Food: A Cultural Culinary History

Food: A Cultural Culinary History

Guidebook

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“Passionate, erudite, living legend lecturers. Academia’s
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Professor Ken Albala is Professor of History at the University

of the Pacific in Stockton, California, where he teaches food

history and the history of early modern Europe. He has an

M.A. in History from Yale University and a Ph.D. in History

from Columbia University. Professor Albala is the author or

editor of numerous books on food and coeditor of the journal

Food, Culture & Society. His textbook Three World Cuisines:

Italian, Mexican, Chinese won the 2013 Gourmand World

Cookbook Award for Best Foreign Cuisine Book in the World.

Food & Wine

Subtopic

Better Living

Topic

Food: A Cultural

Culinary History

Course Guidebook

Professor Ken Albala

University of the Pacific

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Professor Photo: © Jeff Mauritzen - inPhotograph.com.

Cover Image: © Erich Lessing/Art Resource, NY.

Course No. 9180 © 2013 The Teaching Company.