Ken Albala ist ein anerkannter Food-Historiker, dessen produktive Arbeit die vielschichtige Welt der Lebensmittel und Gastronomie erforscht. Seine umfangreichen Schriften befassen sich mit akademischer Forschung, praktischen kulinarischen Anwendungen und umfassenden Nachschlagewerken und bieten ein reiches Wissensspektrum für alle, die sich für das Thema interessieren. Albalas Ansatz verbindet wissenschaftliche Untersuchung mit zugänglichen Inhalten und macht komplexe Food Studies für ein breites Publikum ansprechend. Seine Beiträge prägen maßgeblich den Diskurs über Esskultur und -geschichte.
Exploring the profound influence of Italian, Mexican, and Chinese cuisines, this text connects culinary traditions to significant historical themes over the past 10,000 years. It delves into how these cuisines have shaped global eating habits and cultural exchanges, offering readers a deeper understanding of the relationship between food and history.
Once synonymous with food novelty, gelatin has re-emerged as an attention-grabbing element of creative cuisine and avant-garde drinkology. Ken Albala's most fearless food exploration yet takes readers into the sublime world of aspics past and present. Blending history with his trademark zeal for experimentation, Albala traces gelatin's ever-changing fortunes alongside one-of-a-kind recipes that inspire, delight, and terrify as only jello can do. Gelatin's wondrous arrival in the medieval era was part of a technological watershed. Today, it reflects our high-tech zeitgeist. Albala encourages readers to celebrate gelatin's return with advice on creating a base and making silicone molds while his outrageous original creations dare you to add some jiggle to breakfast (Eggs Benedict in Champagne Jello), a nightcap (Froot Loop Negroni), or any culinary moment in between. A lighthearted manifesto for the new age of aspics, The Great Gelatin Revival rattles our very understanding of what food can be.