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Food Sites for December 2017

Wednesday, November 15, 2017

Sturgeon fishing on the Hudson, part of a WPA mural Olin Dows painted for the Hyde Park Post office (1941).


We somehow managed to keep summer going a lot longer than usual this year... but, alas, it has finally come to an end. A couple of nights ago, we had our first killing frost. Basil, fresh from the garden—will only be only a memory until next year. Fortunately, the cold months have other flavors to delight us. As the holiday season continues, some of us will be sucking down caviar...  but the rest of us can try some alternatives. We posted a few at “Caviar, Friend or Faux?” in Roll Magazine.

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 suggest the kind of moderation we tend to ignore during the holidays.

But some of us are beginning to pull well away, in our irritation, from... the exquisite tasters, the vintage snobs, the three-star Michelin gourmets. There is, we feel, a decent area somewhere between boiled carrots and Beluga caviar, sour plonk and Chateau Lafitte, where we can take care of our gullets and bellies without worshipping them.  J.B. Priestley 
Give me a platter of choice finnan haddie, freshly cooked in its bath of water and milk, add melted butter, a slice or two of hot toast, a pot of steaming Darjeeling tea, and you may tell the butler to dispense with the caviar, truffles and nightingales tongues. Craig Claiborne 
There is more simplicity in the man who eats caviar on impulse than in the man who eats grape-nuts on principle. G.K. Chesterton
Gary
December, 2017

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 (like Dianne Jacob), 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 ----

(Henry Notaker’s survey in The Atlantic, drawing on his book, A History of Cookbooks: From Kitchen to Page Over Seven Centuries)

(Ligaya Mishan’s dark thoughts, in The New York Times)

(...and a lot of marketing)

(chemist Christopher Hendon explains some of the variables to control for The Conversation)

(Paul Chrystal, at the BBC’s History Extra, takes from the age of legend through the seventeenth century)

(an overview of Krishnendu Ray’s book, The Ethnic Restaurateur, in Appetite)

(Julia Belluz, at Vox, on how the chocolate industry intentionally steered research in the wrong direction)

(three New York Times pieces; by Jessica B. Harris, Bee Wilson, and Brenda Wineapple)

(a Wine Enthusiast introduction for budding helixophiles)

(“...online magazine that explores people’s lives through the food they cook and eat”)

(Li Anlan, in Shanghai Daily, describes some ingredients that are little-known in the West)

(an article plus infographic from Vinepair)

(from the archives of Iowa State University)

(Deborah White’s “...collection of indulgent American recipes from 1720 to 1980“)

(Emma Kay’s collection of “...objects and ephemera ...of the British kitchen...” late eighteenth century through the 1960s)

(Dwight and Lynn Furrow, at Edible Arts, on the relationship between unparsable complexity and perceived quality)

(explore food trends via Google News Lab and Truth & Beauty)

(Rachel Lauden reviews Sara Pennell‘s book, The Birth of the English Kitchen, 1600-1850)

(Bronwen and Francis Percival describe the differences between these two cheeses and—along the way—explain how the chemistry and process of cheese-making determine the character of the finished cheese; an article at Serious Eats)

(Farrell Monaco’s blogpost about a project using archaeology to recreate the foods ancient Romans ate at Pompeii)

(it’s much more than clarified butter; Aditya Raghavan and Sneha Shanker, writing in The Goya Journal)

(Paula Mejia, at Atlas Obscura, on Cornell University’s exhibit of Nach Waxman’s collection of early food memorabilia)

(Robin McKie—science editor at The Guardian—on what archaeology can tell us about ancient feasts)

(Ozoz Sokoh’s warmly nostalgic look at this west African cuisine; via Anthony Bourdain’s Parts Unknown)


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











---- yet more blogs ----






---- 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 #206 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 ©2017 by Gary Allen.



Food Sites for November 2017

Saturday, October 14, 2017

Something from Rabelais, the Patron Saint of Holiday Excess.

The holiday season—or, as we like to call it, La Grande Bouffe—is about to descend upon us, appropriately enough, in the form of an all-devouring beast. There’s little we can do to stop this devastating assault on our carefully-composed diets, the resulting avoirdupois, or our gastrointestinal well-being... but, at least, none of the text of this newsletter has any caloric value.

Unless, of course, one is seduced by some of these websites  charms, in which case, all bets are off.

Oh well... there’s always January, the month of remorse.

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 reflect some ambivalence about the centerpiece of a certain holiday.

TURKEY: This bird has various meanings depending on the action in your dream. If you saw one strutting and/or heard it gobbling, it portends a period of confusion due to instability of your friends or associates. However, if you ate it, you are likely to make a serious error in judgment.  Barbara Condrony 
TURKEY, n. A large bird whose flesh when eaten on certain religious anniversaries has the peculiar property of attesting piety and gratitude. Incidentally, it is pretty good eating.  Ambrose Bierce 
Turkey is undoubtedly one of the best gifts that the New World has made to the Old.  Jean-Anthelme Brillat-Savarin 
Turkey takes so much time to chew. The only thing I ever give thanks for at Thanksgiving is that Ive swallowed it.  Sam Greene

Gary
November, 2017

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 (like Dianne Jacob), 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 ----

(the Cotton MS Vitellius C III, in the collection of the British Library; text is in Old—which is to say, Anglo-Saxon—English, but includes a link to a modern English translation, available for purchase)

(Heather Arndt Anderson waxes nostalgic, at Taste, about a vegetable that has lost most of its former glamour)

