Food Sites for May 2009
Monday, May 4, 2009
Today's newsletter marks a kind of threshold, a change in the way we do things around here -- and it's the last of our e-mailed newsletters.
No, we are not ending its publication -- we're just moving it to a more modern format. Starting with this issue, you can read the updates (and other things) at our new blog, "Just Served." It's part of our newly designed website, and it comes with its own domain name: onthetable.us. This transitional issue is being published both ways -- so you can see what the future issues will look like.
At the same time, we've moved our e-mail to the new domain -- so you can now reach us at gary@onthetable.us (we can still get mail at gallen@hvi.net for a little while, but we will gradually wean ourselves away from the old e-ddress) -- so please update your address "books."
We've moved our current mailing list to the new site (don't worry, we'll still keep your e-ddress private). Once you've confirmed that you want to remain on the mailing list, life as we know it should go on. There are other options, on the site, such as RSS feeds, which will allow you to customize the way you hear from us.
We suspect that you'll prefer the newer version (for one thing, you'll no longer have to waste time copying-and-pasting URLs into your browser -- and there should never be a problem with long URLs being broken by mail applications).
Speaking of time-wasters, you can read an interview with one of the editors of our latest book, Human Cuisine, (guess which one) here. If you'd rather listen than read, links to our appearances on radio shows and other public events are available here.
A Quiet Little Table in the Corner, is a kind of constantly changing master index for On the Table, Leitesculinaria, and any other web places that carry our stuff. It's hosted by Marty Martindale's Food Site of the Day, and you should check out some of the goodies she's got posted while you're there.
In keeping with the other news here, we're including two quotes about food and newness:
...and one about constancy in the face of change:
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 suggested sites -- 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, go here.
PPPS: 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 can unsubscribe here.
PPPPS: Leitesculinaria.com contains some of the best food writing and recipes around. Who knows what other awards the site could earn, if only it wasn't burdened with that mass of our own articles? Leitesculinaria's articles are now syndicated; you can get them delivered, for free, to your own personal news page. Just click on one of the RSS icons at the bottom of the home page for details.
Caribseek Caribbean Recipes
(dozens of recipes, plus links to other Caribbean recipe sites)
Chronicling America: Historic American Newspapers
(searchable newspapers -- a new database featuring, to date, US papers from 1880-1910, from CA, DC, FL, KY, MN, NE, NY, TX, UT, and VA; more to come...)
Crave Man
(Washington Post article about David Kessler's research into the reasons we crave junk food)
Darjeeling Tea History
(informative, but typo-ridden, article)
Early Ices and Ice Creams
(the first chapter of Geri Quinzio's book, Of Sugar and Snow: A History of Ice Cream Making)
Food in Every Country
(from Algeria to Zimbabwe, each country's page includes background info about the cuisine and signature recipes; the US is subdivided into ten categories)
History of Girl Scout Cookies, The
(beginning in 1917, with pages for each decade thereafter)
Is Local Food Better?
(Sarah DeWeerdt's article shows that the issue is more subtle and complex than it appears)
Recipe for Victory: Food and Cooking in Wartime
(University of Wisconsin's digital archive of "books and government publications documenting the national effort to promote and implement a plan to make food the key to winning World War I")
Royal Sugar Sculpture
(wonderfully illustrated account of an exhibit, held at the Bowes Museum in 2002, and curated by Ivan Day)
George Washington and Food
(article by Anne Petri, with one historic cranberry recipe)
Baking History
Behind the Recipe
Civil Eats
Foodvox
Jot
Look and Taste
My Cookbook Addiction
notakeout
Psycho-Gourmet
Seriously Good
Taste
Uncork Life!
Wine Bard
Except, of course, for the usual legal mumbo-jumbo and commercial flim-flam:
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:
Our books: The Resource Guide for Food Writers, The Herbalist in the Kitchen, The Business of Food: Encyclopedia of the Food and Drink Industries, and Human Cuisine can be ordered through the new Libro-Emporium, in the right-hand column.
Here endeth the sales pitch(es)...
...for the moment, anyway.
"The Resource Guide for Food Writers, Update #103" 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.
No, we are not ending its publication -- we're just moving it to a more modern format. Starting with this issue, you can read the updates (and other things) at our new blog, "Just Served." It's part of our newly designed website, and it comes with its own domain name: onthetable.us. This transitional issue is being published both ways -- so you can see what the future issues will look like.
