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Food Sites for September 2013

Monday, August 19, 2013

 Savoy Cabbage, The King's Garden, Fort Ticonderoga, New York

Whenever we start work on a new book, the research phase invariably leads us to encounter websites that we would otherwise miss. It’s a wonderfully distracting form of procrastination that – sometimes, just sometimes – leads to something productive. The very fact that you’re reading this suggests that you might be a fellow procrastinator, so (as a form of professional courtesy) we are passing along this longer-than-usual list of sites and blogs.

If anything you find here leads to something actually useful, feel free to credit (blame) us to those who would complain about your sloth-like lack of measurable productivity.

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. For example, Dr Sanscravat stirred up a hornet’s nest by posting “Mayo on a Burger?”. Apparently there are other people who have strong (and conflicting) feelings about the subject. Who knew?

Readers with nothing better to do can follow us on Facebook, or Twitter. Additional time-wasting links to all of our online scribbles can be found at A Quiet Little Table in the Corner.

Leitesculinaria has reposted twenty-or-so of our backlisted (not “blacklisted,” as one might reasonably expect) LC pieces here, as part of their archive of food history & science articles.

As the gardens and fields begin the season’s final glorious burst of production, here are some excerpts from On the Table’s culinary quote collection:

The greatest delight the fields and woods minister is the suggestion of an occult relation between man and the vegetable. I am not alone and unacknowledged. They nod to me and I to them. Ralph Waldo Emerson
Call any vegetable, call it by name, call any vegetable and the vegetable will respond to you. Frank Zappa
A fruit is a vegetable with looks and money. Plus, if you let fruit rot, it turns into wine, something Brussels sprouts never do. P. J. ORourke

September, 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 ----

(according to Organic Gardening magazine: “One person’s weed-filled lawn is another person’s salad bar”)

(Harold McGee “…think[s] of best-by dates as maybe-getting-interesting-by dates”)

(Gil Marks provides the history of this classic cake, along with several historic recipes)

(Zona Spray Starks compares Inuit and classic French cooking techniques and products; a PDF from Gastronomica)

(Harold McGee looks at some surprising properties of sugar and heat)

(Rachel Laudan seeks to distill cooking to its essence; ultimately, no matter how you look at it, it’s energy)

(links to talks given by, or interviews with, a British historian of eighteenth & nineteenth century Food)

(a sweet and tangy post from The Smithsonian Institute)

(Julie Guthman, in Cultural Anthropology, asks the most basic question: “what is food?”)

(downloadable PDF from Carolyn de la Peña and Benjamin Lawrence)

(it’s not just hot air in Peter Andrey Smith’s blog post at The New York Times)

(Rachel Laudan talks about food and culture as process)

(magazine about the “food culture of the south” – southern US, that is)

(Bonnie Tan’s examination of 1929’s The “Mems” Own Cookery Book)

(portfolio and contact info)

(e-zine for “anyone who wants to know more about how food reaches their plate”)

(Maya Pieris traces al fresco dining to the fourteenth century)

(Patrick Cauldwell uses Vikings as a model for this kind of research; downloadable PDF)

(Jan Whitaker revisits some casual eating establishments of the past)

(an archive of food and travel articles, plus recipes, from the former editor of Chile Pepper magazine)

(Yasmin Anwar reports on recent research at UC Berkeley)

(tutorial on producers, types, regions, varietals, and vintages)

(article by James Gregory; downloadable PDF)

(Rachel Donadio’s article, in The New York Times, on the changing look – and flavors – of Rome’s iconic food market)

(it’s not as obvious as it sounds, but here are three common denominators)

-- inspirational (or otherwise) sites for writers/bloggers --

---- yet more blogs ----

---- moved or changed URLs ----

---- 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) (Kindle)

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 #155” 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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August 10, 2015 at 11:40 AM  

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