On the Table: The Curious Home of Gary Allen, Food Writer & Dillettante

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.

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. Just Served dishes out more than reasonable people want to chew -- but, if you're feeling particularly unreasonable, and don't want to wait for these newsletters, you can follow us on Facebook, or Twitter. Our Facebook and Twitter friends already know about our recent blogpost, "Dream Dish" 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.

Leitesculinaria has reposted several of our articles (the entire list is available here, along with several more noteworthy pieces on food history & science.

This month's quotation from 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

August, 2012

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 or -- 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. There’re links at the bottom of this page to fix everything to your liking.

----the new sites----

ALBC Quick Reference Guide to Heritage Hog Breeds

(descriptions from the American Livestock Breeds Conservancy; in PDF format)

Coffee Ad from the 1650s

(a handbill in the collection of the British Museum)

Dan Barber's Culinary Crusade

(an opinion piece, in The Wall Street Journal, on self-righteousness and the interdependence of meat and vegetable agriculture)

Heritage Radio Network

(over 20 different online radio programs about food, with podcasts of prior shows)

How the Chicken Conquered the World

(an article in Smithsonian magazine, by Jerry Adler and Andrew Lawler, on the cultural, agricultural, historical, and gastronomical aspects of the original white meat)

Libido-Killing Food

(Lexi Dwyer's article, at Gourmet Live, on dishes to avoid on date night)

Long History of the Espresso Machine, The

(informative, and well-illustrated, article from The Smithsonian)

Multiple Pieces of Food are More Rewarding than an Equicaloric Single Piece of Food in Both Animals and Humans

(a report from the Society for the Study of Ingestive Behavior)

Soda vs. Pop with Twitter

(Edwin Chen uses new technologies to re-vamp some classic maps of linguistic geography)

Somebody has to Bring Home the Bacon

(Bob Nickas' article, in Slate, on Andy Warhol and food)

Three Asparagus Recipes and Four Centuries of Cookbooks

(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)

Tour de Hamdel: Chicken of the Sea Edition, or Who Invented the Tuna Melt?

(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 --

How Do You Know?

How George Carlin Changed Recipe Writing

How Literary Agents Find Talent on Twitter

What Happens When We Tell Peter Meehan to Rewrite a Recipe for Batter Pudding

----yet more blogs----

art & lemons

Foodgeekology

----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, Human Cuisine, and Herbs: A Global History are currently available.

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.

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

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Food Sites for August 2012

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