On the Table - the curious home of Gary Allen, Food Writer & Dillettante

Much of the past month was brutally hot -- which I've used as my excuse for procrastinating on whatever passes for real work. August, which promises more of the same, is upon us but local corn and tomatoes are everywhere... and, with lots of fruit for home-made gelato, the heat doesn't seem quite so oppressive.

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 don't add ours to that pile. One of these uncalled-for tales, A Culinary Baseball Quiz, appeared last month. There was also a rather odd love story, Wheeling, with a culinary spin. 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 continues 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 this month's food for thought, stolen from some of the best and brightest, and soon to be added to On the Table's culinary quote pages.

"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato." Lewis Grizzard

"Vegetarians are people who cannot hear tomatoes screaming." Joseph Campbell

"The laziest man I ever met put popcorn in his pancakes so they would turn over by themselves." W.C. Fields

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.


Caribbean Foods 101
(recipes from the Bahamas, Cuba, Haiti, Jamaica, and Puerto Rico)

Corporate Document Repository
(Food and Agriculture Organization of the United Nations' archive of "documents and publications, as well as selected non-FAO publications, in electronic format")

Epicurean, The
("A Complete Treatise of Analytical and Practical Studies on the Culinary Art Including Table and Wine Service, How to Prepare and Cook Dishes, an Index for Marketing, a Great Variety of Bills of Fare for Breakfasts, Luncheons, Dinners, Suppers, Ambigus, Buffets, etc., and a Selection of Interesting Bills of Fare of Delmonico's, from 1862 to 1894. Making a Franco-American Culinary Encyclopedia;" text of Charles Ranhofer's book)

European Network of Regional Culinary Heritage, The
(site promoting the local and regional foods of Scandinavia, Germany, Latvia, Lithuania, Poland and Ukraine; available in 10 languages)

Food and Beverage
(free subscriptions, for professionals, to 26 trade magazines)

Food Stories
(interactive lessons in food and culture, with sub-divided sections on major topics: Food and identity, shopping for food, food production and technology)

Historic Recipe File
(an archive of recipe clippings, 1960s through 1980s, in the Milwaukee Public Library)

MC Parma i Musei del Cibo
(four museums, devoted to Parmigiano Reggiano, tomatoes, Prosciutto di Parma, and salumi; in Italian and English)

New England Chowder Compendium, The
(scanned documents, decade by decade, from the Beatrice McIntosh Cookery Collection in the library of the University of Massachusetts)

Pulmuone Kimchi Museum
("...established in 1986 to study the culture of kimchi, the archetypal Korean food, to promote kimchi inside and outside of Korea;" in Korean and English)

Study Says Salt Intake and High Blood Pressure Not Related
(this European study does not reflect American eating habits, but is just part of the arguments for-and-against salt in the diet)

"What's Cooking, Uncle Sam?"
("The Government’s Effect on the American Diet," an exhibit at the US National Archives; press release here )

----changed URLs----

Museum der Brotkultur

Nordljus

Southern Food & Beverage Museum

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

Blog posts about blogging -- and related topics, such as 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's a recent favorite:

Is IACP for Food Bloggers?

----yet more blogs----

Dinners and Dreams

Good Cooking for Hard Times

Running with Tweezers

Spice Spoon, The

You Fed a Baby Chili?

----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 #130" 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.