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Food Sites for July 2016

Wednesday, June 15, 2016


Great Spangled Frittillary (Speyeria cybele) on Spotted Knapweed (Centaurea maculosa). It must be summer!

Since our last issue, we’ve been hiking and photographing (not to mention eating) our way across New York’s Adirondacks and Finger Lakes regions—and yet, we’ve found time to put together a summer issue of these updates.

In other news: Roll Magazine has posted “St. Even’s Challenge,” a culinary adventure story. Modern Salt has published another gastronomic saga: “Fat Lady Burrito,” one with a moral of sorts (or at least what passes for a moral around here). 

Inscrutably, our latest book’s (Can It! The Perils and Pleasures of Preserving Foods) release date has been changed to July fifteenth. Perhaps the powers that be are waiting for the book to complete its fermentation (either that, or US Customs noticed a strange smell coming from the shipment of books from England). We have received our authors copies, so we know they exist...

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.

“Sumer is icummin in” and this month’s quotes (from On the Table’s culinary quote collection) can “sing cuccu” with the best of em:

The nectarine and curious peach Into my hands themselves do reach; Stumbling on melons, as I pass, Ensnared with flowers, I fall on grass. Andrew Marvell 
Around here, grillin’s grillin’ and barbecue is, well—sigh, sweat’what dinin’ in heaven's got to be all about. Jane Garvey 
When one has tasted watermelon he knows what the angels eat. Mark Twain
Gary
July, 2016

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 of you who have introduced us to sites like the ones in this newsletter (such as Fabio Parasecoli), 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 ----

(Zev Robinson’s exhibit of paintings, food, film, and wine at the London Cooking Project)

(Dean Burnett, in The Guardian, on why the various parts of our bodies can’t seem to agree)

(Paula Mourenza, at Culinary Backstreets, on the ritual, historical, and botanical aspects of Ilex paraguariensis)

(John Metcalfe, in The Atlantic, on a banquet of foods with a message, served in Gembloux, Belgium)

(how Western plant foods became Chinese mainstays; a contribution from The Cleaver Quarterly’s to Lucky Peach)

(Chris Ying’s “global look at the tube steak”—via Lucky Peach)

(Andrea Nguyen dishes on the quintessential Vietnamese rice-noodle soup, at Lucky Peach)

(Nigerian chef Tunde Wey, thinking about race and assumptions in the food industry and elsewhere; article in the Boston Globe)

(Jonathan Morris’s paper addressing the “...material history of espresso that can be read alongside that of the socio-cultural conditions that have occasioned its success”)

(Stanley Dry stirs the pot at Southern Foodways Alliance)

(Chris Fuhrmeister, at Eater, waves a red flag in front of a lot of Texas longhorns)

(Ria Misra, at Gizmodo, on new research from the famous Monell Chemical Senses Center)

(Erin McCarthy seeks an answer at Mental Floss)


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






---- still more blogs ----







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


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

Some of 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).

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 support On the Table, without spending a dime of your own money on it? 

It’s easy. Whenever you want to shop on Amazon. Com, click on any of the book links below, then whatever you buy there will earn a commission for this newsletter without adding to the cost of whatever you purchase there (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 this 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)

Human Cuisine
(Paper)
 (Kindle)

Herbs: A Global History
(Hardcover)
(Kindle)

Sausage: A Global History
(Hardcover)

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

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 #189 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 authors prior written permission—is strictly prohibited.

Copyright (c) 2016 by Gary Allen.


