Trim: 7¼ x 10½
978-0-7591-2125-6 • Hardback • May 2012 • $195.00 • (£150.00)
978-0-7591-2127-0 • eBook • May 2012 • $47.50 • (£37.00)
Ken Albala is Professor of History at the University of the Pacific and author or editor of 22 books on food including Eating Right in the Renaissance, Food in Early Modern Europe, Cooking in Europe 1250-1650, The Banquet, Beans (winner of the 2008 IACP Jane Grigson Award), Pancake, and recently Grow Food, Cook Food, Share Food and Nuts: A Global History. He was co-editor of the journal Food, Culture and Society and has also co-edited The Business of Food,Human Cuisine, Food and Faith and edited A Cultural History of Food: The Renaissance and The Routledge International Handbook to Food Studies. Albala was editor of the Food Cultures Around the World series, the 4-volume Food Cultures of the World Encyclopedia and is now series editor of Rowman and Littlefield Studies in Food and Gastronomy for which he has written Three World Cuisines: Italian, Chinese, Mexican (winner of the Gourmand World Cookbook Awards best foreign cuisine book in the world for 2012). He has also co-authored two cookbooks: The Lost Art of Real Cooking and The Lost Arts of Hearth and Home. His latest works are a Food History Reader: Primary Sources and a translation of the 16th century cookbook Livre fort excellent de cuysine. His 36 episode course Food: A Cultural Culinary History is available on DVD from the Great Courses company. Albala has also just finished editing a 3 volume encyclopedia on Food Issues which will be published in the summer of 2015.https://rowman.com/page/foodstudies/
List of Figures
List of Recipes
A Note on the Recipes
Introduction: A Theory of Gastronomy
Chapter 1. Historical Background
Chapter 2. Technology, Utensils, and Techniques
Chapter 3. Grains and Starches
Chapter 4. Vegetables
Chapter 5. Fruits and Nuts
Chapter 6. Meat, Poultry, and Dairy Products
Chapter 7. Fish and Shellfish
Chapter 8. Fats and Flavorings
Chapter 9. Beverages
Historian and gastronomer Albala notes in his introduction, 'that every culture discussed here...harbored various and often opposing food ideologies, each of which made their rival claims upon every individual.' After the opening chapter’s impressively quick-paced historical overview of cuisine in Italy, Mexico, and China, Albala approaches modernity via individual foodstuffs. He demonstrates how all three cultures cook and serve porridge, then moves through vegetables, fruit, meat, seafood, desserts, and beverages. . . . This text should be recognized as an impressive, if imperfect, addition to the culinary or history classroom.
— Publishers Weekly
The book offers an opportunity to look at common factors in three culinary traditions that have developed not just within their own national or regional boundaries, but in contact with traditions and new material conditions around the world. ... This is a thought-provoking book that raises a number of questions about universality and common features in some areas of world cuisine.
— Digest: A Journal of Foodways & Culture
Ken Albala is a leader in the movement to unite academic food studies with the practices of cooking. He offers new understandings of Chinese, Italian, and Mexican cuisines by comparing their historical development and material culture. This is serious history informed by mouth-watering recipes.
— Jeffrey M. Pilcher, University of Minnesota
This is a great book for students of culinary cultures and for people who love to cook and [learn about] the ideas underlying cooking. I'm a great fan of Albala and his work. He's an academic and brings that intelligence to the work, but he writes for the cook in us all, and I love how he intertwines, scholarship, passion, cooking know-how, and a love of life and food.
— Michael Ruhlman, journalist and author of Ruhlman's Twenty: 20 Techniques, 100 Recipes, A Cook's Manifesto
Those teaching culinary arts, interdisciplinary food studies, and food and culture will want to build a new course around this comprehensive text, which can do so much more for holistic learning than can the superficial survey of world cuisines found in other textbooks.
Students of this text can access online study guide materials here.
Timeline in “Historical Overview” chapterKey terms in the introduction Learning objectives per chapterMore than 150 original recipes, with a recipe section in most chapters, to inspire learning how to cook in a fundamental wayStudy questions, per chapter GlossaryBibliography3 color maps and more than 80 color photos throughout of food culture scenes, dishes, ingredients, and cooking implementsSupplemental material for students (Pre-Reading, Reading and Reading Guide, and Application Assignment), by Jonathan Deutsch (Associate Professor, Culinary Arts, Kingsborough Community College, CUNY)
• Winner, Best of the World, Foreign World Cuisine Book, GOURMAND World Cookbooks Awards 2012 (Gourmand Awards, 2013)