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Food Sites for December 2013

Friday, November 15, 2013

Eighteenth-century field kitchen re-enactment, Fort Ticonderoga, New York

Since the over-the-top-overeating holiday season is fast approaching, this month’s photo is somewhat more austere than is our usual wont. While we love gastronomic excess as much as (and possibly more than) most folks, we know that the sequel to all that hearty holiday fare is the bitter aftertaste of regret.

[The previous paragraph was intended as a kind of peptic talk, to urge us to fight the good fight against the dark forces of over-indulgence. We do not expect it to have any influence, whatsoever, on our actual behavior.]

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 plugging away at a book project... but Just Served is already dishing out some holiday leftovers. In the classic Susan-Stamberg’s-mother’s-cranberry-sauce-mode, we’ve replated our “Thanksgiving (Special Holiday Report).”

You can (if so inclined) follow us 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-two of our backlisted (and vaguely historical) LC pieces here.

Here lie three holiday excerpts from On the Table’s culinary quote collection:

It [Thanksgiving] was founded by the Puritans to give thanks for bein preserved from the Indians, an we keep it to give thanks we are preserved from the Puritans. Finley Peter Dunne
It was dramatic to watch [my grandmother] decapitate [a turkey] with an ax the day before Thanksgiving. Nowadays the expense of hiring grandmothers for the ax work would probably qualify all turkeys so honored with gourmet status. Russell Baker
Thanksgiving dinners take eighteen hours to prepare. They are consumed in twelve minutes. Half-times take twelve minutes. This is not coincidence. Erma Bombeck

December, 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 ----

(an exhibit at The Art Institute of Chicago)

(video of a panel held at the New School, in New York City)

(a few samples from the collection of Dr. Melvin Schrier – who donated some 9,000 items)

(a site about sustainability, not only of what is eaten, but of the eaters)

(in-your-face humor, with a side of attitude – or maybe just trolling for foodies)

(Italian cooking terms)

(hint: someone was skimming off the top…)

(article on the Smithsonian Institution’s blog, “Food & Think”)

(cardiologist Aseem Malhotra, writing in The British Medical Journal, explains that cutting saturated fats -- like butter and cheese – from our diets discourages neither obesity nor heart attacks)

(a droll step away from the usual foodie gushing)

(descriptions, ingredients and histories of many, many, condiments, new and old)

(more than a glossary, each link leads to a detailed article on the ingredient)

---- 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 #158” 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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