Ken Albala is professor of history and food studies at the University of the Pacific in San Francisco, and founder of the Food Studies MA program there. He currently has 24 books in print, including academic monographs, reference works, and cookbooks, all about food. They include Eating Right in the Renaissance (UC Press), Food in Early Modern Europe (Greenwood), Cooking in Europe 1250-1650 (Greenwood), The Banquet (U of Illinois Press), Beans (Bloomsbury, winner of the 2008 IACP Jane Grigson Award), Pancake: A Global History (Reaktion), and Nuts: A Global History (Reaktion). He was co-editor of the journal Food, Culture and Society and edited The Routledge International Handbook of Food Studies, the 4-volume Food Cultures of the World Encyclopedia (Greenwood), and the 3-volume Sage Encyclopedia of Food Issues.
Ken is also series editor of Rowman and Littlefield Studies in Food and Gastronomy, for which he wrote Three World Cuisines (winner of the Gourmand World Cookbook Award for best foreign cuisine book, 2012). He has also co-authored two cookbooks: The Lost Art of Real Cooking (TarcherPerigree/Penguin) and The Lost Arts of Hearth and Home (TarcherPerigree/Penguin). His book on noodle soup is forthcoming imminently from the University of Illinois Press. His course Food: A Cultural Culinary History is available on DVD from the Great Courses.