“There is something in the red of a raspberry pie that looks as good to a man as the red in a sheep looks to a wolf.” Evelyn Waugh
It’s berry season in the Hudson Valley. Need I say more?
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.
We recently gave a talk to the Red Hook Historical Society about the influence of early Dutch colonists on the eating habits of modern Americans: “Dutch Treat.” The online version includes notes and references.
Leitesculinaria has reposted twenty-or-so of our backlisted (and, no, I didn’t say “blacklisted” – so don’t get your hopes up) LC pieces here, as part of their archive of food history & science articles.
Here are a few excerpts from On the Table’s culinary quote collection that celebrate the very thing that makes us what we are (foodies, connoisseurs, gourmets, essers, fressers, noshers, gourmandizers, feinschmeckers, gluttons -- take your pick):
“One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating.” Luciano Pavarotti
“So long as you have food in your mouth, you have solved all questions for the time being.” Franz Kafka
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----
(Robert Lawson’s paper comparing theoretical approaches to the study of food)
(Berry College’s Jordyn Wagner examines the mechanics, and intent, of Pollans’ writing style)
(Isabel Hood’s introduction to this hot topic, followed by pages on specific chiles)
(Rachel Laudan looks at the foods of 18th–century nuns in Mexico)
(detailed FAO report on entomophagy; a large PDF file)
(Anne Mendelson looks at one writer’s approach to honest American food; Hibben was an early exponent of regional cooking)
(former LinkedIn discussion group, now a public site)
(Jason Adamson looks at its roots in 19th-century France)
(whether productive of longing or loathing, this Scottish dish tells us a lot about our notions of food and identity)
(Kara Newman traces the histories of our taste for meat and the technologies that catered to it)
(Danielle Oteri serves the inside scoop on New York City’s 145-year-old secret dining society)
(Jason Adamson explains the history and culture of this traditional meal, then describes his experience at one of these unique dinners)
(Andrew Lawler’s article, on Slate, about archaeological investigations into ancient curries)
(nutritional aspects of GMO research – an article that does not address thorny environmental issues – from the National Institutes of Health)
(Raymond Sokolov asks, in essence, “What does authentic mean?”)
(another essay by Raymond Sokolov, who is not impressed by celebrity chefs)
(e-zine on “the art, science & culture of food”)
(Maria Popova’s review in The Atlantic)
(how the internet is making it impossible to find something [safe] to eat)
-- inspirational (or otherwise) sites 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 Business of Food: Encyclopedia of the Food And Drink Industries (Hardcover) (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 #153" 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.