Food Sites for October 2010
Tuesday, September 28, 2010
Pumpkin patch, New Paltz, NY
It's practically October. There's an unfamiliar chill in the air, and an occasional whiff of apple-wood smoke, that sharpen the appetite for slow-cooked meals and warm sweet spices -- cinnamon, nutmeg, mace and cloves. Flavors we haven't craved in months.
Regular subscribers to our updates newsletter receive these updates from our blog, Just Served
Should you have nothing more worthwhile to do, and feel a craving for more of the sort of bloviating in which we periodically indulge, you can satisfy that urge at our blog. Last month's new entries included: "Eighty-Six" -- some speculation about a familiar piece of restaurant jargon
Leitesculinaria has posted our new piece, "The History of Chicken Fingers,"
For hard-core addicts of our stuff (in the event that such unlikely beings exist), Marty Martindale's Food Site of the Day
As always, we end our monthly sermon with some selections from On the Table's culinary quote
"Not on morality, but on cookery, let us build our stronghold: there brandishing our frying-pan, as censer, let us offer sweet incense to the Devil, and live at ease on the fat things he has provided for his elect!" Thomas Carlyle
"In all professions without doubt but certainly in cooking. One is a student all his life." Fernand Point
"The only real stumbling block is fear of failure. In cooking you've got to have a what-the-hell attitude." Julia Child
and one non-culinary quote, just for perspective:
"Have you ever observed that we pay much more attention to a wise passage when it is quoted than when we read it in the original author?" Philip G. Hamerton
PS: If you encounter broken links, changed URLs -- or know of wonderful sites we've missed -- please drop us a line
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At the Greek Table
("Your Guide to the Greek Lifestyle;" wines and recipes)
Consider Nutmeg
(Oliver Thring's post on the troubled history of one spice; more of his articles are available here
Counter Space: Design and the Modern Kitchen
(an exhibit at NYC's Museum of Modern Art; September 15, 2010–March 14, 2011. Make sure to click on "View Exhibition Site" -- there's a gallery of 22 stills from films featuring kitchens)
Cuisine du Quebec
(recipes, chefs and ingredients from francophone Canada; in French, naturellement)
Food for Thought
("…an examination and celebration of the ways food helps to define Indiana's culture, considering food in the context of history, law, politics, science, the arts, religion, ethnicity and our place in the world;" from the Indiana Humanities Council)
Guide to Tropical Fruit in South America, A
(J. Kenji Lopez-Alt's annotated slide show of 30 fruits, from anon to zapote)
History of Macaroni, The
(Clifford Wright's definitive essay on the subject of pasta's origins)
Hot Pepper, The
(a gardener's and cook's forum for every aspect of genus Capsicum, and related hot stuff)
How Women Reshaped the Modern Kitchen
(Elaine Louie's New York Times article about “Counter Space: Design and the Modern Kitchen,” an exhibition at the Museum of Modern Art)
MFK Fisher: Poet of the Appetites
(hour-long video of a symposium held at NYC's New School)
Seasoned Meat Forums, The
(recipes, tips & techniques, curing & smoking, and FAQs -- for making sausages and jerky)
Society for the Study of Ingestive Behavior, The (SSIB)
("...an organization committed to advancing scientific research on food and fluid intake and its associated biological, psychological and social processes")
Sorry, You Absolutely Cannot Eat These Animals in New York State
(just in case you wanted to know what is NOT on the menu)
Turkish-Cypriot Cuisine
(recipes from Cyprus)
Blogs about blogging -- and about the writing process in general -- can help us become better, and possibly more successful, writers. Bloggers, nowadays, need to be able to do more than write about food -- they must often be able to match their text with complementary photos. Here are a few of our favorite blogs for bloggers (as is obvious, this month has been a busy one, with a couple of major confabs of food writers):
Action Verbs and Similes Make Food Writing Sing
Food Photography
LiveBlogging from the Professional Foodwriters Symposium at the Greenbrier
Day One
Day Two
Day Three
Day Four
Unfortunate Truths of Food Blogging, The
Wanna Write a Cookbook? -- Make Those Recipe Intros Tasty
Feasting on Art
Giusto Gusto
Historic Cookery
Nancy Baggett's Kitchen Lane
Veggie Belly
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 (and a bunch of others) can be ordered through the Libro-Emporium
Here endeth the sales pitch(es)...
...for the moment, anyway.
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