Food Sites for February 2012Monday, January 30, 2012
We've been lucky this winter... so far, very little snow and only a few days of bitterly cold temperatures. While February is when we're most likely to get heavy snows, it's also a time when the world begins to show signs of melting -- and so do we.
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 don't want to wear out our welcome with a lot of unsolicited blather.
If, in a moment of reflection and/or guilt, you feel the need for self-flagellation, you can always find a literary lash at Just Served. If you don't want to wait for these newsletters to hear about such postings, you can follow us on Facebook, or Twitter.
Aside from the blog, we have published a couple of other pieces online (at more respectable venues). Roll Magazine is now available in electronic form only, and its second non-print issue contains "Eating Our Way Through the Holidays."
The Roger Smith Cookbook Conference (at which we'll be moderating the panel on cookbook editing) is now sold out. You can find details about the event at its website. Good news: videos of the conference will be posted on the hotel's website afterwards.
The index for our latest book, Herbs: A Global History, have been proofed, and the Author's Queries have been addressed -- so all I have to do is wait for the book to come out on April 15th. There's going to be a kind of publication party (with dinner!) on April 30th in NYC -- and we'll post more details as they develop.
Meanwhile, we're still at work on the sausage book for Reaktion's Edible Series. The book is already longer than the contract specifies, and there's still much to be written. We foresee a lot of snip, snip, snip in our future...
"A Quiet Little Table in the Corner" is an annotated ("annotated" being used, naturally, in its least academic sense) directory of our writings -- mostly on other people's sites.
Leitesculinaria has not posted our article about the tradition of eating Hoppin' John on the New Year's Day. They had too many other good articles for the season… so it'll run NEXT December (mark your calendars now, while you're thinking about it). The entire list of our currently-posted Leitesculinaria articles is available here, along with several other articles on food history & science.
This month's quotation (from On the Table's culinary quote pages) is a slightly-veiled allusion to one of the holidays that falls in the month of February:
"Chocolate is a perfect food, as wholesome as it is delicious, a beneficent restorer of exhausted power. It is the best friend of those engaged in literary pursuits." Baron Justus von LiebigGary
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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Can Traditional Cuisines Survive Without Servants?
(another of Rachel Laudan's thoughtful essays)
(biographies and news about top chefs)
Culinary Impact of the 1964 World's Fair, The
(how some bungled management led to a change in American eating habits)
French Food in the US
(articles about French agriculture, gastronomy, and traditions; from the Embassy of France in Washington)
(Italian culinary terms, in English; from La Cucina Italiana)
("InFrequently Asked Questions (and some answers) on foods, words and languages;" from Andrew Dalby)
Meaning of Gourmet, The
(Megan Elias ponders: what's in a word)
(articles and columns on, and recipes for, Mexican regional food; in English and Spanish)
Modern Brewers Recreate Ancient Beer
(Miguel Civil's original article, in The Oriental Institute News and Notes, about Fritz Maytag's famous "Ninkasi" experiment)
Not Your Mother's Breast Milk
(Monica J. Casper contemplates commodification and more at The Feminist Wire)
Oldest Bread in Britain
(archaeological evidence that barley bread was baked in England 5500 years ago)
Pasta Graduates From Alphabet Soup to Advanced Geometry
(Kenneth Chang's article on the topology of pasta shapes, in The New York Times)
Recipes and Dishes: What Should be Copyrightable?
(food historian, and former lawyer, Cathy Kaufman, discusses the fine points of the question; first presented at the Oxford Symposium of Food and Cookery in 2009; requires free registration)
Scientists Reveal Fundamental Difference in East Asian and North American Approach to Flavour
(Randy Shore's article, in The Vancouver Sun, with a link to the original article published in Nature)
Spaces of Banana Control
(Nicola Twilley's article, for Edible Geography, on the business and evolving technology of banana ripening)
Thirty Thousand-year-old Evidence of Plant Food Processing
(recent archeological article in the Proceedings of The National Academy of Sciences)
Transportation Library Menu Collection
(menus from airlines, cruise ships, and railroads; in the collection of Northwestern University Library)
Very Real Danger of Genetically Modified Foods
(Ari LeVaux's article, about genetic information being transferred from food to humans, in The Atlantic)
Apples of New York, The
(formerly Food Site of the Day)
As you'll soon notice, this month we've included a lot of links about a subject that might seem threatening… but is really our friend. Grammar is not just about making our writing "behave properly;" it's about thinking clearly, in order to write clearly enough to be easily understood by our readers.
Grammar Guide, The
My Blog Is Also Paying My Bills
Writing the Book
Not exactly a how-to article (since most publishers don't give writers a choice), but if you've ever written anything even vaguely academic -- or even read such stuff -- you'll want to read this:
From the Editor: On Footnotes
Cookbook Man, The
Cookbooks for Dinner
Food History Jottings
Quirky Gourmet, The
Vintage Cookbook Trials, 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 are currently available. Advance orders for Herbs: A Global History can also be made. Here endeth the sales pitch(es)...
...for the moment, anyway.
Copyright (c) 2012 by Gary Allen.