A Global History
By (author) Ken Albala
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Pancake by Ken Albala
Book DescriptionRound, thin and made of starchy batter cooked on a flat surface, the pancake is a food that goes by many names: crepes, flapjacks and okonomiyaki, to name just a few. This treat is a treasured food the world over, and now Ken Albala unearths the surprisingly rich history of pancakes and their sizzling goodness. Pancake traverses over centuries and civilizations to examine the culinary and cultural importance of pancakes in human history. From the Russian blini to the Ethiopian injera, Albala reveals how pancakes have been a perennial source of sustenance from the Greek and Roman eras to the Middle Ages through to the present day. He explores how the pancake has gained symbolic currency in diverse societies as a comfort food, a portable victual for travellers, a celebratory dish and a breakfast meal. This book also features a number of delicious historic and modern recipes tracing the first official pancake recipe to a sixteenth-century book. "Pancake" is a witty and erudite history of a well-known food favourite.
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Book DetailsISBN: 9781861893925
(220mm x 120mm x 14mm)
Imprint: Reaktion Books
Publisher: Reaktion Books
Publish Date: 1-Sep-2008
Country of Publication: United Kingdom
Books By Author Ken Albala
Sage Encyclopedia of Food Issues, Hardback (June 2015)
This three-volume reference work serves as a general, non-technical resource for students and researchers who seek to better understand the topic of food and the issues surrounding it.
Food in Time and Place, Hardback (October 2014)
Food and cuisine are important subjects for historians across many areas of study. Food, after all, is one of the most basic human needs and a foundational part of social and cultural histories. This book delivers an unprecedented review of the state of historical research on food, endorsed by the American Historical Association.
Food History Reader, Hardback (June 2014)» View all books by Ken Albala
With the proliferation of food history courses and avid interest amongst scholars and the public, the need for a comprehensive collection of primary texts is urgent. This is the definitive reader, spanning the globe from classical antiquity to the present.
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Author Biography - Ken Albala
Ken Albala is Professor of History at the University of the Pacific, California. He is the author of many books, including Cooking in Europe: 1250-1650 (2006), The Banquet: Dining in the Great Courts of Late Renaissance Europe (2007), and Beans: A History (2007).
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