معرفی
Ken Albala is the Tully Knoles Endowed Professor of History at the University of the Pacific, where he has received the 2023 Distinguished Faculty Award. His work spans academic monographs, food histories, cookbooks, and encyclopedias, with a focus on food culture and culinary traditions. Notable publications include Beans: A History (2008 IACP Jane Grigson Award) and Three World Cuisines (2012 Gourmand Cookbook Award). He also produced video/audio series for The Great Courses and Audible, including Food: A Cultural Culinary History and A History of Bourbon. Albala’s research explores intersections between food, history, and material culture, exemplified in his recent books The Great Gelatin Revival, A Century in Stockton, and the upcoming Atlas of Fermentation.
He holds a PhD from Columbia University (1993), an MA from Yale University (1987), and a BA from George Washington University (1986). His teaching emphasizes critical analysis of historical sources and storytelling. Beyond academia, Albala is a passionate potter, documenting his ceramic experiments on his pottery blog. His work includes functional pottery, firing techniques, and explorations in clay/glaze interactions, with projects ranging from noodle soup bowls to flameware skillets.
