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-
Shop
- Pre-Order Books
- New Releases
- Signed Books
- Vintage Books
- Sale Books
- Children's
- Shop All
- Vintage Menus
- Risographs
- Aprons & Totes
- Moulds
- Gift Cards
- Americas
- Asia & Oceania
- Europe
- Jewish
- Middle Eastern & African
- Global
- Art & Design
- Baking & Sweets
- Drinks
- Food Writing
- Gardening & Preserving
- General & Ingredients
- Health
- Professional
- Technique
- Magazine
- Upcoming Events
- About Us
- Cookbook Club
Ken Albala Author Talk • The World Atlas of Fermented Foods and Drinks
A note about our in-store events:
We offer first come, first served seating in our shop. There will be overflow room outside if needed and the author will be mic'd. Everyone is welcome to attend.
You can pre-order a copy below for pick-up at the event or purchase copies on-site.
Ken Albala is Tully Knoles Endowed Professor of History at the University of the Pacific, where he received the Distinguished Faculty Award for 2023. He has published 29 books on food including academic monographs, single subject food histories, cookbooks, encyclopedias, handbooks, anthologies, translations and is now working on an Atlas of Fermentation.
His Beans: A History won the 2008 IACP Jane Grigson Award for food writing and his Three World Cuisines won the 2012 Gourmand Cookbook Award for Best Foreign Cuisine Book in the world.
He did three video/audio series for The Great Courses, Food: A Cultural Culinary History, Cooking Across the Ages and A History of Bourbon on Audible.
He was coeditor of the journal Food, Culture and Society and series editor for several publishers, having edited over a hundred titles in the past two decades.
His latest books are The Great Gelatin Revival, A Century in Stockton and a cookbook titled Opulent Nosh.
The World Atlas of Fermented Foods and Drinks explores the many ways that people across the world use fermentation to transform their cuisines. Elegantly illustrated with beautiful photos and maps, this book provides a complete guide to 140 ferments, from kimchi and cheese to kvass and pulque. Blending the science behind the microbes with culinary history, Ken Albala reveals the cultural connections between the techniques, ingredients, and rituals of the world's wildly diverse fermented foods.
Each entry is a celebration of the magical range of flavors that fermentation can produce and includes details on how to make and consume the food or drink. Throughout, Albala weaves in fascinating insights on similarities and differences between ferments, how ferments spread during human migrations, and why they remain so essential to the gastronomic heritage of people everywhere. Stunningly comprehensive and packed with flavor, The World Atlas of Fermented Foods and Drinks will inspire readers to try delicious new foods and experiment with this long-standing culinary tradition.
Order The Book
available for pick-up at the event or shipping worldwide
