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| 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: