Hey Folks, Feeling like a book giveaway. This time it's my new textbook Three World Cuisines: Italian, Mexican, Chinese. It's a bit of food history and anthropology, a bit on cooking technology and utensils, ingredients and plenty of neat recipes. It is essentially an analysis of the ways these three cuisines developed over history and why. Answer this question and I'll send the first person with a complete answer a copy.
What is the traditional way to consume hawthorn in China, apart from its medicinal use. What is this dish called in Chinese and English and why?
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.