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| Hypocras |
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| Hypocras |
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| Jackfruit |
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| Soopa Shastra |
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| Taillevent |
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| Tourte Parmerienne |
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| Getty Menu |
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| Aphrodisiac Dinner |
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| Leonardo Dinner |
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| Central Kitchen |
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| Platina's Pie |
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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 won the Gourmand World Cookbook Awards Best Foreign Cuisine book in the World. The Routledge International Handbook to Food Studies. A sequel THE LOST ARTS OF HEARTH AND HOME. 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. The Food Issues Encyclopedia for Sage. At the Table. Most recently: Noodle Soup: Recipes, Techniques, Obsession!
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Noodle Soup: Recipes, Techniques, Obsession
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3 comments:
I have actually seen jackfruit in the produce section - once. It came with instructions on how to cut it. (Oiled knife, for a start.) They look hard to handle, given the size and the prickly appearance.
WOW. I would not have thought of an oiled knife for anything. But we got it apart! It's not really that hard, just forbidding looking.
Awesome post!
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