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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. A cookbook with Rosanna Nafziger THE LOST ART OF REAL COOKING. Coeditor of The Lord's Supper with Trudy Eden and Editor of A Cultural History of Food: The Renaissance. Co-editor with Lisa Heldke of the journal Food, Culture and Society. Food Cultures of the World Encyclopedia (4 vols.) Three World Cuisines: Italian, Mexican and Chinese recently won the Gourmand World Cookbook Awards Best Foreign Cuisine book in the World. The Routledge International Handbook to Food Studies is in print. A sequel to the cookbook - entitled THE LOST ARTS OF HEARTH AND HOME. Coming soon: Grow Food, Cook Food, Share Food from Oregon State U Press, a little book on Nuts from Reaktion and a Food History Reader from Bloomsbury. Not to mention THE BEAST: The Food Issues Encyclopedia for Sage. Still in the works.
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6 comments:
Very slick...
that is so cute... I can't believe you grind your own flour... that is awesome. must try this one of these days... should get one that the St Bernard can power...
Grazie carissimi amici. Love the idea of a dog wheel powered mill! I'd put little Buster on it. Did you hear in the background? (My first dog ever, still just barely a pup).
13 and a half years I made pizza to pay the bills. It was never like that--for which I can say thank heavens.
Glenn, Trust me, If I had to make money at it, there's no way I'd do it this way. Though maybe you could charge $100 a pop and call it local, organic, sustainable, slow, real pizza.
Well, that IS pretty close to what um, the "Circular Mesa", medievaloid-pizza-chain-which-I-am-not-explicitly-naming-because-I-used-to-work-there charges for a pizza, so maybe. (grin).
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