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Food Sites for January 2016

Sunday, December 13, 2015

A lone winter apple, a treat for gleaning birds.


January is about beginning anew, returning to fundamentals, enjoying simple things after all the holiday excesses. What could be more basic than apple pie? After all, don’t we begin the alphabet with “A is for Apple?” Byron clearly associated the fruit with beginnings: “Since Eve ate apples...”

Last month we posted a couple of new articles. Roll Magazine published Moors and Christians: Comfort Food for an Uncomfortable Season,” on serving the musical fruit, indoors. “Remembrance of Shellfish Past,”  a travel reminiscence of sorts, appeared in Modern Salt.

We also completed the index and final edits to our latest book (Can It! The Perils and Pleasures of Preserving Foods), due for publication in May. WHEW!

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 you wish, follow us on Facebook,  and Twitter.  Still more of our online scribbles can be found at A Quiet Little Table in the Corner.

This month’s quotes (from On the Table’s culinary quote collection) are—quelle surprise!—about baked apples:

“I know the look of an apple that is roasting and sizzling on the hearth on a winter’s evening, and I know the comfort that comes of eating it hot, along with some sugar and a drench of cream... I know how the nuts taken in conjunction with winter apples, cider, and doughnuts, make old people’s tales and old jokes sound fresh and crisp and enchanting.” Mark Twain 
“Good apple pies are a considerable part of our domestic happiness.” Jane Austen 
“If you want to make an apple pie from scratch, you must first create the universe.” Carl Sagan
Gary
January, 2016

PS: If you encounter broken links, changed URLs—or know of wonderful sites weve 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 Krishnendu Ray), 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 youve received this newsletter by mistake, and/or dont wish to receive future issues—you have our sincere apology and can have your e-mail address deleted from the list immediately. Were 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 well 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 ----

(Hua Hsu in the New Yorker)

(from the archives of The Culinary Institute of America)

(visiting nerd bars, “in search of the Pan-Galactic Gargle Blaster, an imaginary 1970s cocktail from space”)

(Matthew Giles, at Grub Street, on the current—and future—state of “artisanal-small-independent” breweries)

(a movie star’s travel/cook book pre-dated Time-Life’s Foods of the World series by three years, making ordinary Americans’ culinary options less provincial)

(Moises Velasquez-Manoff, writing in Nautilus, on what microbiologists are beginning to learn about the friendly “germs” that should be living in our guts—and what happens when they aren’t)

(lovely new magazine from Great Britain, but featuring food writers from all over; mostly online, with occasional printed editions planned)

(Helen MacDonald, in The New York Times, on foraging for fungi in the English countryside)

(Jack Turner, at Smithsonian, on the medieval pepper trade)

(Krishnendu Ray, at Huffpost, on the relationship between the food industry’s largely immigrant workforce and changing mainstream attitudes about “taste”)

(recipes from South Australian community cookbooks)

(an excerpt from a book-in-progress by Jonell Galloway)

(Andrea King Collier—at National Geographic’s blog, The Plate—hopes to “...begin a real conversation about race, culture and food in this country...”)

(short answer: racism)


---- inspirational (or otherwise useful) site for writers/bloggers ----
















---- more blogs ----





---- changed URL ----



---- thats 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 (think last-minute holiday shopping), 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
(Paper)

The Herbalist in the Kitchen
(Hardcover)
(Kindle)

The Business of Food: Encyclopedia of the Food And Drink Industries
(Hardcover)

Human Cuisine
(Paper)

Herbs: A Global History
(Hardcover)

Sausage: A Global History
(Hardcover)

Can It! The Perils and Pleasures of Preserving Foods (pre-order)

Terms of Vegery
(Kindle)

How to Serve Man: On Cannibalism, Sex, Sacrifice, & the Nature of Eating
(Kindle)


Here endeth the sales pitch(es)...

...for the moment, anyway.

______________

The Resource Guide for Food Writers, Update #183 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) 2016 by Gary Allen.





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