http://www.3sat.de/mediathek/?display=1&mode=play&obj=32345
This is a clip from a film about Monteverdi by Theo Roos. I'm in it.
Subscribe to:
Post Comments (Atom)
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.
Search This Blog
This is the journal I co-edit.
This is my food series. Send me ideas!
This is the latest book.
This is me. GO COOK.
7 comments:
What was the cake's name or recipe? Source for a recipe? From what time period, please? Was that a simple sugar and "liquid" icing or more like a royal icing? Thanks! Looked delicious.
Wonderful Ken... I see your talents as a potter serve you well in the kitchen!!
Hi Elise, It's from the menus in Vittorio Lancelotti's Lo Scalco Prattico, 1627 I think. He has no complete recipes but it can be pieced together because he says finely pounded veal, gooseberries, in a pie etc. And elsewhere he mentions marzipan and flowers. The icing is just powdered sugar and cream. It hardens nicely, holding the flowers in. Most banquets start with a pie like this, heart shaped, or eagle shaped or something like that.
I'm also interested in making that pie... What kind of dough did you use? It looks like shortcrust!?
The pictures of your work on that pie are so amorous, or, as we say in Germany: "sinnlich". That pie will be served on my next birthday feast!
Greetings from Berlin,
Christian
YEs Christian, it's just butter and flour and a bit of water to hold it together. The glazing is cream and powedered sugar which seeps in and gives it a little extra crunch when it hardens. Let me know how it turns out! ken
Great! And did you season the veal in some way?
I will surely let you know and post the result on facebook ;-)
Yes, you start with veal shoulder, cut into nubbins and pound by hand in a mortar so it's smooth. Add salt, pepper and some sugar. Then stud with candied citron and whole gooseberries or green grapes.
Post a Comment