Sunday, December 1, 2013
Utnapishtim the Sourdough Starter
Subscribe to:
Post Comments (Atom)
Subscribe To
Posts
Comments
About Me
- Ken Albala
- 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.
Noodle Soup: Recipes, Techniques, Obsession
This is me. GO COOK.
7 comments:
***Potential Alton Brown spoilers ahead (but nothing major)***
At the end of October, I had the lovely opportunity to go see Alton Brown's live show. While people are being seated, the large background screen shows Alton's famous belching yeast sock puppets cavorting about (with plenty of belching).
I have this sudden view of Our Gracious Host here, gleefully naming the various puppets from all manner of deep Indo-European myth....
True coincidence is when, after giving a presentation on Sumerian Literature in school, you open up your blogroll and find a post on a related subject. Now for the most important question: does Utnapishtim taste good or has a life of immortality made him tough?
Not quite immortal but I think lasting 2 full weeks before mold began to break out is pretty good. I had him for breakfast. Scraped the mold off and dried the remainder for breadcrumbs. So maybe he'll come close!
Post a Comment