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Ken Albala wrote an entire book about gelatin called "The Great Gelatin Revival: Savory Aspics, Jiggly Shots and Outrageous Desserts."Albala is a food historian who traces the illustrious history of gelatin — and makes the case that we are about to experience a cultural revival of the stuff.
This week on Inside Julia’s Kitchen, Todd Schulkin talks to culinary historian Ken Albala about his new book, The Great Gelatin Revival: Savory Aspics, Jiggly Shots & Outrageous Desserts. They discuss the history and future of gelatin; the differences between aspic, gelatin, and Jell-O; and the connection between gelatin and booze. Plus, as always, Ken shares a Julia Moment.