Sunday, November 11, 2012
The Power of Suggestion
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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.
4 comments:
You know, I was going to leave a list of bizzare and often not-tasty foods just to trigger your suggestive instincts, but it's probably better that I don't. Because you'd make them all, and they'd be so stunning I'd have to give them a whirl too!
Oh, wait. Prune whip.
Or anything from those horrible 70's-ish Weight Watchers cards you can find posted online. Heh heh heh.
Ah! Glenn, I have a set of those Weigh Watcher Recipe Cards from teh 70s. Don't make me dig them out.
Inspiration Soup? Fluffy Mackerel Surprise?
Seriously, if you could take the concepts from those, and make them attractive and tasty, I'd go out to the car to fetch my hat, and take it off to you.
I really do own those cards! Mackerel Surprise it is. I never refuse a challenge. And it will be tasty.
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