Ken Albala's Food Rant

Wednesday, November 9, 2022

Food Clay Wood: An Excerpt

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  This week I started writing a new book, and I thought I'd share a brief essay from it. Here goes:  Beauty and the Graceful Line   ...
1 comment:
Tuesday, November 8, 2022

SPOON CARVING

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I realize I haven't posted in months! This is what I've been up to. Carving spoons. It took me a long time to get decent at it. Toda...
Monday, April 18, 2022

The Great Gelatin Revival - WE HAVE A COVER!

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4 comments:
Monday, February 7, 2022

Macaron Tartare avec creme de raifort et roquette

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 My first shot at macaron and a bit lumpy, no smooth top and no "legs" but they taste very good, with raspberry jam everyone ate t...
6 comments:
Friday, November 19, 2021

Tacoyaki

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  I can't imagine I'm the first person to stumble on this wordplay, but the flavor combo is truly delightful. Takoyaki with octopus ...
16 comments:
Wednesday, August 11, 2021

Plum Crumble in Bourbon Campari Jello with honeyed yogurt.

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Recipe: 1 c whole wheat pastry flour, 1 c unrefined sugar, 1 stick butter. Crumbled up. 4 sliced black and green plums on top, baked 350 1 h...
64 comments:
Friday, June 25, 2021

Lobster and Noodles

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 There's a first for everything in life: Leftover Lobster. It called to me from the fridge all night. So I gave in, made some fresh egg ...
18 comments:
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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.
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