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Food Sites for July 2018

Wednesday, June 13, 2018

Summer.

This issue marks the beginning of this newsletter’s eighteenth year. We suppose that means it’s now a grown up... well, more grown up than we are.

Roll Magazine recently posted our little article on Shad.

Last month we submitted the edited text for Après Escoffier: Sauces Reconsidered, (which has now had its title flopped: Sauces Reconsidered: Après Escoffier) and it’s finally in production. We also completed the first draft of a mostly non-food novel (Future Tense: The Remembrance of Things Not Yet Past). It sounds like a lot, but both books had been in the works for a LONG time. Since we can’t bear the non-writing life, we’ve reopened some unfinished books and begun adding to, reworking, and editing them.

You can, if you wish, follow us on Facebook, and Twitter. Still more of our online scribbles can be found at A Quiet Little Table in the Corner.

Some timely quotes (from On the Table’s culinary quote collection):

We ask very simple questions: What makes you happy? What do you eat? What do you like to cook? And everywhere in the world we go and ask these very simple questions... we tend to get some really astonishing answers. Anthony Bourdain
You learn a lot about someone when you share a meal together. Anthony Bourdain
I dont have much patience for people who are self-conscious about the act of eating, and it irritates me when someone denies themselves the pleasure of a bloody hunk of steak or a pungent French cheese because of some outdated nonsense about what's appropriate or attractive. Anthony Bourdain
In college, I think I probably positioned myself as an aspiring writer, meaning I dressed sort of extravagantly and adopted all the semi-Byronic affectations, as if I were writing, although I wasnt actually doing any writing. Anthony Bourdain
Gary
July, 2018

PS: If you encounter broken links, changed URLs—or know of wonderful sites we’ve missed—please drop us a line.  It helps to keep this resource as useful as possible for all of us. To those who have pointed out tasty sites (this month we’re tipping our hat to Cynthia Bertelsen), thanks, and keep them coming!

PPS: If you wish to change the e-mail address at which you receive these newsletters, or otherwise modify the way you receive our postings or—if you’ve received this newsletter by mistake, and/or don’t wish to receive future issues—you have our sincere apology and can have your e-mail address deleted from the list immediately. We’re happy (and continuously amazed) that so few people have decided to leave the list but, should you choose to be one of them, let us know and we’ll see that your in-box is never afflicted by these updates again. You’ll find links at the bottom of this page to fix everything to your liking.


---- the new sites ----

(Celine Bossart delivers a droll lesson in Vinepair)

(compiled by students of Western Civilization, at Chicago’s Northwestern University)

(Amy Bentley pours on the ubiquitous condiment, for The Smithsonian)

(Pat Tanumihardja, at Saveur, on the essential ingredients of Indonesian cuisine))

(Leslie Pariseau, at Saveur, on the defining ingredients of South Indian cooking)

(a timeline, from Vinepair)

(Shankar Vedantam’s Hidden Brain podcast at NPR... with many insights from Paul Rozin)

(Martin Hogue sits us down at Places Journal)

(Natasha Frost slings it across Gastro Obscura’s counter)

(Anne Ewbank, at Gastro Obscura, on some very rare books)

(Emma Orlow, at Saveur, says “making art out of food is inherently a political act”—and wonders about its implications)

(Dan Nosowitz, on Italian food and notions of what is tradional; at Gastro Obcsura)

(Gordon Edgar, dishes out “the cheapest protein possible” for Zócalo)

(Edible Arts’ Dwight Furrow takes issue with the Rozins’ “flavor principle”)


---- inspirational (or otherwise useful or amusing) sites for writers/bloggers ----












---- yet more blogs ----






---- changed URL ----



---- that’s all for now ----

Except, of course, for the usual legalistic mumbo-jumbo and commercial flim-flam:

Occasionally, URLs we provide may link to commercial sites (that is, they’ll cost you money to take full advantage of them). We do not receive any compensation for listing them here, and provide them without any form of recommendation—other than the fact that they looked interesting to us.

Your privacy is important to us. We will not give, sell or share your e-mail address with anyone, for any purpose—ever. Nonetheless, we will expose you to the following irredeemably brazen plugs: 

Want to help On the Table, without spending a dime of your own money on it?

It’s easy. Whenever you plan to go shopping on Amazon, click on any of the book links below, then whatever you buy there will earn a commission for this newsletter without adding to your cost (it doesn’t even have to be one of our books).

