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| Books 1 - 10 of 12 | Previous | Next |
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 | | Beans: A History (English Ed Edition)
by Ken Albala
Hardcover, 256 Pages, Published 2007 by Berg Publishers, English Ed Edition
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 | | Human Cuisine
by Ken Albala (Editor), Gary Allen (Editor)
Paperback, 248 Pages, Published 2008 by BookSurge Publishing
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 | | The Banquet: Dining in the Great Courts of Late Renaissance Europe (The Food Series) (1st Edition)
by Ken Albala
Hardcover, 248 Pages, Published 2007 by University of Illinois Press, 1st Edition
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 | | Pancake: A Global History (RB-Edible)
by Ken Albala
Hardcover, 128 Pages, Published 2008 by Reaktion Books
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 | | Food in Early Modern Europe (Food through History)
by Ken Albala
Hardcover, 280 Pages, Published 2003 by Greenwood Press
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 | | Opening Up North America, 1497-1800 (Discovery & Exploration)
by Caroline Cox, Ken Albala, John S. Bowman (Editor), Maurice Isserman (Editor)
Hardcover, 196 Pages, Published 2005 by Facts on File
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 | | What Is A Good Society? (University of the Pacific, Seminar 1)
by Ken Albala (Editor)
Paperback, 810 Pages, Published 2007 by Houghton Mifflin
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 | | Cooking in Europe, 1250-1650 (The Greenwood Press Daily Life Through History Series) (The Greenwood Press Daily Life Through History Series)
by Ken Albala, Lisa Cooperman (Illustrator)
Hardcover, 200 Pages, Published 2006 by Greenwood Press
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 | | The Business of Food: Encyclopedia of the Food and Drink Industries
by Gary Allen (Editor), Ken Albala (Editor)
Hardcover, 456 Pages, Published 2007 by Greenwood Press
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 | | Eating Right in the Renaissance
by Ken Albala
Hardcover, 324 Pages, Published 2002 by University of California Press
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| Books 1 - 10 of 12 | Previous | Next |