The word itself has little to recommend it. Ass Pick. Asp Ick. A-Spic. And the thing itself, in all honesty, has even less appeal. But I had to do it. This was after a 12 hour stock making session, reduction late into the night, and a bourbon-fueled facebook conversation with the most lovely people. It kept me stoked. Pigs feet and every imaginable body part emptied from the freezer. Enough skin to solidify liquid nitrogen. And then there it is. I should have clarified it more. The top is less translucent than it ought to be. The meaty bits a little less generous than they could have been. And it's actually quite mellow. None of the acidic bite of good head cheese. Just a mellow meat jello. I had a few slices so far. NOW what the hell do I do with it??
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!