Friday, April 20, 2018
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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.THE LOST ART OF REAL COOKING with Rosanna Nafziger. Coeditor of Food and Faith; Editor of A Cultural History of Food: The Renaissance. Food Cultures of the World Encyclopedia (4 vols.) Three World Cuisines: Italian, Mexican and Chinese won the Gourmand World Cookbook Awards Best Foreign Cuisine book in the World. The Routledge International Handbook to Food Studies. THE LOST ARTS OF HEARTH AND HOME with Rosanna Nafziger. Grow Food, Cook Food, Share Food, a little book on Nuts and The Food History Reader. The Most Excellent Book of Cookery (translation of a 16th c. French Cookbook with Tim Tomasik). The Sage Encyclopedia of Food Issues Encyclopedia. At the Table. Most recently: Noodle Soup. Forthcoming: Gelatin Past and Future.
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Noodle Soup: Recipes, Techniques, Obsession
This is me. GO COOK.
10 comments:
Drooling
Looks great and super fresh!
Wow, that looks tasty! Do you think I can get it somewhere in London?
I love sea bass. My friends would sometimes visit me and bring in a fresh cut!
For real though, it looks so heavenly!
it looks so much much yummy yummy. Your recipes are always the best.
I am sure the food is good but the presentation is amazing.
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