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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, directly -- but there is much more that doesn't appear, unbidden, like fly-by-night offers of unwanted mortgages and miracle enhancers of our physiological attributes.

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 ; and "Tasting Vertically," an updated version of an article about food history that originally appeared in The Valley Table magazine. No physiological enhancements should be expected from any of these offerings.

Leitesculinaria has posted our new piece, "The History of Chicken Fingers," -- which, oddly enough, actually features some historical stuff about chicken fingers. The site has just reposted a new and improved version of our piece on "Burrata di Andria Cheese." The site is still in the process of reposting, sometimes with shiny new updates and edits, some of our older articles. The entire list of our currently-posted LeitesCulinaria articles (twenty, so far) is available here.

For hard-core addicts of our stuff (in the event that such unlikely beings exist), Marty Martindale's Food Site of the Day has been completely redesigned, and has returned to posting A Quiet Little Table in the Corner -- an ever-changing index of our writings on the web.

As always, we end our monthly sermon with some selections from On the Table's culinary quote pages. This month is no exception:

"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

October, 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 .

----the new sites----

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)
(" 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)

----how-to blogs----

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

Food Photography: How to Shoot Soup

Future of Food Writing at the International Food Blogger Conference, The

Giving Recipes Away a Big Subject at IFBC

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

----still more blogs----

Feasting on Art

Giusto Gusto

Historic Cookery

Nancy Baggett's Kitchen Lane

Veggie Belly

----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 (and a bunch of others) can be ordered through the Libro-Emporium.

Here endeth the sales pitch(es)...

...for the moment, anyway.


"The Resource Guide for Food Writers, Update #120" 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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