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Food Sites for December 2019

Thursday, November 14, 2019

Fruit of the vine... or the vine, at least.

The holiday season is fast upon us... and we intend to skip the eggnog, thank you very much. Wine, however, is always welcome.

Speaking of things that are welcome, if you visit any of the Amazon links for our books, at the end of this newsletter... and then buy anything (such as holiday presents of any kind; it doesn’t even have to be one of our books), this newsletter will receive a commission—and it will not add one red cent to your Amazon bill. You can give us a gift for free!

When we finish writing something, and manage to get it published, that’s usually the end of the story (unless it’s followed by some kind of marketing: readings, books-signings, or interviews). Mostly we sit around, twiddling our thumbs, and wondering if anyone will ever read it. However, occasionally word comes back that someone did read it. Not only that, they actually wrote about it. It seems our last conventionally published book, Sauces Reconsidered: Aprés Escoffier, was reviewed last summer in the American Culinary Federation’s site We Are Chefs... and we just learned they liked it!

(Try to imagine that last part spoken in Sally Field’s Academy Awards voice.)

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.

We’ve spoken, in the past, about our love of coffee...but isn’t it curious that the very name “coffee” is from the Arabic for “wine?” Maybe it just seems curious because we’re in our cups at On the Table’s culinary quote collection:

A carbonated wine foisted upon Americans (who else would drink it?) by winery ad agencies as a way of getting rid of inferior champagne by mixing it with inferior burgundy. John Ciardi, on cold duck
Cheese that is compelled by law to append the word ‘food’ to its title does not go well with red wine or fruit. Fran Lebowitz
As you get older, you shouldn’t waste time drinking bad wine. Julia Child
A fruit is a vegetable with looks and money. Plus, if you let fruit rot, it turns into wine, something Brussels sprouts never do. P.J. O’Rourke
Gary
December, 2019

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 Krishnendu Ray), 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 —

(what bread means; Nicolaia Rips in Cabinet Magazine)

(Karima Moyer-Nocchi muses on historic Italian cookery, with recipes of course)

(Alan Wood explains—for Weekend Gardener—the loss of a once-valued mushroom database... and offers some modern alternatives)

(Sho Spaeth, for Serious Eats, on the history and characteristics of the world’s most popular grain)

(GastroObserver travels to Kazakhstan)

(Elisa Tersigni explains why the Bard stuck with cakes and ale; in The Folger Library’s Shakespeare and Beyond)

(website of a film about the importance of honeybees, the threats against them, and possible approaches to their—and our—continued survival)

(PDF of Harry G. West’s article in Gastronomica)

(Laura Carlson’s answer, in Forbes)

(Ashley Winchester reports, for the BBC, on recent attempts to recreate the recipes found on Babylonian tablets in Yale’s Babylonian Collection)

(James McWilliams, at Hedgehog Review, on the intersection of cult-like puritanism and diet)


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

















— a little gallows humor —



— that’s all for now —

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

As an Amazon Associate, this newsletter earns from qualifying purchases made through it. These include my own books (listed below), and occasional books mentioned in the entries above. If you order any books via those links, the price you pay is not increased by my commission. 

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 for our books:

The Resource Guide for Food Writers
(Hardcover)
(Paper)
(Kindle)
(newsletters like this 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)

Sauces Reconsidered: Aprés Escoffier

Terms of Vegery
(Kindle)

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

How to Write a Great Book
(Kindle)

The Digressions of Dr Sanscravat: Gastronomical Ramblings & Other Diversions
(Kindle)

Here endeth the sales pitch(es)...

...for the moment, anyway.

______________

The Resource Guide for Food Writers, Update #230 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 ©2019 by Gary Allen.

Food Sites for November 2109

Monday, October 14, 2019

The pumpkin spice harvest is in full swing...

