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Food Historian Ken Albala, The Lenten Season in Renaissance Italy


A segment from Food Historian Ken Albala's key note address at the 2012 Boston University Food in the City Conference. Alabala is the author of Eating Right in the Renaissance, Food in Early Modern EuropeCooking in Europe 1250-1650The BanquetBeans: A HistoryPancake, 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 Bloghttp://kenalbala.blogspot.com/

This Week’s Best Foodways and Food History, Jim Crow

Food Historian Ken Albala Author of Eating Right in the Renaissance