I finally bought a little oak barrel, something I have been coveting for a long time, which suddenly became affordable online - mind you at the same time a major food magazine starts talking about putting cocktails in barrels. No, we want our own product. Here's the idea: every day pour off a sip to see the effect of what happens to a nice clear Cab-Shiraz blend distilled. After only 5 days look at the color. It smells intensely of butterscotch candy. I mean exactly like Werthers. It's a surprise to taste that it's not sweet. I'll report back in a few weeks, but I expect some amazing things are going to happen day by day. Now if I can only figure out the sour mash, we will be on our way to bourbon.
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.