The Bus

Wednesday, June 1, 2016

Early one morning—lying in that half-dreaming, half-waking state where one can imagine things and also watch oneself imagining them—I saw myself driving to a reading I was to give. Writers often do them, partly to inform the public about the literary life, partly to promote the sales of their work, but mostly because the writer gets to listen to the sound of his own voice blathering along, largely uninterrupted for an hour or so. Twain described such events as “dignified insurrections.” In my dream, an insurrection was to be fomented before a group of students from some previously unknown school. One of the things writers get to indulge, when giving these talks, is a bit of self-aggrandizing about the writerly life. Of course it’s all self-aggrandizing but, specifically, we get to prattle on about the sources of our so-called “inspiration,” and creative urges in general. It’s all a load of equine excrescence, but we can’t help ourselves. 
Anyway, I was driving along, attempting, without much luck, to pry open a few imaginary oysters in search of pearls of wisdom to include in my opening remarks. Soon, without realizing it—as is so often the case in dreams—I arrived at my destination. I reconnoitered the scene, looking for a good parking spot—one that offered a quick escape in the event that the proceedings turned surly.
Just outside, I saw a bus.
A little bus.
You know what I’m talking about, right? I don’t have to resort to a bunch of un-PC remarks about the sort of students who ride those little buses, do I? There are words that insensitive people use to describe them—words that I would never use—words that distinguish them, rightly or wrongly, from all the “normal” children who ride bigger buses.
It was a little bus. 
Having already leapt to all the inappropriate conclusions about the audience I was about to address, an entirely different notion popped into my head. It was how my potential audience was strangely à propos, after all. 
My realization, upon seeing the little bus, was that I, and the riders of the little bus, had so much in common. I don’t mean to say that writing doesn’t require some degree of intellectual acumen. One does need to know how to string words together in some sort of coherent order, and have some degree of familiarity with the rules of grammar, for example. However, intellectual considerations only apply to the “how” of the writing process.
They don’t address the “why.”
That’s the locus of our obvious shared feeble-mindedness. How, otherwise, can we explain the fact that we’re willing to spend years of our lives poking away at a keyboard (in my case, with just two fingers), for practically no money? 
Non-writers often ask, in supposed innocence, “How do writers do it? Where do the ideas come from? How can they face, not just one blank page, but reams of blank pages?” I used to answer, in equally bogus modesty, that writing is easy: just be willing to sit in one place, for a very long time, without being tempted to find something more useful to do.
After seeing that little bus, I know the real answer. 

Being a writer is only possible for those who never ask, “why do it?”—or, at least, be sufficiently addle-pated to disregard the obvious answer. Everyone knows Einstein’s definition of insanity, but we continue because it’s also the definition of our chosen career.

Food Sites for June 2016

Wednesday, May 11, 2016

Dandelion (Taraxacum officinale).
Every Spring, they arrive—like herring—by the millions, ready to be served: raw as salad, cooked as potherbs, or brewed into a coffee substitute or old-fashioned wine.
While some people struggle to maintain uniform green lawns, we don’t care a bit. We welcome the dandelions  appearance each year.

June is, as the song says, “bustin’ out all over.” It’s as apt a description as one could want. We’re nearly overwhelmed by the proliferation of lush greenery and flowers, a cacophony of birdsong and buzzing insects, trout leaping in the brooks, and new fawns frolicking in their polka-dotted finery.

In other news: Modern Salt has posted “Enlightened Carnivory,”  a newly revised version of something from one of our Kindle books (How to Serve Man: On Cannibalism, Sex, Sacrifice & the Nature of Eating). Drexel University’s magazine, Taste Matters, includes “The Colors of Cheese.” Finally, at last, our latest book (Can It! The Perils and Pleasures of Preserving Foods) will be released on June 15th!

Regular subscribers to our updates newsletter receive these updates from our blog, Just Served,  directly—but there is much more at the blog that isn’t delivered automatically. 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) celebrates foods, like dandelions, that are free for the taking:

My fare is really sumptuous this evening; buffaloe’s humps, tongues and marrowbones, fine trout parched meal pepper and salt, and a good appetite; the last is not considered the least of the luxuries. Journals of Lewis and Clark, Thursday, June 13, 1805 
A white truffle, which elsewhere might sell for hundreds of dollars, seemed easier to come by than something fresh and green. What could be got from the woods was free and amounted to a diurnal dining diary that everyone kept in their heads. May was wild asparagus, arugula, and artichokes. June was wild lettuce and stinging nettles. July was cherries and wild strawberries. August was forest berries. September was porcini. Bill Buford 
The kind of crabbing my wife likes to do is to return from an afternoon’s swim or sunbathing session, open the refrigerator door, and find a generous plate of crab cakes all ready to cook. Euell Gibbons
Gary
June, 2016

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 of you who have introduced us to sites like the ones in this newsletter (such as 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 youve 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. 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 ----

(alas, despite so many of Shakespeare’s phrases becoming essential parts of modern English usage, “hide the salami” was not among them)

