Food Sites for June 2009
Monday, June 1, 2009
It's June, and foliage in our tiny garden has progressed beyond the tentative stage (where anything green was regarded as a miracle) and where hoards of weeds appear to be enjoying themselves far too freely -- which means it's time to post another page of updates.
Sometimes writing is just procrastination in fancy dress.
A few people have complained that our new format has too many updates -- no doubt because the updates are published by our blog, which has posted other articles besides the updates. As we have no wish to inconvenience anyone -- but seem to be unable to restrain ourselves from posting new items to the blog -- we've come up with a kind of compromise. Starting with this issue, you will receive only the updates via our blog, Just Served. Everything other than updates will appear elsewhere on the website, so they will not intrude themselves, uninvited, in subscriber mailboxes.
For those rare individuals who might actually want to read beyond the updates, we'll provide links to any pieces that have been added to the website since the last update newsletter here, in the headnote, such as:
A little something for the ladies: in which Dr. Sanscravat attempts to respond to their age-old questions about Asking for Directions.
Gluttons for punishment should visit A Quiet Little Table in the Corner, a page that provides an ever-changing master index of 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.
June is, traditionally, soft-shell crab season -- 'though, like other formerly seasonal foods, we've become accustomed to having whatever we want, whenever we want. This is not necessarily a good thing, but a subject for another discussion, another time. Nonetheless, here are some quotes appropriate to the consumption of Callinectes sapidus, in any season:
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 again afflicted by these updates. Unsubscribe here.
PPPPS: The award-winning 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 a mass of our own articles?
Asia's Contributions to World Cuisine
(Sidney Mintz' article in The Asia-Pacific Journal: Japan Focus)
beerhistory.com
(a large collection of articles on beer and brewery history, plus an archive of historic images, and links)
Canadian Cheese Encyclopedia
(the cheeses themselves, cheese history, pairing cheese with beer and wine; plus info on cream, butter, yogurt and ice cream)
Cassoulet
(Clifford Wright's take -- based, in part, on sound etymology -- on the classic Provencal dish)
Cheese in Italy
(history, characteristics, recipes)
eG Ethics Code for Online Writers
(eGullet's attempt to bring responsibility to, and respect for, food writing that appears in blogs, e-zines and websites)
Germplasm Resources Information Network (GRIN)
("...provides germplasm information about plants, animals, microbes and invertebrates;" from the USDA's Agricultural Research Service)
Kill the Restaurant
(notes from a book-in-progress on underground restaurants)
Make Your Own Signature BBQ Sauce: A Taxonomy of America's Regional BBQ Sauces
(an introduction to "the nine styles of American barbecue sauce;" with recipes, naturally)
Micronutrient Information Center
(info on phytochemicals -- but also vitamins, minerals and other micronutrients; plus nutrient and disease indices, a glossary and links)
Mushroom Hunter, The
(wild mushrooms, especially in Massachusetts, and links to many other mushroom sites)
National Pecan Shellers Association, The (NPSA)
(everything you ever wanted to know about Carya illinoinensis)
Search Fisheries Collection
("The History of Maine Fisheries database contains digitized images of historical records relating to fishing;" assembled by the University of Maine, from the collections of Bangor Public Library, Boothbay Harbor Historical Society, Castine Historical Society, Fogler Library, Machias Historical Society, Maine Maritime Museum, Maine State Archives, Monhegan Island Museum, Old Berwick Historical Society, Penobscot Marine Museum)
Searchable World Wide Web Multilingual Multiscript Plant Name Database
(search or scroll through genera to find the species, then its common names in many languages)
Tropical & Sub-Tropical Fruits & Nuts
(common and botanical names, flowering and harvest times, links)
What's Cooking at the Library?
(article about the culinary collection at the Koshland Bioscience and Natural Resources Library, in Berkeley, CA)
Culinary Compulsion
Desperately Seeking Crab
Eat It; It's Good for You
Fast Food Feminist
Flavors of Rome
Goldilocks Finds Manhattan
Media, Agriculture and America
Poor Man's Feast
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 plug: 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 Libro-Emporium.
Here endeth the sales pitch(es)...
...for the moment, anyway.
"The Resource Guide for Food Writers, Update #104" 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) 2009 by Gary Allen.
Sometimes writing is just procrastination in fancy dress.
A few people have complained that our new format has too many updates -- no doubt because the updates are published by our blog, which has posted other articles besides the updates. As we have no wish to inconvenience anyone -- but seem to be unable to restrain ourselves from posting new items to the blog -- we've come up with a kind of compromise. Starting with this issue, you will receive only the updates via our blog, Just Served. Everything other than updates will appear elsewhere on the website, so they will not intrude themselves, uninvited, in subscriber mailboxes.
For those rare individuals who might actually want to read beyond the updates, we'll provide links to any pieces that have been added to the website since the last update newsletter here, in the headnote, such as:
A little something for the ladies: in which Dr. Sanscravat attempts to respond to their age-old questions about Asking for Directions.
Gluttons for punishment should visit A Quiet Little Table in the Corner, a page that provides an ever-changing master index of 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.
June is, traditionally, soft-shell crab season -- 'though, like other formerly seasonal foods, we've become accustomed to having whatever we want, whenever we want. This is not necessarily a good thing, but a subject for another discussion, another time. Nonetheless, here are some quotes appropriate to the consumption of Callinectes sapidus, in any season:
"...shellfish are the prime cause of the decline of morals and the adaptation of an extravagant lifestyle. Indeed of the whole realm of Nature the sea is in many ways the most harmful to the stomach, with its great variety of dishes and tasty fish." Pliny the Elder
"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
"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
"It was quite a challenge to make people eat crab ice cream." Heston Blumenthal
"In Baltimore, soft crabs are always fried (or broiled) in the altogether, with maybe a small jock-strap of bacon added." H.L. Mencken
Gary
June, 2009
June, 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 again afflicted by these updates. Unsubscribe here.
PPPPS: The award-winning 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 a mass of our own articles?
----the new sites----
Asia's Contributions to World Cuisine
(Sidney Mintz' article in The Asia-Pacific Journal: Japan Focus)
beerhistory.com
(a large collection of articles on beer and brewery history, plus an archive of historic images, and links)
Canadian Cheese Encyclopedia
(the cheeses themselves, cheese history, pairing cheese with beer and wine; plus info on cream, butter, yogurt and ice cream)
Cassoulet
(Clifford Wright's take -- based, in part, on sound etymology -- on the classic Provencal dish)
Cheese in Italy
(history, characteristics, recipes)
eG Ethics Code for Online Writers
(eGullet's attempt to bring responsibility to, and respect for, food writing that appears in blogs, e-zines and websites)
Germplasm Resources Information Network (GRIN)
("...provides germplasm information about plants, animals, microbes and invertebrates;" from the USDA's Agricultural Research Service)
Kill the Restaurant
(notes from a book-in-progress on underground restaurants)
Make Your Own Signature BBQ Sauce: A Taxonomy of America's Regional BBQ Sauces
(an introduction to "the nine styles of American barbecue sauce;" with recipes, naturally)
Micronutrient Information Center
(info on phytochemicals -- but also vitamins, minerals and other micronutrients; plus nutrient and disease indices, a glossary and links)
Mushroom Hunter, The
(wild mushrooms, especially in Massachusetts, and links to many other mushroom sites)
National Pecan Shellers Association, The (NPSA)
(everything you ever wanted to know about Carya illinoinensis)
Search Fisheries Collection
("The History of Maine Fisheries database contains digitized images of historical records relating to fishing;" assembled by the University of Maine, from the collections of Bangor Public Library, Boothbay Harbor Historical Society, Castine Historical Society, Fogler Library, Machias Historical Society, Maine Maritime Museum, Maine State Archives, Monhegan Island Museum, Old Berwick Historical Society, Penobscot Marine Museum)
Searchable World Wide Web Multilingual Multiscript Plant Name Database
(search or scroll through genera to find the species, then its common names in many languages)
Tropical & Sub-Tropical Fruits & Nuts
(common and botanical names, flowering and harvest times, links)
What's Cooking at the Library?
(article about the culinary collection at the Koshland Bioscience and Natural Resources Library, in Berkeley, CA)
----still more blogs----
Culinary Compulsion
Desperately Seeking Crab
Eat It; It's Good for You
Fast Food Feminist
Flavors of Rome
Goldilocks Finds Manhattan
Media, Agriculture and America
Poor Man's Feast
----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 plug: 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 Libro-Emporium.
Here endeth the sales pitch(es)...
...for the moment, anyway.
"The Resource Guide for Food Writers, Update #104" 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) 2009 by Gary Allen.
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