Summer: a time when real men sacrifice heroic chunks of animal flesh on the altars of grills or smokers (and others just bake quiche).
Another year has gone by, and with this issue of the updates to The Resource Guide for Food Writers, we have completed fourteen years of continuous publication. Some of you might even remember the earliest incarnations that went out via e-mail (or possibly strapped to the backs of rodents who were trained to scurry through the Intertubes). We had no idea, starting out, that we’d still be doing this – after 165 postings. In recognition of this anniversary, we’ll offer the usual clichés: “slow and steady wins the race,” “all things are possible,” and – most apropós –“ignorance is bliss.”
In other news, due to scrupulous attention to portion sizes, there is 20% less of your correspondent than there was at our last anniversary issue. We suspect that many people will be disappointed to learn that this information merely reflects 20% less avoirdupois, not verbiage.
As we can certain the bard never said, “Ya’ gets whatcha’ pays for – and, sometimes, not even that.”
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.
If you are so inclined, you can follow us on Facebook
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. If that does not sufficiently addle your pate, links to all of our online scribbles posted at A Quiet Little Table in the Corner
. Roll Magazine
recently published an expanded article on Black Cows Redux
, the roots of root beer floats (with a few summer-appropriate recipes).
We’ll conclude this month’s introductory remarks with a self-referentially-consistent excerpt from On the Table’s culinary quote collection
[A] quotation is a handy thing to have about, saving one the trouble of thinking for oneself, always a laborious business. A.A. Milne
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 ----
(Cliff Kuang’s article, in Wired, features some very interesting ways to look at food data)
(Nancy Stohs reviews Kimberly Wilmot Voss’s The Food Section: Newspaper Women and the Culinary Community for the Milwaukee Journal Sentinel)
(Harold McGee, at Discover Magazine)
(“promoting critical thought about sustainable agriculture and food systems” daily)
(“never trust the lean and hungry,” warns Emily Toth – and Shakespeare)
(Rebecca Onion‘s article on Slate)
(how urban food systems work, world-wide; site maintained by The Food Lab at the University of Texas, Austin)
(“Your Guide to Mustard Varieties” from Serious Eats)
(Mark Vanhoenacker examines how – and why – Americans hold their eating utensils the way they do, and why they need to change)
---- 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 #165” 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.