It is difficult to fathom the vast gulf separating home cooking from large scale food preparation. Every now and then I offer a lecture/demo/tasting that requires cooking on an extraordinary scale and I am always astonished and exhausted afterwards. The gig is downtown Stockfish, at the Cesar Chavez Library, tomorrow (Monday) at 6:30. DO come, it's free. I'm talking about Antonio Latini's Lo Scalco alla Moderna (1692-4) and cooking three recipes. One of which is among the first three recipes ever printed for tomatoes. It's a minestra alla molignane - or a kind of eggplant stew with squash, onions, tomatoes, spices and oil. That's about it. Oh and verjus. Normally I would sautee the eggplant and onions, add the tomatoes and parsley, etc. And let it cook for half an hour or so. It's sort of an intriguingly spiced ratatouille or version of caponata. But this version is 11 big eggplants, sauteed in 11 separate batches, then a pile of onions browned, then then a big bag of tomatoes and then zucchine cut up and it is now in oven for a few hours. It will be great at room temperature tomorrow, for a crowd estimated at about 50. But this took like 2 1/2 hours just in prep work. HOW do people cook in a restaurant?? I think everyone should try something on this scale just to appreciate the labor involved.
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!