Ain’t no frost on these punkins yet, but it’s just a little ways off. Some are destined for jacks o’lanterns, some to be smashed in the street, but around here they’ll find their way into pie shells, bread pans, and – a personal favorite – ravioli (with brown butter, crisp-fried sage leaves, toasted pecans, and crumbled gorgonzola). Winter’s coming, we shouldn’t be overly concerned about calories, right?
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. Not all of the blather we post there is about food, but there’s usually enough to provoke literary dyspepsia. Knock back some omeprazole before visiting the links to all of our online scribbles posted at A Quiet Little Table in the Corner.
We’re all supposed to consume things that are in season, hence these excerpts from On the Table’s culinary quote collection (no guarantees that they’re locally grown):
My favorite word is “pumpkin.” You can’t take it seriously. But you can't ignore it, either. It takes ahold of your head and that’s it. You are a pumpkin. Or you are not. I am. Harrison Salisbury
What calls back the past like the rich pumpkin pie? John Greenleaf Whittier
Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie. Jim Davis (Garfield)
PS: If you encounter broken links, changed URLs -- or know of wonderful sites we’ve missed (as does Cara DeSilva, who is always finding great sites) -- 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 ----
(article about Nawal Nasrallah’s translation of Ibn Sayyar al-Warraq’s Kitab al-tabikh)
(the simple, elegant – and commonly- accepted – theory doesn’t stand up to scrutiny)
(Yunfei Zheng, Gary W. Crawford, and Xugao Chen, on development of peach varieties, ten thousand years ago; in PLoS ONE)
(Jaime Jurado’s article in The BREWER International)
(an archive of Janet Fletcher’s columns in The San Francisco Chronicle)
(a large archive of posts by Cynthia D. Bertelsen)
(reproductions of vintage menu art, signage, and ephemera, and guide to other collections)
(“Updating Early Modern Recipes (1600-1800) in a Modern Kitchen”)
(Paula Wolfert’s article in the Los Angeles Times)
(“A peer-reviewed e-journal published by McGill Library,” in English and French)
(“But…” Rachel Laudan asks in the Los Angeles Times, “…what would an ‘authentic’ cookbook really look like?”)
(these culinary terms are neither quite German nor quite Russian, which makes sense since they’re from “two German colonies located near the Volga river”)
(a group of scholars working to improving free online access to historical archives of recipes)
(online food magazine from CNN)
(“Worcester’s American Antiquarian Society puts historic recipes [hand-written pages] online”)
(something like an annotated index of interesting food writing, with samples and links to complete texts)
(article about food photographer Tonelli, in Digital Camera Magazine)
(video reviews of international cookbooks)
(not Ray Charles’ Georgia, but the spice section alone will keep this Georgia on my mind)
(Rachel Laudan on what to do and what not to do, the whys and hows, and supporting resources)
(illustrated explanation of ingredients; from Saveur)
(2.6 million copyright-free illustrations, from 500 years of publishing)
(sociologists Sarah Bowen, Sinikka Elliott, and Joslyn Brenton on why a healthy home-cooked meal is not always an option)
(Maxim Edwards on Armenian coffee traditions, heavily-infused with history and politics)
(Nicholas Gill’s article, about Renzo Garibaldi, that will have you thinking a lot about aged meats)
(searchable directory of holdings in the USDA’s National Agricultural Library)
(e-zine about regional foods of the world)
(Kevin Cox, on pastas made from wheat, rice, and other starches – such as beans, sweet potatoes, and yams)
(Niki Achitoff-Gray on the science, properties, and preparation of many grains, even those that are not grasses – such as amaranth, buckwheat, and quinoa)
(recipes that pair well with wine)
(Andrea Stone tells, in National Geographic, why “ancient grains and ‘orphan crops’ like fonio and amaranth have advantages for farmers and consumers”)
---- inspirational (or otherwise useful) site for writers/bloggers ----
---- that’s all for now ----
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The Resource Guide for Food Writers
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How to Serve Man: On Cannibalism, Sex, Sacrifice, & the Nature of Eating
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...for the moment, anyway.
“The Resource Guide for Food Writers, Update #168” 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.