food sites for June 2011Sunday, May 22, 2011
What is so rare as a day in June, or medium rare, or even well-done? We're writing this in May… but we can imagine a time when it won't be raining all the time. Good for the gardens, no doubt, but better for the slugs.
Regular subscribers to our updates newsletter receive these updates from our blog, Just Served, directly -- but there is much more at the blog that isn’t sent automatically. We understand that many (OK, most) folks have better things to do with their time than wade through countless unwanted e-missives, so we won't add ours to that pile. However... should you feel an inexplicable craving for exactly the sort of self-indulgent claptrap we periodically post, you can satisfy that urge at Just Served.
Last month we posted, as a guest at Bob DelGrosso's blog, A Hunger Artist "'You Make Me Hungry' and Other Metaphors for What you Really Mean." Just Served featured "Spring and the Nature of Eating." If you don't want to wait for this newsletter to hear about such postings, you can follow us on Facebook, or Twitter.
Leitesculinaria 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 is available here, along with several other articles on food history & science.
Here's a somewhat seasonal selection from On the Table's culinary quote pages.
"My fare is really sumptuous this evening; buffaloe's humps, tongues and marrowbones, fine trout, parched meal, pepper and salt, and a good appetite; the last is not considered the least of the luxuries." Journals of Lewis and Clark, Thursday, June 13, 1805
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!
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Baguettes of War, The
("Inside the Middle East's defiant kitchens;" Anna Badkhen's article in Foreign Policy)
Birth of Lager, The
(Michael Jackson's article on the history, and a little science, of bottom-fermented beers)
Eat, Drink, Protest
("Buying peace, one feast at a time;" Annia Ciezadlo's article in Foreign Policy)
(some historical speculation about, and recipes for, a drink that's rarely served unless it's a winter holiday)
European Food Information Council, The
(a non-profit organization providing science-based information on food safety and quality, also on health and nutrition)
(a search engine for recipes that includes all nutritional information; measurements in metric and avoirdupois)
Foods from Spain
(recipes, history, economic data, chefs, regional specialties, and a glossary of Spanish foods)
Fruitcakes Piled High: A Brief History of Royal Wedding Cakes
(Alexia Nader's article in Saveur)
(site devoted to the history of supermarkets)
International Cake Exploration Societé
("…an organization comprised of over 4000 sugar artists, cake decorators and vendors from all over the world")
Le Grand Dictionnaire
(useful for untangling obscure French culinary terms; in French, obviously)
(Los Angeles-based news hub about, and for operators of, food trucks)
More than 1 Billion People are Hungry in the World
("But what if the experts are wrong?" article by Abhijit Banerjee & Esther Duflo in Foreign Policy)
New Geopolitics of Food, The
("From the Middle East to Madagascar, high prices are spawning land grabs and ousting dictators. Welcome to the 21st-century food wars;" Lester R. Brown's article in Foreign Policy)
Nutrition and Healthy Eating
(nutrition basics from the Mayo Clinic staff)
Philosophy & Food
("Are we what we eat?;" Jeremy Iggers's introduction to a food-themed issue -- Mar/Apr 2001 -- of Philosophy Now)
Restaurant Franchise Timeline
(beginning with 1916's Nathan’s Famous Hotdogs, through 2002's Mi Tortilla Mexican Grill)
Rich, Red-Sauce Legacy of Chef Boy-ar-dee, The
(Josh Ozersky's article, in Time, about Pseudo-Italian food and nostalgia)
Tips on Tables
(Robert W. Dana's reviews of nightclubs and restaurants, from New York City -- and nearby -- of the 1950s)
Why Being a Foodie Isn't "Elitist"
(Eric Schlosser's Op-ed piece in The Washington Post)
Blog posts about blogging -- and writing, design, photography, promotion, and ethics -- can help us become better, and possibly more successful, writers (i.e., having more people read our stuff). Here are some recent favorites:
26 SEO Tips for Food Bloggers
Food, AP Style
How to Protect Your Creative Works
Why Bother with Culinary History?
Except, of course, for the usual legalistic 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.
Copyright (c) 2011 by Gary Allen.