Is the number 13 really unlucky? For reasons that I can't explain as a rational being, I have never ended a paper on page 13, or even stopped chopping on 13 cuts. (And yes, I count, thanks to Sesame Street and Martin Yan.) SO you can imagine the trepidation with which I approached my 13th book. One never knows in what order they will actually be published, and if I were counting as I wrote or edited them, this would be further along, but I'm pretty sure it will be #13. There were serious nightmares dealing with contributors. Late late, lame, dropped out, replaced, followed no directions. The last chapter turned in the day the whole thing is due Feb 1st. Ask me who it was, I'll tell you. Then the past week has been the hell of fixing references. Entirely my fault for not making contributors do it themselves. But we're already a little over the deadline. Like that really means anything after two years! But I have NEVER missed a deadline before. Hate the idea.
BUT! HUZZAH! I turned the damned monster in today, with only two minutes (literally) to spare before picking up the kids. Two years makes it to the finish in 2 minutes. Weird. It's that number again. Funny enought the cover was set a long time ago, I suggested a nice 16th c. kitchen scene and they're using it. Maybe this wont be 13 after all. (BTW. This book is a Cultual History of Food: The Renaissance, one volume in a big set.)
OH, Also just noticed real BEAST of an encyclopedia (FOOD CULTURES OF THE WORLD) is up on amazon. Dare you to pre-order. And on Monday I start proofreading. All 4 volumes. GASP! CHOKE....
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About Me
- Ken Albala
- Food Historian at the University of the Pacific. Author of Eating Right in the Renaissance, Food in Early Modern Europe, Cooking in Europe 1250-1650, The Banquet, Beans (2008 IACP Jane Grigson Award) and Pancake.THE LOST ART OF REAL COOKING with Rosanna Nafziger. Coeditor of Food and Faith; Editor of A Cultural History of Food: The Renaissance. Food Cultures of the World Encyclopedia (4 vols.) Three World Cuisines: Italian, Mexican and Chinese won the Gourmand World Cookbook Awards Best Foreign Cuisine book in the World. The Routledge International Handbook to Food Studies. THE LOST ARTS OF HEARTH AND HOME with Rosanna Nafziger. Grow Food, Cook Food, Share Food, a little book on Nuts and The Food History Reader. The Most Excellent Book of Cookery (translation of a 16th c. French Cookbook with Tim Tomasik). The Sage Encyclopedia of Food Issues Encyclopedia. At the Table. Noodle Soup, The Great Gelatin Revival, Opulent Nosh. Forthcoming: Atlas of Fermentation
Noodle Soup: Recipes, Techniques, Obsession
This is me. GO COOK.
5 comments:
congratulations?
I have a feeling your book will be wonderful, just like the rest! Best of luck!
Thanks. Hey does anyone know how to get an image in pdf format to paste into a blogspot entry? I'd love to put the cover up here but it wont let me.
On your mac, open the pdf in Preview, then Save As. In the center of the window is a drop menu called Format. Click that and then choose jpeg.
Congrats on finishing the buch. always a load off ...
Don Christobal, I don't have no mac. There no save as option to make a pdf into a jpeg, and this blogspot program doesn't even let me cut and paste anything. I got it to let me paste text once, but I don't recall how I did it, however much I try.
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