Food Sites for August 2015
Wednesday, July 15, 2015
Bitter Bolete, Tylopilus felleus, Poughkeepsie, NY
This month’s quotes (from On the Table’s culinary quote collection) continue our celebration of summer.
The egg creams of Avenue A in New York and the root beer float are among the high points of American gastronomic inventiveness. Mark Kurlansky
Give a man a fish; you have fed him for today. Teach a man to fish, and he will sit in the boat and drink beer all day. OldFox
He is no true fisherman who is willing to fish only when fish are biting. Grover Cleveland
In the Barbecue is any four footed animal—be it mouse or mastodon—whose dressed carcass is roasted whole... at its best it is a fat steer, and must be eaten within an hour of when it is cooked. For if ever the sun rises upon Barbecue, its flavor vanishes like Cinderella's silks, and it becomes cold baked beef—staler in the chill dawn than illicit love. William Allen White
The story of barbecue is the story of America: Settlers arrive on great unspoiled continent, discover wondrous riches, set them on fire and eat them. Vince Staten
For each glass, liberally large, the basic ingredients begin with ice cubes in a shaker and three or four drops of Angostura bitters on the ice cubes. Add several twisted lemon peels to the shaker, then a bottle-top of dry vermouth, a bottle-top of Scotch, and multiply the resultant liquid content by five with gin, preferably Bombay Sapphire. Add more gin if you think it is too bland... I have been told, but have no personal proof that it is true, that three of these taken in the course of an evening make it possible to fly from New York to Paris without an airplane. Isaac Stern
Gary
August, 2015
---- the new sites ----
(Anne Yentsch’s article in Northeast Historical Archaeology; PDF)
(John Donohue’s article, in The New Yorker, on the ecological, nutritional, and economic advantages of eating bait)
(history of one-pot cooking; proceedings of the 1988 Oxford Symposium on Food & Cookery)
(Ryan Jacobs’ article, in The Atlantic, on the fungal underground)
(Rachel Laudan on power and provender in ancient Persia; in The Cairo Review of Global Affairs)
(Eric Hansen’s article in Aramco World)
(Laura Shapiro’s New Yorker article on the horrors of dining in FDR’s White House)
(Li Zhou, on some forgotten dishes, in Smithsonian magazine)
(“Chicago’s Food Museum,” a work in progress)
(digitized pages from a copy in the collection of the University of Oklahoma Libraries)
(Michael Snyder’s article at Lucky Peach)
(Gib Brogan, in The New York Times, on environmental threats to New England’s fishery)
(a collection of recipes, inspired by literature)
(no, it wasn’t Dom Perignon in the Abbey of Hautvillers)
(RetroRuth said a mouthful: “It was a long, painful and sometimes disgusting road that lead to our current national gourmand status.”)
(Gary Anthony Sullivan’s doctoral dissertation; PDF)
(searchable archive of papers presented at Oxford’s fabulous Food and Cookery conference)
(Len Fisher’s talk at 2015 Oxford Symposium on Food and Cookery)
(Todd Oppenheimer’s article, in Craftsmanship, on the occurrence of heavy metals in cruciferous vegetables, even organic kale )
(Kate Bratskeir’s Huffington Post interview with Megan Kimble, author of Unprocessed: My City-dwelling Year of Reclaiming Real Food)
(Jack Ewing’s New York Times article on the legal, economic, political, and cultural differences that influence our cheese choices)
(Andrew Pollack, on the Obama administration’s attempts to deal with this contentious subject in The New York Times)
---- inspirational (or otherwise useful) site for writers/bloggers ----
---- other blogs ----
---- that’s all for now ----
The Resource Guide for Food Writers
(Paper)
(Paper)
(Kindle)
The Business of Food: Encyclopedia of the Food And Drink Industries
(Hardcover)
(Hardcover)
(Kindle)
Human Cuisine
(Paper)
(Paper)
(Kindle)
Herbs: A Global History
(Hardcover)
(Hardcover)
(Kindle)
Sausage: A Global History (for pre-order)
(Hardcover)
(Hardcover)
(Kindle)
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 #178 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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