The Resource Guide for Food Writers
(Paper)
(Kindle)
(these newsletters merely update the contents of the book; what doesn’t appear here is already in the book)

The Herbalist in the Kitchen
(Hardcover)
(Kindle)

The Business of Food: Encyclopedia of the Food And Drink Industries
(Hardcover)
 (Kindle)

Human Cuisine
(Paper)
(Kindle)

Herbs: A Global History
(Hardcover)
(Kindle)

Sausage: A Global History
(Hardcover)
(Kindle)

Can It! The Perils and Pleasures of Preserving Foods
(Hardcover)
(Kindle)

Terms of Vegery
(Kindle)

How to Serve Man: On Cannibalism, Sex, Sacrifice, & the Nature of Eating
(Kindle)

Here endeth the sales pitch(es)...

...for the moment, anyway.

______________

The Resource Guide for Food Writers, Update #213 is protected by copyright, and is provided at no cost, for your personal use only. It may not be copied or retransmitted unless this notice remains affixed. Any other form of republication—unless with the author’s prior written permission—is strictly prohibited.

Copyright ©2018 by Gary Allen.



Food Sites for June 2018

Friday, May 11, 2018

A simple Gin & Tonic, sipped & savored outdoors; 
Confirmation that we’ve survived another Winter. 

When Spring finally arrives, its extravagance is always something of a shock—there’s way too much of everything: color, texture, smells, and a cacophony of birdsong. It’s like one of those medieval feasts—hundreds of elaborate dishes, featuring a complete menagerie of animal flesh, a fluttering aviary of prepared larks, geese, and peacocks—each flavored with a dozen herbs and spices, and sweetened with sugar, honey and/or fruit syrups. Dazed diners rush from dish to dish, never actually savoring a single one.

Something we never expected to see: This month, the library of The Culinary Institute of America, at Hyde Park, has a little exhibit of—of all things—cannibalism. In one of the showcases, lo and behold, a copy of Human Cuisine (that little anthology we compiled with Ken Abala). 

We’re about to submit the edited text for Après Escoffier: Sauces Reconsidered—then we wait for the production process to take over. Eventually, copy-editing, final proofs, and indexing. Folks who only read books—but have never troubled themselves to have written any—are blissfully unaware of how long every stage takes.

You can, if you wish, follow us on Facebook, and Twitter. Still more of our online scribbles can be found at A Quiet Little Table in the Corner.

June is blessed, so here are two notes about divinity made manifest (from On the Table’s culinary quote collection):

Doubtless God could have made a better berry, but doubtless God never did. Dr. William Butler (on strawberries, quoted in Isaac Walton’s The Compleat Angler)  
Although I’ll eat the strawberry when frozen / It’s not the very berry I’d have chosen. / The naughty admen claim with gall divine / That it is better than the genu-ine, / New language they devise to sing its praise, / But only le bon Dieu can coin a fraise. Ogden Nash
Gary
June, 2018

PS: If you encounter broken links, changed URLs—or know of wonderful sites we’ve missed—please drop us a line.  It helps to keep this resource as useful as possible for all of us. To those who have pointed out tasty sites (this month we’re tipping our hat to Phyllis Segura), thanks, and keep them coming!

PPS: If you wish to change the e-mail address at which you receive these newsletters, or otherwise modify the way you receive our postings or—if you’ve received this newsletter by mistake, and/or don’t wish to receive future issues—you have our sincere apology and can have your e-mail address deleted from the list immediately. We’re happy (and continuously amazed) that so few people have decided to leave the list but, should you choose to be one of them, let us know and we’ll see that your in-box is never afflicted by these updates again. You’ll find links at the bottom of this page to fix everything to your liking.


