Are we ready yet to think about hipster cocktails with noodles? I think so. I first put this in a small pickle jar, but those are so 2013. The noodles themselves are made of black chia seeds, ground in a spice grinder, rolled out and cut. They're in a juice of blackberries cooked in a little water, strained, chilled and with rum added. I came an inch from putting on a dollop of Greek yoghurt on top, in which case it could have been a deconstructed smoothie. But I think alcohol works better. If I only had a sprig of mint!
Honestly, the possibilities of noodles in cocktails are endless. I'm going to embark on extensive research right this moment!
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!