(“Chinese recipes and eating culture”...with an emphasis on the foods of Sichuan and Shanxi)

(Pritha Sen, at LiveMint, on the source of hotness in Indian dishes, before the arrival of New World chiles)

(John Leavitt’s attempt to resolve—graphically—the endless arguments about what is, or is not, a sandwich)

(Via Dutton, at Literary Hub, savors a dessert of foie gras, sprinkled with ideas about food and guilt)

(downloadable resource compiled under the supervision of Dr. Allen J. Grieco)

(Fabio Parasecoli reviews Steffan Igor Ayora-Diaz’s Cooking Technology: Transformation in Culinary Practice in Mexico and Latin America, for Huffpost)

(archive of stories and podcasts from the Southern Foodways Alliance)

(Irakli Loladze has found a mathematical connection between rising atmospheric carbon dioxide and imbalance of micro-nutrients and carbohydrates in the world’s food supply)

(a map, from VinePair, that only hints at the complexity of the subject)

(Mackensie Griffin, at Eater, on how the eating habits of sleuths tell us who they are)

(the BBC’s Theodora Sutcliffe on a curious connection between history and charcuterie)

(Nora Ephron gushes, in The New Yorker, over the mechanical bliss of Krispy Kreme)

(a YouTube video from Japanology)

(high tech methods have made The Netherlands the capital of modern farming; article by Frank Viviano in National Geographic)

(Brian Handwerk, at the Smithsonian, on research into what makes some of us turn up our noses)


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




---- yet another blog ----



---- 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 #205 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 ©2017 by Gary Allen.



Food Sites for October 2017

Friday, September 15, 2017

The winds of change: The last Howard Johnson restaurant left, in Lake George Village, NY

Autumn is a time for reflection on the passing of things. It’s no accident that many of the world’s religions mark the season with remembrance and re-evaluation. It’s also a time when we start to think about dishes we’ve missed for months—sometimes,for years. Is that a descent into frivolous nostalgia? Perhaps, but we don’t care; bring on the comfort food!

We learned, right after the last issue went out, that Food52 had posted one of our recipes. Since there’s still plenty of fresh corn available, check it out. Also, Roll Magazine has posted two of our articles, Dipping into History, about chips & dips, and another about onion soup.

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 are about looking back, an activity which may— or may not—be conducive to the production of written words.

All the gifts are nothing. Money gets used up. Clothes you rip up. Toys get broken up. But a good meal, that stays in your memory. From there it doesn’t get lost like other gifts. The body it leaves fast, but the memory slow.   Meir Shalev 
Food is about agriculture, about ecology, about mans relationship with nature, about the climate, about nation-building, cultural struggles, friends and enemies, alliances, wars, religion. It is about memory and tradition and, at times, even about sex.  Mark Kurlansky 
Ponder well on this point: the pleasant hours of our life are all connected by a more or less tangible link, with some memory of the table.  Charles Pierre Monselet 
Smell brings to mind... a family dinner of pot roast and sweet potatoes during a myrtle-mad August in a Midwestern town. Smells detonate softly in our memory like poignant land mines hidden under the weedy mass of years. Diane Ackerman

October, 2017

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 (like Dianne Jacob), 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 ----

(a suggestion of the kind of dishes Jules Gouffé produced—which, hard to believe, are simpler than those of Carême)

(follow Luke Spencer, at Messy Nessy, in pursuit of a little nosh)

(Jenn Sit, at Serious Eats, on the names—and variations—of over-sized sandwiches across the US, plus a tiny nod in the direction of the UK)

(Megan Gannon, at Mental Floss, describes recent experiments that aim to discover what those sailors’ food was really like)

(an excerpt about the historical effects of antibiotics on part of our food supply from Maryn McKenna’s book; on NPR’s The Salt)

(everything you could want to know about the wheys and means of cheese; from Cheese Science)

(a frothy timeline by John Hawthorne, at beergifts.com)

(chef/proprietor Vivian Howard, in Saveur, explains how a 500-pound mistake led to the rediscovery of her North Carolinian culinary roots)

(guide to the special collections at Duke University)

(Paul Freedman, in Yale Alumni Magazine, on how our current preoccupation with food came to be)

(Jan Whitaker, of Restaurant-ing Through History, uses developments in restaurant trends to address recent ethical concerns over this bit of gastronomic nomenclature)

(Meghan McCarron, at Eater, on kaiseki’s influence on nouvelle cuisine)

(Devra Ferst’s annotated list from Saveur)

(a suggestion of the kind of dishes Jules Gouffé produced—which, hard to believe, are simpler than those of Carême)

(Sarah Whitman-Salkin, for Edible Manhattan, visits the collection of The New York Academy of Medicine)

(Mexican cuisine, served via podcasts, magazine, tutorials, recipes)

(a podcast, with links, from Gastropod)

(the low-down on down-home legumes, from the Sustainable Mountain Agriculture Center Inc.)

(“edible wild plants that you didn’t know you can eat;“ by Colin Smith at Basis Gear)

(“Wine production in the Middle Ages,” from Elizabeth Chadwick at The History Girls)

(Eileen Reynolds plates some history at Extra Crispy)

(short answer: they skip taxes and middlemen; from Jenny Hughes, at Frenchly)

(Tina Hesman Saey, at Science News, reports on yeasty experiments bubbling away in labs and breweries)

(a guide from Slow Food)


---- 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 #204 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 ©2017 by Gary Allen.



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