August is fast upon us -- and that means sweet corn is readily available. It also means we have an endless list of corny puns about corn that could be foisted upon you, but we’ll spare you that (just this one time).
In other news, our big herb reference book, The Herbalist in the Kitchen is now available in Kindle format -- which means it's much more affordable and is easily searchable. That's handy, because a truly functional index would have required a second volume of an already expensive book (and the University of Illinois Press would never have agreed to that). So, if you ever need to find out about hbok or oba, the answers will be literally at your fingertips.
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
, and Twitter
. Insomniac gastronomes can also find links to all of our online scribbles posted at A Quiet Little Table in the Corner
I know, you thought you might get out of here without corn puns, and you were almost right (this time) – but sweet corn seems to make writers wax nostalgic, so we‘re serving up these amaizing excerpts from On the Table’s culinary quote collection
Nothing rekindles my spirits, gives comfort to my heart and mind, more than a visit to Mississippi... and to be regaled as I often have been, with a platter of fried chicken, field peas, collard greens, fresh corn on the cob, sliced tomatoes with French dressing... and to top it all off with a wedge of freshly baked pecan pie. Craig Claiborne
Hunger makes you restless. You dream about food -- not just any food, but perfect food, the best food, magical meals, famous and awe-inspiring, the one piece of meat, the exact taste of buttery corn, tomatoes so ripe they split and sweeten the air, beans so crisp they snap between the teeth, gravy like mother's milk singing to your bloodstream. Dorothy Allison
In the light of what Proust wrote with so mild a stimulus, it is the world's loss that he did not have a heartier appetite. On a dozen Gardiner's Island oysters, a bowl of clam chowder, a peck of steamers, some bay scallops, three sauteed soft-shelled crabs, a few ears of fresh picked corn, a thin swordfish steak of generous area, a pair of lobsters, and a Long Island Duck, he might have written a masterpiece. A.J. Liebling
It is not elegant to gnaw Indian corn. The kernels should be scored with a knife, scraped off into the plate, and then eaten with a fork. Ladies should be particularly careful how they manage so ticklish a dainty, lest the exhibition rub off a little desirable romance. Charles Day
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 ----
(Anita-Clare Field’s post about the classic Scandinavian groaning board)
(Nicholas Blechman takes a graphic look “Behind the scenes at a Parmigiano-Reggiano cheese producer;” in The New York Times)
(“Queen of food writing” -- Dalia Lamdani, in an interview in Haaretz -- “serves an answer”)
(Jan Whitaker remembers the food at the World’s Fair, fifty years later)
(much ado about Citrus hystrix, by Maryn McKenna in National Geographic)
(another historical nosh from Anita-Clare Field)
(an interview with Adrian Miller in The Times-Picayune)
(archaeological evidence about the real paleodiet)
(Laura Kelly recreates ancient Mesopotamian dishes; in Saudi Aramco World)
(Joel K. Bourne, Jr. on the corporate take-over of arable land in Africa; the first of a series of articles on food in National Geographic)
(Eric Hansen, on the “fragrant feasts where the trade winds meet;” in Saudi Aramco World)
(Cynthia Bertelsen on the “craziest-ever hearts of palm salad [that] sums up Florida’s food history”)
(Elisabeth Luard on a culinary tradition that is barely a memory today; at Zester Daily)
(Nacho Caballero explains the science behind the phenomenon)
---- inspirational (or otherwise useful) sites for writers/bloggers ----
(requires subscription to Publishers Weekly)
---- 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 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 #166” 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.