“A Goose of Spruce”
Picea pungens ‘R. Kluis’
January is named after Janus, the Roman god of doorways, the god with two faces – one facing forward and one facing back – a perfectly appropriate household deity for any writer. The Greeks, who – we are told on good authority – had a word for everything, believed that Mnemosyne (memory) was the mother of the Muses. So (as soon as you’ve finished abandoning your New Year’s resolutions and gotten back to your writing), remember to look back in a forward-thinking way.
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 slings more leftovers than most people want to face, especially this time of year -- but, if you that feel you're up to the challenge, you can follow us on Facebook
, or Twitter
. In the unlikely event that you find yourself stranded and book-starved, there's even a kind of index at A Quiet Little Table in the Corner
You can also download our latest book, How to Serve Man: On Cannibalism, Sex, Sacrifice, & the Nature of Eating
, a Kindle book from Amazon. It’s creepy, intriguing, funny, scary, illuminating, puzzling, and addictive; everything you could want in a book about something you would rather not think about. If that doesn’t provide sufficient anthropophagic thrills, we’ve also made our earlier book, Human Cuisine
, available as a Kindle book.
So, two books on herbs and two books on cannibals. They’re all very different, but we do hope we’re past those subjects now, and can think about something else for a change. For an article that has nothing to do with cannibals, and only passing reference to herbs, check out A Meatball By Any Other Name...
Leitesculinaria has reposted several of our own articles – and there should be another new one appearing there, hard upon year's end. Our backlist of LC pieces is available here
For this month's quotation from On the Table's culinary quote pages
, I couldn’t really stray far from Bitter Bierce.
Our uniform vanity has given us the human mind as the acme of intelligence, the human face and figure as the standard of beauty. Of course we cannot deny to human fat and lean an equal superiority over beef, mutton and pork. Ambrose Bierce
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. You’ll find links at the bottom of this page to fix everything to your liking.
----the new sites----
(articles, videos, and slide shows about the meat-packing industry, in the Kansas City Star)
(Stacey Shackford’s article in Cornell University’s Ezra Magazine, about the "Indiana Jones of ancient ales, wines and extreme beverages")
(a step-by-step explanation of what makes cheddar cheddar; from The Master Cheesemakers of Wisconsin)
(Jon Michaud’s article in The New Yorker’s annual food issue)
(nanoparticles are already being used in processed foods and food packaging, without FDA oversight)
(get your mind out of the gutter; it’s just a gallery of food photography)
(“food news, culture and entertainment” plus reviews and recipes)
(Jan Whitaker’s post on the place of these “Chinese” lagniappes in American restaurants)
(archaeological evidence of early cheesemakers and their possible effects on human evolution; in LiveScience)
(portfolio of a former photojournalist who took his camera from the streets into the kitchen)
(Christophe Niemann retells an old food story, graphically, with spud prints)
(Melissa Bedinger explores brown sugar and molasses – and the processes used to make them from cane and sugar beets)
(Michael Krondl and Kathleen Wall dish about some spicy seventeenth-century food history, on NPR)
(a little etymology, with added bacon trivia)
(Cynthia Bertelsen’s “Bibliography of Virginia-Related Cookbooks;” a PDF)
(“through DNA profiling and archaeology, researchers have found what they believe is the cradle of wine grape growing;” article in Wine Spectator magazine )
(an informative site from a purveyor of fine teas from Asia and Tanzania, tea wares from China and Japan, and books about tea)
(recent research into our ability to perceive more than the four or five basic tastes; in LiveScience)
(video about cochon du lait, from UM Media Documentary Projects and Southern Foodways)
(Jan Whitaker’s post about the place of these little devices in restaurant history)
(video about the risk of French “artisanal” cheeses’ demise, at the same time as North Americans are learning to make their own versions; in French, with English subtitles available)
(Gary Truitt’s article in Hoosier Ag Today)
-- inspirational (or otherwise) sites for writers/bloggers --
-- yet another blog --
----that's all for now----
Except, of course, for the usual legalistic mumbo-jumbo and commercial flim-flam:
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"The Resource Guide for Food Writers, Update #147" 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.