Why am I so susceptible to the power of suggestion? Last night I was talking to Kristine about romano beans stewed slowly in olive oil and fresh grated tomatoes. Now I am making it. I ran into Jim at the grocery and he was buying pancetta. So look what I had to make just now. I literally only heard the phrase chicken soup as a woman was about to pick up a can. I want that. So some freshly made stock is simmering away on the stove. It's terrible, I can't hear a single food item even mentioned without wanting it. Christian tells me he's making spaetzle. I want that too. To go in the stock of course. This is what happens when you really love every food on earth. A blessing or a curse?
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. 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. Latest: At the Table. Noodle Soup: Recipes, Techniques, Obsession is coming up next from University of Illinois Press!