(Catherine Lamb baked four creepy-crawly tollhouse cookie recipes for Lucky Peach readers—so we don’t have to)

(Stephen Schmidt, of Manuscript Cookbooks Survey [see below], has a good look at upscale dinner-party planning of the mid-nineteenth century)

(Jessica Firger’s article in Newsweek)

(online monthly newsletter of the Culinary Historians of Canada)

(well-abstracted podcasts, from Cynthia Graber and Nicola Twilley, on food science and history)

(descriptions of 37 types, by The Cleaver Quarterly and Lucky Peach)

(Nils Bernstein’s quick survey, at Food Republic)

(Blake Lingle’s Lucky Peach article on the history and technology behind frites/chips/fries)

(on accessing recipe manuscripts, digitally, at the American Antiquarian Society)

(Ashlie Stevens joins in the discussion, at The Guardian)

(Sean Timberlake explains all at About.com)

(Stephen Forbes on the historical and sociological reasons behind the changing status of certain fruits and vegetables)

(article, in The Economist, examining recent research on the effect of early food processing on human evolution)

(searchable database assembled by Europeana.eu and the Digital Public Library of America in conjunction with the Medicine and Society chair at University of Fribourg; a search for “food”—68,620 hits, “cooking”— 19,110, but “dessert” garnered just 757)


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





---- yet another blog ----



---- that‘s all for now ----



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

Some of 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.

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 support On the Table, without spending a dime of your own money on it? 

It’s easy. Whenever you want to shop on Amazon. Com, click on any of the book links below, then whatever you buy there will earn a commission for this newsletter (it doesn’t even have to be one of our books).

The Resource Guide for Food Writers
(Paper)
(Kindle)
(these Food Sites newsletters merely update the contents of this 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)

Human Cuisine
(Paper)

Herbs: A Global History
(Hardcover)
(Kindle)

Sausage: A Global History
(Hardcover)

Can It! The Perils and Pleasures of Preserving Foods (pre-order)
(Hardcover)

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 #188 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.


On Turning Seventy

Sunday, May 1, 2016

Turning seventy is treated as some kind of accomplishment, even a notable achievement. Perhaps it is, of sorts—but only in a negative sense. It means that, for a very long time, mismanagement of my affairs and fairly continuous application of bad judgment have failed to put a stop to whatever it is I do on this planet.

I’m generally uncomfortable when receiving compliments, as they carry the burden of reciprocation. This is awkward, since—in general—neither I nor the other person are deserving of any particular praise. I’m especially uneasy when I know for a fact that the encomia are unearned. Acknowledgment of intelligence is as unsettling (aside from being utterly mistaken) as being noted for height or eye color. Not one of these qualities is the result of any effort on anyone’s part.

Being feted for accumulating seven decades of existence is much the same. So, now that the big day is upon me, I feel only the urge to hide.

What, after all, have I accomplished? A largish number of days have passed, without the slightest bit of help from me. Roughly twice as many as Mozart or Jesus accrued, who—by any reasonable measure—accomplished somewhat more than have I.

An overabundance of days should not, in itself, be cause for celebration. All those days represent is a number of complete circuits around a rather ordinary star, a star notable only for its nearness to a relatively insignificant planet. The total number of those solar circumabulations—purely by an accident of evolution—seem noteworthy to us because we imagine they have some numerical significance. However, that significance is utterly arbitrary. No number, by itself, means anything—and the fact that one is an even multiple of ten (a number that gives the impression of being meaningful only because we have ten fingers, making it easier for counting than some other number) is an anthropocentric illusion.

If turning seventy signifies anything at all, it is that it’s occasionally possible for one to acquire a degree of perspective (perspective that would have been more beneficial—and saved everyone from a lot of embarrassment—if developed much earlier).

Food Sites for May 2016

Thursday, April 21, 2016

Atlantic Herring (Clupea harengus harengus).
Every Spring, they arrive—by the millions, from the ocean, ascending the Hudson River, then up tiny feeder streams like Black Creek in West Park, NY—to spawn.

May is the “sweet of the year,” as mentioned in Taste Matters, below. It’s far too perfect to stay indoors, but if a rainy day happens to prevent you from picnicking—or just sitting outside with a glass of something cool and decadent—there’re a lot of goodies to be sampled in this issue.

