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Food Sites for June 2016

Wednesday, May 11, 2016

Dandelion (Taraxacum officinale).
Every Spring, they arrive—like herring—by the millions, ready to be served: raw as salad, cooked as potherbs, or brewed into a coffee substitute or old-fashioned wine.
While some people struggle to maintain uniform green lawns, we don’t care a bit. We welcome the dandelions  appearance each year.

June is, as the song says, “bustin’ out all over.” It’s as apt a description as one could want. We’re nearly overwhelmed by the proliferation of lush greenery and flowers, a cacophony of birdsong and buzzing insects, trout leaping in the brooks, and new fawns frolicking in their polka-dotted finery.

In other news: Modern Salt has posted “Enlightened Carnivory,”  a newly revised version of something from one of our Kindle books (How to Serve Man: On Cannibalism, Sex, Sacrifice & the Nature of Eating). Drexel University’s magazine, Taste Matters, includes “The Colors of Cheese.” Finally, at last, our latest book (Can It! The Perils and Pleasures of Preserving Foods) will be released on June 15th!

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) celebrates foods, like dandelions, that are free for the taking:

My fare is really sumptuous this evening; buffaloe’s humps, tongues and marrowbones, fine trout parched meal pepper and salt, and a good appetite; the last is not considered the least of the luxuries. Journals of Lewis and Clark, Thursday, June 13, 1805 
A white truffle, which elsewhere might sell for hundreds of dollars, seemed easier to come by than something fresh and green. What could be got from the woods was free and amounted to a diurnal dining diary that everyone kept in their heads. May was wild asparagus, arugula, and artichokes. June was wild lettuce and stinging nettles. July was cherries and wild strawberries. August was forest berries. September was porcini. Bill Buford 
The kind of crabbing my wife likes to do is to return from an afternoon’s swim or sunbathing session, open the refrigerator door, and find a generous plate of crab cakes all ready to cook. Euell Gibbons
June, 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 Cynthia Bertelsen), 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. 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 ----

(alas, despite so many of Shakespeare’s phrases becoming essential parts of modern English usage, “hide the salami” was not among them)

(Catherine Lamb baked four creepy-crawly tollhouse cookie recipes for Lucky Peach readers—so we don’t have to)

(Stephen Schmidt, of Manuscript Cookbooks Survey [see below], has a good look at upscale dinner-party planning of the mid-nineteenth century)

(Jessica Firger’s article in Newsweek)

(online monthly newsletter of the Culinary Historians of Canada)

(well-abstracted podcasts, from Cynthia Graber and Nicola Twilley, on food science and history)

(descriptions of 37 types, by The Cleaver Quarterly and Lucky Peach)

(Nils Bernstein’s quick survey, at Food Republic)

(Blake Lingle’s Lucky Peach article on the history and technology behind frites/chips/fries)

(on accessing recipe manuscripts, digitally, at the American Antiquarian Society)

(Ashlie Stevens joins in the discussion, at The Guardian)

(Sean Timberlake explains all at

(Stephen Forbes on the historical and sociological reasons behind the changing status of certain fruits and vegetables)

(article, in The Economist, examining recent research on the effect of early food processing on human evolution)

(searchable database assembled by and the Digital Public Library of America in conjunction with the Medicine and Society chair at University of Fribourg; a search for “food”—68,620 hits, “cooking”— 19,110, but “dessert” garnered just 757)

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

---- yet another blog ----

---- 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 advantage 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? 

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
(these Food Sites newsletters merely update the contents of this book; what doesn’t appear here is already in the book)

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 #188 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.


Anonymous Awanthi Vardaraj said...

That's a pretty neat round up, and I haven't read some of those articles yet. I shall peruse thoroughly later with a cup of coffee and a piece of shortbread.

May 11, 2016 at 10:33 PM  

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