November is fast approachingand with it, the season of immense turkeys and slabs of pumpkin pie and (for those who share our particular set of nostalgia genes) additional slices of mince or pecan pie. We’re entering the foothills of our Great Sierra of Surfeit—the seasonal holiday dinner circuit—and must begin training soon if we are to survive its excesses.

If anyone actually reads through all this newsletter, they might discover a new category of links. Socrates might have opined “know thyself,” but he never said we mustn’t laugh while doing so. 

Speaking of knowing oneself... we’ve self-published yet another kindle book. The Digressions of Dr Sanscravat: Gastronomical Ramblings & Other Diversions is a thinly disguised memoir that pretends to be an annotated collection of essays by a cranky old guy who may be familiar to folks who get this newsletter.

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.

Motivation is everything, and (around here, at least) “motivation” is spelled “C.A.F.F.E.I.N.E.” Here are a few more cups from On the Table’s culinary quote collection:

I pretty much drink a cup of coffee, write in my journal for a while, and then sit at a computer in my office and torture the keys. Jess Walter
I’d rather take coffee than compliments just now. Louisa May Alcott
It is inhumane, in my opinion, to force people who have a genuine medical need for coffee to wait in line behind people who apparently view it as some kind of recreational activity. Dave Barry
In Seattle, you haven’t had enough coffee until you can thread a sewing machine while it’s running. Jeff Bezos
Gary
November, 2019

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 Suzanne Fass), 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 —

(Emma Betuel writes about the Chinese obsession with Cordyceps—a type of fungus-infected caterpillars that may, or may not, have certain powers—for Inverse)

(Renee Ghert-Zand’s article, in The Times of Israel, about Genie Milgrom’s Sephardic cookbook, Recipes of My 15 Grandmothers: Unique Recipes and Stories from the Times of the Crypto-Jews during the Spanish Inquisition)

(overview by Jeffrey P. Miller and Jonathan Deutsch)

(Lina Zeldovich, in JSTOR Daily, on the never-ending archaeological argument over beer vs bread as the incentive for ancient agriculture)

(Jeff Opperman’s questionable—but amusing—research into the origins of his favorite quaff; for Outside Online)

(Anna Journey, “reimagining the mushroom” for The Believer)

(Daniela Galarza’s guide to the baked goods of Mexico City, for Eater)

(Taste’s Chris Crowley brings pasta salad history to the cook-out)

(Lauren Mowery’s article in WineEnthusiast)

(Debal Deb writes about one nation’s efforts to preserve an essential crop’s genetic diversity, in Scientific American; subscription required)

(full text of Donna R. Gabaccia’s 1998 book, as a PDF)

(Tanya Lewis interviews physiologist David Julius, for Scientific American)

(Erin Blakemore, in JSTOR Daily, on the fake nostalgia Americans love so much... even long before Norman Rockwell based a career of it)

(Liora Gvion‘s article tracking the way cookbooks have historically mirrored changes in ethnicity in American life; in Food, Culture and Society)

(Luisa Torres interviews Lenore Newman—author of Lost Feast: Culinary Extinction and the Future of Food—for NPR’s The Salt)


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


















— a little gallows humor —




— 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 for our books:

The Resource Guide for Food Writers
(Hardcover)
(Paper)
(Kindle)
(newsletters like this 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)

Sauces Reconsidered: Aprés Escoffier

Terms of Vegery
(Kindle)

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

How to Write a Great Book
(Kindle)

The Digressions of Dr Sanscravat: Gastronomical Ramblings & Other Diversions
(Kindle)

Here endeth the sales pitch(es)...

...for the moment, anyway.

______________

The Resource Guide for Food Writers, Update #229 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 ©2019 by Gary Allen.

Food Sites for October 2019

Sunday, September 15, 2019

Summer isn’t going to last forever... 
better fry up those green tomatoes before it’s too late!


October is almost upon us. We’ve already begun to use the oven... something that was unimaginable only a week ago. Soon, pies and stews and roasts and casseroles will become our daily fare... and the forlorn grill will be bundled-up to wait out the winter.

