Nettles, Urtica dioica – Dutchess County, New York
June is literally "bustin' out all over" in the Hudson Valley, and young greens, wild and domestic, are at their best. Slow cooked, or simply served as salads, they're a welcome change from the root vegetables of winter. But first, a word of advice from someone who -- once, and only once -- became unwittingly intimate with Urtica dioica: Don't consider, even for a second, making a salad of raw nettles – heat is required to denature the enzymes that provide their sting.
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. It's Spring, a time when a young man's fancy turns to thoughts of love, and an old man's fancy turns to... well... thoughts. Every once in a while, Dr Sanscravat ventures into the realm of fiction (yes, intentionally). Last month Just Served featured one of these excursions: "Caddis." It is not about food, but the vagaries of memory.
Persistent (or otherwise unoccupied) readers can follow us on Facebook, or Twitter. Links to all of our online scribbles are available at A Quiet Little Table in the Corner. Also, Leitesculinaria has reposted twenty-or-so of our backlisted LC pieces here, as part of their archive of food history and science articles.
In the nineteenth century, it was traditional to serve three courses of asparagus -- thought to be a powerful aphrodisiac -- to a French groom on the night before the wedding. The modern French gentleman has discarded the noble asparagus for the more romantic passion prompter -- Champagne. Sharon Tyler Herbst
After about 20 years of marriage, I'm finally starting to scratch the surface of what women want. And I think the answer lies somewhere between conversation and chocolate. Mel Gibson
My wife and I tried to breakfast together, but we had to stop or our marriage would have been wrecked. Winston Churchill
The most dangerous food is wedding cake. James Thurber
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----the new sites----
(Part 1 of "History of Health Food," from The Smithsonian Institution’s blog, Food & Think)
(compiled by Peter Scholliers)
(Part 3 of "History of Health Food," from The Smithsonian Institution's blog, Food & Think)
(Jan Whitaker's site, Restaurant-ing Through History, tracks the evolution -- or devolution – of what-to-wear at the table)
(Lynne Curry shows that M.F.K. Fisher wasn't the only one who could write well about solitary dining)
(the true history of nachos may be elusive, but origin of the stuff they serve at ballgames is not; an article from Food & Think, a Smithsonian Institute blog)
(a few forbidden foods)
(short article in Archaeology News; with a link to original article, sold at Springer Journal Human Ecology)
(as Juvenal is alleged to have said, "It’s impossible not to write satire;" this biting amuse bouche is served by Joyce Wadler, in The New York Times)
(Part 2 of "History of Health Food," from The Smithsonian Institution’s blog, Food & Think)
(carrying themes to extremes)
("...food recipes from a 12th century Durham Priory manuscript have been found to pre-date the earliest known ones by 150 years")
(the Monell Chemical Senses Center explains why beer tastes better with peanuts – among other things)
(Tom Mueller writes about "The trade in adulterated olive oil" in an archived article from The New Yorker)
(Ammini Ramachandran collects and annotates books about Indian cookery and food science – Supasatra -- that date back to the sixteenth century; plus forgotten recipes from the period)
(hint: it contains Yellow Dye #5 and Yellow Dye #6)
(deconstructing the sensory experience)
-- inspirational (or otherwise) site for writers/bloggers --
-- yet more blogs --
----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 (Paper)
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How to Serve Man: On Cannibalism, Sex, Sacrifice, & the Nature of Eating (Kindle)
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...for the moment, anyway.
"The Resource Guide for Food Writers, Update #152" 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.