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food sites for March 2013

Saturday, February 23, 2013


Citrus fruits -- providing vitamin C before Spring's first greens appear. 


It's almost March, which means -- according to the calendar, at least -- Spring is on the way. It can't come too soon for us. For example, we were supposed to be on a panel at this year's Cookbook Conference, but Winter Storm Nemo got in the way. Consequently, we posted our contribution here.

To mark the occasion of Spring's arrival, we'll be chatting about some unusual aspects of vernal equinox festivities at a meeting of the Culinary Historians of New York, on March 20th. The evening promises to have less to do with "blue birds, blossoms, and bunny rabbits," than with Le Sacre du Printemps. While cannibalism and human sacrifice will be on the menu, attendees have nothing to fear...

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.

Here's a talk we gave (about the evolution of food service styles) at the IACP Food History Symposium, Innovation at the Table, held at the Hagley Library and Museum, University of Delaware, September 29, 2007.

Leitesculinaria has reposted several of our own articles. Twenty-or-so of our  backlisted LC pieces are available here, along with several articles by more noteworthy writers on the history and science of food.

A vaguely seasonal excerpt from On the Table's culinary quote collection:

A Jewish woman had two chickens. One got sick, so the woman made chicken soup out of the other one to help the sick one get well. Henny Youngman
Gary
March, 2013


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----

(Kate Murphy's article on the joy of marginalia in The New York Times)

(essay by historian of consumption, Jonathan Morris)

(Mary Isin's presentation to the Oxford Symposium on Food and Cookery)

(Dr. Stephen Rennard's research re: Jewish penicillin)

(a tool for indexing all the recipes in your cookbook collection)

(Michael Moss, in The New York Times, serves up a taste of his book, Salt Sugar Fat: How the Food Giants Hooked Us)

(an exhibit at the Smithsonian)

('zine from the Food Studies Graduate Programs at NYU Steinhardt)

(an Atlantic interview with Bee Wilson, author of Consider the Fork, about some of the effects cooking have made on human evolution)

(method, and a little chemistry, of the ancient practice of preparing these not-so-ancient eggs)

(Jessica B. Harris' article, in The New York Times, on black-eyed peas)

(a site that researches the history of recipes)

(Robert Carmack's article in Feast Magazine)

(the history and science behind the development of corn from a weed called teosinte; a project of Cornell University and Cold Spring Harbor Laboratory)

(geographer Mike Goodman's paper, delivered at the Oxford Symposium on Food and Cookery)

('zine about the globalization of food and plants)


-- inspirational (or otherwise) sites for writers/bloggers --




-- yet more blogs --






-- changed URL --



----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:

Want to support this newsletter, without spending a dime of your own money on it? It's easy. Whenever you plan to shop on Amazon. Com, click on any of the book links below, then whatever you buy there (it doesn't even have to be one of our books) will earn a commission for On the Table.

The Resource Guide for Food Writers (paper)

The Herbalist in the Kitchen (hardcover)

The Business of Food: Encyclopedia of the Food And Drink Industries (hardcover), (Kindle)

Human Cuisine (paper), (Kindle)

Herbs: A Global History (Hardcover), (Kindle)

Terms of Vegery (Kindle)

How to Serve Man: On Cannibalism, Sex, Sacrifice, & the Nature of Eating (Kindle)

Here endeth the sales pitch(es)...

...for the moment, anyway.

______________

"The Resource Guide for Food Writers, Update #149" 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) 2013 by Gary Allen.





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