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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.
6 comments:
Very slick...
that is so cute... I can't believe you grind your own flour... that is awesome. must try this one of these days... should get one that the St Bernard can power...
Grazie carissimi amici. Love the idea of a dog wheel powered mill! I'd put little Buster on it. Did you hear in the background? (My first dog ever, still just barely a pup).
13 and a half years I made pizza to pay the bills. It was never like that--for which I can say thank heavens.
Glenn, Trust me, If I had to make money at it, there's no way I'd do it this way. Though maybe you could charge $100 a pop and call it local, organic, sustainable, slow, real pizza.
Well, that IS pretty close to what um, the "Circular Mesa", medievaloid-pizza-chain-which-I-am-not-explicitly-naming-because-I-used-to-work-there charges for a pizza, so maybe. (grin).
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