About a week ago I was walking downtown (Stockton) and found a Caribbean/West African grocery on Harding. I've seen it before but I'd never been down here on foot. Stopped in and found akara flour. I'd made them before from black eyed peas, and they made it into either my beans book or pancake. But I'd never made them from flour. I mixed up a batch, fried in palm oil. My son and I said, eh, ok. Even with peanut sauce. SO I left the batter on the counter to ferment for about 5 or 6 days. Beautifully sour. Fried up a batch today, like little pancakes in a pan. Then what to do with them? Japanese was my first thought, since a fermented bean should go wonderfully with fish. But then it hit me. A proper BLT. It is SO nice with the sour bean fritter. What a slider!
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.