If you happen to find yourself if Hong Kong, as I did recently, you will be struck by the proliferation of a particular bright shop selling packages of what seem to be candy, everywhere. Literally hundreds of shops: in the airport, in the malls, on the streets. If you look for information about the shop (Aji Ichiban) you will find that there were once several shops in the US, and perhaps a few still survive. Seek one out at any cost. Now look closely at what they actually sell. Little dried nubbins of various species of guts. Here is Tripe, chicken feet, duck kidney, neck, tendon. On a menu once might expect to find these, and I did everywhere. They were delicious. The cuisine was magnificently laden with offal, heads, feet, skin, bird intestines, stinky fish... But in little kid-sized snack packs? For nibbling at school, work, or while on the road? You HAVE to love this. I do.
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 won the Gourmand World Cookbook Awards Best Foreign Cuisine book in the World. The Routledge International Handbook to Food Studies.
A sequel THE LOST ARTS OF HEARTH AND HOME.
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. The Food Issues Encyclopedia for Sage. At the Table. Most recently: Noodle Soup: Recipes, Techniques, Obsession!