Around this time every year I am usually fermenting grapes from the backyard. But the rats got them before I did, I mean every single grape, before they were ripe. Oh well, I guess they have to eat too. But I did manage to find some bottles of wine from last year and had a pleasant day making absinthe. It is not only local but small batch to a ridiculous degree as you can see. If the wine was about 12% I guess this is not bad for three bottles. It was soaked with dried Artemisia absinthium, which a friend brought me (the only imported ingredient) with herbs from the backyard including southernwood (a close relative), rue, sage, bay, beebalm and fennel. Then distilled. It was the slowest distillation I've ever done, not sure why. Maybe it was all the herbiage. Next to it is the tiniest batch of distilled mead made from 2 lbs of local honey. I'm not sure if anyone on earth does make a honey distillate, and I can certainly understand why they wouldn't. From about 1.5 liters of mead I got a few shots of hooch, which I guess makes sense if it was about 5%.
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.