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Human Cuisine Paperback – May 31, 2008

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Editorial Reviews

About the Author

Ken Albala is Professor of History at the University of the Pacific and Director of the Food Studies MA program in San Francisco. He has authored or edited 23 books on food including "Eating Right in the Renaissance", "Food in Early Modern Europe", "Cooking in Europe 1250-1650", "The Banquet, Beans" (winner 2008 IACP Jane Grigson Award), "Pancake, Grow Food, Cook Food, Share Food" and "Nuts: A Global History". He was co-editor of the journal "Food, Culture and Society" and has also co-edited "The Business of Food, " "Human Cuisine", "Food and Faith" and edited "A Cultural History of Food: The Renaissance" and "The Routledge International Handbook of Food Studies". Albala was editor of the Food Cultures Around the World series, the 4-volume "Food Cultures of the World Encyclopedia "and is now series editor of Rowman and Littlefield Studies in Food and Gastronomy for which wrote "Three World Cuisines "(winner of the Gourmand World Cookbook Awards best foreign cuisine book in the world for 2012). He has also" "co-authored cookbooks: "The Lost Art of Real Cooking "and "The Lost Arts of Hearth and Home". His latest works are a "Food History Reader" and a translation of the 16th century "Livre fort excellent de cuysine". His course "Food: A Cultural Culinary History" is available on DVD from the Great Courses.
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Product Details

  • Paperback: 248 pages
  • Publisher: BookSurge Publishing (May 31, 2008)
  • Language: English
  • ISBN-10: 1419693913
  • ISBN-13: 978-1419693915
  • Product Dimensions: 6 x 0.6 x 9 inches
  • Shipping Weight: 12 ounces (View shipping rates and policies)
  • Average Customer Review: 4.0 out of 5 stars  See all reviews (1 customer review)
  • Amazon Best Sellers Rank: #4,079,763 in Books (See Top 100 in Books)

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Format: Paperback
Human Cuisine, a reader
Edited by Ken Albala and Gary Allen

A review by Marty Martindale

The Greeks termed it "anthropophagy;" most of the rest of the world refers to it as "cannibalism." Yet, almost all of society practices denial when it comes to dining on people. Animals? No problem. People? A large problem!

Co-editors, Ken Albala, a professor of European history at the University of the Pacific and Gary Allen food writer and author, co-opted earlier on their compilation, The Business of Food: Encyclopedia of Food and Drink Industries in 2007. They term the book's Table of Contents, "Menu." Short biographies of each writer are found in a section titled, The Kitchen Staff.

Ken Albala, Gary Allen and Surge Publishing have graciously come up with a cannibalism platform for 21 writers, some scholars, others professionals, writers, practitioners and interested persons who have taken varying looks at the seemingly forbidden topic. In the collection, the reader will find storytelling, essays, poetry and drama at times taunting the reader, fascinating others. The topics conjure up clever, extenuating circumstances from weird amuse bouches to the tongue-in-cheek simplicity for some grizzly delicacies.

Ken Albala breaks the ice early with a quotation from the well-admired James Beard, who once said, "I believe that if I had to practice cannibalism, I might manage if there were enough tarragon around."

Frequently, between the works of the different writers, both editors lighten things up with cannibalistic recipes, not too extreme and not tested. After the fascinating story, The Watchman's Secret," they intervene with recipes for Andes Mints, a layered affair of thinly-sliced soccer player and double mint chewing gum.
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