Ken Albala

Ken Albala

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The Great Gelatin Revival: Savory Aspics, Jiggly Shots, and Outrageous Desserts (Non-Fiction) was the most recently released book by Ken Albala, on January 10th, 2023.

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Ken Albala Stats: The most read book by Ken Albala on Book Notification is History of Bourbon, a Non-Fiction book. The second most read book is Food: A Cultural Culinary History, a Non-Fiction book.

Below is a complete list of Ken Albala books in publication and chronological order, broken down by series.

List of Non-Fiction Books in Publication Order

Ranked by popularity, the top non-fiction books are History of Bourbon, Food: A Cultural Culinary History, and The Great Gelatin Revival: Savory Aspics, Jiggly Shots, and Outrageous Desserts.

ReadTitle Avg.YearBook Link
1
Eating Right in the Renaissance
2002
Go
2
Food in Early Modern Europe
2003
Go
3
Cooking in Europe, 1250-1650
2006
Go
4
Beans: A History
2007
Go
5
The Lost Art of Real Cooking: Rediscovering the Pleasures of Traditional Food One Recipe at a Time (With: Rosanna Nafziger, Rosanna Nafziger Henderson)
2010
Go
6
The Lost Arts of Hearth and Home: The Happy Luddite's Guide to Domestic Self-Sufficiency (With: Rosanna Nafziger, Rosanna Nafziger Henderson)
2012
Go
7
The Most Excellent Book of Cookery (With: Timothy J. Tomasik)
2012
Go
8
8
Food: A Cultural Culinary History
2013
Go
9
Grow Food, Cook Food, Share Food: Perspectives on Eating from the Past and a Preliminary Agenda for the Future
2013
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10
From Famine to Fast Food: Nutrition, Diet, and Concepts of Health Around the World
2014
Go
11
The Food History Reader: Primary Sources
2014
Go
12
A Cultural History of Food in the Renaissance
2015
Go
13
Noodle Soup: Recipes, Techniques, Obsession
2017
Go
14
8
History of Bourbon
2019
Go
15
The Great Gelatin Revival: Savory Aspics, Jiggly Shots, and Outrageous Desserts
2023
Go

List of Arts and Traditions of the Table: Perspectives on Culinary History Books in Publication Order

Explores how food shaped history, culture, and society through pivotal culinary moments and global exchanges.

