Fresh local tomatoes at last! Mignorelli Farm, Rhinebeck, NY
“Hot time, summer in the city” – and the country; the heat is inescapable. It’s July as I write this -- a pitcher of ice water and I are sweating it out together. Because of the brief monsoon-like downpours we’ve had everyday, plant life of every description threatens to engulf the house.
I eat what I can, but I’m not keeping up...
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.
has reposted twenty-or-so of our older LC pieces here
, as part of their archive of food history & science articles.
Aioli epitomizes the heat, the power, and the joy of the Provençal sun, but it has another virtue -- it drives away flies. Frederic Mistral
Summer cooking implies a sense of immediacy, a capacity to capture the fleeting moment. Elizabeth David
When one has tasted watermelon he knows what the angels eat. Mark Twain
Never go fishing with just one Baptist. That way they won't drink your beer. Garrison Keillor
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 (you know I’m talking about you Cara) -- 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----
(Jan Whittaker’s exploration of a dining destination in St. Louis, Missouri that once flourished, then disappeared, in the 1960s)
(Green Deane’s foraging site)
(photos of ceramic jars, glass, water jars -- plus wooden boxes for bulk dry ingredients, spices, and for measuring)
(immense database of fish species, searchable using scientific names -- or common names, in any language)
(“The taste of cutlery: how the taste of food is affected by the weight, size, shape, and colour of the cutlery used to eat it” – a PDF from Vanessa Harrar and Charles Spence)
(the Great Lakes Brewing Company -- in Cleveland, Ohio – is attempting to replicate an ancient Babylonian brew, this time using authentic methods and a recipe from the “Hymn to Nikasi”)
(“You still wouldn’t want it to be Soylent;” comparing the ways our bodies respond to food substitutes vs. actual food)
(“They tried to kill us, we won, now let’s eat;” with answers from Gil Marks, Claudia Roden, and Susan Starr Sered, in Moment Magazine)
(Ivan Day’s Victorian jellies are definitely not the usual Jell-O salads)
(Tom Verde and Nancy Verde Barr on the Arabic origin of pasta secca)
(article by Lydia DePillis, in the Washington Post)
(storytellers “celebrating southern food traditions”)
(a taste of botanical archaeology)
(article from the Smithsonian’s blog)
(some thoughts about the taboo, from BBC History Magazine)
-- inspirational (or otherwise) sites for writers/bloggers --
-- yet more blogs --
----moved or changed URL----
----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
How to Serve Man: On Cannibalism, Sex, Sacrifice, & the Nature of Eating
Here endeth the sales pitch(es)...
...for the moment, anyway.
“The Resource Guide for Food Writers, Update #154” 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.