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Ken Albala is Professor of History at the University of the Pacific (United States)〔(【引用サイトリンク】title=Ken Albala's Biography )〕 and director of the Food Studies MA program in San Francisco.〔(【引用サイトリンク】title=Master of Arts in Food Studies in San Francisco )〕 He has authored or edited 23 books on food.〔(【引用サイトリンク】title=Ken Albala )〕〔(【引用サイトリンク】title=Books by Ken Albala )〕 and co-authored "The Lost Art of Real Cooking" and "The Lost Arts of Hearth and Home."〔(【引用サイトリンク】title=Ken Albala - Penguin Books USA )〕〔(【引用サイトリンク】title=Author - Ken Albala )〕〔(【引用サイトリンク】title=Ken Albala - OSU Press )〕〔(【引用サイトリンク】title=UI Press - Ken Albala - The Banquet: Dining in the Great Courts of Late Renaissance Europe )〕 He has made numerous appearances in media〔http://seattletimes.com/html/localnews/2025336214_potcookingxml.html.〕 and at conferences discussing food issues〔(【引用サイトリンク】title=Food As A Lens )〕〔(【引用サイトリンク】title=Come listen to some of Sacramento's top food writers talk about our region's culinary legacy at "Taste of History" )〕 He is featured on the DVD: "Food: A Cultural Culinary History." ==Bibliography== ;Books * ''Eating Right in the Renaissance'', University of California Press, 2002.ISBN 9780520229471〔(【引用サイトリンク】title=Eating Right in the Renaissance )〕 * ''Food in Early Modern Europe'', Greenwood Press, 2003.ISBN 0313319626〔(【引用サイトリンク】title=Food in Early Modern Europe )〕 * ''Opening Up North America'', with Caroline Cox, Facts on File, 2005. Revised ed, 2009.ISBN 1604131969〔(【引用サイトリンク】title=Opening Up North America, 1497-1800 )〕 * ''Cooking in Europe: 1250-1650'', Greenwood Press, 2006.ISBN 0313330964〔(【引用サイトリンク】title=Cooking in Europe, 1250-1650 )〕 * ''The Banquet: Dining in the Great Courts of Late Renaissance Europe'', U. of Illinois Press, 2007.〔 * ''Beans: A History'', Berg Publishers, 2007.ISBN 1845204301〔http://www.nytimes.com/2007/10/14/books/review/Edge-t.html?_r=0〕 * ''Pancake'', Reaktion Press, 2008. Translated into Japanese 2013.ISBN 9781861893925〔http://press.uchicago.edu/ucp/books/book/distributed/P/bo6166015.html〕 * ''The Lost Art of Real Cooking'', with Rosanna Nafziger, Perigee/Penguin, 2010. ISBN 0399535888〔(【引用サイトリンク】title=The Lost Art of Real Cooking )〕 * ''Three World Cuisines: Italian, Mexican, Chinese''. AltaMira Press, 2012. ISBN 9780759121256〔(【引用サイトリンク】title=Nonfiction Book Review: Three World Cuisines: Italian, Mexican, Chinese by Ken Albala. Rowman & Littlefield/Altamira, $40 trade paper (392p) ISBN 978-0-7591-2126-3 )〕 * ''The Lost Arts of Hearth and Home'', with Rosanna Nafziger, Perigee/Penguin, 2012. ISBN 0399537775〔(【引用サイトリンク】title=Nonfiction Book Review: The Lost Arts of Hearth and Home: The Happy Luddite’s Guide to Domestic Self-Sufficiency by Ken Albala and Rosanna Nafziger Henderson. Perigee, $23 (288p) ISBN 978-0-399-53777-6 )〕 * ''Grow Food, Eat Food, Share Food''. Oregon State University Press, 2013. ISBN 978-0-87071-718-5〔(【引用サイトリンク】title=Grow Food, Cook Food, Share Food - OSU Press )〕 * ''Nuts: A Global History''. Reaktion Press, 2014. ISBN 9781780232829〔http://www.press.uchicago.edu/ucp/books/book/distributed/N/bo18014762.html〕 * ''The Most Excellent Book of Cookery: An edition and translation of the 16th century Livre fort excellent de cuysine''. With Timothy Tomasik. Prospect Books, 2014. ISBN 978-1-903018-96-5〔(【引用サイトリンク】title=The Most Excellent Book of Cookery )〕 ;Edited volumes and encyclopedias * The Business of Food: Encyclopedia of the Food and Drink Industries. With Gary Allen. Greenwood Press, 2007.〔http://www.gmu.ac.ir/download/booklibrary/e-library/Encyclopedia%20of%20Food%20and%20Drink%20Industries.pdf〕 * Human Cuisine. With Gary Allen. Thyestian Press/Booksurge, 2008. ISBN 1419693913〔(【引用サイトリンク】title=The Old Foodie )〕 * Food Cultures of the World Encyclopedia. Four Volumes. Greenwood Press/ABC-CLIO, 2011. ISBN 978-0-313-37626-9〔(【引用サイトリンク】title=Food Cultures of the World Encyclopedia )〕 * Food and Faith in the Christian Tradition. With Trudy Eden. Columbia University Press, 2011. ISBN 9780231149976〔(【引用サイトリンク】title=Book Details )〕 * A Cultural History of Food in The Renaissance. Fabio Parasecoli and Peter Scholliers, Series Editors. Ken Albala, vol. 3 editor. Berg Publishers, 2012. ISBN 9780857850256〔http://www.bloomsbury.com/us/a-cultural-history-of-food-in-the-renaissance-9780857850256/〕 * Routledge International Handbook of Food Studies. Routledge, 2012. Paperback ed. 2014. ISBN 978-1-13-801949-2〔(【引用サイトリンク】title=Routledge International Handbook of Food Studies )〕 * Food History: A Primary Source Reader. Bloomsbury, 2014. ISBN 9780857854124〔http://www.bloomsbury.com/us/the-food-history-reader-9780857854124/〕 * From Famine to Fast Food: Nutrition, Diet and Concepts of Health Around the World. ABC-CLIO, 2014. ISBN 978-1-61069-743-9〔(【引用サイトリンク】title=From Famine to Fast Food )〕 * Food in Time and Place: The American Historical Association Companion to Food History. Paul Freedman, Joyce Chaplin and Ken Albala, editors. University of California Press, 2014. ISBN 9780520283589〔(【引用サイトリンク】title=Food in Time and Place )〕 * Food Issues: An Encyclopedia. Three Volumes. Sage Publications, 2015. ISBN 9781452243016〔(【引用サイトリンク】title=SAGE: The SAGE Encyclopedia of Food Issues: Three-Volume Set: Ken Albala: 9781452243016 )〕 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Ken Albala」の詳細全文を読む スポンサード リンク
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