Food Historian Ken Albala, The Lenten Season in Renaissance Italy
A segment from Food Historian Ken Albala's key note address at the 2012 Boston University Food in the City Conference. Alabala is the author of Eating Right in the Renaissance, Food in Early Modern Europe, Cooking in Europe 1250-1650, The Banquet, Beans: A History, Pancake, His cookbook, coauthored with Rosanna Nafziger, is titled, THE LOST ART OF REAL COOKING. Albala is the editor of a number of food history series and journals and he has written a number of texts books: Three World Cuisines: Italian, Mexican and Chinese and the Routledge International Handbook to Food Studies.
Fred Opie is a Professor History and Foodways at Babson College and a contributor on the radio show The Splendid Table. His latest book is Zora Neale Hurston on Florida Food. Hurston did for Florida what William Faulkner did for Mississippi—provided insights into a state’s culture. The book is an essential read for lovers of history, cooking, and eating. For more on Fred Opie visit http://www.fredopie.com