Foodsites for February 2015
Sunday, January 25, 2015
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.
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.
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
Gary
February 2015
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!
---- the new sites ----
(historic musings from menu collector Henry B. Voigt)
(food history from the author of Of Sugar and Snow: A History of Ice Cream Making)
(site of the University of Amsterdam’s Special Collection on the History of Food)
(the classic French loaf is not as ancient as we might think…)
(Cynthia Bertelsen, on what it was like for tropical cooks to prepare typical British meals)
(“Curious recipes and hidden histories from Westminster City Archives”)
(food history from down under)
(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)
(Rena Goff on cookbooks—with many links to free e-versions, historic kitchens, and food museums)
(site of Martin & Victoria Rumble; foodwriting, bookselling, and historic recreating in the Appalachians)
(thinking about eating, mostly British eating)
(not your typical war story; from War History Online)
(Rachel Laudan tells all…)
(American food, southern style)
(exploring the collection of Mexican cookbooks at The University of Texas at San Antonio)
(Lynn Nelson on food news, historic cookbooks, films that feature food, and suchlike tasty topics)
(Harold McGee puts another food fallacy to rest)
(Bénédict Beaugé, in the International Journal of Gastronomy and Food Science)
(Christine Baumgarthuber’s article in The New Inquiry)
(Rachel Laudan effervesces about the mostly Western fascination with aerated food and drink)
(Michael W. Twitty on some southern staple foods; at Afroculinaria)
(Maureen Ryan on a bit of techie nostalgia for something that never really happened)
---- inspirational (or otherwise useful) sites for writers/bloggers ----
---- yet another blog ----
---- that’s all for now ----
Terms of Vegery
(Kindle)
(Kindle)
How to Serve Man: On Cannibalism, Sex, Sacrifice, & the Nature of Eating
(Kindle)
(Kindle)
______________
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.
3 Comments:
Great work, Gary -- this time and every time.
Thanks, Elatia... it's still a surprise to me, each month, that people are reading the newsletters!
Thanks for sharing, nice post!
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