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The Banquet

Dining in the Great Courts of Late Renaissance Europe

by Ken Albala ...

Series series The Food Series
The importance of the banquet in the late Renaissance is impossible to overlook. Banquets showcased a host’s wealth and power, provided an occasion for nobles from distant places to gather together, and even served as a form of political propaganda. But what was it really like to cater to the tastes and habits of high society at the banquets of nobles, royalty, and popes? What did they eat and how ... Read more

$21.59 USD

The importance of the banquet in the late Renaissance is impossible to overlook. Banquets showcased a host’s wealth and power, provided an occasion for nobles from distant places to gather together, and even served as a form of political propaganda. But what was it really like to cater to the tastes and habits of high society at the banquets of nobles, royalty, and popes? What did they eat and how
... Read more
The Lost Arts of Hearth and Home

The Happy Luddite's Guide to Domestic Self-Sufficiency

by Ken Albala, Rosanna Nafziger Henderson ...

The Lost Arts of Hearth and Home is not about extreme, off-the-grid living. It’s for city and suburban dwellers with day jobs: people who love to cook, love fresh natural ingredients, and old techniques for preservation; people who like doing things themselves with a needle and thread, garden hoe, or manual saw.Ken Albala and Rosanna Nafziger Henderson spread the spirit of antiquated self ... Read more

$12.99 USD

The Lost Arts of Hearth and Home is not about extreme, off-the-grid living. It’s for city and suburban dwellers with day jobs: people who love to cook, love fresh natural ingredients, and old techniques for preservation; people who like doing things themselves with a needle and thread, garden hoe, or manual saw.Ken Albala and Rosanna Nafziger Henderson spread the spirit of antiquated self
... Read more
Beans

A History

by Ken Albala ...

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"), ... Read more

$23.89 USD

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"),
... Read more
Noodle Soup

Recipes, Techniques, Obsession

by Ken Albala ...

Every day, noodle shops around the globe ladle out quick meals that fuel our go-go lives. But Ken Albala has a mission: to get YOU in the kitchen making noodle soup.This primer offers the recipes and techniques for mastering quick-slurper staples and luxurious from-scratch feasts. Albala made a different noodle soup every day for two years. His obsession yielded all you need to know about making ... Read more

$14.39 USD

Every day, noodle shops around the globe ladle out quick meals that fuel our go-go lives. But Ken Albala has a mission: to get YOU in the kitchen making noodle soup.This primer offers the recipes and techniques for mastering quick-slurper staples and luxurious from-scratch feasts. Albala made a different noodle soup every day for two years. His obsession yielded all you need to know about making
... Read more
The Lost Art of Real Cooking

Rediscovering the Pleasures of Traditional Food One Recipe at a Time: A Cookbook

by Ken Albala, Rosanna Nafziger Henderson ...

It's time to take back the kitchen. It's time to unlock the pantry and break free from the shackles of ready-made, industrial food. It's time to cook supper.The Lost Art of Real Cooking heralds a new old-fashioned approach to food-laborious and inconvenient, yet extraordinarily rewarding and worth bragging about. From jam, yogurt, and fresh pasta to salami, smoked meat, and strudel, Ken Albala and ... Read more

$10.99 USD

It's time to take back the kitchen. It's time to unlock the pantry and break free from the shackles of ready-made, industrial food. It's time to cook supper.The Lost Art of Real Cooking heralds a new old-fashioned approach to food-laborious and inconvenient, yet extraordinarily rewarding and worth bragging about. From jam, yogurt, and fresh pasta to salami, smoked meat, and strudel, Ken Albala and
... Read more
Pancake

A Global History

by Ken Albala ...

Series Book 2 - Edible
Round, thin and made of starchy batter cooked on a flat surface, the pancake is a food that goes by many names: crêpes, flapjacks and okonomiyaki, to name just a few. This treat is a treasured food the world over, and now Ken Albala unearths the surprisingly rich history of pancakes and their sizzling goodness.Pancake traverses over centuries and civilizations to examine the culinary and cultural ... Read more

$16.39 USD

Round, thin and made of starchy batter cooked on a flat surface, the pancake is a food that goes by many names: crêpes, flapjacks and okonomiyaki, to name just a few. This treat is a treasured food the world over, and now Ken Albala unearths the surprisingly rich history of pancakes and their sizzling goodness.Pancake traverses over centuries and civilizations to examine the culinary and cultural
... Read more
Opulent Nosh

A Cookbook for Audacious Appetites

by Ken Albala ...

