I know what you're thinking, but no, the shape is supposed to be cowry shells. How to do it actually came to me in a dream. I saw an image of my dad's pinking shears. He designed clothes in NY's Garment District and had a bevy of frightening sewing tools. The pinking shears were these thick brutish blades made of solid steel with black handles. I tried some craft scissors which weren't strong enough to handle dough. And this morning bought some fiskars and they worked perfectly, cut cleanly, right into boiling water. Here they're in a vegetable broth with some scallions, that's all. Most of them I just froze because I'm coming to realize that making noodles every morning for breakfast is ridiculous. So we'll see how they do in the freezer. Pop out a little container of stock, a ziplock of noodles and some fresh vegetables. Easy peasy. We shall see.
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 Soup: Recipes, Techniques, Obsession is coming up next from University of Illinois Press!