ReadTitle Avg.YearBook Link
1
Food is Culture (By: Massimo Montanari)
1999
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2
Slow Food: The Case for Taste (By: William McCuaig, Carlo Petrini)
2001
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3
Salt: Grain of Life (By: Mary Beth Mader, Pierre Laszlo)
2001
Go
4
Culture of the Fork: A Brief History of Everyday Food and Haute Cuisine in Europe (By: Albert Sonnenfeld, Giovanni Rebora)
2001
Go
5
French Gastronomy: The History and Geography of a Passion (By: Jody Gladding, Jean-Robert Pitte)
2002
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6
Pasta: The Story of a Universal Food (By: Antony Shugaar, Françoise Sabban, Silvano Serventi)
2002
Go
7
Molecular Gastronomy (By: Malcolm DeBevoise, Hervé This)
2003
Go
8
Italian Cuisine: A Cultural History (By: Massimo Montanari, Alberto Capatti, Áine O'Healy)
2003
Go
9
A Revolution in Eating (By: James McWilliams)
2005
Go
10
Sacred Cow, Mad Cow: A History of Food Fears (By: Jody Gladding, Madeleine Ferrieres)
2005
Go
11
Kitchen Mysteries: Revealing the Science of Cooking ( By: Hervé This)
2007
Go
12
Gastropolis (By: Jonathan Deutsch, Annie Hauck-Lawson)
2008
Go
13
Let the Meatballs Rest (By: Massimo Montanari)
2009
Go
14
Cheese, Pears, and History in a Proverb (By: Massimo Montanari)
2009
Go
15
Building a Meal: From Molecular Gastronomy to Culinary Constructivism (By: Malcolm DeBevoise, Hervé This)
2009
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16
The Science of the Oven (By: Jody Gladding, Hervé This)
2009
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17
Eating History: Thirty Turning Points in the Making of American Cuisine (By: Andrew F. Smith)
2009
Go
18
Food and Faith in Christian Culture (With: Trudy Eden)
2011
Go
19
Medieval Tastes (By: Massimo Montanari)
2012
Go
20
6
Creamy and Crunchy (By: Jon Krampner)
2012
Go
21
Drinking History: Fifteen Turning Points in the Making of American Beverages (By: Andrew F. Smith)
2012
Go
22
The Secret Financial Life of Food: From Commodities Markets to Supermarkets (By: Kara Newman)
2012
Go
23
10
Italian Identity in the Kitchen, or Food and the Nation (By: Massimo Montanari)
2013
Go
24
Nutritionism: The Science and Politics of Dietary Advice (By: Gyorgy Scrinis)
2013
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25
The Land of the Five Flavors: A Cultural History of Chinese Cuisine (By: Karen Margolis, Thomas O. Höllmann)
2013
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26
The Insect Cookbook: Food for a Sustainable Planet (By: Arnold van Huis, Henk van Gurp, Marcel Dicke, Françoise Takken-Kaminker, Diane Blumenfeld-Schaap)
2014
Go
27
Religion, Food, and Eating in North America (By: Benjamin E. Zeller, Martha Finch, Marie W. Dallam, Reid Neilson, Nora L Rubel)
2014
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28
Fashioning Appetite: Restaurants and the Making of Modern Identity (By: Joanne Finkelstein)
2014
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29
Umami: Unlocking the Secrets of the Fifth Taste (By: Klavs Styrbæk, Ole G. Mouritsen, Mariela Johansen, Jonas Drotner Mouritsen)
2014
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30
Note-by-Note Cooking: The Future of Food (By: Malcolm DeBevoise, Hervé This)
2014
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31
Chop Suey, USA (By: Yong Chen)
2014
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32
Chop Suey, USA: The Story of Chinese Food in America (By: Yong Chen)
2014
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33
Another Person’s Poison: A History of Food Allergy (By: Matthew Smith)
2015
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34
Taste as Experience (By: Massimo Montanari)
2016
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35
Kosher USA: How Coke Became Kosher and Other Tales of Modern Food (By: Roger Horowitz)
2016
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36
Chow Chop Suey (By: Anne Mendelson)
2016
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37
Mouthfeel: How Texture Makes Taste (By: Ole G. Mouritsen, Klavs Styrbæk, Mariela Johansen)
2017
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38
Garden Variety: The American Tomato from Corporate to Heirloom (By: John Hoenig)
2017
Go
39
Cook, Taste, Learn: How the Evolution of Science Transformed the Art of Cooking (By: Guy Crosby)
2019
Go
40
The Chile Pepper in China: A Cultural Biography (By: Brian R Dott)
2020
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41
Meals Matter: A Radical Economics Through Gastronomy (By: Michael Symons)
2020
Go
42
The Winemaker's Hand: Conversations on Talent, Technique, and Terroir (By: Natalie Berkowitz)
2020
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43
Hog and Hominy: Soul Food from Africa to America (By: Frederick Douglass Opie)
2020
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44
The Kitchen as Laboratory: Reflections on the Science of Food and Cooking (By: Jeffrey Steingarten, César Vega, Job Ubbink, Erik Van Der Linden)
2020
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45
Pomodoro!: A History of the Tomato in Italy (By: David Gentilcore)
2020
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46
Epistenology: Wine as Experience (By: Nicola Perullo)
2020
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47
8.3
The Terroir of Whiskey (By: Rob Arnold)
2020
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48
Gastronativism: Food, Identity, Politics (By: Fabio Parasecoli)
2022
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49
The Botany of Beer (By: Giuseppe Caruso, Kosmos)
2022
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50
Anxious Eaters: Why We Fall for Fad Diets (By: Kima Cargill, Janet Chrzan)
2022
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51
The Botany of Beer: An Illustrated Guide to More Than 500 Plants Used in Brewing (By: Giuseppe Caruso, Kosmos Srl, Marika Josephson)
2022
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52
The Fulton Fish Market: A History (By: Jonathan H. Rees)
2022
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53
Spoiled (By: Anne Mendelson)
2023
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54
The Epic History of Macaroni and Cheese: From Ancient Rome to Modern America (By: Karima Moyer-Nocchi)
2026
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Show All Books in this Series

List of California Studies in Food and Culture Books in Publication Order

Ranked by popularity, the top California Studies in Food and Culture books are Food Politics, The Queen of Fats, and Encyclopedia of Pasta.