Foodie-scholar extraordinaire Ken Albala offers adventurous cooks a treasury of innovative recipes to transform noshing ... Read more

$17.99 USD

Foodie-scholar extraordinaire Ken Albala offers adventurous cooks a treasury of innovative recipes to transform noshing
... Read more
The Great Gelatin Revival

Savory Aspics, Jiggly Shots, and Outrageous Desserts

by Ken Albala ...

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 ... Read more

$14.39 USD

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
... Read more
Three World Cuisines

Italian, Mexican, Chinese

by Ken Albala ...

Series series Bloomsbury Studies in Food and Gastronomy
The text begins with a comprehensive theory of cuisine in the introduction and moves to the parallel culinary histories of Italy, Mexico, and China: the independent domestication of crops in each, the social, political, and technological developments that gave rise to each cuisine, and cooking in both professional and home settings. It also compares the internal logic of the cooking style and ... Read more

$178.19 USD

The text begins with a comprehensive theory of cuisine in the introduction and moves to the parallel culinary histories of Italy, Mexico, and China: the independent domestication of crops in each, the social, political, and technological developments that gave rise to each cuisine, and cooking in both professional and home settings. It also compares the internal logic of the cooking style and
... Read more
Nuts

A Global History

by Ken Albala ...

Series Book 44 - Edible
From almonds and pecans to pistachios, cashews and macadamias, nuts are as basic as food gets – just pop them out of the shell and into your mouth. The original health food, the vitamin-packed nut is now used industrially in confectionery and in all sorts of cooking. The first book to tell the full story of how nuts came to be in almost everything, Nuts takes readers on a gastronomic, botanical ... Read more

$18.89 USD

From almonds and pecans to pistachios, cashews and macadamias, nuts are as basic as food gets – just pop them out of the shell and into your mouth. The original health food, the vitamin-packed nut is now used industrially in confectionery and in all sorts of cooking. The first book to tell the full story of how nuts came to be in almost everything, Nuts takes readers on a gastronomic, botanical
... Read more
New Orleans

A Food Biography

by Elizabeth M. Williams ...

Series series Big City Food Biographies
Beignets, Po’ Boys, gumbo, jambalaya, Antoine’s. New Orleans’ celebrated status derives in large measure from its incredibly rich food culture, based mainly on Creole and Cajun traditions. At last, this world-class destination has its own food biography. Elizabeth M. Williams, a New Orleans native and founder of the Southern Food and Beverage Museum there, takes readers through the history of the ... Read more

$23.89 USD

Beignets, Po’ Boys, gumbo, jambalaya, Antoine’s. New Orleans’ celebrated status derives in large measure from its incredibly rich food culture, based mainly on Creole and Cajun traditions. At last, this world-class destination has its own food biography. Elizabeth M. Williams, a New Orleans native and founder of the Southern Food and Beverage Museum there, takes readers through the history of the
... Read more
Food and Faith in Christian Culture

Edited by Ken Albala, Trudy Eden ...

Series series Arts and Traditions of the Table: Perspectives on Culinary History
Without a uniform dietary code, Christians around the world used food in strikingly different ways, developing widely divergent practices that spread, nurtured, and strengthened their religious beliefs and communities. Featuring never-before published essays, this anthology follows the intersection of food and faith from the fourteenth to the twenty-first century, charting the complex relationship ... Read more

$32.39 USD

Without a uniform dietary code, Christians around the world used food in strikingly different ways, developing widely divergent practices that spread, nurtured, and strengthened their religious beliefs and communities. Featuring never-before published essays, this anthology follows the intersection of food and faith from the fourteenth to the twenty-first century, charting the complex relationship
... Read more

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Top Series in United States

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Big City Food Biographies

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Bloomsbury Studies in Food and Gastronomy

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The Food Series

Arts and Traditions of the Table: Perspectives on Culinary History

The Banquet

The Lost Arts of Hearth and Home

Beans

Noodle Soup

The Lost Art of Real Cooking

Pancake

Opulent Nosh

The Great Gelatin Revival

Three World Cuisines

Nuts

New Orleans

Food and Faith in Christian Culture

eReaders

Apps

Accessories

Shopping Cart

You're getting the VIP treatment!

Your Shopping Cart is empty

Available:

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1 audiobook monthly

+ FREE 30-day trial

Recommended For You

Top Series in United States

Edible

Big City Food Biographies

The Cultural Histories Series

Bloomsbury Studies in Food and Gastronomy

Routledge International Handbooks

The Food Series

Arts and Traditions of the Table: Perspectives on Culinary History

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