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Food A Cultural Culinary History
About Me
- Ken Albala
- 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 in print from University of Illinois Press!
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Noodle Soup: Recipes, Techniques, Obsession
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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