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food sites for January 2017

Sunday, December 18, 2016

Sage, à la neige

As we write this, the holiday season of excess is no longer crouched outside the door, it’s taken up residence. In the interest of public service, and to help us all stay on our diets, this issue contains zero calories and saturated fat. However, should you choose to act on any of the tasty things described (we’re looking at you, pecan pie), all bets are off. 

Of course, there are always New Year’s resolutions to make up for these minor infractions, right?

Speaking of infractions, last month Roll Magazine published “My Dinner with Zal,” an alliterative remembrance of a memorable past repast. 

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 quote (from On the Table’s culinary quote collection) shows how thoughtful a host or hostess can be.

Even today, well-brought-up English girls are taught by their mothers to boil all veggies for at least a month and a half, just in case one of the dinner guests turns up without his teeth. Calvin Trillin

Gary
January, 2017

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 who have pointed out juicy sites (like Rachel Laudan), 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 dont 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 ----

(Nick Hines, at Vinepair, on the travels of the high-powered Scandinavian herbal liqueur)

(Zach Brooks, at Lucky Peach, explains how to tell kalguksu from dongchimi guksu)

(Dana Hatic, at Eater, on a southern tradition that’s become an American standard)

(Fabio Parasecoli on film and food porn; a more scholarly take, focusing on intersections between haute cuisine, the media, and awareness—and defining—of class can be found at: Starred Cosmopolitanism: Celebrity Chefs, Documentaries, and the Circulation of Global Desire)

(Michael Snyder, at Lucky Peach, describes 25 different—and nicely illustrated—breads)

(“…a professional organization for culinary professionals, agriculture professionals, and scientists of gastronomy in the context of brain and behavior”)

(website of the author of many award-winning cookbooks about a remarkable cuisine)

(Becky Libourel Diamond on a classic dessert that didn’t always include chocolate)

(Katie O’Reilly’s interview, in Sierra, with Mike Krebill—author of The Scout’s Guide to Wild Edibles: Learn How to Forage, Prepare & Eat 40 Wild Foods)

(Chi Luu, at JSTOR Daily, on the way certain parts of speech can refer, simultaneously, to several different sensations)

(Michael Wolf, at Forbes, on an emerging technology that might force us to rethink the eating phenomenon)


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










---- still more blogs ----





---- thats 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: 

Want to help On the Table, without spending a dime of your own money on it?

It’s easy. Whenever you plan to go shopping on Amazon, 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
(Paper)
(Kindle)
(these newsletters merely update the contents of the book; what doesn’t appear here is already in the book)

The Herbalist in the Kitchen
(Hardcover)
(Kindle)

The Business of Food: Encyclopedia of the Food And Drink Industries
(Hardcover)
 (Kindle)

Human Cuisine
(Paper)
(Kindle)

Herbs: A Global History
(Hardcover)
(Kindle)

Sausage: A Global History
(Hardcover)
(Kindle)

Can It! The Perils and Pleasures of Preserving Foods
(Hardcover)
(Kindle)

Terms of Vegery
(Kindle)

How to Serve Man: On Cannibalism, Sex, Sacrifice, & the Nature of Eating
(Kindle)

Here endeth the sales pitch(es)...

...for the moment, anyway.

______________

The Resource Guide for Food Writers, Update #195 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 authors prior written permission—is strictly prohibited.

Copyright (c) 2017 by Gary Allen.


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