---- the new sites ----

(several of Laura Kelley’s pages dedicated to the world’s oldest cuisine)

(Kristina Gaddy, for Gastro Obscura, on the work of Kara Mae Harris, at the Maryland Historical Society)

(...in the collection of the National Library of Australia, many with links to online versions)

(ingredients, recipes, food & culture)

(just the thing when confronted by “schyconys” or “egarduse” on a menu)

(Emily Thomas interviews Lucy Long for The Splendid Table)

(article in Eco News on “secretly grafting fruit-bearing branches onto ornamental city trees”)

(one or two for each region)

(Tristan Rutherford, in AramcoWorld, on the home of a fusion cuisine that is nearly 3,000 years old)

(food, drink, literature and art; from picnic maven Walter Levy)

(Cynthia Bertelsen knows there’s more to be extracted from bones than bone broth)

(another posting in Jan Whitaker’s excellent Restaurant-ing through History blog)

(Dwight Furrow, at Edible Arts, on why philosophers tend to ignore taste and smell in their search for eternal truth)

(Michael Waters, for Gastro Obscura, on the Buttolph Collection at The New York Public Library)


---- inspirational (or otherwise useful or amusing) sites for writers/bloggers ----











---- that’s all for now ----

Except, of course, for the usual legalistic mumbo-jumbo and commercial flim-flam:

Occasionally, URLs we provide may link to commercial sites (that is, they’ll cost you money to take full advantage of them). We do not receive any compensation for listing them here, and provide them without any form of recommendation—other than the fact that they looked interesting to us.

Your privacy is important to us. We will not give, sell or share your e-mail address with anyone, for any purpose—ever. Nonetheless, we will expose you to the following irredeemably brazen plugs: 

Want to help On the Table, without spending a dime of your own money on it?

It’s easy. Whenever you plan to go shopping on Amazon, click on any of the book links below, then whatever you buy there will earn a commission for this newsletter without adding to your cost (it doesn’t even have to be one of our books).

The Resource Guide for Food Writers
(Paper)
(Kindle)
(these newsletters merely update the contents of the book; what doesn’t appear here is already in the book)

The Herbalist in the Kitchen
(Hardcover)
(Kindle)

The Business of Food: Encyclopedia of the Food And Drink Industries
(Hardcover)
 (Kindle)

Human Cuisine
(Paper)
(Kindle)

Herbs: A Global History
(Hardcover)
(Kindle)

Sausage: A Global History
(Hardcover)
(Kindle)

Can It! The Perils and Pleasures of Preserving Foods
(Hardcover)
(Kindle)

Terms of Vegery
(Kindle)

How to Serve Man: On Cannibalism, Sex, Sacrifice, & the Nature of Eating
(Kindle)

Here endeth the sales pitch(es)...

...for the moment, anyway.

______________

The Resource Guide for Food Writers, Update #212 is protected by copyright, and is provided at no cost, for your personal use only. It may not be copied or retransmitted unless this notice remains affixed. Any other form of republication—unless with the author’s prior written permission—is strictly prohibited.

Copyright ©2018 by Gary Allen.



Food Sites for May 2018

Thursday, April 19, 2018

Crab tracks on a St. Augustine sand dune.

Spring is a time of rampant expectations, tantalizingly close, yet not quite there... until they gloriously explode into full bloom everywhere. The season for crabs, and morels, and ramps is almost here... and we’re more than ready for them. It’s been an absurdly long winter, and we’re not going to mourn one slushy minute of it.

Anxiously waiting for edits to our new book—Après Escoffier: Sauces Reconsidered—to arrive, and we’re eager to get on with transforming it from a not-entirely-rough draft to something someone might want to read.

You can, if you wish, follow us on Facebook, and Twitter. Still more of our online scribbles can be found at A Quiet Little Table in the Corner.

A scribbler’s quote (from On the Table’s culinary quote collection) this month:

God have mercy on the sinner 
Who must write with no dinner, 
No gravy and no grub, 
No pewter and no pub, 
No belly and no bowels, 
Only consonants and vowels. John Crowe Ransom
Gary
May, 2018

PS: If you encounter broken links, changed URLs—or know of wonderful sites weve missed—please drop us a line.  It helps to keep this resource as useful as possible for all of us. To those who have pointed out tasty sites (this month we’re tipping our hat to Cara De Silva), thanks, and keep them coming!

PPS: If you wish to change the e-mail address at which you receive these newsletters, or otherwise modify the way you receive our postings or—if youve received this newsletter by mistake, and/or dont wish to receive future issues—you have our sincere apology and can have your e-mail address deleted from the list immediately. We‘re happy (and continuously amazed) that so few people have decided to leave the list but, should you choose to be one of them, let us know and well see that your in-box is never afflicted by these updates again. You’ll find links at the bottom of this page to fix everything to your liking.


