Last night I decided to make a batch of Japanese koshihikari rice. I paired it with stir fried duck breast (with the skin on!) marinated in soy, ginger, maple syrup and sake. Included green chilies, bok choy and cashews, very tasty. But even more interesting was the leftover rice for breakfast made into congee with lobster stock, tomatoes, peanuts, cured salmon, crunchy peas, wedges of sweet potato and some shiso flakes. A lot of New World ingredients in there. Just happened to be what I had around. Was surprisingly harmonious.
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.