I realized this morning that I have eaten nothing but noodle soup for about a week. I can't think of anything that sounds as appealing. This morning, however, I determined to do something else. I can't conscience cereal. I OD-ed on pancakes years ago and can't go near them. Toast, cheese and cold cuts just don't cut it any more. So I thought: salad! There I was tossing romaine lettuce, carrots, celery, red peppers. And I couldn't go through with it. I dumped it all in a pot of dashi stock with mung bean threads. And it was SO good. The vegetables still a little crunchy but definitely cooked. Why don't we cook lettuce more often? This was hot, but I think cold it would be very much like a Korean soup I've had. Must try that soon. I almost drizzled in oil and vinegar!
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!