I recently was accused of being a food history geek. As I opened my mouth to dispute this bizarre accusation, I stopped because I realized, with humility, that it is true. I am a total food history geek. I lay awake nights as I wonder about things like, the food King Tut chose for his journey into the afterlife (watermelon and beets) or what Charlemagne insisted be in every garden in his kingdom (a fish pond).
When I started reading Joan Nathan‘s latest cookbook, King Solomon’s Table: A Culinary Exploration of Jewish Cooking from around the World, I found a kindred spirit. I couldn’t put it down. It’s a food history geek’s dream. Continue reading