Food Sites for October 2015
Thursday, September 17, 2015
It’s canning season: spiced seckel pears, tangy mid-winter companions to rich meals.
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, Dr Sanscravat continued his idle speculations in essays, “We Are What We Ate,” and “Thinking About Lunch.” The blog also welcomed a guest poster: Becky Libourel Diamond, author of the new book The Thousand Dollar Dinner: America’s First Great Cookery Challenge.
The presidential election is still over a year away, but we’re already dyspeptic from hearing about it on the news. As preventative medicine, this month’s quotes (from On the Table’s culinary quote collection) chooses a few non-political items from TV journalists:
You can never have enough garlic. With enough garlic, you can eat The New York Times. Morley Safer
You can find your way across this country using burger joints the way a navigator uses stars. Charles Kuralt
The federal government has sponsored research that has produced a tomato that is perfect in every respect, except that you can’t eat it. We should make every effort to make sure this disease, often referred to as “progress,” doesn’t spread. Andy Rooney
Researchers have discovered that chocolate produces some of the same reactions in the brain as marijuana. The researchers also discovered other similarities between the two but can’t remember what they are. Matt Lauer
Gary
October, 2015
October, 2015
---- the new sites ----
(accepted wisdom... not so much)
(according to archaeologist Aykut Çınaroğlu, Chef Ömür Akk—an excavation team member—used “recipes” from clay tablets, recreating as closely as possible the techniques and equipment of the period)
(Kenneth Miller, writing in Discover, on the work of archaeologist Paul Goldberg)
(Andrew Moore, enraptured by pawpaws, in The Washington Post)
(Kate Murphy, in The New York Times, on the ethics—and recent fashionability—of killing one’s own meat)
(special food-centered issue of Guernica: a magazine of art & politics)
(Jessica Stoller-Conrad’s report, on NPR, about wartime efforts to conserve food)
(NPR takes a bite out of a much-loved myth)
(“an illustrated guide to the culture and cuisine of Brazil”)
(Roland Kelts, finding himself through umami, in Guernica)
(“Elements of the History of Nutrition in Ancient Greece and Rome,”
Francesco Perono Cacciafoco’s posting at academia.edu)
(Les Leftovers, working without a net—or contemporary recipes, since there are none—to try to resurrect some pain perdú)
(Sara Bir at modern farmer)
(a juniper-scented addition to the history of alcohol, in The Economist)
(“The Unexpected History of Japanese Food in America, From Edo Bay to the Bowery,” Part 1 of H.D. Miller’s article at eccentricculinary.com)
(sidewalk history on a bun; from the Museum of the City of New York)
(Michael Twitty sets the record straight, at First We Feast)
(Robin McKie, writing in The Guardian, on recent work of anthropologist Henry Bunn: “We no longer needed to invest internal resources on huge digestive tracts that were previously required to process vegetation and fruit, which are more difficult to digest. Freed from that task by meat, the new, energy-rich resources were then diverted inside our bodies and used to fuel our growing brains.”)
(Adrian Miller, writing at First We Feast)
(Rachel Laudan on methods used in mass-production of food in the nineteenth century)
(Rowan Jacobsen, the proprietor-maven at Oysterater
(“...archaeological, anthropological, genetic, physiological and anatomical data [indicate] carbohydrate consumption, particularly in the form of starch, was critical for the accelerated expansion of the human brain over the last million years…”; article in Science Daily)
(Jan Whitaker discusses the once-common giant peppermills and how they got so big)
(a surprising number of ways to meet your daily vegetable requirements)
(disentangling wine price and perceived quality at Priceonomics)
(“meat in America;” a BackStory podcast from the Virginia Foundation for the Humanities)
(Michael R. Lynn, writes about passion the French have for bread, for the Ultimate History Project)
(Jennifer Welsh, at Business Insider, on the rigorous tests that disproved the popular belief in gluten’s effects on non-celiac consumers)
(Malcolm T. Nicholson’s quest to find, and sample, forbidden food and drink)
(Fuchsia Dunlop writes, in Saveur, of the disgusting/enchanting fermented foods of Shaoxing, China)
(Stewart Sinclair—no relation to The Jungle’s author—writes, in The Dallas Morning News, about the ethics of taking an animal’s life for food)
(Julian Brunt, waxes euphoric in the magazine of the Southern Fan Beverage Institute, about a Mississippi tradition)
(Michael Krondl, an historian who has begun to specialize in sweet treats, dishes in Zester Daily)
(Valerie Ryan, in The Boston Globe, on the pleasures of food science)
(Jan Whitaker on the history of take-out food)
---- inspirational (or otherwise useful) site for writers/bloggers ----
---- other blogs ----
---- changed URL ----
(“The Government’s Effect on the American Diet;” based on a 2011 exhibit at The National Archives Museum; also check “A Menu of Food-Related Primary Sources”)
---- that’s all for now ----
The Resource Guide for Food Writers
(Paper)
(Paper)
(Kindle)
The Herbalist in the Kitchen
(Hardcover)
(Hardcover)
(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)
______________
The Resource Guide for Food Writers, Update #180 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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