Right now, it might feel about as far from Spring as can be imagined, but we’re about to put all of our faith in the prognostications of rodent in Pennsylvania.
February, an otherwise dismal month, attempts to be relieved by several holidays.
In the US we have President’s Day (which used to be two holidays, until the powers-that-be decided that two holidays constituted entirely too much fun). As a child I remember that Washington’s Birthday was always celebrated with a homemade cherry pie, but today it just seems to be an excuse for sales of all sorts of items we don’t actually need.
The other two holidays (the ones that don’t provide days off) celebrate—appropriately enough—possibly unrequited longing: Valentine’s Day and Groundhog Day. The folks who invented the calendar must have realized how depressing February can be—otherwise, why would they have made it the shortest month?
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.
In honor of Groundhog Day (when, each year, we substitute desperate hope for bitter experience), we’ll extract something about Marmota monax from On the Table’s culinary quote collection:
As I came home through the woods with my string of fish, trailing my pole, it being now quite dark, I caught a glimpse of a woodchuck stealing across my path, and felt a strange thrill of savage delight, and was strongly tempted to seize and devour him raw; not that I was hungry then, except for that wildness which he represented. Henry David Thoreau
PS: If you encounter broken links, changed URLs—or know of wonderful sites we’ve missed (as has my virtual friend, Karen Resta)—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 ----
American Menu, The
(historic musings from menu collector Henry B. Voigt)
Behind the Recipe -- Jeri Quinzio
(food history from the author of Of Sugar and Snow: A History of Ice Cream Making)
Books, Food & History
(site of the University of Amsterdam’s Special Collection on the History of Food)
Brief History of the French Baguette, A
(the classic French loaf is not as ancient as we might think…)
Cook in Colonial Africa, A
(Cynthia Bertelsen, on what it was like for tropical cooks to prepare typical British meals)
Cookbook of Unknown Ladies, The
(“Curious recipes and hidden histories from Westminster City Archives”)
Eat Your History: A Shared Table
(food history from down under)
Forgotten Cuisines of America
(Robert Sietsema’s exploration of the eclectic roots of American food, in Gourmet:
Part 1: The Barrier Islands of South Carolina
Part 2: The Hmong
Part 3: Silicon Valley
Part 4: Tex-Mex
Part 5: Tex-Mex
Part 6: German-American)
Historic Cooking School
(Rena Goff on cookbooks—with many links to free e-versions, historic kitchens, and food museums)
Historic Foodie, The
(site of Martin & Victoria Rumble; foodwriting, bookselling, and historic recreating in the Appalachians)
(thinking about eating, mostly British eating)
How Coffee Fueled the Civil War
(not your typical war story; from War History Online)
How I Became a Food Historian
(Rachel Laudan tells all…)
(American food, southern style)
La Cocina Histórica
(exploring the collection of Mexican cookbooks at The University of Texas at San Antonio)
On Food and History
(Lynn Nelson on food news, historic cookbooks, films that feature food, and suchlike tasty topics)
On MSG and Chinese Restaurant Syndrome
(Harold McGee puts another food fallacy to rest)
On the Idea of Novelty in Cuisine: A Brief Historical Insight
(Bénédict Beaugé, in the International Journal of Gastronomy and Food Science)
Short History of the Dining Room, A (Part 1)
(Christine Baumgarthuber’s article in The New Inquiry)
Tiny Bubbles: Where Food Met Science, Medicine, and Religion
(Rachel Laudan effervesces about the mostly Western fascination with aerated food and drink)
Why Black Eyed Peas? Why Greens?
(Michael W. Twitty on some southern staple foods; at Afroculinaria)
Why the Kitchen Computing Dream of the 80s Never Caught On
(Maureen Ryan on a bit of techie nostalgia for something that never really happened)
---- inspirational (or otherwise useful) sites for writers/bloggers ----
Amazon Is Not the Reader’s Friend, Says Debate Audience
Confusion Among Bloggers on Disclosing Compensation
Has Your Content Been Stolen? A Lawyer’s Guide To Defending Your Online Content
Mark Strand: Living Gorgeously
Questions from a Recipe Copy Editor
What’s Lost as Handwriting Fades
---- yet another blog ----
---- that’s all for now ----
Except, of course, for the usual legalistic mumbo-jumbo and commercial flim-flam:
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The Business of Food: Encyclopedia of the Food And Drink Industries
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 #172 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.