A pumpkin patch in Clintondale, New York
It’s pumpkin season – which is not easy to forget, since every company (no matter what they sell) seems to be advertising pumpkin something-or-other. We haven’t seen any pumpkin laser printers yet, but they’re probably out there.
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 continues to be neglected while we keep plugging away at a book project... but Just Served did get one new entry this month (albeit, not a food post). It’s vaguely about writing, if you’re the sort of person who procrastinates when you should be writing -- by reading about writing -- this might be for you. We’re not encouraging that sort of behavior, of course, but -- should you require a brief diversion – check out Dr Sanscravat’s barely literate rant at “On the Renouning of Nouns
Fall must be a time for looking backwards (perhaps it’s just that prospect of winter is too grim for contemplation), because Roll Magazine
has been reissuing some of our old articles. In the past month they’ve posted two that had formerly appeared in print: “Preserving Apples
,” and “Pancakes
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.
In an effort to purge ourselves of all-things-pumpkin (and we haven’t even reached Halloween yet, let alone Thanksgiving) here two Concord excerpts from On the Table’s culinary quote collection
I would rather sit on a pumpkin and have it all to myself, than be crowded on a velvet cushion. -- Henry David Thoreau
We fancy men are individuals; so are pumpkins; but every pumpkin in the field goes through every point of pumpkin history. -- Ralph Waldo Emerson
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 ----
(a video look at the Israeli-Palestinian conflict, viewed through their foods)
(directory of artisanal foods from around the world, recognized by the Slow Food Foundation)
(nutritional anthropologist, and culinary historian, Deb Duchon, slices into some scripture cakes)
(Jonathan Rees, on refrigerators in American life, in Atlantic)
(archives of the Southern Food and Beverage Museum)
(website of a southern food writer and culinary historian)
(Heather Smith on “the natural and social history of bagels and lox”)
(Christiane Truelove’s article about the intersection of Italian and Muslim cuisines)
(YouTube video of a panel held at The New School)
(plus links to other historic recipe sites)
(exactly what it says)
(glossary with English translations)
(“Cajun, soul food and lowcountry recipes” from food historian, chef, and author, Rick McDaniel)
(Jan Whitaker continues her “Decades” project, looking at the way restaurants change over time)
(not a recipe site… and this is only news in Montana)
(glossary of Chinese, English, and Malay terms for ingredients)
(Laura Anderson asks and answers at Slate)
---- 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 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 #157” 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.