ReadTitle Avg.YearBook Link
1
Breadlines Knee-Deep in Wheat (By: Janet Poppendieck)
1986
Go
2
Cuisine and Empire (By: Rachel Laudan)
1996
Go
3
Eating Right in the Renaissance
2002
Go
4
Food Politics (By: Marion Nestle)
2002
Go
5
Zinfandel (By: Charles L. Sullivan)
2003
Go
6
Safe Food (By: Marion Nestle)
2003
Go
7
Born Again Bodies (By: R. Marie Griffith)
2004
Go
8
Our Overweight Children (By: Sharron Dalton)
2004
Go
9
Tsukiji (By: Theodore C. Bestor)
2004
Go
10
The Spice Route: A History (By: John Keay)
2005
Go
11
8
The Queen of Fats (By: Susan Allport)
2006
Go
12
Meals to Come (By: Warren Belasco)
2006
Go
13
The Taste of Place (By: Amy Trubek)
2008
Go
14
Encyclopedia of Pasta (By: Oretta Zanini De Vita)
2009
Go
15
Free for All (By: Janet Poppendieck)
2009
Go
16
The Philosophy of Food (By: David M. Kaplan)
2010
Go
17
Eating Mud Crabs in Kandahar (By: Matt Mcallester)
2011
Go
18
Weighing In (By: Julie Guthman)
2011
Go
19
Curried Cultures (By: Krishnendu Ray)
2012
Go
20
American Tuna (By: Andrew F. Smith)
2012
Go
21
The Life of Cheese (By: Heather Paxson)
2012
Go
22
Why Calories Count (By: Marion Nestle, Malden Nesheim)
2012
Go
23
Coffee Life in Japan (By: Merry White)
2012
Go
24
Beyond Hummus and Falafel (By: Liora Gvion)
2012
Go
25
Popes, Peasants, and Shepherds (By: Oretta Zanini De Vita)
2013
Go
26
Inside the California Food Revolution (By: Joyce Goldstein, Dore Brown)
2013
Go
27
The Darjeeling Distinction (By: Sarah Besky)
2013
Go
28
Balancing on a Planet (By: David A. Cleveland)
2013
Go
29
The Untold History of Ramen (By: George Solt)
2014
Go
30
Word of Mouth (By: Priscilla Parkhurst Ferguson)
2014
Go
31
Secrets from the Greek Kitchen (By: David E. Sutton)
2014
Go
32
Inventing Baby Food (By: Amy Bentley)
2014
Go
33
Tasting French Terroir (By: Thomas Parker)
2015
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34
Becoming Salmon (By: Marianne Elisabeth Lien)
2015
Go
35
Divided Spirits ( By: Sarah Bowen)
2015
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36
The Weight of Obesity (By: Emily Yates-Doerr)
2015
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37
Dangerous Digestion (By: E. Melanie DuPuis)
2015
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38
A Taste of Power (By: Katharina Vester)
2015
Go
39
More Than Just Food (By: Garrett M. Broad)
2016
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40
Hoptopia (By: Peter Adam Kopp)
2016
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41
A Geography of Digestion (By: Nicholas Bauch)
2016
Go
42
Bitter and Sweet (By: Ellen Oxfeld)
2017
Go
43
A History of Cookbooks (By: Henry Notaker)
2017
Go
44
Reinventing the Wheel (By: Bronwen Percival, Francis Percival)
2017
Go
45
Making Modern Meals (By: Amy B. Trubek)
2017
Go
46
Food and Power (By: Nir Avieli)
2017
Go
47
Canned (By: Anna Zeide)
2018
Go
48
Meat Planet (By: Benjamin Aldes Wurgaft)
2019
Go
49
The Labor of Lunch (By: Jennifer E. Gaddis)
2019
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50
Feeding the Crisis (By: Maggie Dickinson)
2019
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51
Sameness in Diversity (By: Laresh Jayasanker)
2020
Go
52
Let's Ask Marion (By: Marion Nestle)
2020
Go
53
The Scarcity Slot (By: Amanda L. Logan)
2020
Go
54
Gastropolitics and the Specter of Race (By: María Elena García)
2021
Go
55
Slow Cooked (By: Marion Nestle)
2022
Go
56
Yerba Mate (By: Julia J.S. Sarreal)
2023
Go
57
Ways of Eating (By: Merry White, Benjamin Aldes Wurgaft)
2023
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Show All Books in this Series

List of Edible Books in Publication Order

Explores the surprising history and global impact of everyday foods.

