Food historian Ken Albala says we're on the cusp of a gelatin revival
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University of Illinois Press
"The Great Gelatin Revival: Savory Aspics, Jiggly Shots and Outrageous Desserts," by Ken Albala.
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.