At the same time, we've moved our e-mail to the new domain -- so you can now reach us at gary@onthetable.us (we can still get mail at gallen@hvi.net for a little while, but we will gradually wean ourselves away from the old e-ddress) -- so please update your address "books."
We've moved our current mailing list to the new site (don't worry, we'll still keep your e-ddress private). Once you've confirmed that you want to remain on the mailing list, life as we know it should go on. There are other options, on the site, such as RSS feeds, which will allow you to customize the way you hear from us.
We suspect that you'll prefer the newer version (for one thing, you'll no longer have to waste time copying-and-pasting URLs into your browser -- and there should never be a problem with long URLs being broken by mail applications).
Speaking of time-wasters, you can read an interview with one of the editors of our latest book, Human Cuisine, (guess which one) here. If you'd rather listen than read, links to our appearances on radio shows and other public events are available here.
A Quiet Little Table in the Corner, is a kind of constantly changing master index for On the Table, Leitesculinaria, and any other web places that carry our stuff. It's hosted by Marty Martindale's Food Site of the Day, and you should check out some of the goodies she's got posted while you're there.
In keeping with the other news here, we're including two quotes about food and newness:
"All the best cooking is simple. There is really nothing new in it. I have 4,000 cookbooks dating back to 1503, and everything that is in nouvelle cuisine was there 200 years ago."
Anton Mosimann
"There are only two questions to ask about food. Is it good? And is it authentic? We are open [to] new ideas, but not if it means destroying our history. And food is history."
Giuliano Bugialli
Anton Mosimann
"There are only two questions to ask about food. Is it good? And is it authentic? We are open [to] new ideas, but not if it means destroying our history. And food is history."
Giuliano Bugialli
...and one about constancy in the face of change:
"I think we all live in a world that is so fast-paced, it's threatening and absolutely saturated with change and novelty and insecurity. Therefore, the ritual of cooking and feeding my family and friends, whoever drops in, is what makes me feel that I'm in a universe that is contained."
Nigella Lawson
Nigella Lawson
Gary
May, 2009
May, 2009
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 suggested sites -- 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, go here.
PPPS: 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 can unsubscribe here.
PPPPS: Leitesculinaria.com contains some of the best food writing and recipes around. Who knows what other awards the site could earn, if only it wasn't burdened with that mass of our own articles? Leitesculinaria's articles are now syndicated; you can get them delivered, for free, to your own personal news page. Just click on one of the RSS icons at the bottom of the home page for details.
---the new sites---
Caribseek Caribbean Recipes
(dozens of recipes, plus links to other Caribbean recipe sites)
Chronicling America: Historic American Newspapers
(searchable newspapers -- a new database featuring, to date, US papers from 1880-1910, from CA, DC, FL, KY, MN, NE, NY, TX, UT, and VA; more to come...)
Crave Man
(Washington Post article about David Kessler's research into the reasons we crave junk food)
Darjeeling Tea History
(informative, but typo-ridden, article)
Early Ices and Ice Creams
(the first chapter of Geri Quinzio's book, Of Sugar and Snow: A History of Ice Cream Making)
Food in Every Country
(from Algeria to Zimbabwe, each country's page includes background info about the cuisine and signature recipes; the US is subdivided into ten categories)
History of Girl Scout Cookies, The
(beginning in 1917, with pages for each decade thereafter)
Is Local Food Better?
(Sarah DeWeerdt's article shows that the issue is more subtle and complex than it appears)
Recipe for Victory: Food and Cooking in Wartime
(University of Wisconsin's digital archive of "books and government publications documenting the national effort to promote and implement a plan to make food the key to winning World War I")
Royal Sugar Sculpture
(wonderfully illustrated account of an exhibit, held at the Bowes Museum in 2002, and curated by Ivan Day)
---changed URL---
George Washington and Food
(article by Anne Petri, with one historic cranberry recipe)
---still more blogs---
Baking History
Behind the Recipe
Civil Eats
Foodvox
Jot
Look and Taste
My Cookbook Addiction
notakeout
Psycho-Gourmet
Seriously Good
Taste
Uncork Life!
Wine Bard
---that's all for now---
Except, of course, for the usual legal mumbo-jumbo and commercial flim-flam:
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:
Our books: The Resource Guide for Food Writers, The Herbalist in the Kitchen, The Business of Food: Encyclopedia of the Food and Drink Industries, and Human Cuisine can be ordered through the new Libro-Emporium, in the right-hand column.
Here endeth the sales pitch(es)...
...for the moment, anyway.
"The Resource Guide for Food Writers, Update #103" 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.
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