186: A Different Way to Publish with Ken Albala
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Kate and Molly speak with historian and professor Ken Albala about his varied publishing experiences and newest book, The World Atlas of Fermented Food and Drinks. Ken, the author of 30 books, bridges scholarship and food within geographic, historical and cultural contexts. He tells us how he balances teaching, writing, research and hobbies, the classes and programs he's run and how the publishing landscape has shifted in recent years. He takes us behind the scenes of some of his books and shares his experiences with different publishing models— popular and academic—including why one works over the other for specific projects. Finally he reveals of few of the more unconventional dishes he's created and leaves us with his dream book topic.
Hosts: Kate Leahy + Molly Stevens + Kristin Donnelly + Andrea Nguyen
Editor: Abby Cerquitella
MENTIONS
Ken Albala
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Salt by Mark Kurlansky
The World Atlas of Fermented Foods and Drinks, by Ken Albala
Beans, by Ken Albala