ReadTitle Avg.YearBook Link
1
Hamburger (By: Andrew F. Smith)
2008
Go
2
Pizza (By: Carol Helstosky)
2008
Go
3
Pancake
2008
Go
4
Chocolate (By: Sarah Moss)
2009
Go
5
Whiskey (By: Kevin R. Kosar)
2009
Go
6
Spices (By: Fred Czarra)
2009
Go
7
Curry (By: Colleen Taylor Sen)
2009
Go
8
Cheese (By: Andrew Dalby)
2009
Go
9
Pie (By: Janet Clarkson)
2009
Go
10
Hot Dog (By: Bruce Kraig)
2009
Go
11
Cake (By: Nicola Humble)
2010
Go
12
Milk (By: Hannah Velten)
2010
Go
13
Sandwich (By: Bee Wilson)
2010
Go
14
Tea (By: Helen Saberi)
2010
Go
15
Soup (By: Janet Clarkson)
2010
Go
16
Lobster (By: Elisabeth Townsend)
2011
Go
17
Ice Cream (By: Laura B. Weiss)
2011
Go
18
Potato (By: Andrew F. Smith)
2011
Go
19
Dates (By: Nawal Nasrallah)
2011
Go
20
Bread (By: William Rubel)
2011
Go
21
Apple (By: Erika Janik)
2011
Go
22
Olive (By: Fabrizia Lanza)
2011
Go
23
Champagne (By: Becky Sue Epstein)
2011
Go
24
Herbs (By: Gary Allen)
2012
Go
25
Gin (By: Lesley Jacobs Solmonson)
2012
Go
26
Pork (By: Katharine M. Rogers)
2012
Go
27
Rum (By: Richard Foss)
2012
Go
28
Vodka (By: Patricia Herlihy)
2012
Go
29
Lemon (By: Toby Sonneman)
2012
Go
30
Pudding (By: Jeri Quinzio)
2012
Go
31
Cocktails (By: Joseph M. Carlin)
2012
Go
32
Wine (By: Marc Millon)
2013
Go
33
Beef (By: Lorna Piatti-Farnell)
2013
Go
34
Salmon (By: Nicolaas Mink)
2013
Go
35
Oranges (By: Clarissa Hyman)
2013
Go
36
Mushroom (By: Cynthia D. Bertelsen)
2013
Go
37
Offal (By: Nina Edwards)
2013
Go
38
Game (By: Paula Young Lee)
2013
Go
39
Pineapple (By: Kaori O'Connor)
2013
Go
40
Figs (By: David Sutton)
2014
Go
41
Nuts
2014
Go
42
Eggs (By: Diane Toops)
2014
Go
43
Beer (By: Gavin D. Smith)
2014
Go
44
Brandy (By: Becky Sue Epstein)
2014
Go
45
Barbecue (By: Jonathan Deutsch, Megan J. Elias)
2014
Go
46
Tequila (By: Ian Williams)
2014
Go
47
Rice (By: Renee Marton)
2014
Go
48
Sauces (By: Maryann Tebben)
2014
Go
49
Truffle (By: Zachary Nowak)
2015
Go
50
Sugar (By: Andrew F. Smith)
2015
Go
51
Dumplings (By: Barbara Gallani)
2015
Go
52
Water (By: Ian Miller)
2015
Go
53
Lamb (By: Brian Yarvin)
2015
Go
54
Doughnut (By: Heather Delancey Hunwick)
2015
Go
55
Sausage (By: Gary Allen)
2015
Go
56
Edible Flowers (By: Constance Kirker, Mary Newman)
2016
Go
57
Fats (By: Michelle Phillipov)
2016
Go
58
Banana (By: Lorna Piatti Farnell)
2016
Go
59
Onions and Garlic (By: Martha Jay)
2016
Go
60
Melon (By: Sylvia Lovegren)
2016
Go
61
Pasta and Noodles (By: Kantha Shelke)
2016
Go
62
Salad (By: Judith Weinraub)
2016
Go
63
Chillies (By: Heather Arndt Anderson)
2016
Go
64
Honey (By: Lucy M. Long)
2017
Go
65
Moonshine (By: Kevin R. Kosar)
2017
Go
66
Pomegranate (By: Damien Stone)
2017
Go
67
Herring (By: Kathy Hunt)
2017
Go
68
Oyster (By: Carolyn Tillie)
2017
Go
69
Berries (By: Heather Arndt Anderson)
2018
Go
70
Cabbage (By: Meg Muckenhoupt)
2018
Go
71
Shrimp (By: Yvette Florio Lane)
2018
Go
72
Seaweed (By: Kaori O'Connor)
2018
Go
73
Sweets and Candy (By: Laura Mason)
2018
Go
74
Coffee (By: Jonathan Morris)
2019
Go
75
Biscuits and Cookies (By: Anastasia Edwards)
2019
Go
76
Pickles (By: Jan Davison)
2019
Go
77
Tomato (By: Clarissa Hyman)
2019
Go
78
Mustard (By: Demet Güzey)
2019
Go
79
Avocado (By: Jeff Miller)
2020
Go
80
Beans (By: Natalie Rachel Morris)
2020
Go
81
Saffron (By: Ramin Ganeshram)
2020
Go
82
Vanilla (By: Rosa Abreu-Runkel)
2020
Go
83
Yoghurt (By: June Hersh)
2021
Go
84
Foie Gras (By: Norman Kolpas)
2021
Go
85
Jam, Jelly and Marmalade (By: Sarah B. Hood)
2021
Go
86
Soda and Fizzy Drinks (By: Judith Levin)
2021
Go
87
Edible Insects (By: Gina Louise Hunter)
2021
Go
88
Hummus (By: Harriet Nussbaum)
2021
Go
89
Coconut (By: Constance L Kirker)
2022
Go
90
Cod (By: Elisabeth Townsend)
2022
Go
91
Cod: A Global History (By: Elisabeth Townsend)
2022
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Show All Books in this Series

