Edge of a wheat field. Tompkins County, NY
It's not quite August yet, but it feels like it's been August for months. If this is what global warming is about, I don't much care for it. A couple of scoops of gelato -- perhaps peach and hazelnut -- however, might make all the difference.
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in which we speculate on the taste of things not tasted in our adolescence.
In the event that you crave more of our stuff, there's a kind of index -- of bits and pieces of it lodged into odd corners, all over the web – at A Quiet Little Table in the Corner
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
PS: If you encounter broken links, changed URLs -- or know of wonderful sites we've missed -- please drop us a line
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----the new sites----
(descriptions from the American Livestock Breeds Conservancy; in PDF format)
(a handbill in the collection of the British Museum)
(an opinion piece, in The Wall Street Journal, on self-righteousness and the interdependence of meat and vegetable agriculture)
(over 20 different online radio programs about food, with podcasts of prior shows)
(an article in Smithsonian magazine, by Jerry Adler and Andrew Lawler, on the cultural, agricultural, historical, and gastronomical aspects of the original white meat)
(Lexi Dwyer's article, at Gourmet Live, on dishes to avoid on date night)
(informative, and well-illustrated, article from The Smithsonian)
(a report from the Society for the Study of Ingestive Behavior)
(Edwin Chen uses new technologies to re-vamp some classic maps of linguistic geography)
(Bob Nickas' article, in Slate, on Andy Warhol and food)
(Virginia Willis leafs through part of Anne Willan's and Mark Cherniavsky's collection of rare cookbooks, the basis for The Cookbook Library: Four Centuries of the Cooks, Writers, and Recipes that Made the Modern Cookbook)
(The Columbia Review's Editor in Chief, Jason Bell, tells the tale of a famous sandwich -- which, as you'll discover in the article, I am unlikely ever to taste)
-- inspirational (or not) sites for writers/bloggers --
----yet more blogs----
----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:
Here endeth the sales pitch(es)...
...for the moment, anyway.
"The Resource Guide for Food Writers, Update #142" 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) 2012 by Gary Allen.