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food sites for July 2011

Monday, June 27, 2011
Early green beans, Rhinebeck, New York


With this issue, we begin our eleventh year of publishing these newsletters... or, looked at another way, a complete decade of blood under the bridge (sorry, we've been researching the history of slaughterhouses lately, and some images refuse to be erased from our memory).

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. If you don't want to wait for this newsletter to hear about such postings, you can follow us on Facebook, or Twitter.

A Quiet Little Table in the Corner has moved to a new location. At the moment, it's an annotated ("annotated" being used, naturally, in its least academic sense) directory of our writings -- mostly on other people's sites.

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.

This is what passes for spiritual advice in On the Table's culinary quote pages

"If your regrets linger, if you cannot find inspiration in solitude, then you still have much to learn from the writers and poets and the cooks on becoming the artist of your own life... you can never re-create the past. But you can shape your own future. And you can make a cake." Jacqueline Duval
Gary
July, 2011


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----

Bait and Switch
("…how Seafood fraud hurts our oceans, our wallets and our health," in PDF format)

Conversation About Food, Cooking and Alice B. Toklas, A
(Virginia Heffernan and Amanda Hesser chat about a home cook's choices -- and other things -- in The New York Times)

Eating With a Spiritual Compass
(Chef Marcus Samuelsson opines about fasting, at Huffington Post)

English Diet: Roast Beef and ... Salad?, The
(Anita Guerrini's article in History Today)

Everything You Wanted to Know About Sulfites But Still Won't Believe Anyway
(David J. Duman's article in Huffington Post)

Food
(a special, single-topic, issue of Laphams Quarterly; 59 of 100 articles, including many original historical documents, available online)

Gastronomics: What’s the Value of a Great Review?
(Felix Salmon, in New York Magazine, discusses the role of reviews in restaurant pricing)

Lexicon of Sustainability, The
(an introduction to Douglas and Laura Howard-Gayeton's mixed media project; in PDF format)

Lunch Amnesia
(according to the journal Appetite -- via New York Magazine's Paul Kix -- there is another good reason for thinking about what we eat)

Ration Coupons on the Home Front, 1942-1945
(collection at Duke University, including categories like canning and preserving, coffee, edible oils and fats, food conservation, sugar, and processed foods)

Should Meat Eaters Slaughter Their Own Meat?
(J. Kenji Lopez-Alt's thoughtful article and photos of poultry being "processed" humanely)

Turning a Love of Food into a Career Takes Patience, Flexibility and a Good Business Plan
(advice from The Washington Post)

Where Food Is God
("How fringe religious groups helped launch the healthy eating movement;" Daniel Fromson's article in Slate)


----changed URLs----

Food for the Thoughtless


Oscar Getz Museum of Whiskey History



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

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). Do we, personally, make use of all this good advice? Of course not -- that would be the reasonable thing to do, and we are very careful to avoid being reasonable about most things. Not doing things the way we do would probably be good for your own career.

Some recent favorites:


Art of Cookbook Writing

My Retrospective in Food Blogging

So You Want to be a Successful Food Blogger? Here's How


----yet more blogs----

Dining with the Saints

Erica De Mane

Indian Culinary Center

Sensual Foodie, The

Year in Food, The


----that's all for now----

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.

________


"The Resource Guide for Food Writers, Update #129" 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) 2011 by Gary Allen.

2 Comments:

Blogger Butterfly said...

Hello Gary! I absolutely love your collection of food quotes. Thank you for the mention of The Sensual Foodie! Your blog is superb and I enjoy reading through it.

July 23, 2011 at 1:09 AM  
Anonymous Gary said...

Thanks, Butterfy! Glad you're enjoying the site -- & hope the link brings some new people to The Sensual Foodie.

BTW, I have hundreds more quotes to be added to my site, when I have the time!

July 27, 2011 at 5:18 PM  

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