Oregano blossoms (Origanum vulgare)
With this issue, we begin our seventeenth year of publishing these monthly updates to The Resource Guide for Food Writers. What started as a way to keep one book up to date has become a place where hundreds of food lovers (amateurs, in the best sense), scholars, and professional scribblers have shared some of their favorite food-related links.
In other news: Roll Magazine has posted “Mayo on a Burger,” a culinary rant, simultaneously firing up the grill and self-righteous indignation, and Modern Salt published a bit of anthropophagic levity: “What’s Eating You?”.
In related news: if you’re going to be near Kingston, New York on Thursday July 28th, there will be a reading and book-signing at the Barnes & Noble store on Ulster Avenue, at 7 PM. Stop by and say hello!
This month’s quote (from On the Table’s culinary quote collection) celebrates our most recent roadtrip (and, atypically, comes with a photo of its own):
In Baltimore, soft crabs are always fried (or broiled) in the altogether, with maybe a small jock-strap of bacon added. H.L. Mencken
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 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 you’ve 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 ----
(Urvija Banerji, at Atlas Obscura, on the quintessential South Asian rice dish)
(Meredith Goad, in The Portland Press Herald, on recent work by Certified Master Taster Michael Kalanty)
(e-zine on the influence of British foodways on American cookery, replete with historical articles and recipes)
(digitized books in the Research Library Department of Special Collections of UCLA’s Bancroft Library)
(Jan Whitaker, on how and when restaurant kitchens switched from coal to gas)
(international food, via recipes, blog, stories, cookbook reviews)
(Carolyn Beans, at NPR’s The Salt, on recent research into the biological reasons for similar wine’s differing flavors)
(is anyone more qualified to write about diners than Michael Stern?—an epicurious article)
(Cynthia Bertelsen, in Modern Salt, argues against popular—and probably overly-simplistic—notions about the origins of cooking in the American South)
(Dorothy Willette, at the Biblical Archaeology Society’s site, on the function of meals in Ancient Israel)
(“dedicated to those who are not ashamed of economy”—online text of Lydia Maria Francis Child’s 1830 book; at Feeding America’s archive)
(Lauren Young, at Atlas Obscura, on how the most rudimentary food prep has altered our evolution)
(Robert Moss, on the history of soft drinks, at Serious Eats)
(Donna Battle Pierce, decries Whole Foods “discovery” of the southern staple, in Ebony)
(Wes Berry, at the Southern Foodways Alliance, on the complicated flavors of Bluegrass BBQ)
(a Rachel Lauden multicultural adventure in etymology)
(an excerpt from Joel Denker’s The Carrot Purple and Other Curious Stories of the Food We Eat)
(The Atlantic’s Megan Garber faces breakfast)
(Brenna Houck slathers a geography of sauces at Eater)
(Gary Gillman, at Beer et seq., on the ethnic origins of—and techniques used to produce—moonshine)
(Chris Buckley, in The New York Times, on fears about the survival of traditional fare)
(Ruchira Paul examines the nature of scent at 3 Quarks Daily)
(Scienmag article on recent discoveries, in China, by archaeologist Gary Crawford)
(Emily Bell, at VinePair, on a yeast genus that is becoming popular among brewers, and drinkers, who want to bring on the funk—and sourness—in their beers)
---- inspirational (or otherwise useful) site for writers/bloggers ----
---- still 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 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 without adding to your cost (it doesn’t even have to be one of our books).
The Resource Guide for Food Writers
(these 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
Can It! The Perils and Pleasures of Preserving Foods
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 #190 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.