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Food Sites for February 2017

Thursday, January 19, 2017


On this cold and gray day, it’s pleasant to reflect on the fact that Spring—the sweet of the year—will eventually come (no matter what the prognosticator of Punxatawney, PA has to say about it). So we’ve chaptalized this month’s must—to make it go down easier—or dull the senses with more alcohol—whichever is needed.

Speaking of which, last month Modern Salt published “A Wine Epiphany on the Cheap,” proving—for some us at least—that it is possible to overthink a glass of wine.

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) attempts to add a little sweetness to this bitter season.

Honey comes out of the air … At early dawn the leaves of trees are found bedewed with honey. … Whether this is the perspiration of the sky or a sort of saliva of the stars, or the moisture of the air purging itself, nevertheless it brings with it the great pleasure of its heavenly nature. It is always of the best quality when it is stored in the best flowers. Pliny 
A pessimist is someone who looks at the land of milk and honey and sees only calories and cholesterol. Anonymous 
“Bee vomit,” my brother said once, “thats all honey is,” so that I could not put my tongue to its jellied flame without tasting regurgitated blossoms. Rita Dove 
February, 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 Jill Norman), 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 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 ----

(Modern Salt’s Jill Norman remembers the great cookbook author)

(Lucky Peach’s Scarlett Lindeman reveals that there’s a lot more to Mexican sauces than mole poblano and guacamole)

(NPR’s Nicole Jankowski on the life and career of Carême)

(quick NPR interview with zooarchaeologist Naomi Sykes)

(Gary Taubes makes the case in The Guardian)

(philosopher Dwight Furrow, in Edible Arts, takes on the issue of context in the appreciation of wine)

(Emrys Westacott, at 3Quarks Daily, says it’s a mixed bag; “just because something seems right or feels right does not mean that objectively speaking it is right”)

(James Hamblin, in The Atlantic, “’s strange to be militantly inflexible about rules that are barely more than arbitrary”)

(“Food tells us a lot about what it means to be human, which is to be neither a be[a]st merely feeding nor some kind of pure mind or soul that does not need to eat.” In Symposion Journal)

(Max Falkowitz, in Saveur, on an “ingredient that rules the world”)

(John Raven’s articles about Texas’ most famous foods—from chicken-fried steak to sonofabitch stew)

(Jill Norman, at Modern Salt, on Piper nigrum)

(Saveur’s Alex Testere on the miracle of Scottish heather honey)

(food for thought from Claudia McNeilly, in Canada’s National Post)

---- 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?

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The Resource Guide for Food Writers
(these newsletters merely update the contents of the 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

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 #196 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) 2017 by Gary Allen.


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