At the Table by Ken Albala
Food and Family around the World

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What's for dinner? Not just in America, but around the world? And how is it cooked, what's the historical significance of that food, how is it served and consumed, and who gets to clean up? This book provides fascinating insight into how dinner is defined in countries around the world.

• Provides intimate insights into a broad range of international food habits, thereby affording readers a glimpse into the daily lives of people around the world and offering immense opportunities for cross cultural comparisons

• Compares cooking methods, gender roles regarding food and meals, and the places of children or extended relatives at meal time

• Underscores how food culture is universally and intrinsically related to ethnicity, family, and meal-time tradition

• Presents a combination of reference narrative, photographs, and recipes that make this a one-stop reference source ideal for students learning about other cultures


About Ken Albala

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Ken Albala is professor of history at the University of the Pacific in Stockton, CA, where he has taught courses on food history. He also teaches in the gastronomy program at Boston University. He is the author of many books on food, including Eating Right in the Renaissance (2002), Food in Early Modern Europe (2003), Cooking in Europe, 1250-1650 (2005), and Beans: A History (2008). His co-authored cookbook is The Lost Art of Real Cooking (2010). Albala has also edited or co-edited a number of works such as the Food Cultures of the World Encyclopedia and served as series editor for Food Culture around the World and Cooking Up History series. He is the general editor of AltaMira Studies in Food and Gastronomy and the co-editor of the journal Food, Culture and Society.
Published April 4, 2016 by Greenwood. 342 pages
Genres: History, Political & Social Sciences, Education & Reference, Cooking, Science & Math. Non-fiction