Texas Tech University

Food Historian to Speak on Cooking as Art at Texas Tech

Heidi Toth

March 6, 2015

Ken Albala, who has written or edited dozens of books on food, also will do a cooking demonstration for restaurant, hotel and institution management students.

WHAT: Ken Albala, a professor of history and the director of food studies at the University of the Pacific, will lecture on the topic of food as art at Texas Tech University. The Lambda of Texas chapter of the Phi Beta Kappa National Honor Society, the Phi Beta Kappa Alumni Association of West Texas and Eastern New Mexico, the Department of Restaurant, Hotel and Institutional Management (RHIM) and the Institute for the Study of Western Civilization are sponsoring the lecture.

The public is invited to both the reception and the lecture, which are free.

WHEN: 5 p.m. Monday (March 9): Reception

5:30 p.m.: Lecture, “Is Food Art?”

WHERE: International Cultural Center, 601 Indiana Ave.

WHO: Albala has written or edited 23 books on food, including culture and history, and has edited a number of journals looking at the history and context of different food traditions. He also has co-authored two cookbooks, and his most recent project is a three-volume encyclopedia on food issues, which will be published this summer.

Albala will speak on the standing cooking has among the arts and why it continues to be seen as lesser art, even as reality TV shows take Americans into fancy kitchens every day.

From 10-11 a.m. Monday, Albala will do a cooking demonstration for Texas Tech's RHIM students. Media who are interested in attending the demonstration should contact Shane Blum at shane.blum@ttu.edu. The demonstration will be in the Human Sciences building, Room 605.

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CONTACT:  Carl R. Seaquist, associate professor, Department of Mathematics and Statistics, College of Arts and Sciences, Texas Tech University, (806) 834-4177 or carl.seaquist@ttu.edu.