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Food Sites for February 2016

Wednesday, January 20, 2016
Female House Sparrow, Passer domesticus, well-chilled.

Well, winter has finally caught up with us. Not musch in the way of snow, but bitterly cold. The prospect of picnics and out-door grilling is not as pleasing as it was a few months ago. Sparrows, cardinals, and chickadees are the only al fresco diners around here. 

Every day, a neighbor’s cat sits patiently under the bird feeder, but—so far—there’s been no picnic lunch for him either.

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. “Doors,” a new year’s message that is sort of about food, appeared on there last month. “The Perception of Perception” also showed up on the blog (but it has absolutely nothing to do with food, so why should I even mention it?). We also posted “Rite of Passage,”  a tale of lust (for food and other things), and “Gatherin’ Mequite” at Modern Salt. 

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

We’ll take what comfort we can from this month’s quotes (from On the Table’s culinary quote collection): 

No dish changes quite so much from season to season as soup. Summer's soups come chilled, in pastel colors strewn with herbs. If hot they are sheer insubstantial broths afloat with seafood. In winter they turn steaming and thick to serve with slabs of rustic, crusty bread. Florence Fabricant
 The height of luxury was reached in the winter afternoons … lying in a tin bath in front of a coal fire, drinking tea, and eating well-buttered crumpets is an experience few can have today. J.C. Masterman
When the girl returned, some hours later, she carried a tray, with a cup of fragrant tea steaming on it; and a plate piled up with very hot buttered toast, cut thick, very brown on both sides, with the butter running through the holes in it in great golden drops, like honey from the honeycomb. The smell of that buttered toast simply talked to Toad, and with no uncertain voice; talked of warm kitchens, of breakfasts on bright frosty mornings, of cosy parlour firesides on winter evenings, when one's ramble was over and slippered feet were propped on the fender, of the purring of contented cats, and the twitter of sleepy canaries. Kenneth Grahame
Gary
February, 2016

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 Dianne Jacob and Jonell Galloway), 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 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 ----

AJEats
(Al Jazeera’s food section)

Bacon Goes Kosher
(Erik Ofgang, in Tablet, on treyf-less strips of crisp-fried non-pork)

Cleaver Quarterly, The
(magazine about Chinese food)

Cooking with Pulses
(recipes and nutritional info from the USA Dry Pea & Lentil Council)

Medieval Mulled Wine
(Karen Schousboe, at Medieval Histories, traces the spiced libation from Apicius to today)

Michael Pollan on how America got so Screwed Up about Food
(hint: it’s the bizarre intersection of science, industry, and politics)

Noble Idea, A: Beer Without Hops
(James Sheehan, at Molotov Cocktail, on ancient beer styles that incorporated other botanical bittering agents)

Note on Peppers, A
(Hari Balasubramanian on peppers, Piper spp; and peppers, Capsicum spp.)

Problem of the House, The: Past, Present and Future
(Jack Self, in The Architectural Review, looks at kitchen design from several theoretical vantage points)

Sacred Khao
(an introduction to the foods of northern Thailand)

Science of Craving, The
(Amy Fleming, in The Economist, on the difference between desire and pleasure)

What is Bourgeois Cuisine?
(Jonell Galloway on the history of French cooking that is not so haute)

Why (Almost) Everything You Know About Food Is Wrong
(Julia Belluz analyzes the difficulty of getting accurate nutritional information)


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

7 Book Marketing Trends Authors Can’t Afford to Ignore

10 Things We’ve Learned From Writing Cookbooks

Culinary Memoirs: What’s the Point?

How Do I Become a Food Writer?

How (Not) to Pitch

mdWordsmith

New York Public Library Makes 180,000 High-Res Images Available Online

On All the Ways to Write a Recipe

Restaurant Critic: Your Dream Job or Your Worst Nightmare?

Understanding Your Type as a Food Writer

Who Buys Cookbooks and Why?

Why Is It So Hard to Make Great Food Infographics?


---- more blogs ----

Erica Demane

Food Politics

Silphium


---- 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. 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 Herbalist in the Kitchen

The Business of Food: Encyclopedia of the Food And Drink Industries

Human Cuisine

Herbs: A Global History

Sausage: A Global History

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

Terms of Vegery

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 #184 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.

2 Comments:

Blogger Warren Bobrow said...

more brilliance to spend numerous hours here... instead of writing for my supper...

January 20, 2016 at 3:43 PM  
Blogger Gary Allen said...

& that, despite only two libatious links!

(no idea if "libatious" is a word, but it should be)

January 20, 2016 at 3:46 PM  

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