When life gives you lemons... or it just feels a bit like summer...
Oh frabjous day! The manuscript for our latest book, Preserving Food, Preserving Culture, was sent to the publisher (Reaktion) ahead of its due date. Which means we hardly know what to do with ourselves.
Well... there is the kitchen to re-do. And yet another book peeking over the horizon. And then there are those thirteen articles to write for Oxford University Press’s Savoring Gotham by July.
Speaking of which, Savoring Gotham
still has a number of topics in search of authors – if you’re the sort of caped hero (or heroine) who can swoop in to write for this new encyclopedia of New York food, let us know
, and perhaps there’ll be a match made in Metropolis. I promise to avoid making any other comic-book allusions (but only because neither DC nor Marvel have published a series on The Scribbler: “mild-mannered super hero by day, unrepentant wordsmith under cover of darkness”).
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.
To celebrate glorious spring -- fully arrived, foreshadowing the better parts of summer, and none of its drawbacks – a few items from On the Table’s culinary quote collection
Live in each season as it passes; breathe the air, drink the drink, taste the fruit, and resign yourself to the influence of each. Grow green with the spring, yellow and ripe with autumn. Henry David Thoreau
In the vegetable world, there is nothing so innocent, so confiding in its expression, as the small green face of the freshly-shelled spring pea. William Wallace Irwin
You needn't tell me that a man who doesn't love oysters and asparagus and good wines has got a soul, or a stomach either. He's simply got the instinct for being unhappy highly developed. Saki
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 Laudan looks at the way foods – and cooks – travel)
(Scott D. Seligman’s article on the early days of Chinese food in America; in Beijing’s The Cleaver Quarterly)
(a review, with photos, of a book by Dinah Fried; posted in BrainPickings)
(Dawn Starin’s article in Scientific American)
(“the Chicago-based culinary chat site”)
(Korean recipe site, with cooking videos and ingredient information)
(everything you might want to know about Clupea pallasii)
(an online exhibit from Seattle’s City Archives)
(a paper -- by Chun-Yuen Teng, Yu-Ru Lin, and Lada A. Adamic – that analyses the way choice of ingredients does, or does not, predict the success of a recipe; in Proceedings of the 4th International Conference on Web Science)
(online magazine on food, drink, and culture, from Drexel University)
(Monica Kim thinks about the unthinkable, in Modern Farmer)
---- 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 Business of Food: Encyclopedia of the Food And Drink Industries
How to Serve Man: On Cannibalism, Sex, Sacrifice, & the Nature of Eating
Here endeth the sales pitch(es)...
...for the moment, anyway.
“The Resource Guide for Food Writers, Update #164” 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.