Our blog Just Served, has posted an article (“A Few Words About Salt”), an excerpt from our book, Sauces Reconsidered: Après Escoffier.

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.

Since, for some reason, we can’t seem to banish pie from our consciousness at the moment, we might as well hack out a slice (or four) from On the Table’s culinary quote collection:

If you want to make an apple pie from scratch, you must first create the universe. Carl Sagan
My mother didn’t really cook. But she did make key lime pie, until the day the top of the evaporated milk container accidentally ended up in the pie and she decided cooking took too much concentration. William Norwich
[The (apple) pie should be eaten] while it is yet florescent, white or creamy yellow, with the merest drip of candied juice along the edges (as if the flavor were so good to itself that its own lips watered!), of a mild and modest warmth, the sugar suggesting jelly, yet not jellied, the morsels of apple neither dissolved nor yet in original substance, but hanging as it were in a trance between the spirit and the flesh of applehood... then, O blessed man, favored by all the divinities! eat, give thanks, and go forth, “in apple-pie order!” Henry Ward Beecher
When you die, if you get a choice between going to regular heaven or pie heaven, choose pie heaven. It might be a trick, but if it’s not, mmmmmmmm, boy. Jack Handey
Gary
October, 2019

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 Jonell Galloway), 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 —

(draft of a paper by Andrea Borghini and Tommaso Piazza—"a metaphysical account” of the experience of tasting wine)

(Helen Rosner interviews José R. Ralat for The New Yorker’s “Annals of Gastronomy”)

(Yasmin Tayag, at INVERSE, reveals the findings from a 1.2 million-year-old molar; spoiler alert: it’s grain)

(Cynthia Shafer-Elliott, in Biblical Archaeology, on another exercise in experimental archaeology)

(downloadable PDF of paper by Charles Smith, Barry Smith, and Malika Auvtay, published in Perceptions and Its Modalities)

(8,600 year-old evidence reported in Archaeology News Network)

(Michael Walkdenm at the Folger Library’s Shakespeare & Beyond, on what was then—and sometimes now—considered a “notoriously treacherous... source of food”)

(archive of results of prosecutions of violators of the 1906 Pure Food and Drug Act; over 30,000 cases of food alone, sortable by key words, defendants, courts, and dates)

(a chef’s site—with jobs, recipes, a great cheese encyclopedia, and more)

(Gastro Observer’s Anne Ewbank reports on archaeological evidence that Britons were eating cheese before they evolved the gene that prevented lactose intolerance)

(Russell Hotten’s article for BBC News)

(Thomas Triedman writes about Hogarth’s take on the degradation of eighteenth-century England for New Criterion)

(concise version of the 17th century’s innovations; at French website, gastronomos)

(Robert Nicholas Spengler’s paper, in Frontiers in Plant Science, on the evolution and domestication of the world’s best-known fruit)

(more good news: MDlinx’s summary of a paper published in the journal Gastroenterology)

(Andrew Zaleski’s account of a visit with Ben Jacobsen, for Bloomberg Businessweek)

(Farmer Lee Jones and Chefs Garden’s lab studies agricultural science’s effect on flavor, from soil microbes to the nutrient content of produce)

(Khalil Gibran Muhammad’s story, in The New York Times, is anything but sweet)

(Gabriella Petrick serves it up—without entering the cheddar cheese vs à la mode fray—for Smithsonian Magazine)


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







— 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 for our books:

The Resource Guide for Food Writers
(Hardcover)
(Paper)
(Kindle)
(newsletters like this merely update the contents of the book; what doesn’t appear in them 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)

Sauces Reconsidered: Aprés Escoffier

Terms of Vegery
(Kindle)

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

How to Write a Great Book
(Kindle)

Here endeth the sales pitch(es)...

...for the moment, anyway.

______________

The Resource Guide for Food Writers, Update #228 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 ©2019 by Gary Allen.


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