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Food A Cultural Culinary History
About Me
- Ken Albala
- 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!
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This is my food series. Send me ideas!
This is the latest book.
This is me. GO COOK.
5 comments:
Gorgeous! Why haven't I seen these before? Doesn't everyone want pretty noodles? Bet the details hold a little sauce too.
Pretty! What a great idea!
THanks. I don't know why no one has ever thought of this before. OR at least not that I've ever heard of.
Ken, what is the cute little tool and where can I get one?
Any craft shop. I think I got it at Michael's. IT's meant for clay. Called a Sculpey. You can find them online too.
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