I finally bought a little oak barrel, something I have been coveting for a long time, which suddenly became affordable online - mind you at the same time a major food magazine starts talking about putting cocktails in barrels. No, we want our own product. Here's the idea: every day pour off a sip to see the effect of what happens to a nice clear Cab-Shiraz blend distilled. After only 5 days look at the color. It smells intensely of butterscotch candy. I mean exactly like Werthers. It's a surprise to taste that it's not sweet. I'll report back in a few weeks, but I expect some amazing things are going to happen day by day. Now if I can only figure out the sour mash, we will be on our way to bourbon.
Food Historian at the University of the Pacific. Director of Food Studies in San Francisco.
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. A cookbook with Rosanna Nafziger THE LOST ART OF REAL COOKING.
Coeditor of The Lord's Supper with Trudy Eden and Editor of A Cultural History of Food: The Renaissance.
Food Cultures of the World Encyclopedia (4 vols.) Three World Cuisines: Italian, Mexican and Chinese recently won the Gourmand World Cookbook Awards Best Foreign Cuisine book in the World. The Routledge International Handbook to Food Studies is in print.
A sequel to the cookbook - entitled THE LOST ARTS OF HEARTH AND HOME.
Latest Books: Grow Food, Cook Food, Share Food from Oregon State U Press, a little book on Nuts from Reaktion and The Food History Reader from Bloomsbury. The Most Excellent Book of Cookery (translation of a 16th c. French Cookbook with Tim Tomasik) from Prospect Books. Not to mention THE BEAST: The Food Issues Encyclopedia for Sage. Still in the works.