibung
This is a practical food history lesson, an editorial on our use of packaged convenience foods, and a call to arms—of the kitchen variety. Mixing food writing and history, adding a dash of cookbook, author and scholar Ken Albala shares the story of what happened when he started taking food history seriously and embarked on a mission to grow, cook, and share food in the ways that people did in the past.
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Autorenporträt
Ken Albala is Professor of History at the University of the Pacific and author or editor of sixteen books, including Eating Right in the Renaissance, The Banquet, and Beans: A History (2008 IACP Jane Grigson Award). Albala edited the Food Cultures Around the World series, the 4-volume Food Cultures of the World Encyclopedia, and is now series editor of AltaMira Studies in Food and Gastronomy, for which he wrote Three World Cuisines: Italian, Chinese, Mexican (Gourmand World Cookbook Awards best foreign cuisine book, U.S.). Albala also co-edits the journal Food Culture and Society and has co-authored two cookbooks: The Lost Art of Real Cooking and The Lost Arts of Hearth and Home. He lives in Stockton, California.