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Food Sites for October 2013

Tuesday, September 17, 2013


We live in apple country.


It’s been pretty clear lately – at least here in the Hudson Valley – that summer is pretty much over. We may have a few more days that feel hot, but the cool, almost cold, nights are harbingers of The End. Fresh corn and tomatoes, as wonderful as they are, are beginning to lose their magic – but apples are just coming into their own. Homemade applesauce, apple butter, baked apples, and pies (so many pies) sound like exactly what we need to wake up our jaded palates. Cinnamon, cloves, nutmeg, and allspice are – or soon will be – in the air.

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. The blog has been feeling a bit neglected lately (that tends to happen when there’s a book project on our desk)… but Just Served’s archive has still got more than enough material for any but the most cravenly-addicted readers. Not that there actually are any “cravenly-addicted readers of the blog – but imaginary creatures (griffins, hippogriffs, unicorns) are amusing to …ummm …errr… ahhh… imagine.

Until such time as we can set aside the current book to write something for the blog, you can follow the trail of breadcrumbs we leave on Facebook, and Twitter. You can also find 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 (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.

Not wishing to wander too far from the orchard’s offerings here are some excerpts from On the Table’s culinary quote collection:

“Good apple pies are a considerable part of our domestic happiness.” Jane Austen
“[The (apple) pie should be eaten] while it is yet florescent, white or creamy yellow, with the merest drip of candied juice along the edges (as if the flavor were so good to itself that its own lips watered!), of a mild and modest warmth, the sugar suggesting jelly, yet not jellied, the morsels of apple neither dissolved nor yet in original substance, but hanging as it were in a trance between the spirit and the flesh of applehood... then, O blessed man, favored by all the divinities! eat, give thanks, and go forth, ‘in apple-pie order!’” Henry Ward Beecher
“The natural term of an apple-pie is but twelve hours. It reaches its highest state about one hour after it comes from the oven, and just before its natural heat has quite departed. But every hour afterward is a declension. And after it is one day old, it is thence-forward but the ghastly corpse of apple-pie.” Henry Ward Beecher
“Although the frankfurter originated in Frankfurt, Germany, we have long since made it our own, a twin pillar of democracy along with Mom’s apple pie. In fact, now that Mom’s apple pie comes frozen and baked by somebody who isn't Mom, the hot dog stands alone. What it symbolizes remains pure, even if what it contains does not.” William Zinsser

Gary
October, 2013


PS: If you encounter broken links, changed URLs -- or know of wonderful sites weve 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 youve received this newsletter by mistake, and/or dont 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 ----

(how to be less of a meatball)

(Herb Hallas describes fin de siècle efforts to ban the green fairy)

(surprise: Benjamin Franklin mailed rather vague instructions on how to make bean curd to Philadelphia, in 1770)

(personal essay by Jim Sollisch in The New York Times)

(collection includes some 25,000 menus, though not all are digitized… yet)

(Jan Whitaker’s vehicle stops at all roadside eateries)

(H.A. Monckton’s article in The City University of London’s History Today)

(facsimile edition of C.M. Hovey’s 1853 book, with 48 color plates)

(Michael Haft and Harrison Suarez analyze “the science of what makes coffee great” in The Atlantic)

(“State Fair Food Gets More Outrageous;” Alexander Abad-Santos discusses extreme eating, in The Atlantic)

(Laura Kelly, at The Silkroad Gourmet, explains much more about kimchi than how to prepare it)

(a vast collection of data and reports on all aspects of food marketing and trade, both foreign and domestic)

(using the menu to improve many things beyond the table; youtube video of a TED talk)

(research published in the American Marketing Association’s Journal of Marketing)

(“small purveyors battle bigger rivals as each tries to top the others in food gimmicks;” Caroline Porter describes “gross food and beverage sales” in The Wall Street Journal)

(some answers from Jayson Lusk, a food and agricultural economist)

(Cynthia Bertelsen asks the deceptively simple question, and digs through answers that change with time and circumstance)


---- 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 #156” 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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