---- the new sites ----

(Julia Ioffe rediscovers Russia’s lost culinary heritage for The New Yorker)

(Zoë Björnson, on the Americanization of this classic British cheese, at Eat Sip Trip)

(Anne Ewbank’s profile of chef-artist Takehiro Kishimoto, for Atlas Obscura)

(Monte Mathews’ food and travel site)

(downloadable e-books from the rare book collections of The Florida State University Libraries)

(Valerie Stivers recreates some dishes from The Three Musketeers for The Paris Review)

(Danielle Beurteaux, at Civil Eats, on experiments in upcycling in Drexel University’s Food Lab)

(Linda Pelaccio’s interview with author Annie Gray, podcast on Heritage Radio)

(Kieran Morris write about “ the most inventive chef in history“ in The Guardian)

(Anny Gaul looks at the dip’s fourteenth-century origins, for The Recipe Project)

(Heather Wiseman’s article about chef Peter Morgan-Jones inspires questions about the nature of eating)

(“…a nonprofit educational and cultural organization dedicated to the discovery, understanding and celebration of food, drink and its related culture and folklife in America and the world”)

(a history of the second-oldest kitchen utensil, from Ana Kinkaid at We Are Chefs)

(Dwight Furrows mulls over Tex-Mex at Edible Arts)

(“production process and history of baking systems,” by Antonella Pasqualone, for Science Direct)

(Craig Hlavaty’s annotated slideshow for The New Haven Register)


---- inspirational (or otherwise useful) sites for writers/bloggers ----







---- yet more blogs ----





---- thats all for now ----

Except, of course, for the usual legalistic mumbo-jumbo and commercial flim-flam:

Occasionally, URLs we provide may link to commercial sites (that is, they’ll cost you money to take full advantage of them). We do not receive any compensation for listing them here, and provide them without any form of recommendation—other than the fact that they looked interesting to us.

Your privacy is important to us. We will not give, sell or share your e-mail address with anyone, for any purpose—ever. Nonetheless, we will expose you to the following irredeemably brazen plugs: 

Want to help On the Table, without spending a dime of your own money on it?

It’s easy. Whenever you plan to go shopping on Amazon, click on any of the book links below, then whatever you buy there will earn a commission for this newsletter without adding to your cost (it doesn’t even have to be one of our books).

The Resource Guide for Food Writers
(Paper)
(Kindle)
(these newsletters merely update the contents of the book; what doesn’t appear here is already in the book)

The Herbalist in the Kitchen
(Hardcover)
(Kindle)

The Business of Food: Encyclopedia of the Food And Drink Industries
(Hardcover)
 (Kindle)

Human Cuisine
(Paper)
(Kindle)

Herbs: A Global History
(Hardcover)
(Kindle)

Sausage: A Global History
(Hardcover)
(Kindle)

Can It! The Perils and Pleasures of Preserving Foods
(Hardcover)
(Kindle)

Terms of Vegery
(Kindle)

How to Serve Man: On Cannibalism, Sex, Sacrifice, & the Nature of Eating
(Kindle)

Here endeth the sales pitch(es)...

...for the moment, anyway.

______________

The Resource Guide for Food Writers, Update #211 is protected by copyright, and is provided at no cost, for your personal use only. It may not be copied or retransmitted unless this notice remains affixed. Any other form of republication—unless with the author‘s prior written permission—is strictly prohibited.

Copyright ©2018 by Gary Allen.



Food Sites for April 2018

Friday, March 16, 2018


As this is being written, maple sugaring season is winding down, and we’re already thinking about morels... far too soon, but such is the nature of Winter’s effects on our mental processes.

However, Winter is writing season (like every other season in our house), so while waiting for edits to our new book—Après Escoffier: Sauces Reconsidered—to arrive, we keep scribbling away on our novel-in-progress. Meantime, Roll Magazine has seen fit to publish another of our old pieces: “A Wine Epiphany on the Cheap.” Also, at Just Served, there’s a little bit of non-food writing this month. A Chimp Off the Old Block recounts some of the darker sides of good dental care.

You can, if you wish, follow us on Facebook, and Twitter. Still more of our online scribbles can be found at A Quiet Little Table in the Corner.