List of Routledge International Handbooks Books in Publication Order

Ranked by popularity, the top Routledge International Handbooks books are The Routledge International Handbook of Education, Religion and Values, The Routledge Handbook of Youth Physical Activity, and The Routledge Handbook of Tourism Experience Management and Marketing.

ReadTitle Avg.YearBook Link
1
Routledge International Handbook of Food Studies
2012
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2
The Routledge International Handbook of Education, Religion and Values ( By: James Arthur)
2013
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3
Routledge Handbook of Human-Animal Studies (By: Garry Marvin, Susan McHugh)
2013
Go
4
Routledge International Handbook of Race, Class, and Gender (By: Shirley A. Jackson)
2014
Go
5
The Handbook of Neoliberalism (By: Julie Macleavy, Simon Springer)
2016
Go
6
The Routledge Handbook of Youth Physical Activity (By: Timothy Brusseau)
2020
Go
7
The Routledge Handbook of Tourism Experience Management and Marketing (By: Saurabh Kumar Dixit)
2022
Go
8
The Handbook for the Future of Work (By: Julie Macleavy, Frederick Harry Pitts)
2024
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Show All Books in this Series

List of Rowman & Littlefield Studies in Food and Gastronomy Books in Publication Order

Ranked by popularity, the top Rowman & Littlefield Studies in Food and Gastronomy books are Nazi Hunger Politics, Three World Cuisines, and Man Bites Dog.

