Food Sites for September 2015
Monday, August 17, 2015
It’s pickling season, and we’ve got fresh dill. If here’s any left over, it’ll make a great potato salad.
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.
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
Gary
September 2015
---- the new sites ----
(Robb Walsh bares all)
(Jill Neimark explains: “why we should add food to the cultural canon,” like “those of literature, art, music, architecture, religion and science”)
(Andrew Webb, in The Guardian, reminisces with a mixture of delight and disgust)
(Aaron Their, in Lucky Peach, on what we can tell, about Roman eating habits, from Pompeii’s evidence)
(Jim Shahinon on a fundamentally-changed BBQ scene: “Do not confuse the sacred with the propane”)
(the botanical facts-of-life, from Melissa’s Produce)
(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)
(“I’ve got one word for you: plastics”—Mitchell Parker, on “…a revolution driven by women”)
(The New Yorker’s Bianca Bosker, on how the written evaluation of wine has grown “intrinsically bullshit-prone”)
(Michael Snyder, in Lucky Peach, on why that favorite family recipe might not come out “just like mom used to make”)
(searchable “…database of pre-1865 English-language manuscript cookbooks;”adapted recipes, glossary; also “what manuscript cookbooks can tell us that printed cookbooks do not”)
(move over umami, seems there’s a sixth taste; article in The Guardian)
(Cynthia Bertelsen on the two women who taught America how to eat well)
(Bee Wilson’s New Yorker review of Christina Hardyment’s book, Pleasures of the Table: A Literary Anthology—an exercise in innocent gustatory voyeurism)
(using art to study the history of agriculture)
(conference and exhibit calendar, historic measurement conversions, recipes, glossaries, classes)
(Mark Bittman’s op ed piece for The New York Times)
(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)
(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)
(John M. Burdick’s list)
(Vanina Leschziner and Andrew Dakin, on how French cooking changed the way all Western diners conceive the meal)
(University of California’s Global Food Initiative selects important food news)
(article from Geri Walton’s blog, “History of the 18th and 19th Centuries”)
(Lavanya Ramanathan gives her reason in The Washington Post)
(Dariush Mozaffarian and David S. Ludwig, in The New York Times)
---- inspirational (or otherwise useful) site for writers/bloggers ----
---- other blogs ----
---- changed URL ----
---- 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
(Hardcover)
(Hardcover)
(Kindle)
Terms of Vegery
(Kindle)
(Kindle)
How to Serve Man: On Cannibalism, Sex, Sacrifice, & the Nature of Eating
(Kindle)
(Kindle)
Here endeth the sales pitch(es)...
______________
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.
1 Comments:
Thanks for sharing! Nice post!
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Những thực phẩm tốt cho tại http://thucphamtotcho.blogspot.com/
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