We might not be taking our morning coffee in the garden anytime in the near future.
Lately, in our part of the world, Winter has blasted us with everything it has to offer. Not that we’ve indicated any interest in being the recipient of such largesse. It does mean that (other than time spent shoveling) there’s more time for wandering about the internet, visiting tasty sites.
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 did have one new post. Unfortunately for subscribers to this newsletter, “What’s in a Sausage?” is not really about our beloved encased meats – unless “encased meat” is understood to be our brain and the reading we’ve stuffed into it. However, since a new year is about to arrive, you might consider reading about one of our January traditions: “Hoppin’ John for the New Year Celebration: Hope For a Rosy Future” – one that is mirrored, in Japan, with sekihan (rice cooked with tiny red adzuki beans).
Leitesculinaria has reposted twenty-two of our backlisted (and vaguely historical) LC pieces here.
Now hoppin'-john was F. Jasmine's very favorite food. She had always warned them to wave a plate of rice and peas before her nose when she was in her coffin, to make certain there was no mistake; for if a breath of life was left in her, she would sit up and eat, but if she smelled the hoppin'-john, and did not stir, then they could just nail down the coffin and be certain she was truly dead. Carson McCullers
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 ----
(Rachel Smith’s articles, in The Telegraph)
(Gil Marks, at The History Kitchen, on the three-thousand-year-old roots of a classic cake)
(Ammini Ramachandran’s account of Hindi ritual cooking)
(“The nutritional benefits of the diet are not what the grievance is about…” it’s that neo-Neanderthals don’t recognize a joke when it’s on them)
(Samuel Arbesman, writing in Wired Magazine)
(five papers presented at CrossCulTour Summerschool, Friesach, Austria, 14 -17 September 2010; three are about food in the Medieval period)
(an exhibition at the U.S. National Library of Medicine)
(a statistical analysis of Chinese cooking styles, by Yuxiao Zhu, et.al.)
(British food and culture journal)
(a brief introduction, from online used book seller AbeBooks)
(first page is a brief timeline, but is followed by much more detail)
(Brenda Kellar traces the spread of Apis mellifera for the Oregon State Beekeepers Association)
(Amy Fleming’s post on why we taste with our brains, not our tongues)
(food industry news aggregator)
(Ian Bogost, in The Atlantic, tells why we don’t want to know how the food magicians do their tricks, but derive satisfaction just by knowing that we are being tricked.)
(Aatish Bhatia, on how to deeply analyze the recipe-writing process, in Wired Magazine)
(Pen Vogler, in The Guardian, on Jane Austen and food)
(Lydia Bell’s article on the oil known, in North America, as “canola”)
(Theodore Dreiser and Emily Post wrote the first “road trip” books -- at least ones involving automobiles; Jan Whitaker’s observations of the meals they experienced)
(Jan Whitaker’s article about 10,000 items in the New York Historical Society’s Patricia D. Klingenstein Library)
(Julie Beck’s article in The Atlantic)
(everything you need to know about the roots that are neither tubers nor yams)
(Kimberly Voss’ article, in The Southern Food and Beverage Museum’s OKRA Magazine)
(a whimsical collection of thoroughly untestable recipes from the pre-pop artist and Suzie Frankfurt)
---- inspirational (or otherwise) sites for writers/bloggers ----
---- yet more blogs ----
---- and just because it’s a new year ----
---- that’s all for now ----
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The Business of Food: Encyclopedia of the Food And Drink Industries (Hardcover) (Kindle)
How to Serve Man: On Cannibalism, Sex, Sacrifice, & the Nature of Eating (Kindle)
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...for the moment, anyway.
“The Resource Guide for Food Writers, Update #159” 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) 2014 by Gary Allen.