Cape Cod White (or Eastham) Turnip.
Since Thanksgiving is soon to be upon many of us in the food blogging community, we thought we should share this.
You know, for perspective.
Our next book, Can It! The Pleasures and Perils of Preserving Foods, is already edited and in production. It should be out in 2016.
“…whether we are conspicuously eating well, or conspicuously depriving ourselves and others, we mark ourselves off—either as having more than anyone else, or less; and either is made a virtue...” Robin Fox
“Food writing shouldn’t be precious, pretentious, or condescending. Just because you know what confit means doesn’t make you a better person.” Adam Roberts
“Sometimes I think I’m liquefying like an old Camembert.” Gustave Flaubert
“Pythagoras might have [had] calmer sleeps, if he [had] totally abstained from beans.” Sir Thomas Browne
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 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 ----
(tasty tidbits from Oxford Dictionaries)
(Chris Ying compares, at Lucky Peach, the environmental impact of eating in restaurants vs. home-cooked meals)
(Evelyn Kim, a guest curator at The New York Academy of Medicine, on the all-too-familiar brick of meat in a can)
(an interview—with Alan Levinovitz, in Salon—on the purpose and function of popular food choices, disguised as science, that are actually irrational)
(Atlantic’s Helen Veit plots the rise and fall—and rise—of popularity of recycled meals against changes in technology, economy, and environmental awareness)
(Peter Whoriskey questions official dogma in The Washington Post—bring on the butterfat!)
(An excerpt from The CCCP Cook Book: True Stories of Soviet Cuisine, by Olga Syutkin and Pavel Syutkin)
(Magdalena Kasprzyk–Chevriaux, on the transition from French hors d'oeuvres to Polish everyday food)
(how Platina—and printing—changed everything; Christine Baumgarthuber explains in The New Inquiry)
(Trevor Baker looks at new scientific evidence, in The Guardian, that casts blame for obesity on—wait for it—food writers & photographers)
(Harold McGee on the origins of so-called “molecular gastronomy”)
(Jedediah Purdy’s review of Anna Lowenhaupt Tsing’s The Mushroom at the End of the World in New Republic; fungi as metaphor for an economics of decay)
(searchable database of 170,000 WPA-era photos taken between 1935 and 1945, almost all public domain)
(Rachel Z. Arndt, in The Atlantic, on the causes and effects of standardization)
(Dwight Furrow: “…wine lovers seek experience, wine snobs seek approval”)
(Samantha Gillison’s lament over lost luncheonettes and the glories of a simpler—and cheaper—past, in The Guardian)
(Rose Hackman, in The Guardian, finds much of it pretty hard to swallow)
(Jack Hitt’s article, in Saveur, about an old-time classic that is now nearly forgotten)
(Lisa Bramen, about two simultaneous revolutions, in The Smithsonian)
---- inspirational (or otherwise useful) site for writers/bloggers ----
---- that’s all for now ----
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“The Resource Guide for Food Writers, Update #181” 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.