Look at my new toy! I know there are those among you who have dreamed about owning one of those beautiful big red Berkels, used for slicing prosciutto paper thin. They cost thousands of dollars. Well, this isn't one of those. Actually quite inexpensive. Built by Graef and bought through Manufactum, a company in Germany that sells unbelievably lovely things. I know, it is a fetish of mine to own hand powered tools, but this works nicely. Sticks to the counter well too with little suction cups. See the even slices of salami? It snagged a bit here and there, but I think that's because the salami is uneven and coarse-textured. I don't know how it's cleaned, but I guess I'll figure it out. In the meantime, check out Manufactum; I dare you not to buy something. (This is an unsolicited endorsement. My friends in Germany Richard and Theo told me about it, and they were absolutely right.)
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. Latest: At the Table. Noodle Soups coming up next!