Food Sites for May 2016
Thursday, April 21, 2016
Atlantic Herring (Clupea harengus harengus).
Every Spring, they arrive—by the millions, from the ocean, ascending the Hudson River, then up tiny feeder streams like Black Creek in West Park, NY—to spawn.
May is the “sweet of the year,” as mentioned in Taste Matters, below. It’s far too perfect to stay indoors, but if a rainy day happens to prevent you from picnicking—or just sitting outside with a glass of something cool and decadent—there’re a lot of goodies to be sampled in this issue.
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: Modern Salt has posted “Dream Dish,” a tale of adolescent food lust. Roll Magazine has also published “How to Decide?” — an essay that could be considered a form of fudging, except that it has nothing to do with fudge. Also, Drexel University’s magazine, Taste Matters, includes some Spring-like speculations called “Knocking Trout off its Perch.”
Oh yes... one more thing. Our latest book (Can It! The Perils and Pleasures of Preserving Foods) comes out on May Fifteenth!
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) acknowledges my impending achievement of a life-long goal—surviving three score and ten—and having an excuse to steal from my literary idol’s comments when he did the same:
The seventieth birthday! It is the time of life when you arrive at a new and awful dignity; when you may throw aside the decent reserves which have oppressed you for a generation, and stand unafraid and unabashed upon your seven-terraced summit and look down and teach—unrebuked. You can tell the world how you got there. It is what they all do. I have been anxious to explain my own system this long time, and now at last I have the right. Mark Twain
I have achieved my seventy years in the usual way: by sticking strictly to a scheme of life which would kill anybody else. It sounds like an exaggeration, but that is really the common rule for attaining old age. When we examine the program of any of these garrulous old people we always find that the habits which have preserved them would have decayed us. I will offer here, as a sound maxim this: that we can't reach old age by another man’s road. Mark Twain
In the matter of diet—which is another main thing—I have been persistently strict in sticking to the things which didn't agree with me until one or the other got the best of it... Mark Twain
Gary
May, 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), thanks, and keep them coming!
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---- the new sites ----
(well-illustrated online exhibition from the American Antiquarian Society)
(Xianfeng Luo, “Seeking authentic Chinese cuisine in seven regions;” in Drexel’s Table Matters)
(Christine Baumgarthuber’s account, at The New Inquiry, of the history of food writing, from a class perspective)
(Sharon Hudgins on those classic German molded cookies; originally published in Gastronomica)
(Fabio Parasecoli, at Huffington Post, on some of the complex issues raised by the popularization of an “ethnic” cuisine on another continent)
(Thomas A. P. Van Leeuwen on the history of Alexis Soyer’s magic portable stove and other inventions; in Cabinet Magazine)
(searchable database of menus in the Los Angeles Public Library’s Rare Book Room in the Central Library)
(Andrea Small Carmona, in Scientific American, on how—and when—two peanut ancestors managed to form the hybrid we can’t stop eating)
(Jane Black, in The Washington Post, on “America’s own cucina povera”)
(Jan Whitaker on restaurants, from the 20s & 30s, that look like anything but restaurants)
(Kenny Sokan’s report on PRI—Public Radio International)
(BBQ brings out strong opinions, and Judson Carroll’s, at Reclaiming Southern Food, is as adamant as any)
(a digitized “collection of 16th-19th century domestic recipe manuscripts,” at London’s Wellcome Library)
(Sharon Lathan explains what it was like in “the kitchen areas of a Regency house”)
(Nicola Miller’s elegant explication of aroma and memory, with just the right amount of salt)
(Edible Brooklyn‘s Sarah McColl on some aspects of food in art: sexual, political, and social; more about food in art at the Whitney Museum and The Metropolitan Museum of Art)
(Deborah L. Krohn, of the Getty Research Institute, on the illustrations in l’Opera di M. Bartolomeo Scappi)
---- inspirational (or otherwise useful) site for writers/bloggers ----
---- more blogs ----
---- that’s all for now ----
Except, of course, for the usual legalistic mumbo-jumbo and commercial flim-flam:
Some of the URLs we provide may link to commercial sites (that is, they’ll cost you money to take full advange of them). We do not receive any compensation for listing them here, and provide them without any form of recommendation (other than the fact that they looked interesting to us).
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?
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The Resource Guide for Food Writers
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(these Food Sites newsletters merely update the contents of this book; what doesn't appear here is already in the book)
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(these Food Sites newsletters merely update the contents of this book; what doesn't appear here is already in the book)
The Business of Food: Encyclopedia of the Food And Drink Industries
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Human Cuisine
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Sausage: A Global History
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http://www.amazon.com/exec/obidos/ISBN/1780235720/onthetable08-20 )
Terms of Vegery
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How to Serve Man: On Cannibalism, Sex, Sacrifice, & the Nature of Eating
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...for the moment, anyway.
______________
The Resource Guide for Food Writers, Update #187 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.
1 Comments:
Thank you so much for including my piece in your round -up. I am absolutely thrilled.
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