Food Sites for February 2016Wednesday, January 20, 2016
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
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!
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(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)
(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)
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
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?
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