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Food Sites for November 2018

Saturday, October 13, 2018

Strutting at the Farmer’s Museum in Cooperstown, NY.

What a difference a month makes! Right now, with November just about to start, the prospect of a turkey dinner (with, as the expression goes, “all the fixins”) is a cascade of nostalgic and gustatory longing. By the first day of December, it’s a mind- and palate-numbing mass of leftovers that one can’t even give away—because everyone else’s refrigerator is stuffed with identically dead birds.

Speaking of leftovers... Roll Magazine has reprised an old article (that had been in print, but never online, before). “Creamsicles, Re-imagined” provided a couple of frosty treats just when summer began to disappear from memory. Jonell Galloway has published our article, “The History of Roquefort Dressing” at The Rambling Epicure.

Still waiting for responses to the first draft of our novel (Future Tense: The Remembrance of Things Not Yet Past). We suspect that there’s entirely too much gentility among our friends—consequently, they just can’t bear to hurt our feelings. They don’t realize that this affliction is not so easily thwarted. Our next novel (Cenotaphs) is already metastasizing at a dangerous pace.

You can, if you wish, follow us on Facebook (where, among other things, we post a LOT of photographs), and Twitter. Still more of our online scribbles can be found at A Quiet Little Table in the Corner.

In order to get the jump on the impending post-prandial avian aversion, here are some leftovers from On the Table’s culinary quote collection):

On Thanksgiving, you realize you’re living in a modern world. Millions of turkeys baste themselves in millions of ovens that clean themselves. George Carlin
Turkey: A large bird whose flesh, when eaten on certain religious anniversaries has the peculiar property of attesting piety and gratitude. Ambrose Bierce
What is sauce for the goose may be sauce for the gander, but it is not necessarily sauce for the chicken, the duck, the turkey or the Guinea hen. Alice B. Toklas
If the soup had been as warm as the wine, if the wine had been as old as the turkey, if the turkey had had a breast like the maid, it would have been a swell dinner. Duncan Hines
Gary
November, 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 corrections or tasty sites (this month we’re tipping our hat to Vic Leeds), 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 ----

(Gastro Obscura’s Paula Mejia rhapsodizes about medieval Islamic gastronomy as revealed in the Annals of the Caliphs’ Kitchens)

(Anne Ewbank writes about the ancestors of our all-night diners, for Gastro Obscura)

(spoiler alert: this is NOT your usual wine book—that’s why an article about it appears in Gastro Obscura)

(Abbey Perreault, at Gastro Obscura, on the Kanz al-Fawa’id Fi Tanwi’ al-Mawa’id, or Treasure Trove of Benefits and Variety at the Table)

(searchable database about drinking in England between 1580 and 1740)

(Sarah Baird’s homage at Roads & Kingdoms)

(Gastro Obscura’s Rachel Rummel serves a glass of a classic Slavic tipple)

(museum dedicated to one of the world’s greatest hams; in English and Italian)

(140 images from a California archive of decorative fruit-crate labels; 1885-1930s)

(Alexander Lee, in History Today, on the social and economic history of the quintessential Gallic stew)

(Markham Heid, at Medium, says the “vilification of bread isn’t supported by strong research”)

(Andrea Pavoni has edited this collection of examinations of taste—as a philosophical concept—for the University of Westminster Press; downloadable PDF)

(archaeologist Farrell Monaco digs into the cooking of the ancient lands surrounding the Mediterranean, “one dish at a time”)

(Aaron Goldfarb, at Punch, isn’t falling for the hype)

(Deborah Blum’s excerpt, at Literary Hub, of her book—The Poison Squad—about one nineteenth-century’s chemist’s fight against food adulteration)

(Maria Godoy, at NPR’s Food for Thought, on Krishnendu Ray’s recent work on ethnicity, The Other, and our expectations about authenticity and prices)


---- changed URLs ----




---- inspirational (or otherwise useful or amusing) 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: 


Helping On the Table—without spending a dime of your own money on it—is as easy as pie

Whenever you plan to go shopping on Amazon, first click on any of the book links below, then whatever you buy there (it doesn’t even have to be one of our bookswill earn a commission for this newsletter without adding a dime (or even a penny) to your bill.

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 #217 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 October 2018

Thursday, September 13, 2018

You don’t know jack...

October is one of the rare months when we try to do things with common foodstuffs that don’t involve cooking or eating. Maybe it’s because, at harvest time, there’s just too much of everything to even consider eating it all?

