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Foodsites for April 2014

Sunday, March 16, 2014

 
Early Spring is such a teasel...

April promises to be a cruel month: the usual work load, plus a book deadline to meet, plus a talk to deliver, and that is only the first half of the month. 

Then we begin remodeling our kitchen -- ceiling to floor, including building the cabinets (it’s an old house, nothing “standard” is ever going to fit). And by “we” I mean “me.” This will not be one of those hiring-someone-else-to-design-and-do-the work-then boasting-about-the-achievement-afterwards deals. Don’t get me wrong, there will be boasting, and having someone else do the work would be peachy. It’s just not going to happen that way. Maybe if I buy a lottery ticket…

But I digress. Here’s the very last updates newsletter… before the deluge, that is.

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. For example, this month we posted an updated version of an article written for LeitesCulinaria about eight years ago. It’s about Chicken à la King, and the search for its origins.

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.

April is the cruelest month, and not just because it has a fifteenth. Here’s this month’s excerpt from On the Table’s culinary quote collection:

“Be wary of strong drink. It can make you shoot at tax collectors… and miss.” Robert Heinlein
Gary
April, 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 ----

(Andrea Maraschi peers into the nation’s shopping cart)

(a peek into the UK’s refrigerated section, in The Guardian)

(Paula Wolfert in The New York Times)

(Jim Chevallier clears up some misconceptions about medieval food)

(James McWilliams on the ethics of carnivory, in The American Scholar)

(an exhibition at the New York Public Library)

(basta! enough already, Fra Cherubino!)

(an ascent of the big rock candy mountain of the ninth century)

(looking for historical evidence from an unlikely source: Geoffrey of Monmouth)

(website of Mexican chef/cookbook author Zarela Martinez)


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












---- yet more blogs ----





---- 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 #162” 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.


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