Is this news or crass hucksterism? Your call.
Despite what one poet had to say about the cruelness of April, this one promises to be especially kind around here. First, of course is that our wicked witch of a winter will be “really most sincerely dead.” Where’s the cruelty in that, Mr. Eliot?
This April, moreover, has even more good news for us. We were interviewed for an HBO special, Thought Crimes, which will premiere at the Tribeca Film festival this month. OUP is about to release The Oxford Companion to Sugar and Sweets, which includes our lengthy article, “Insects.” OK, the news, so far is kinda’ creepy (and occasionally crawly)—but there is some tastier news.
My latest addition to Reaktion Books’ Edible series, Sausage: A Global History, (all about our favorite mystery meat) is complete, edited, indexed, and on its way to press. It is already listed online and will be included in Reaktion’s spring catalog (and at stand 6A109 of the London Book Fair, April 14-16).
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. While this newsletter is mostly about food, food history, food science, food writing—let’s face it, it’s about filling our faces and thinking about the process, before, during, and after the fact.
This month’s quotes from On the Table’s culinary quote collection are entirely self-serving. Well, mostly self-serving...
A highbrow is the kind of person who looks at a sausage and thinks of Picasso. Alan Patrick Herbert
What? Sunday morning in an English family and no sausages? God bless my soul, what’s the world coming to? Dorothy Sayers
Doctor, do you think it could have been the sausage? last words of Paul Claudel
PS: If you encounter broken links, changed URLs—or know of wonderful sites we
’ve missed—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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’ll see that your in-box is never afflicted by these updates again. There’re You’ll find links at the bottom of this page to fix everything to your liking.
---- the new sites ----
Basic Fare: Club Sandwiches
(Jan Whitaker dishes on the popular double-decker standby)
at NYC’s New School)
Celebrating a Hawaian Lu’au
(Jeanelle Kam and Rachel Laudan serve a detailed
description of the preparation of this traditional feast)
Early Vegetarian Restaurants
(Jan Whitaker on some pre-hippie—that is, doomed—attempts at meatlessness)
Food & Food Preparation: Bread, Biscuit, Waffles & Wafers
(a slide show of eighteenth-century baking images and items)
Food and Back Migration: The Cornish Pasty Plot Thickens
(Rachel Laudan knocks the stuffing out another food fallacy)
FRENCH BREAD HISTORY: Gallo-Roman Bread
(more from bread historian Jim Chevallier)
History and Ritual of Brunch, The: with Farha Ternikar
(a video lecture, sponsored by Culinary Historians of New York and the Food Studies Program)
How the Apothecary Gave Birth to the Modern Cocktail Movement
(Warren Bobrow takes a cordial look at mixology in his Eater article)
How the Tudors Invented Breakfast
(Ian Mortimer in BBC History Magazine)
In Praise of the Chapaterati
(Claire Chambers on London’s curry houses)
Listening, Tasting, Reading, Touching: Interdisciplinary Histories of American Food
(four scholars take on the “inherent interdisciplinarity of food history;” at the American Historical Association’s annual meeting)
(India Mandelkern looks at the connection between gastronomic and medical practices in various cultures)
---- inspirational (or otherwise useful) site for writers/bloggers ----
Branding as a Writer, Rebranding as a Foodwriter
---- yet more blogs ----
Code of Eatics, A
---- 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:
Want to support On the Table, without spending a dime of your own money on it?
It’s easy. Whenever you want to shop on Amazon. Com, click on any of the book links below, then whatever you buy there (it doesn’t even have to be one of our books) will earn a commission for this newsletter.
The Resource Guide for Food Writers
The Business of Food: Encyclopedia of the Food And Drink Industries
How to Serve Man: On Cannibalism, Sex, Sacrifice, & the Nature of Eating
Here endeth the sales pitch(es)...
...for the moment, anyway.
The Resource Guide for Food Writers, Update #174 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.