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Food Sites for June 2015

Tuesday, May 26, 2015

Hama Hama oysters, on the shore of Washington’s Hood Canal


We’ve been traveling, for the past three weeks or so, and have eaten well—and not-so-well—across some twenty states. Unfortunately, while driving along the Interstates, we find nothing but fast-food chains. Never-ending variations on the theme of fried flesh and starch. We search in vain for something raw or even fresh—and must often abandon all hope of finding any decent vegetables. However, by exiting the endless divided highway for back roads, some toothsome surprises may be encountered.

We suspect that there’s a metaphor here about food writing, but we’ll leave its discovery to you, gentle reader.

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. For example, “A Study in Contrasts,” a recent exercise in self-indulgence, addresses some mixed feelings that one might experience when guided by one’s stomach. 

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.

This month’s quotes from On the Table’s culinary quote collection are all from another American traveler:

A man accustomed to American food and American domestic cookery would not starve to death suddenly in Europe, but I think he would gradually waste away, and eventually die. Mark Twain 
After a few months’ acquaintance with European ‘coffee’ one’s mind weakens, and his faith with it, and he begins to wonder if the rich beverage of home, with its clotted layer of yellow cream on top of it, is not a mere dream after all, and a thing which never existed. Mark Twain
 Sacred cows make the best hamburger. Mark Twain
Gary
June, 2015

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’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. There’re You’ll find links at the bottom of this page to fix everything to your liking.



---- the new sites ----

20 Delicious Bug Recipes from Chefs
(Mandy Oaklander on the latest in creepy-crawly cuisine; in Time magazine)

Bro and a Philosopher Debate the True Meaning of a Sandwich, A
(it’s not a simple question to answer…)

Culinary Historians of Piedmont North Carolina
(meetings held at Flyleaf Books, 752 Martin Luther King, Jr. Blvd., Chapel Hill, NC)

Fruits and Vegetables Are Trying to Kill You
(Moises Velasquez-Manoff on recent research into the relationship between plant stressors and human health)

How to Read a Wine
(Dwight Furrow: “…when you taste a wine you taste the residue of geography and culture”)

Human Cheese
(experimenting with bacteria from our bodies to produce cheeses)

Let’s Eat Together: How Immigration Made British Food Great
(the gastronomic melting pot is not a solely American phenomenon)

On Food Labels, Calorie Miscounts
(Philip J. Hilts on a more scientific method for counting calories, in The New York Times)

Real North Carolina Barbecue
(“barbecue” is always a contentious subject, so don’t expect this article to mince words)

Science Giveth and Science Taketh Away
(Dwight Furrow on glass shape and the perception of wine)

Science: The Missing Ingredient in the So-Called Art of Cooking
(Cynthia Bertelsen’s plea for, and links to sources of, scientific literacy for cooks—and, by extension, food writers)

Shared Meals
(Jan Whitaker, on some of the less-than-savory things restaurants used to serve)

UC Food Observer
(food and agriculture news from University of California)

When Eating Dairy Was a Life-or-Death Question
(Susan Cosier on archaeological evidence for early cheese-making and the evolution of milk-tolerance in adults)

Why Comfort Food Comforts
(Cari Romm’s psychological insights, in The Atlantic)

Why (Western) Philosophers are Late to the Dinner Party
(philosopher Dwight Furrow considers the reasons other philosophers have so rarely considered food to be a worthy topic)


---- inspirational (or otherwise useful) site for writers/bloggers ----

5 Ways to Get Publicity for Your Book (That Aren’t Related to Your Book Launch or Book Tour)

How to Start a Food Blog: 10 Tips from a Veteran Blogger

How to Start a Food Blog: A Step by Step Dummy Proof Guide

Kidnapped!* A Case of Plagiarism


---- thats all for now ----

Except, of course, for the usual legalistic mumbo-jumbo and commercial flim-flam:

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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
(Paper) (Kindle)

The Herbalist in the Kitchen
(Hardcover) (Kindle)

The Business of Food: Encyclopedia of the Food And Drink Industries
(Hardcover) (Kindle)

Human Cuisine
(Paper) (Kindle)

Herbs: A Global History
(Hardcover) (Kindle)

Sausage: A Global History
(Hardcover)

Terms of Vegery
(Kindle)

How to Serve Man: On Cannibalism, Sex, Sacrifice, & the Nature of Eating
(Kindle)

Here endeth the sales pitch(es)...

...for the moment, anyway.

______________

The Resource Guide for Food Writers, Update #176 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.





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