Ken Albala is Professor of History at the University of the Pacific in Stockton, CA. He has written many books on food history, cookbooks, encyclopedias, reference works and translations. He has two series on food history from The Great Courses (“Food: A History and Cooking Across the Ages”) and “A History of Bourbon” from Audible. His last book was on noodle soups, another one on gelatin will be published this year, and he is currently writing about breakfast. He will participate in panel discussions and Q&As for Vatel and First Cow.