food sites for September 2014
Friday, August 22, 2014
“A Colonel of Corn,” from Terms of Vegery
With September, harvest kicks into high gear, the nights grow cooler, and we begin to feel more like cooking and -- as the old timers said -- “putting food by.” This summer has been frantic, busier (and stranger) than any in our memory. Frankly, we’ll be happy to return to a slower life, with slower food, and maybe a few more calories than we’ve allowed ourselves. As Leslie Newman said, “As the days grow short, some faces grow long. But not mine. Every autumn, when the wind turns cold and darkness comes early, I am suddenly happy. It's time to start making soup again.”
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.
While you’re waiting for the happy little popping sounds that indicate that your home-canned foods might not actually give you a mid-winter case of botulism, you can follow us on Facebook, and Twitter. Still more links to our online scribbles are posted at A Quiet Little Table in the Corner.
Not corn, this time -- but another member of the Poaceae tribe -- in this month’s excerpts from On the Table’s culinary quote collection:
Rice is a beautiful food. It is beautiful when it grows, precision rows of sparkling green stalks shooting up to reach the hot summer sun. It is beautiful when harvested, autumn gold sheaves piled on diked, patchwork paddies. It is beautiful when, once threshed, it enters granary bins like a (flood) of tiny seed-pearls. It is beautiful when cooked by a practiced hand, pure white and sweetly fragrant. Shizuo Tsuji
Rice is born in water and must die in wine. Italian Proverb
Eating rice cakes is like chewing on a foam coffee cup, only less filling. Dave Barry
Gary
September, 2014
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---- the new sites ----
(four journalists “dig up the roots of American food”)
(database of archived materials, worldwide – a search, using keyword “food,” found over 29 thousand archives)
(article by Jaime Jurado)
(“…website for all things associated with the Historic [Tudor] Cookery Team at Hampton Court Palace”)
(Adam Gopnik on the nature of food writing, in The New Yorker)
(NPR story about a course being offered at Washington DC’s American University)
(a taste of luxury from the time of George II)
(article by Eric LeMay, in Alimentum)
(an aggregator of interesting food articles from around the world)
(spoiler alert: the pots are older than agriculture)
(Michael Ruhlman’s blog post on the subject)
(article does not specify if a dry rub was used, nor what style of sauce was served)
(“Feminist Food & Culture Quarterly… that aims to disrupt the canon of mainstream food and cooking magazines”)
(article by Tamasin Day-Lewis in Saveur)
---- inspirational (or otherwise useful) sites for writers/bloggers ----
---- yet another blog ----
Cooking the Books (not the same as the forum above)
---- that’s all for now ----
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Terms of Vegery (Kindle)
How to Serve Man: On Cannibalism, Sex, Sacrifice, & the Nature of Eating (Kindle)
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...for the moment, anyway.
______________
“The Resource Guide for Food Writers, Update #167” 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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