“Japanese Luxury Ingredients and Their Transmission to the West” by Ken Abala
Ken Albala describes the initial impression of Japanese Cuisine and its ingredients by Portuguese traders and missionaries, followed by their usage and detailed discovery by the Dutch in the 17th and early 18th century. He then describes the mysterious process by which ingredients such as soy, miso, sake and pickles were first imported to Europe and even North America and then completely forgotten by the late 18th and early 19th centuries.
Albala is Professor of History at the University of the Pacific in Stockton, California. He is the author of many food books including academic monographs, single-subject histories, cookbooks, encyclopedias and reference works. His last book was about Noodle Soup. His 36-episode food history class is available from The Great Courses and his latest series Cooking Across History will be released some time this year. He also has a class on The History of Bourbon on Audible. Albala will also appear in several episodes of a History Channel program in February. He is currently working on aspics for reasons that elude even him.
Parking Information: Parking is available Flower Street between 5th and 6th Streets, on the left side, under the library’s garden. Take the elevator to the plaza level and walk inside the library. Get your parking stub validated at the information desk with your library card. Proceed to the Taper Auditorium. After, go to parking level 1 and pay $1 before going to car.