Three World Cuisines

Discover the rich tapestry of global culinary history in Three World Cuisines by Ken Albala. Published by AltaMira Press in 2012, this hardback edition spans 392 pages, providing readers with an engaging exploration of the Italian, Mexican, and Chinese cuisines that have significantly shaped our world. Albala reveals how these three food traditions not only reflect the cultural and social pathways of their respective civilizations but also illuminate the historical themes spanning the last 10,000 years. This “living” text invites you to understand why we eat what we do today, offering deep insights into the interplay between food and history. Perfect for culinary enthusiasts and historians alike, Three World Cuisines is a must-read for anyone passionate about international cooking and the food habits that connect us all.