This month’s quotes (from On the Table’s culinary quote collection) reveal our longing for a change of seasons:

Live in each season as it passes; breathe the air, drink the drink, taste the fruit, and resign yourself to the influence of each. Grow green with the spring, yellow and ripe with autumn. Henry David Thoreau 
In the vegetable world, there is nothing so innocent, so confiding in its expression, as the small green face of the freshly-shelled spring pea. William Wallace Irwin
Palpating, crackling, splitting on the grill, Boudins whistle louder than blackbirds in April. Paul Harel
Gary
April, 2018

PS: If you encounter broken links, changed URLs—or know of wonderful sites weve missed—please drop us a line.  It helps to keep this resource as useful as possible for all of us. To those who have pointed out tasty sites (this month we’re tipping our hat to Nancy Harmon Jenkins), thanks, and keep them coming!

PPS: If you wish to change the e-mail address at which you receive these newsletters, or otherwise modify the way you receive our postings or—if youve received this newsletter by mistake, and/or dont wish to receive future issues—you have our sincere apology and can have your e-mail address deleted from the list immediately. Were happy (and continuously amazed) that so few people have decided to leave the list but, should you choose to be one of them, let us know and well see that your in-box is never afflicted by these updates again. You’ll find links at the bottom of this page to fix everything to your liking.


---- the new sites ----

(“...recipes that are related to Jewish History during the Biblical, Greek and Roman periods”)

(Xanthe Clay slathers it on, at the UK’s National Geographic Food)

(Brian Yarvin spills the beans at The Rambling Epicure)

(Farah Yameen, in The Hindu Business Line, on some of the roots of Indian cuisine)

(the Manhattan Users Guide has posted a few recipes that were New Yorker’s favorites, back in 1939)

(Kim Severson, in The New York Times, on a recently discovered form of rice, in Trinidad, a gift from Thomas Jefferson)

(“flour components,” by Bethany Moncel, at The Spruce)

(Gastro Obscura’s Samantha Snively on how natural history informed the culinary amusements created by Hannah Woolley, Margaret Cavendish, and others)

(Julie Creswell, in The New York Times, on the legal battles over a seemingly simple word)

(“Greek food and Beyond,” from cookbook author Peter Minaki)

(Gabe Ulla, in Saveur, serves up Cortney Burns’s recommendations for new fermenters)

(just desserts, state by state, by Nancie McDermott, at Southern Living)

(a tasting menu of concepts covered in her book, Why You Eat What You Eat)

(Jason Kottke almost makes one stop ordering lobsters)


---- inspirational (or otherwise useful) sites for writers/bloggers ----



---- yet another blog ----






---- and, not specifically about food, but... ----



---- thats all for now ----

Except, of course, for the usual legalistic mumbo-jumbo and commercial flim-flam:

Occasionally, URLs we provide may link to commercial sites (that is, they’ll cost you money to take full advantage of them). We do not receive any compensation for listing them here, and provide them without any form of recommendation—other than the fact that they looked interesting to us.

Your privacy is important to us. We will not give, sell or share your e-mail address with anyone, for any purpose—ever. Nonetheless, we will expose you to the following irredeemably brazen plugs: 

Want to help On the Table, without spending a dime of your own money on it?

It’s easy. Whenever you plan to go shopping on Amazon, click on any of the book links below, then whatever you buy there will earn a commission for this newsletter without adding to your cost (it doesn’t even have to be one of our books).

The Resource Guide for Food Writers
(Paper)
(Kindle)
(these newsletters merely update the contents of the book; what doesn’t appear here is already in the book)

The Herbalist in the Kitchen
(Hardcover)
(Kindle)

The Business of Food: Encyclopedia of the Food And Drink Industries
(Hardcover)
 (Kindle)

Human Cuisine
(Paper)
(Kindle)

Herbs: A Global History
(Hardcover)
(Kindle)

Sausage: A Global History
(Hardcover)
(Kindle)

Can It! The Perils and Pleasures of Preserving Foods
(Hardcover)
(Kindle)

Terms of Vegery
(Kindle)

How to Serve Man: On Cannibalism, Sex, Sacrifice, & the Nature of Eating
(Kindle)

Here endeth the sales pitch(es)...

...for the moment, anyway.

______________

The Resource Guide for Food Writers, Update #210 is protected by copyright, and is provided at no cost, for your personal use only. It may not be copied or retransmitted unless this notice remains affixed. Any other form of republication—unless with the author‘s prior written permission—is strictly prohibited.

Copyright ©2018 by Gary Allen.



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