Summer is definitely over around here, which means cleaning out the last of the frost-averse parts of the harvest. The final batch of basil is in, and green tomatoes that will never have a chance to ripen have been fried or turned into chutney.
Roll Magazine published “Oysters,” some thoughts about our favorite mollusk. Meanwhile, we’ve been on the stump a bit for Can It! The Perils and Pleasures of Preserving Food, doing readings and being interviewed. This was an especially (almost embarrassingly) positive example of the latter.
This month’s quote (from On the Table’s culinary quote collection) features this line from the 1991 film, Fried Green Tomatoes (a line, you may recall, that had nothing whatsoever to do with fried green tomatoes):
The secret’s in the sauce.
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!
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 ----
(Mexican cookery: articles, recipes, links to blogs; in Spanish)
(Nick Hines, at Vinepair, on what used to be the best part of a British tar’s day)
(Lynn Brown, at JSTOR Daily, on something that has little to do with pad thai)
(Lily Starbuck, at Lucky Peach, tears into some flaky fakelore)
(Adán Medrano, on the origin of the ubiquitous Mexican starter, at Hispanic Network)
(the etymology of the back of the house)
(interview, by Cara Parks at Roads & Kingdoms; how Naomi Duguid was able to encounter the real foods of Armenia, Azerbaijan, Georgia, Iran, and Kurdistan)
(Paige Villiard on the origins of the ubiquitous hand-held favorite)
(Cristina Potters on Mexican food that won’t have you saying “Yo quiero Taco Bell”)
(Dwight Furrow on why winemaking is both art and science)
---- 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:
Occasionally, 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:
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How to Serve Man: On Cannibalism, Sex, Sacrifice, & the Nature of Eating
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The Resource Guide for Food Writers, Update #193 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.