ReadTitle Avg.YearBook Link
1
Appetites and Aspirations in Vietnam (By: Erica J. Peters)
2011
Go
2
Three World Cuisines
2012
Go
3
Food and the Novel in Nineteenth-Century America (By: Mark McWilliams)
2012
Go
4
Food and Social Media (By: Signe Rousseau)
2012
Go
5
A Year in Food and Beer (By: Emily Baime, Darin Michaels)
2013
Go
6
The Food Section (By: Kimberly Wilmot Voss)
2014
Go
7
Small Batch (By: Suzanne Cope)
2014
Go
8
Cooking and Eating in Renaissance Italy (By: Katherine A. McIver)
2014
Go
9
Eating Together (By: Gaik Cheng Khoo, Jean Duruz)
2014
Go
10
Ethnic American Food Today (By: Lucy M. Long)
2015
Go
11
Nazi Hunger Politics (By: Gesine Gerhard)
2015
Go
12
The Carrot Purple and Other Curious Stories of the Food We Eat (By: Joel S. Denker)
2015
Go
13
Food in the Gilded Age (By: Robert Dirks)
2016
Go
14
Urban Foodways and Communication (By: Casey Man Lum, Marc De Ferriere Le Vayer)
2016
Go
15
Food, Health, and Culture in Latino Los Angeles (By: Sarah Portnoy)
2016
Go
16
Food Cults (By: Kima Cargill)
2016
Go
17
Prison Food in America (By: Erika Camplin)
2016
Go
18
K'Oben (By: Eugene N. Anderson, Amber M. O'Connor)
2016
Go
19
As Long As We Both Shall Eat (By: Claire Stewart)
2017
Go
20
American Home Cooking (By: Tim Miller)
2017
Go
21
A Taste of Broadway (By: Jennifer Packard)
2017
Go
22
Pigs, Pork, and Heartland Hogs (By: Cynthia Clampitt)
2018
Go
23
Sauces Reconsidered (By: Gary Allen)
2019
Go
24
Pot in Pans (By: Robyn Griggs Lawrence)
2019
Go
25
To Eat or Not To Eat Meat (By: Maryanne L. Fisher, Charlotte De Backer, Julie Dare, Leesa Costello)
2019
Go
26
Nomadic Food (By: Jean Pierre Williot)
2019
Go
27
Man Bites Dog ( By: Bruce Kraig)
2023
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List of The Food Books in Publication Order

ReadTitle Avg.YearBook Link
1
Marketing Nutrition: Soy, Functional Foods, Biotechnology, and Obesity (By: Brian Wansink)
2005
Go
2
The Banquet: Dining in the Great Courts of Late Renaissance Europe
2007
Go
Show All Books in this Series
Click to get new book alerts by Ken Albala sent straight to your email.

Ken Albala

Ken Albala was born in Brooklyn, NY,.

Ken Albala has written 15 Non-Fiction Books. The first was released in 2002 with the book Eating Right in the Renaissance. The most recently released was The Great Gelatin Revival: Savory Aspics, Jiggly Shots, and Outrageous Desserts which was released in 2023. There are no upcoming non-fiction books by Ken at this time.

Ken Albala has also written 2 books in the Edible series including Pancake and Nuts.

Related Authors

Readers who follow Ken Albala also follow these authors:

  1. James Patterson, author of the Alex Cross Series.
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  3. Louise Penny, author of the Inspector Gamache Series.
  4. Agatha Christie, author of: And Then There Were None / Ten Little Indians / Ten Little N******.
  5. Ellery Adams, author of the Secret, Book & Scone Society Series.

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Ken Albala: F.A.Q

Where was Ken Albala Born?

Ken Albala was born in Brooklyn, NY.

What was the first book Ken Albala wrote?

The first book written by Ken Albala was Eating Right in the Renaissance, published in 2002.

What was the most recent book Ken Albala wrote?

Their most recently released work was The Great Gelatin Revival: Savory Aspics, Jiggly Shots, and Outrageous Desserts on January 10th, 2023.

What is the most popular book by Ken Albala?

Based on the number of readers on Book Notification, the most popular Ken Albala book is History of Bourbon. Here are their most popular books and their average ratings:
  1. History of Bourbon (8.00)
  2. Food: A Cultural Culinary History (8.00)

Are there upcoming new books by Ken Albala?

Ken Albala does not have any upcoming books with a set publication date within the next few months at this time.

Click and we will notify you via e-mail when Ken Albala next book gets announced.

How many books has Ken Albala written?

Ken Albala has written 21 books. 15 Non-Fiction Books, 1 book in the Arts and Traditions of the Table: Perspectives on Culinary History Series, 1 book in the California Studies in Food and Culture Series, 2 books in the Edible Series, 1 book in the Routledge International Handbooks Series, 1 book in the Rowman & Littlefield Studies in Food and Gastronomy Series, 1 book in The Food Series.

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Upcoming Books
Oct 16
Redemption Book 11

Written by Nikita Parmenter

Oct 16
Truthful Deceptions

Written by R.K. Munin

Oct 16
Cherished By My Mate

Written by Luna Wilder

Oct 16
Stuck with the Grump

Written by Annee Jones

Oct 16
Legends and Longing

Written by M.A. Innes

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