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Food Sites for March 2017

Wednesday, February 15, 2017

The grave of Julius Caesar, in Rome’s Forum

The Ides of March are almost upon us... and being frivolously food-obsessed, we naturally think of Caesar Salad (which, of course, has nothing whatsoever to do with the very late emperor). We’ve visited the subject before, so no need to exhume it now.  As some unknown wag has so aptly put it, “Rome wasn’t burned in a day.” 

It’s a phrase we find oddly comforting in these perilous times.

Last month, on Just Served, we ranted a bit about a couple of products that have been sacrificed to someone else’s notions of progress. The essay is called “Products Perdu.”

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.

It should be obvious, by now, that weve come to purée Caesar, not to braise him... and, since we started this issue with a soupçon of political innuendo, we might as well conclude this month’s quote (from On the Table’s culinary quote collection) by dishing out more of the same.

To make a good salad is to be a brilliant diplomatist—the problem is entirely the same in both cases. To know how much oil one must mix with one’s vinegar. Oscar Wilde  
You can’t make a good speech on iced water. Winston Churchill 
Alcohol is a very necessary article. It enables Parliament to do things at eleven at night that no sane person would do at eleven in the morning. George Bernard Shaw

 Gary
March, 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 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 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 ----

(Awanthi Vardaraj, at Paste Quarterly, on “the glorious varieties of Indian desserts” non-Indians have probably never tasted)

(an exhibit, by the USDA, about the Bureau of Home Economics begun in the 1930s)

(Nicola Miller serves them up, hot and fresh, at Paste)

(Sharon Butler, at Smithsonian Journeys Quarterly, notes that artists—starving or not—have been fascinated by food since the Stone Age)

(recipes and culture of the region)

(as Paul Rudnick wrote in the The New York Times, “…sugar tastes really, really good”)

(as Adam Teeter explains at Vinepair, it’s both complicated and not so much)

(Jan Whitaker on one of America’s most famous eaters)

(Michelle Allison, in The Atlantic, says we choose our diets based on our fear of death)

(another Lucky Peach guide, this one excerpted from Seductions of Rice, by Jeffrey Alford and Naomi Duguid)

(Rachel Lauden on the tasks involved to provide and prepare Irish staple before the famine)

(Dwight Furrow, at Edible Arts, tells us that we can only taste what we expect to taste; the article is about wine, but is applicable to other tastes)

(Victoria Pope, at Smithsonian Journeys Quarterly, answers the question: “War… what is it good for?”)

(The Back Label’s Camille Berry decants the improbable secret behind luscious dessert wines, like Chateau d’Yquem)


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



---- still another blog ----



---- changed URL ----



---- 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:

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The Resource Guide for Food Writers
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The Herbalist in the Kitchen
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The Business of Food: Encyclopedia of the Food And Drink Industries
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Human Cuisine
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Herbs: A Global History
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Sausage: A Global History
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Can It! The Perils and Pleasures of Preserving Foods
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Terms of Vegery
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How to Serve Man: On Cannibalism, Sex, Sacrifice, & the Nature of Eating
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Here endeth the sales pitch(es)...

...for the moment, anyway.

______________

The Resource Guide for Food Writers, Update #197 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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