|1905 Chicago Pork Processing Plant (U. S. Library of Congress Collections)|
Babson College Professor of History and Foodways Frederick Douglass Opie interviews University of the Pacific Food Historian Ken Albala at the 2012 Boston University Food in the City Conference.
Ken Alabala is the author of many books including Eating Right in the Renaissance, Food in Early Modern Europe, Cooking in Europe 1250-1650, The Banquet, Beans: A History, Pancake, His cookbook, coauthored with Rosanna Nafziger, is titled, THE LOST ART OF REAL COOKING. Albala is the editor of a number of food history series and journals and he has written a number of texts books: Three World Cuisines: Italian, Mexican and Chinese and the Routledge International Handbook to Food Studies.
Ken Albala's Food Blog: http://kenalbala.blogspot.com/
Boston University Food and the City Conference Talks with Recipes: