Food Sites for October 2009Friday, October 2, 2009
Subscribers to our updates newsletter receive only these updates from our blog, Just Served, in their e-mailboxes. The rest of our little non-update screeds still go into the blog, but they no longer intrude themselves in our subscribers' mailboxes.
For those rare individuals who receive these updates and might actually want to read more, we'll provide links to newly-added pieces here, in the update headnotes, such as:
"What Memory Tells Us" is an essay about memoirs, memory and speculation about what made this food writer a food writer.
"Parmigiano-Reggiano" provides a little history of the success story -- some of which is a bit contentious -- of the "undisputed king of cheeses."
True 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.
Here are two very different French "ifs," soon to be added to On the Table's quote pages:
"If a lump of soot falls into the soup and you cannot conveniently get it out, stir it well in and it will give the soup a French taste." Jonathan Swift
"If I compared my life to a cake, the sojourns in Paris would represent the chocolate filling and everything else would be plain English cake." A.J. Liebling
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 has been redesigned -- and it still contains some of the best food writing and recipes around. So far, it contains only a few of our own articles -- but, eventually, they'll all be here.
----the new sites----
(newsletter, with recipes, from Mark J. Kraft, author of the book of the same name)
(article about Dan and Jan Longone -- and how they got involved in food history in Ann Arbor, MI)
(online version of the print magazine)
(the entire text of Scribner's encyclopedia, arranged alphabetically)
(from the "...Puget Sound area's most famous restaurants and dining facilities in the years between 1889 and 2003;" part of University of Washington Digital Collections)
(site of "a scientific society dedicated to advancing the science of mycology -- the study of fungi of all kinds including mushrooms, molds, truffles, yeasts, lichens, plant pathogens, and medically important fungi")
(searchable by day of the week or by state; plus cooking articles, a culinary dictionary, diet & health, food history, herbs & spices, menus, recipes, regional foods, and restaurant reviews)
("Wholesome, Dainty and Economical Dishes of the Orient, Especially Adapted to American Tastes and Methods of Preparation;" Ardashes H. Keoleian's 1913 book)
(sixteenth century German recipes)
(Anne Zimmerman finally gets "the continuity of terroir, first-hand")
(videos from the 2007 gender conference at Radcliffe Institute for Advanced Study)
----still more blogs----
----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 Libro-Emporium.
Here endeth the sales pitch(es)...
...for the moment, anyway.
"The Resource Guide for Food Writers, Update #108" 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.