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Food Sites for April 2013

Saturday, March 30, 2013




Fiddlehead season



April, the first month of the year to have a feminine name, is about to grace us with her presence. Isn’t it curious that the only gendered months* occur in the Spring? We’re not going to attempt to wrest something meaningful from the fact; it’s just a ponderable something-or-other to aid in procrastinating from actual work.

In celebration of the first day of Spring, we chatted up some cannibalistic aspects of vernal equinox festivities at a meeting of the Culinary Historians of New York, on March 20th. There will be a podcast of the event sometime soon (and we’ll post when it’s available), if you’re the sort of person who reads footnotes, the talk (minus any adlibs) is posted here.

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.

While this newsletter is mostly about food, food history, food science, food writing – let’s face it, we’re filling our faces and thinking about the process, before, during, and after the fact – Dr Sanscravat occasionally has another thought. When he does, it’s usually about himself; there’s a new example of such self-indulgent blather, On Evolution, at our blog.

Leitesculinaria has reposted several of our own articles – and there should be another new one appearing there, hard upon year’s end. Twenty-or-so backlisted of our LC pieces are available here, along with several articles by more noteworthy writers on food history and science.

In honor of the most fickle part of the season, this excerpt from On the Table’s culinary quote collection:

The weather here is gorgeous. Its mild and feels like its in the eighties. The hot dog vendors got confused because of the weather and thought it was spring, so they accidentally changed the hot dog water in their carts. David Letterman
Gary
April, 2013

*OK, if you want to get technical, we’ll grudgingly admit that July and August are named for a couple of Caesars – but we’re sticking with the idle question we’ve posed.


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----

(a glossary of Irish foods, from Bon Appétit)

(“A History of Culinary Revolution;” Jane Kramer’s extended review, in The New Yorker, of Bee Wilson’s Consider the Fork: A History of How We Cook and Eat)

(one man’s meat; journal entries from the starving time in Paris, 1870-71, published in Lapham’s Quarterly)

(the culinary section of cultural e-zine, Nowness)

(Michael Mudd’s op-ed piece in The New York Times)

(Ginia Bellafante’s article about the health effects of class and government inaction in The New York Times)

(the basics, from Primer, a men’s magazine)

(Nancy Harmon Jenkins’ post about the edible bulbs of wild hyacinths)

(studying Scandinavian foods, at a house boat laboratory in Copenhagen)

(curiously, chick peas – either as hummus or falafel – don’t appear much farther north than the Syria/Turkey border)

(Sam Dean’s article in Bon Appétit; spoiler alert: “moo”)

(Corby Kummer on hippophagy, in The Atlantic)

(Kendra Nordin’s article about producers of artisanal) cheeses, in The Christian Science Monitor)

(Ivan Day makes museum exhibits come alive by including period food; article in The New York Times)

(a “friendly, open-minded” look at carnivory, in The Santa Fe Reporter)


-- 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:

Want to support this newsletter, without spending a dime of your own money on it? It’s easy. Whenever you want 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 #150” 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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