About a week ago I was walking downtown (Stockton) and found a Caribbean/West African grocery on Harding. I've seen it before but I'd never been down here on foot. Stopped in and found akara flour. I'd made them before from black eyed peas, and they made it into either my beans book or pancake. But I'd never made them from flour. I mixed up a batch, fried in palm oil. My son and I said, eh, ok. Even with peanut sauce. SO I left the batter on the counter to ferment for about 5 or 6 days. Beautifully sour. Fried up a batch today, like little pancakes in a pan. Then what to do with them? Japanese was my first thought, since a fermented bean should go wonderfully with fish. But then it hit me. A proper BLT. It is SO nice with the sour bean fritter. What a slider!
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!