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Foodsites for May 2013

Friday, April 19, 2013

Ramps, Allium tricoccum, Dutchess County, NY

It's practically May, a month in which it's said that we are prone to "go blissfully astray" – as if any one month is more likely than any other for such digressions from the path of righteousness. Speaking of paths (was that a terrible segue, or what?), I found the two ramps, pictured above, growing beside a trail where I normally hunt for morels. Not enough to pick, of course, but a welcome sight where I'd never seen them before.

With Spring, the urge to partake in outside sports begins to take hold and -- for those of us whose competitive spirits aren't necessarily accompanied by a longing for physical exercise – barbecue and chili cook-offs provide another venue for public displays of chest-thumping. Not coincidentally, they also provide an opportunity for the consumption of beer – an often-essential preliminary event at such pissing contests (actual or metaphorical). We recently took a little look at the history of chili competitions in Seeing Red.

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 delivered automatically. Continuing in the "blissfully astray" direction, Dr Sanscavat added a tale of culinary woe from his youth to Just Served last month. It's called "Eggs"  Truly adventurous (and/or masochistic) readers can follow us on Facebook, or Twitter. If you are still not completely off your feed, links to all of our online scribbles can be found at A Quiet Little Table in the CornerLeitesculinaria has reposted twenty-or-so of our backlisted LC pieces here, as part of their archive of food history and science articles.

In celebration of the beginning of foraging season, this excerpt from On the Table's culinary quote collection:

A white truffle, which elsewhere might sell for hundreds of dollars, seemed easier to come by than something fresh and green. What could be got from the woods was free and amounted to a diurnal dining diary that everyone kept in their heads. May was wild asparagus, arugula, and artichokes. June was wild lettuce and stinging nettles. July was cherries and wild strawberries. August was forest berries. September was porcini. Bill Buford
May, 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!

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the new sites

(trade group providing information on food safety, recall information, regulations, and nutritional labeling)

(an interview with the fermentation guru, Sandor Katz, at the American Museum of Natural History)

(first century grape seeds may tell us something about the origins of today's Chianti)

(Rosemary Drisdelle asks, "Are You In Danger When You Eat Wild Food?")

(a Chicago-based literary food magazine – with a refreshing lack of recipes or restaurant reviews)

(a brief interview with professor Frederick Kaufman, at NY's American Museum of Natural History)

(interview with Irma S. Rombauer's great-grandson -- John Becker -- who is still editing and updating the classic cookbook)

Maya and Aztec Chocolate History and Antecedents
(Patrick Hunt explores archaeology and chocolate in Electrum Magazine)

(a hierarchy of mostly Classical French sauces)

(The University of Leicester begins to tell us "The reason why cranberry jelly was invented")

(trade group site that offers information on international markets, news and statistics, plus export resources)

inspirational (or otherwise) site for writers/bloggers

yet another blog

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 #151" 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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