When the ginkgos shed their lacy yellow fans, one might be tempted to succumb to melancholy. But the kitchen tells me otherwise, this is the season of birth and renewal. Here in The Valley, when the first rains drench the parched soil, the bacteria and molds awaken from their secret crevices and sweep through the house. Anything on the counter will ferment in a few days. There is the tub of must bubbling furiously and reeking of alcohol. A ginger bug dances lightly in a glass jar to make ginger beer. Green apple juice is doing its own thing, I'm not sure yet what. There is a new sourdough starter, just 4 days old and already piquant, waiting for an appropriate name. We tend to take our cues from the trees who go so obviously dormant. But pay attention to the little creatures, at least here they are happy and buzzing after a long dry summer.
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!