About this item

The Lost Arts of Hearth and Home is not about extreme, off-the-grid living. It’s for city and suburban dwellers with day jobs: people who love to cook, love fresh natural ingredients, and old techniques for preservation; people who like doing things themselves with a needle and thread, garden hoe, or manual saw. Ken Albala and Rosanna Nafziger Henderson spread the spirit of antiquated self-sufficiency throughout the household. They offer projects that are decidedly unplugged and a little daring, including: * Home building projects like rooftop food dehydrators and wood-burning ovens * Homemaking essentials, from sewing and quilting to rug braiding and soap making * The wonders of grain: making croissants by hand, sprouting grains, and baking bread * Adventures with meat: pickled pig’s feet, homemade liverwurst, and celery-cured salami Intended for industrious cooks and crafters who aren’t afraid to roll up their sleeves, The Lost Arts of Hearth and Home will teach you the history and how-to on projects for every facet of your home, all without the electric toys that take away from the experience of making things by hand.



About the Author

Ken Albala

Ken Albala is Professor of History at the University of the Pacific. He is the author or editor of 25 books on food including Eating Right in the Renaissance, Food in Early Modern Europe, Cooking in Europe 1250-1650, The Banquet: Dining in the Great Courts of Late Renaissance Europe, Beans: A History (winner of the 2008 IACP Jane Grigson Award) , and Pancake. He has also co-edited The Business of Food, Human Cuisine, Food and Faith and edited A Cultural History of Food: The Renaissance and The Routledge International Handbook to Food Studies. Albala was also editor of the Food Cultures Around the World series with 30 volumes in print, the 4-volume Food Cultures of the World Encyclopedia and is now series editor of Rowman Littlefield Studies in Food and Gastronomy for which he has written a textbook entitled Three World Cuisines: Italian, Chinese, Mexican (Winner of the Gourmand Best Foreign Food Book in the World 2012) . Albala was also co-editor of the journal Food Culture and Society and edited a 3 volume encyclopedia on Food Issues for Sage. He has also co-authored cookbooks: The Lost Art of Real Cooking and The Lost Arts of Hearth and Home. His recent works are a translation of the 16th century Livre fort excellent de cuysine, A Food History Reader and Nuts: A Global History. Most recently there is At the Table: Food and Family around the World. Noodle Soup: Recipes, Techniques, Obsession is his latest book.



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