You might not know it, but I have long been harboring the fantasy of inventing an entirely new food. Every time I think I've come up with something, someone says, oh it's been done. I don't think this one has. The past few days I've been playing with the dehydrator. I love kale. Really. So I tried beet leaves. Lovely. But someone suggested sorrel. I don't have any but do have grape leaves. Why not? Sour, olive oil, salt. Then a crunchy delicate snack or garnish. I WISH I could edit this but blogspot is REALLY MISBEHAVING and after three tries this is coming out uncooked. But you get the idea. Dehydrated grape leaves with a flavor like in cooked dolmas, but dry and crunchy. If someone steals this idea, I will come and get you. Unless it's already patented. Just my luck.
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.