Do you eat your mother? I mean that snot-like raft floating on the top of your komucha jar. I got the idea from a little snippet in Sandor Katz's new book, and I thought why not? I suppose it really should be raw if you want to ingest good bacteria, but I thought a little salt pepper and a quick sautee in good olive oil would be interesting. It was rather sour, but the oddest thing - the texture is really firm and chewy with a kind of muscular structure. Very much like a scallop, which it sort of resembles. OK a vegetarian scallop. I think if you soaked it to remove the sourness it would really work. Serve with a little kelp. I might be onto something here. I also cooked a big floppy red wine mother and used it as a wrap around chickpeas and lettuce. Another interesting idea, no?
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.