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Food sites for March 2010

Wednesday, March 3, 2010
It's March, which means that winter's days are numbered. We've got crocuses (croci?) in bloom, the maple sap is flowing, and -- somewhere deep under the cold wet leaves -- morels are dreaming of warmer days to come.

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. Last month, we posted an article that purports to be about fishing -- but (wink wink) is really about writing: Speaks with the Fishes.

We also attended the Roger Smith Food Writers Conference last month and posted some of the videos here.

In the news, Dr. Vino explains why the earthquake in Chile will be felt here too: Chilean earthquake: wineries, tanks, bottles damaged or destroyed.

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. The Quiet Little Table is 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.

March is also the month in which we celebrate our Irish heritage -- whether we're Irish or not -- with green bagels, green beer, and corned beef and cabbage. We do this because not of those foods are Irish. Here're some vaguely appropriate excerpts from, or about to be added to, On the Table's culinary quote pages:

"Cabbage as a food has problems. It is easy to grow, a useful source of greenery for much of the year. Yet as a vegetable it has original sin, and needs improvement. It can smell foul in the pot, linger through the house with pertinacity, and ruin a meal with its wet flab. Cabbage also has a nasty history of being good for you." Jane Grigson

"It is a mistake to think you can solve any major problems just with potatoes." Douglas Adams

"Uisce Beatha: an Irish or Erse word for the Water of Life. It is a compounded and distilled spirit, being drawn on aromaticks, and the Irish sort is particularly distinguished for its pleasant and mild flavor. In Scotland it is somewhat hotter, and by corruption in Scottish they call it Whisky." Dr. Samuel Johnson

"What butter and whiskey will not cure, there is no cure for." Irish proverb


Gary
March, 2010


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, the redesigned site contains only a few of our own articles -- but, eventually, they'll all be here.

----the new sites----

All You Need to Know about Bologna
(not really everything, but it does include links to related sites)

American Maple Museum
(maple-sugaring history and equipment, housed in a museum in the northwest corner of the Adirondack Mountains)

Cheese Glossary

(cheese terms, not a listing of cheeses)

Cheesipedia
(descriptions of cheeses, categorized by country of origin and searchable)

Cook's Oracle, The
(Barbara Ketcham Wheaton's searchable "...database designed to help people doing research in pre-twentieth-century cookbooks...")

Culture
(online version of this cheese magazine; recipes, articles, pairings, a guide to cheese styles, searchable directory of cheese merchants)

Diner Lingo, a History
(brief history, and extensive glossary, of diner jargon; PDF requires Adobe Acrobat)

Food News Journal
(selections of the best in food writing and news, in print, online, everyday)

Food Studies
(a research guide from the University of Michigan)

Hot Tamales & the Mississippi Delta
(John T. Edge's introduction to a site devoted to the source of Robert Johnson's saucily metaphorical "Hot tamales and they're red hot...")

Medieval/Renaissance Food Clip-Art Collection
(copyright-free art from the fifteenth through seventeenth century)

New Asian Cuisine
(articles, recipes, ingredients, links)

School Lunches in France: Nursery-School Gourmets

(Vivienne Walt's article in Time magazine)


----changed URL----


Recipe for Victory: Food and Cooking in Wartime



----still more blogs----


Eat Me Daily has posted an article about blogger success stories: "The Year in Food Blog-to-Book Deals [2009-orama]."


American Food Historian, An


Culinary Curator, The


CurdNerds


Gastronomista


gas-tron-o-my


Gigabiting


Hedonia


Kalofagas


Russelnod.com


Spice & Ice, and more...



----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 #113" 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) 2010 by Gary Allen.

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