It’s pickling season, and we’ve got fresh dill. If here’s any left over, it’ll make a great potato salad.
The dog days of August are about to end (and it can’t come too soon for us). Don’t get us wrong—we much prefer the heat to sloppy wet winter weather, but a few cooler evenings would be nice. You know what we’re saying?
We’re told that our latest book, Sausage: A Global History, is scheduled for publication on the fifteenth of September. If only we had learned—in time—that there was a lovely slang term for encased meats in
Victorian England. We suspect, however, that the publisher (Reaktion) would never have approved Bags o’ Mystery as a title.
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 this once-a-month newsletter is just not enough—follow us on Facebook, and Twitter. Still more of our online scribbles can be found at A Quiet Little Table in the Corner.
In an attempt to make light of the summer’s heat, consider this month’s quotes (from On the Table’s culinary quote collection) as a low-brow set of variations on the salad theme:
All normal people love meat. If I went to a barbeque and there was no meat, I would say, “Yo Goober! Where’s the meat?” I’m trying to impress people here, Lisa. You don't win friends with salad. Homer Simpson
My grandfather had a wonderful funeral... On the buffet table there was a replica of the deceased in potato salad. Woody Allen
In Spain, attempting to obtain a chicken salad sandwich, you wind up with a dish whose name, when you look it up in your Spanish-English dictionary, turns out to mean: “Eel with big abscess.” Dave Barry
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 introduced us to sites like the ones in this newsletter (such as Cara De Silva and Fabio Parasecoli), 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 ----
7 Dirty Truths About BBQ (that Nobody Wants to Talk About)
(Robb Walsh bares all)
Canon of Taste
(Jill Neimark explains: “why we should add food to the cultural canon,” like “those of literature, art, music, architecture, religion and science”)
Carry on Cooking: The Crazy Culinary World of 1970s and 80s Cookbooks
(Andrew Webb, in The Guardian, reminisces with a mixture of delight and disgust)
Fast Food Nation
(Aaron Their, in Lucky Peach, on what we can tell, about Roman eating habits, from Pompeii’s evidence)
How Brisket Conquered the BBQ World
(Jim Shahinon on a fundamentally-changed BBQ scene: “Do not confuse the sacred with the propane”)
How Does Seedless Fruit Reproduce
(the botanical facts-of-life, from Melissa’s Produce)
How Syrians Saved an Ancient Seedbank from Civil War
(Lizzie Wade, in Wired, on how Ahmed Amri and the International Center for Agricultural Research in Dry Areas preserved genebanks containing grain developed over thousands of years)
How Tupperware’s Inventor Left a Legacy That’s Anything but Airtight
(“I’ve got one word for you: plastics”—Mitchell Parker, on “…a revolution driven by women”)
Is There a Better Way to Talk About Wine?
(The New Yorker’s Bianca Bosker, on how the written evaluation of wine has grown “intrinsically bullshit-prone”)
Just Like Mom Used To Make
(Michael Snyder, in Lucky Peach, on why that favorite family recipe might not come out “just like mom used to make”)
Manuscript Cookbooks Survey
(searchable “…database of pre-1865 English-language manuscript cookbooks;”adapted recipes, glossary; also “what manuscript cookbooks can tell us that printed cookbooks do not”)
Oleogustus: Why We Might All be Getting a New Taste for Fat
(move over umami, seems there’s a sixth taste; article in The Guardian)
Parsleyed Ham and Kitchen Breezes: The Letters of M.F.K. Fisher and Julia Child
(Cynthia Bertelsen on the two women who taught America how to eat well)
Pleasures of the Literary Meal
(Bee Wilson’s New Yorker review of Christina Hardyment’s book, Pleasures of the Table: A Literary Anthology—an exercise in innocent gustatory voyeurism)
Renaissance Painting Reveals How Breeding Changed Watermelons, A
(using art to study the history of agriculture)
Researching Food History—Cooking and Dining
(conference and exhibit calendar, historic measurement conversions, recipes, glossaries, classes)
Rethinking the Word “Foodie”
(Mark Bittman’s op ed piece for The New York Times)
Rise of Egotarian Cuisine, The
(Alan Richman, in GQ, on chefs who serve food “…straddling the line between the creative and the self-indulgent”)
(a Gastropod report of the way the perception of food can be altered by he sounds heard while eating)
Study Suggests Carbs Fueled Human Evolution
(brief article, in Archaeology, on the impact of starches on our development as a species)
(Dwight Furrow, on why dessert wines seem to grow less sweet as they age)
Ten of the Greatest Books in Food Studies
(John M. Burdick’s list)
Theorizing Cuisine from Medieval to Modern Times: Cognitive Structures, the Biology of Taste, and Culinary Conventions
(Vanina Leschziner and Andrew Dakin, on how French cooking changed the way all Western diners conceive the meal)
UC Food Observer
(University of California’s Global Food Initiative selects important food news)
What are Kitchens, Sculleries, and Larders?
(article from Geri Walton’s blog, “History of the 18th and 19th Centuries”)
Why Everyone Should Stop Calling Immigrant Food “Ethnic”
(Lavanya Ramanathan gives her reason in The Washington Post)
Why Is the Federal Government Afraid of Fat?
(Dariush Mozaffarian and David S. Ludwig, in The New York Times)
---- inspirational (or otherwise useful) site for writers/bloggers ----
27 Food Stories Nobody Needs to Write Again
Book Designer, The
British Library Puts 1,000,000 Images into the Public Domain, Making Them Free to Reuse & Remix, The
Copyright Fair Use and How it Works for Online Images
How to Lose Fans and Alienate Followers
Metropolitan Museum of Art Puts 400,000 High-Res Images Online & Makes Them Free to Use, The
Social Media in 15 Minutes a Day, by Guest Blogger Frances Caballo
---- other blogs ----
Fig and Quince
First We Feast
Fortune Cookie Chronicles, The
Four Pounds Flour
Godful Food [not about religion]
Hungary Dish, The
Rachel E. Black
Scenes of Eating
Sean Thackrey: Wine Maker
Taste of Savoie
---- changed URL ----
Recipes Project, The
---- 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 will earn a commission for this newsletter
(it doesn’t even have to be one of our books) .
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 #179 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.