Ken Albala es un respetado historiador de la alimentación cuyo prolífico trabajo explora el multifacético mundo de la comida y la gastronomía. Sus extensos escritos profundizan en la investigación académica, las aplicaciones culinarias prácticas y los materiales de referencia completos, ofreciendo un rico tapiz de conocimiento para cualquiera interesado en el tema. El enfoque de Albala une la investigación académica con contenido accesible, haciendo que los estudios complejos sobre alimentación sean atractivos para una amplia audiencia. Sus contribuciones dan forma significativa al discurso sobre la cultura y la historia de la alimentación.
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.