The first—very rough—draft of our novel (Future Tense: The Remembrance of Things Not Yet Past) has been completed and is out for comments from a few selected victims. When comments come in, we’ll consider what to do next. Meanwhile, we’ve started work on yet another (and very different sort of) novel. Its working title is Cenotaphs. Doctor Sam once said—probably to James Boswell, who scribbled about everything Johnson said: “No man but a blockhead ever wrote except for money.” 

We are neither amused nor comforted by that.

An update from the non-fiction section: we’ve received the galleys for our latest book, Sauces Reconsidered: Àpres Escoffier, and have compiled its index, and made final corrections. Our work is finally complete (at least until post-publication marketing kicks in). It’s now slated for release in January!

You can, if you wish, follow us on Facebook (where, among other things, we post a LOT of photographs), and Twitter. Still more of our online scribbles can be found at A Quiet Little Table in the Corner.

There are better things to do with pumpkins than smashing them in the street or frightening children (not that frightening them is an altogether bad thing). Here are few comments from On the Table’s culinary quote collection:
What calls back the past like the rich pumpkin pie? John Greenleaf Whittier
My favorite word is ‘pumpkin.’ You can’t take it seriously. But you can’t ignore it, either. It takes ahold of your head and that’s it. You are a pumpkin. Or you are not. I am. Harrison Salisbury
Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie. Jim Davis (as Garfield)

Gary
October, 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 Abe Opincar), 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 ----

(Niraj Chokshi describes, for The New York Times, some really really well-aged cheese)

(Mark Hay, at Gastro Obscura, on Zahir Al-Din Muhammad—Aka, Babur—sixteenth-century proto-foodie)

(Jan Whitaker proves that art of writing menu copy is not what it used to be, at her blog, Restauranting through History)

(Natalie Anderson, at medievalists.net, looks at Chris Woolgar’s study of how medieval people regarded their meals: “Contemporary science teaches that objects that shine reflect light, but medieval people saw these objects as the source of light, and the divine qualities of light made them virtuous in their own right.”)

(Jennifer Stewart Kornegay, The Local Palate; not Mexican tamales, but Delta tamales, like the ones Robert Johnson sang about: “if you got ‘em for sale…”)

(Sophie Egan peels away the mysteries for The New York Times)

(Cat Wolinski, at VinePair, on the role of brewsters in medieval England)

(Anne Ewbank, at Gastro Obscura, on an early Japanese cookbook that incorporated ingredients and methods from the Iberian Peninsula)

(Soleil Ho, at Taste, on something more significant than fusion food)

(Dwight Furrow, in debunking mode, at Edible Arts)

(Dwight Furrow, continues in debunking mode, at Edible Arts)

(Howard Miller, Aat An Eccentric Culinary History, on the history, chemistry, and processing of corn into nutritious masa and hominy)

(site accompanying an exhibition at Cornell University in 2008-2009)

(James Gaines, at Inside Science, on how Purdue’s Saliva, Perception, Ingestion, and Tongues Laboratory discovered that “taste influences diet, but diet might also influence taste“)

(Elizabeth Pennisi, in Science, on recent work by the International Wheat Genome Sequencing Consortium)


---- inspirational (or otherwise useful or amusing) 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

(these newsletters merely update the contents of the book; what doesn’t appear here is already in the book)


The Herbalist in the Kitchen



The Business of Food: Encyclopedia of the Food And Drink Industries



Human Cuisine



Herbs: A Global History



Sausage: A Global History



Can It! The Perils and Pleasures of Preserving Foods



Terms of Vegery



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



Here endeth the sales pitch(es)...

...for the moment, anyway.

______________

The Resource Guide for Food Writers, Update #216 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 September 2018

Thursday, August 16, 2018

It’s corn season in the Hudson Valley.

We weren’t able to come up anything sufficiently corny to open this month’s updates (at least none that we haven’t posted before) so, we’ll just dive into update itself.

Our odd little food story, “Wheeling,” has been performed aloud (fortunately by real actors, not the author). You’ll find it among the podcast episodes at The Strange Recital’s site.  

The first draft of a novel (Future Tense: The Remembrance of Things Not Yet Past) has been completed and is out for comments from a few selected victims. Eventually, we’ll have to start thinking about what to do with it, publicationwise. Meanwhile, we’ll just let it ferment. Since we can’t bear to be without a writing project, we’ve been editing a collection of Dr Sanscravat’s scurrilous scribbles and begun sketching out the beginnings of yet another novel. 

