It’s the dead of Winter in the Hudson Valley. For weeks, we have done nothing but work, order fuel oil, shovel Sisyphean mountains of snow, then order more fuel oil. But Spring will come (no matter how unlikely it seems right now) -- and it’s not too early to begin planning your garden. A guest post on our blog, Just Served, from Marie Ianotti pours a shot of Spring tonic to get you started.
Regular subscribers to this newsletter receive these updates directly -- but there is much more at the blog that isn’t delivered automatically (Marie’s gardening advice, for example).
March is Oscars month (hence this quote from The Godfather trilogy), an excerpt from On the Table’s culinary quote collection. Admit it, you were puzzled by the photo at the top of the page, weren’t you?
“Leave the gun. Keep the cannolis.”
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 ----
(Kyla Tompkins applies literary analysis to the recipe format)
(a new academic journal from Bloomsbury Publishing)
(Cynthia Bertelsen on the wonders of old culinary texts available online)
(“…it's about the comfort and nostalgia that come from familiarity;” article in New York Magazine’s Grub Street)
(first of Ammini Ramachandran’s series of posts, providing the food’s cultural and historic context)
(Donna R. Gabaccia discusses the effects of the Columbian Exchange and immigration on foods often thought of as “Italian”)
(another of Ammini Ramachandran’s serial posts, this time on a collection of early nineteenth century culinary manuscripts in the Saraswathi Mahal Library)
(The Smithsonian reports on a study originally published in Nature Neuroscience)
(Anita-Clare Field writes, not so much about the spices, as the spice blends that define African cooking)
(“An Algonquin Round Table discourse it ain’t;” article from American Food Roots)
(former NY Times restaurant critic, Bryan Miller, writes -- in the Wall Street Journal -- about how “mobile technology is changing the way we eat out”)
(“Cookbooks… invite us to ponder civilizations and the formation of human connections;” a post by Cynthia Bertelsen)
---- 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:
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The Business of Food: Encyclopedia of the Food and Drink Industries (Hardcover) (Kindle)
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...for the moment, anyway.
“The Resource Guide for Food Writers, Update #161” 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.