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.
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.