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food sites for June 2013

Saturday, May 11, 2013

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 recognition of wedding season, here are a few excerpts from On the Table's culinary quote collection:

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

June, 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----

(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)

(" 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:

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 #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.


Blogger CJ - Food Stories said...

Whew - Got some great links here :-)

May 30, 2013 at 1:55 PM  

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