Food Sites for September 2011Tuesday, August 30, 2011
As we write this, August is coming to an end and -- while we're not yet tired of fresh corn and tomatoes -- glowing peaches are the darlings of the moment. Peach Gelato. Habanero Peach Preserves. Peach Chutney. We've made them all, and Grilled Peaches can't be far away. At the same time, we know we're on the threshold of September and fall produce and flavors -- perhaps those grilled peaches should have some cinnamon to foreshadow the seasonal change? Maybe some more peach preserves, this time with crystallized ginger?
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, "On Eating Raccoon,"
"A Quiet Little Table in the Corner" i
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.
Finally, just in case you thought we haven't paid quite enough attention to a certain fruit, here're some peachy musings -- on, or soon to be added to, On the Table's culinary quote
"One does a whole painting for one peach and people think just the opposite -- that particular peach is but a detail." Pablo Picasso
"The ripest peach is highest on the tree." James Whitcomb Riley
"Training is everything. The peach was once a bitter almond; cauliflower is nothing but cabbage with a college education." Mark Twain
And something to listen to, if you're so inclined: "Peaches en regalia" (Frank Zappa, from Hot Rats)
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Aesthetes and Eaters
(special issue of
(a place for food and wine lectures, demonstrations and conferences; "...a new approach to education, a new way of exchanging ideas, a new forum for discussing that which brings us together around the table")
(typically well-researched and documented account from the Society for Creative Anachronism)
(e-zine that "...explores the new culture of food through stories, interviews, global conversations, and experiences")
Food in Tudor England
(just one of many topics in this site devoted to Tudor History)
Food in Tudor Times
(part of a collection of British curricular support documents)
Fooles and Fricassees: Food in Shakespeare's England
(article accompanying an exhibit held, in 1999, at the Folger Shakespeare Library)
(online magazine of Italian cooking; in Italian)
(spit food, pies and chewitts, wafers, ices, and cordials from the time of James I)
(Anastacia Marx de Salcedo's article, in Slate, on why spoiled food doesn't necessarily cause food poisoning, and that the foods that do, don't necessarily taste dangerous)
Pyramid and Protein
(how, and what, did Egyptian royalty feed all those pyramid builders?)
Specialty Produce Daily, The
(a compendium of what's new and noteworthy in the food blog world)
What We Eat in America
(nutritional database, covering foods and supplements, from the USDA)
100 Top Restaurant Review Sites For Restaurateurs
Cyber-Kitchen Recipe Archives
Food & Drink
Frogmore Stew and Other Lowcountry Recipes
Wine Taster's Glossary, A
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're some recent favorites:
Coin of the Food Realm
Digital Food Photography
Star Wars and Photography
Whither the Cookbook?
Culinary Librarian, The
Feiring Line, The
it!: Food Meditation
Plain But Wholesome: Adventures in Mormon Pioneer Food
Recent College Grad's Guide to Wine, The
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.