Regular subscribers to our updates newsletter receive these updates from our blog, Just Served, directly—but there is much more at the blog that isn’t delivered automatically. For example: Modern Salt has posted “Dream Dish,” a tale of adolescent food lust. Roll Magazine has also published “How to Decide?” — an essay that could be considered a form of fudging, except that it has nothing to do with fudge. Also, Drexel University’s magazine, Taste Matters, includes some Spring-like speculations called “Knocking Trout off its Perch.” 

Oh yes... one more thing. Our latest book (Can It! The Perils and Pleasures of Preserving Foods) comes out on May Fifteenth!

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) acknowledges my impending achievement of a life-long goal—surviving three score and ten—and having an excuse to steal from my literary idol’s comments when he did the same:

The seventieth birthday! It is the time of life when you arrive at a new and awful dignity; when you may throw aside the decent reserves which have oppressed you for a generation, and stand unafraid and unabashed upon your seven-terraced summit and look down and teach—unrebuked. You can tell the world how you got there. It is what they all do. I have been anxious to explain my own system this long time, and now at last I have the right. Mark Twain 
I have achieved my seventy years in the usual way: by sticking strictly to a scheme of life which would kill anybody else. It sounds like an exaggeration, but that is really the common rule for attaining old age. When we examine the program of any of these garrulous old people we always find that the habits which have preserved them would have decayed us. I will offer here, as a sound maxim this: that we can't reach old age by another man’s road. Mark Twain 
In the matter of diet—which is another main thing—I have been persistently strict in sticking to the things which didn't agree with me until one or the other got the best of it... Mark Twain
Gary
May, 2016

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 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 ----

(well-illustrated online exhibition from the American Antiquarian Society)

(Xianfeng Luo, “Seeking authentic Chinese cuisine in seven regions;” in Drexel’s Table Matters)

(Christine Baumgarthuber’s account, at The New Inquiry, of the history of food writing, from a class perspective)

(Sharon Hudgins on those classic German molded cookies; originally published in Gastronomica)

(Fabio Parasecoli, at Huffington Post, on some of the complex issues raised by the popularization of an “ethnic” cuisine on another continent)

(Thomas A. P. Van Leeuwen on the history of Alexis Soyer’s magic portable stove and other inventions; in Cabinet Magazine)

(searchable database of menus in the Los Angeles Public Library’s Rare Book Room in the Central Library)

(Andrea Small Carmona, in Scientific American, on how—and when—two peanut ancestors managed to form the hybrid we can’t stop eating)

(Jane Black, in The Washington Post, on “America’s own cucina povera”)

(Jan Whitaker on restaurants, from the 20s & 30s, that look like anything but restaurants)

(Kenny Sokan’s report on PRI—Public Radio International)

(BBQ brings out strong opinions, and Judson Carroll’s, at Reclaiming Southern Food, is as adamant as any)

(a digitized “collection of 16th-19th century domestic recipe manuscripts,” at London’s Wellcome Library)

(Sharon Lathan explains what it was like in “the kitchen areas of a Regency house”)

(Nicola Miller’s elegant explication of aroma and memory, with just the right amount of salt)

(Edible Brooklyn‘s Sarah McColl on some aspects of food in art: sexual, political, and social; more about food in art at the Whitney Museum and The Metropolitan Museum of Art)

(Deborah L. Krohn, of the Getty Research Institute, on the illustrations in l’Opera di M. Bartolomeo Scappi)


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
















---- more blogs ----





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

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

Some of the URLs we provide may link to commercial sites (that is, they’ll cost you money to take full advange 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 support On the Table, without spending a dime of your own money on it? 

It’s easy. Whenever you want to shop on Amazon. Com, click on any of the book links below, then whatever you buy there will earn a commission for this newsletter (it doesn’t even have to be one of our books).

The Resource Guide for Food Writers
(Paper)
(Kindle)
(these Food Sites newsletters merely update the contents of this 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)

Human Cuisine
(Paper)

Herbs: A Global History
(Hardcover)
(Kindle)

Sausage: A Global History
(Hardcover)

Can It! The Perils and Pleasures of Preserving Foods (pre-order)
http://www.amazon.com/exec/obidos/ISBN/1780235720/onthetable08-20     )

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 #187 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.


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