One of the most exciting things about food writing is stumbling upon something you've never seen before. Even more thrilling is the food you have actually written about but never tasted. These lovely nuts just happened to be featured among the several thousand vendors at the Fancy Food Show (still on in San Francisco). They are somewhat soft and buttery. A little sweet. I didn't set out to find them. In fact I wrote precisely about how they were introduced to the US about a century ago and then mysteriously disappeared. There were political reasons for this, I think. If you can identify them and tell me where they come from I'll send you a copy of the book NUTS: A HISTORY when it comes out. When that will be I can't promise since the publisher (this is in the Edible Series) has been inexplicably sitting on it for the past 6 weeks. But it's in the line up. And there you'll find the full story. But for the moment, who can tell me what these are? First correct answer, including origin, I promise a copy when it's printed.
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.