Not what it looks like outside our door right now…
but it’s only a matter of time.
January is named for the Roman god of doorways, and has two faces—one for looking forward and one for looking back. Janus seems quite appropriate for those of us who write about food, especially food historians. We’re always trying new things, but thinking about them in the context of the past. On the other hand, for those of us who have also raised children, the Roman god Edusa might deserve some supplication. She was responsible for getting the young ones to eat their veggies (and anything else they might reject untasted).
Despite the fact that feasting might have lost some of its appeal after all our holiday meals, this issue is—once again—over-stuffed. If it’s any consolation, the updates newsletters are always 100% calorie, cholesterol, gluten, and trans-fat free.
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.
You can, if you wish, follow us on Facebook, and Twitter. Still more of our online scribbles can be found at A Quiet Little Table in the Corner.
It’s a media tradition—around this time—to revisit major events of the past year. Bowing to peer pressure, On the Table’s culinary quote collection serves up it’s own leftover dish:
I was trying new green vegetables on my dog, Mabon. So, with all this talk that you could hardly survive without eating kale three times a day, I decided to try a little bit. I stir-fried it and put three little clumps in his dish. And he sniffed each clump, picked each one up and put it over there, and there, and there—and walked away. I was proud of him. Good boy! Judith Jones
PS: If you encounter broken links, changed URLs—or know of wonderful sites we
’ve missed (as has my friend Cynthia Bertelsen)—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
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---- the new sites ----
American Food History Project, The
(a series of exhibits at the Smithsonian; podcasts and videos)
Beyond Casserole: Mapping Out The Country
’s Funeral Food Traditions
(regional variations on preferred comfort[ing] foods)
Bibliography of Sub-Saharan African Cookery Books
(link to downloadable Word document)
(Leanne Ogasawara on scent, memory, Marseilles, and the making of bouillabaisse; in 3 Quarks Daily)
Bread in the Middle Ages
(history, and a couple of recipes)
California Taco Trail, The: How Mexican Food Conquered America
(Carolina Miranda’s report on NPR)
Cara De Silva
(website of one very busy food journalist/historian/public speaker/editor/teacher)
(website & blog of expatriate Brazilian chef and cookbook author, Leticia Moreinos Schwartz)
(recipes from Nigeria)
Feats of Clay: The Role of the Qvevri in Georgian Winemaking
(Doug Wregg’s article about a traditional method of fermenting wine—in the Caucasus, where wine was first made—but is not at all like wine production anywhere else)
Food Borne Illness Prevention
(comprehensive list of links to pathogens and their medical implications, as well as federal and local regulations and standards for controlling them)
Graduate Association for Food Studies, The
(from Boston University’s Gastronomy Program and Harvard University, with far-flung faculty advisors from across the spectrum of food scholarship)
History Cook, The: Food of Christmas Past
(a day in the kitchen with Ivan Day)
Human Ancestors Were Consuming Alcohol 10 Million Years Ago
(Carl Engelking, on genetic clues about our ability to metabolize booze, in Discover)
Hungry African, A
(African recipe site)
Italian Deli Meats
(“a journey through flavor, renewed nutritional quality and health benefits of a symbol of Italian culinary art;” PDF)
Meat Fermentation at the Crossroads of Innovation and Tradition: A Historical Outlook
(report by Frédéric Leroy, Anneke Geyzen, Maarten Janssens, Luc De Vuyst, and Peter Scholliers in Trends in Food Science & Technology)
Mzansi Style Cuisine
(modern South African recipes)
PAXIMADIA: Barley Biscuits
’ Past and Present
(a traditional food of Crete)
Preserving Tradition: Appalachian Food Storybank Collects Tales of Mountain Meals
(“…a project of the Heritage Food Committee of Slow Foods Asheville,” North Carolina)
Roosevelt Family Built a New York Coffee Chain 50 Years Before Starbucks, The
(Jancee Dunn’s article in the Smithsonian Magazine)
Shrooming in Late Capitalism: The Way of the Truffle
(a personal account, and some history, of Tuber melanosporum & magnatum – with a soupcon of lesser-known truffle genera: Terfezia & Tirmania)
Special Sauce for Measuring Food Trends: The Fried Calamari Index
(Neil Irwin on the way certain foods rise from obscurity to cult status, then become so familiar that they are no longer mentioned in The New York Times)
Suzy Homemaker, a Slice of Life from the 1960s
(Judith Gradwohl’s article, on a Smithsonian exhibit that uses a domestic toy to revisit a turbulent moment in our domestic history)
Taste of Tanzania
(Miriam Kinunda’s site about Swahili food and culture)
Viennese Delights: Remarks on the History of Food and Sociability in Eighteenth-Century Central Europe
(David Do Paço’s paper, published as part of the Max Weber Programme of the European University Institute)
Visit to the Kitchen of Legendary Cookbook Editor Judith Jones, A
(Charlotte Druckman’s article in The Wall Street Journal)
Why Kant Was Wrong About Food
(Dwight Furrow provides philosophical justification for our intellectual fascination with the things we stuff in our mouths)
---- inspirational (or otherwise useful) sites for writers/bloggers ----
Caught Between Gefilte Fish and Campbell’s Soup
Self-Publishing is Self-Correcting
Working for Free Has Value at Each Stage of a Career
---- yet more blogs ----
Adventures in Bread Making
Amuse-Bouches, Intermèdes et Mignardises
Come. Con. Ella.
Food Lover’s Feast, A
It Takes a Kitchen
Life in the Food Lane
My Darling Lemon Thyme
My Mission: Tastes of SF
Salad for President
Science and Food
---- 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:
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The Resource Guide for Food Writers
The Herbalist in the Kitchen
The Business of Food: Encyclopedia of the Food And Drink Industries
Herbs: A Global History
Terms of Vegery
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 #171 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) 2015 by Gary Allen.