A bin full of live frogs. Asian Supermarket, Colonie, NY.
We have fond memories of Frog Legs Provençal, the introduction to our first meal as a employee of The Culinary Institute of America, ages ago.
Of course we’d eaten frog legs before, but they were not nearly as elegantly prepared or served. For example, sometime before, we had brought home a bag of live frogs to process into dinner. Our (then) girl friend walked in—saw the throbbing bag that was trying to hop off her kitchen table—and developed a sudden urge to become a vegan.
We have other froggy memories, even less savory, such as time we stepped on half of a frog that had been left for us—quite thoughtfully—by one of our cats. We were, at the time, wearing our favorite pair of bare feet. The precise memory of cold, moist amphibian innards squeezing up between one’s toes does not fade with time, we might add.
Assuming that you’re pretty much sated with froggy memorabilia by now, we can move on to other news.
Aside to On the Table insiders: “Preserving Food, Preserving Culture” was my working title for the book. The publisher’s marketing team created the final title.
This month’s quotes (from On the Table’s culinary quote collection) returns—you’ll be thrilled to learn—to this month’s amphibian theme.
Three million frogs’ legs are served in Paris—daily. Nobody knows what became of the rest of the frogs. Fred Allen
Waiter, there’s no fly in my soup! Kermit the Frog
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 of you who have introduced us to sites like the ones in this newsletter (such as Rachel Laudan, who has been very busy lately), thanks, and keep them coming!
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---- the new sites ----
(Smithsonian blogpost, by Jessica Carbone, about the evolution of sushi, mostly in California)
(Abby Reisner reviews Paul Freedman’s Ten Restaurants That Changed America, at Tasting Table)
(baked by Miguel Esquirol Rios, at The Historical Cooking Project)
(Sarah Yager, writing in The Atlantic, on the ubiquitous, hard, long-lasting, and relatively flavorless fruit)
(Paula Felps, at Live Happy, on recent experiments in neurogastronomy)
(an interview, at Civil Eats, with Emelyn Rude, author of Tastes Like Chicken)
(Mikhail Horowitz, on New York Jewish delicatessens, at Jewish Currents; or, as William Blake said, “The road of excess leads to the palace of wisdom”)
(Rachel Laudan explains how the food of Hawaii enriched her understanding of food history, far beyond that of the islands)
(an early report on the state of agriculture in the Southeastern colonies)
(Tejal Rao, in The New York Times; forget fry bread and pemmican)
(Rachel Laudan looks at recent works that question our assumptions about the relationship between geography and cuisines)
(catalog of an exhibit, in the University of Michigan Library, on the history of beer in the US—from seventeenth-century home-brewers, through industrialization, prohibition, and back to home-brewing in the mid twentieth-century; coverage ends before the rise of craft brewing and brewpubs)
(a podcast on what we do, and don’t, know about the health effects of salt in the diet)
(Dwight Furrow, at Edible Arts, on the limitations of scientific language in writing abut wine)
(Dan Bergin-Holly waxes rhapsodic over breakfasts that tend to excess; at Extra Crispy)
(we may have receptors for more than five basic tastes, and one of the new ones might be for starch; report by Jessica Hamzelou in New Scientist)
(Nora Caplan-Bricker, in The New Yorker, on the performance art of Sonja Stummerer and Martin Hablesreiter, works that examine implicit eating rituals)
(Nova McCune Cadamatre considers the effect of global warming on the wines of the future, at Snooth; Spoiler alert: it doesn’t look like good news)
(experimental archaeologists used twelve-thousand-year-old methods and tools to process Israeli wild barley into bread; report published in PHYS.ORG)
---- changed URL ----
---- inspirational (or otherwise useful) site for writers/bloggers ----
---- still more blogs ----
---- that‘s all for now ----
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Occasionally, the 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.
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The Resource Guide for Food Writers, Update #192 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 (c) 2016 by Gary Allen.