About Gary Allen
Our food history editor, Gary Allen, teaches food writing and various food and culture courses at Empire State College, has been vice-president, newsletter editor and webmaster for the Association for the Study of Food and Society. His books include The Resource Guide for Food Writers, The Herbalist in the Kitchen, The Business of Food: Encyclopedia of the Food and Drink Industries and the anthology Human Cuisine.
His latest book, Herbs: A Global History, a volume in The Edible Series of Reaktion Press, will be published in May 2012. He’s currently at work on another book for the same series—on sausage. Visit him at his website, On the Table, and blog, Just Served.
A Spoonful of Molasses Makes the Sugar Turn Brown
Oct 06, 2004 by Gary Allen
Our food history editor, Gary Allen, explains why brown sugar can get hard as a rock and offers a recipe to make brown sugar at home.
Caesar’s Last Salad: The Foods of Ancient Rome
Mar 15, 2000 by Gary Allen
The food of ancient Rome–with all its intensity of flavor, spicing, reliance on sauces, and ingredients–are discussed by our food history editor.
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