Professor Ken Albala, a professor of history in College of the Pacific, was awarded the prestigious Gourmand World Cookbook award for his textbook "Three World Cuisines: Italian, Mexican, Chinese." It was selected as the Best Foreign Cuisine Book from the United States. Albala is pictured above demonstrating how to make pasta and marinara sauce from scratch to a Pac Sem class in 2011.
Ken Albala wins International Award for USA Published Cook BooksProfessor’s work will now be considered as best foreign cuisine cook book in all languages
Ken Albala, history professor at University of the Pacific, has won the prestigious Gourmand World Cookbook award for his textbook "Three World Cuisines: Italian, Mexican, Chinese." It was selected as the Best Foreign Cuisine Book from the United States. He learned of the award Tuesday morning.
The book, which was published earlier this year, will now be considered for the award for best foreign cuisine book in the world during the week-long Paris Cookbook Fair, which will be held in February.
"I am deeply honored by this award," Albala said. "Cooking has always been a passion of mine, so to be recognized on an international level is amazing."
Albala, who teaches food history at University of the Pacific in Stockton, Calif., is the author or editor of 16 books on food including "Eating Right in the Renaissance"," "Food in Early Modern Europe", "Cooking in Europe 1250-1650"," The Banquet: Dining in the Great Courts of Late Renaissance Europe," "Beans: A History," and "Pancake." He has also co-written two cookbooks with Rosanna Nafziger Henderson - "The Lost Art of Real Cooking" and its sequel "The Lost Arts of Hearth and Home" which was also published this year by Penguin.
Albala was also editor of three food series for Greenwood Press with 30 volumes in print and his 4-volume "Food Cultures of the World Encyclopedia," which was published last year. He also is co-editor of the journal Food Culture and Society and general editor of the new series AltaMira Studies in Food and Gastronomy, for which he wrote "Three World Cuisines." He also recently edited the Routledge "International Handbook to Food Studies" and is now working on a 3 volume Food Issues encyclopedia for Sage Publications.
A DVD of his Global History of Food class will be available from The Great Courses company this spring.
This is not the first of Albala's books to win an international award. "Beans: A History" was the winner of the 2008 International Association of Culinary Professionals Jane Grigson Award.
The 17-year-old organization Gourmand International, headquartered in Madrid, Spain, publishes GOURMAND magazine and sponsors the Gourmand World Cookbooks Awards, held in a different world capital each year. The next Paris Cookbook Fair will take place in February 2013, from Friday 22 to Sunday 24.
Last year, cookbooks from more than 172 countries were considered for the regional prizes, and books from 71 of those countries were entered into the international award competition. The organization and competition is headed by Edouard Cointreau, of the Cointreau liquor family.For more information on Gourmand International, visit http://www.cookbookfair.com/. For more information on Ken Albala, visit http://www.pacific.edu/Academics/Schools-and-Colleges/College-of-the-Pacific/Academics/Departments-and-Programs/History/Faculty/Directory/Albala/Biography.html.