The term urban foraging means many different things. To some, it's anything in a city that overhangs a public street, whoever owns the tree. To others it means dumpster diving. In Stockton, it means finding public spaces where there are things most people don't think of as food. And get them before the critters do. (Though leave some for them too.) This was a bumper year for acorns and I took maybe 50 pounds of huge beauties just down the street at Victory Park. And this day's forage was for black walnut. A huge bag. I'm still not sure how to open them. But along the way there were some nice olives off March Lane. Some Carob on Rosemary Lane. Some walnuts on the levee before you get to I-5. They were so good roasted with cinnamon and sugar. And a few bitter almonds, with which I like to tempt fate. Fall really is nut season. And how nice, one of these days my little book on NUTS will come out in Reaktion's Edible series. I wrote it a couple of years ago now. GRRR. That's my squirrel impersonation.
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 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!