Food: A Cultural Culinary History

The Food: A Cultural Culinary History was published on October 24, 2004 and has sold over 1.5 million copies. People have given the book high praise, calling it “an extraordinary achievement.”

Ken Albala is a professor of history at the University of the Pacific. He specializes in the history of food and nutrition. Albala has written several books on the subject, including “The Lost Art of Real Cooking” and “The History of the World in Six Glasses.” He has also taught courses on the history of food and nutrition at the University of California, Davis.

The book covers the history of food and cuisine from a variety of cultural perspectives. It discusses the origins of various food items and how they have been prepared over the years. It also covers the social and cultural aspects of food and how it has been used in different cultures.

If you’re interested in learning more about the history of food and how it has evolved over time, we recommend scrolling down to the player section below to listen to the Food: A Cultural Culinary History podcast. In this episode, we explore the origins of some of our favorite dishes and ingredients, and how they’ve come to be such an important part of our culture today.