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Food Sites for February 2014

Friday, January 17, 2014

Nutmeg and Mace,  Myristica fragrans

Winter continues to serve up its worst, but a warm kitchen -- filled with the aromas of hearty slow-cooked dishes helps get us through February. Well, that, and Valentine’s Day. Or maybe both. It is no accident that Valentine’s Day falls in the dead of winter  (is any couple foolish enough to break up during such a dismally icy month?).

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 Roll Magazine served up an amuse bouche from our book, Terms of Vegery, as Go Ahead, Just Take a Little Taste…”.

You can (if so inclined) follow us on Facebook, and Twitter. You can also find links to all of our online scribbles at A Quiet Little Table in the Corner.

Leitesculinaria has reposted twenty-two of our backlisted (and vaguely historical) LC pieces here.

Sans additional comment, we’ll conclude this month’s introductory palaver with just two excerpts from On the Table’s culinary quote collection:

The capacity of human beings to bore one another seems to be vastly greater than that of any other animals. Some of their most esteemed inventions have no other apparent purpose, for example, the dinner party of more than two, the epic poem, and the science of metaphysics. HL Mencken
God have mercy on the sinner / Who must write with no dinner, / No gravy and no grub, / No pewter and no pub, / No belly and no bowels, / Only consonants and vowels. John Crowe Ransom
February, 2014

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 ----

(Cynthia Bertelsen on the how and why of early cookbooks)

(sociologist Gwen Sharp’s analysis of marketing techniques used on menus)

(Melanie Warner’s New York Times article about Dr. Fred Kummerow, one of the first scientists to note the connection between trans fats – and oxidized fats – with heart disease)

(an archive of preserved, mostly twentieth-century, recipes – from handwritten cards, clippings, and cookbooks)

(Alice DeLuca on colorants that predate Red Dye #2)

(David Hagerman’s food and travel photography)

(Rachel Laudan – and Henry Voigt – offer some insights into cross-cultural cuisine)

(Marlena Spieler’s post-accident account “phantom scents and distortions of actual smells — phantosmia and parosmia, respectively;” in The New York Times)

(Cynthia Bertelsen on the early history of cookbooks, along with an excellent bibliography of cookbook bibliographies)

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

---- yet another blog ----

---- 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 On the Table, 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 this newsletter.

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 #160” 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.


Blogger nguyenhuong said...

Nice post! Thanks for sharing!
Máy đưa võng hay may dua vong hay võng điện cho bé giúp bé ngủ ngon mà may ru vong tu dong không tốn sức ru võng. Võng tự động hay may dua vong tu dong gia re chắc chắn, gọn gàng, dễ tháo xếp, dễ di chuyển và may dua vong dễ dàng bảo quản.
Chia sẻ các bạn những câu đố vui có đáp án hay phụ nữ mông to thông minh hay trứng ngỗng cho bà bầu hay giải mã giấc mơ thấy người chết hay cách chống nắng bằng trà xanh hay Collagen trị mụn được không hay chữa mất ngủ bằng gừng đơn giản, bí quyết làm trắng da bằng cà phê và dầu dừa hay giảm cân nhanh bằng gạo lứt hq hay mẹo giúp tăng cường trí nhớ hiệu quả, những thực phẩm giúp cải thiện trí nhớ hiệu quả, hay bệnh viêm khớp không nên ăn gì hay mẹo giúp giảm độ cận thị cho bạn, bí quyết chống nắng với cà chua cực hiệu quả, cách giúp bé ngủ ngon giấcthực phẩm giúp bé ngủ ngon mẹ nên biết, chia sẻ cách làm trắng da toàn thân bằng thực phẩm, những món ăn chữa bệnh mất ngủ hiệu quả.
Những thực phẩm tốt cho tại
Những thực phẩm tốt cho da tại
Chăm sóc da mặt ở
Cách chăm sóc da mặt bằng
Dạy trẻ sơ sinh tại
Bí quyết giảm cân hay tại

August 26, 2015 at 5:50 AM  

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