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Routledge International Handbook of Food Studies (Routledge International Handbooks) Hardcover – 16 Aug 2012


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Product details

  • Hardcover: 424 pages
  • Publisher: Routledge; 1 edition (16 Aug. 2012)
  • Language: English
  • ISBN-10: 0415782643
  • ISBN-13: 978-0415782647
  • Product Dimensions: 17.8 x 2.5 x 24.8 cm
  • Average Customer Review: Be the first to review this item
  • Amazon Bestsellers Rank: 6,809,927 in Books (See Top 100 in Books)
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Product description

About the Author

Ken Albala is Professor of History at the University of the Pacific in Stockton, California, where he teaches courses on the Renaissance and Reformation, Food History and the History of Medicine. He is the author of many books on food history including Eating Right in the Renaissance (University of California Press, 2002), Food in Early Modern Europe (Greenwood Press, 2003), Cooking in Europe 1250-1650 (Greenwood Press, 2005), The Banquet: Dining in the Great Courts of Late Renaissance Europe (University of Illinois Press, 2007), Beans: A History (Berg, 2007. Winner of the 2008 International Association of Culinary Professionals Jane Grigson Award), and Pancake (Reaktion Press, 2008). He has coauthored two cookbooks: The Lost Art of Real Cooking (Penguin/Perigee 2010) and The Lost Arts of Hearth and Home (2012). He has also edited the 4 volume Food Cultures of the World Encyclopedia (ABC-CLIO, 2010) and co-edits the journal Food, Culture and Society.


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