An update from the non-fiction section: our latest book, Sauces Reconsidered: Àpres Escoffier, has passed through copy-editing and is off to the typesetter... it’s scheduled for release in December or January!

As Montesquieu said so pithily (and no, we haven’t begun typing with a lisp): “An author is a fool who, not content with boring those he lives with, insists on boring future generations.”

You can, if you wish, follow us on Facebook (where, among other things, we post a LOT of photographs), and Twitter. Still more of our online scribbles can be found at A Quiet Little Table in the Corner.

Something about maize inspires nostalgic quotes (these are from On the Table’s culinary quote collection):

Hunger makes you restless. You dream about food—not just any food, but perfect food, the best food, magical meals, famous and awe-inspiring, the one piece of meat, the exact taste of buttery corn, tomatoes so ripe they split and sweeten the air, beans so crisp they snap between the teeth, gravy like mother’s milk singing to your bloodstream. Dorothy Allison 
In the light of what Proust wrote with so mild a stimulus, it is the world’s loss that he did not have a heartier appetite. On a dozen Gardiner's Island oysters, a bowl of clam chowder, a peck of steamers, some bay scallops, three sauteed soft-shelled crabs, a few ears of fresh picked corn, a thin swordfish steak of generous area, a pair of lobsters, and a Long Island Duck, he might have written a masterpiece. A.J. Liebling
Nothing rekindles my spirits, gives comfort to my heart and mind, more than a visit to Mississippi... and to be regaled as I often have been, with a platter of fried chicken, field peas, collard greens, fresh corn on the cob, sliced tomatoes with French dressing... and to top it all off with a wedge of freshly baked pecan pie. Craig Claiborne
Gary
September, 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 Jonell Galloway & 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 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 ----

(Jennifer Mcgavin takes the mystery out these meats at The Spruce Eats)

(Heritage Daily reports on evidence—found by archaeologists of the University of Copenhagen—of Jordanian bread that is over fourteen thousand years old)

(Amelia Pape’s tribute to Chez Panisse at Terroir Review)

(Culture Trip’s Kshitija P explores the past of these iconic dishes to ancient Persia)

(Soleil Ho, at Taste, on xenophobic racism in the very question)

(“a short and useful history of restaurant reviews,” from Carly DeFilippo, at Life & Thyme)

(Kelley Fanto Deetz, at zócalo: “By forgetting enslaved cooks’ pain to soothe our own, we erase the pride and the achievements of countless brilliant cooks who nourished a nation “)

(Ewen Callaway writes, for Scientific American, about recent archaeological DNA evidence collected in the Fertile Crescent)

(Emma Betuel, at Inverse, on the dairy industry’s efforts to keep the official definitions of their products as narrow as possible)

(Anne Ewbank, at Gastro Obscura, on recent analysis of a four-thousand-year-old jar from Sicily)

(you can’t beet Alexander Lee’s article in History Today)

(Dwight Furrow, at Edible Arts, on the disappearance of a once ubiquitous condiment)

(Shayan S. Lallani’s article in the Journal of Tourism History 9, follows historical and sociological developments in the cruise industry though the foods it serves)

(there’s a lot more cooking in these two continents than just in America and Mexico)

(PBS TV series on traditional southern cooking, with scientist/cook Dr. Howard Conyers)

(Samantha Nobles-Block’s Gastro Obscura bio of inveterate taste-tinkerer Jim Westerfield)

(Chris Hunt and Rathnasiri Premathilake discuss the evidence at The Conversation)

(according to Maxine Builder, at Extra Crispy, the answer is not in their stars... it’s in their genes)

(Ruby Tandoh on several of the complex issues of sweetness, at Eater)

(James Hamblin pours on the butterfat in The Atlantic)

(Nicola Davis reports, in The Guardian, on some of the unusual things starting to happen in the GMO world)


---- changed URLs ----




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










---- yet another blog ----



---- 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

(these newsletters merely update the contents of the book; what doesn’t appear here is already in the book)


The Herbalist in the Kitchen



The Business of Food: Encyclopedia of the Food And Drink Industries



Human Cuisine



Herbs: A Global History



Sausage: A Global History



Can It! The Perils and Pleasures of Preserving Foods



Terms of Vegery


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



Here endeth the sales pitch(es)...

...for the moment, anyway.

______________

The Resource Guide for Food Writers, Update #215 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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