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.”
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 we’ve 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
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
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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 who have pointed out juicy sites (like Cynthia
and keep them coming!
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(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
(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
(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 ----
---- that’s all for now ----
Except, of course, for the usual legalistic mumbo-jumbo
and commercial flim-flam:
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
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Resource Guide for Food Writers
(these newsletters merely update the
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Herbalist in the Kitchen
Business of Food: Encyclopedia of the Food And Drink Industries
A Global History
A Global History
It! The Perils and Pleasures of Preserving Foods
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
#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
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Copyright (c) 2017
by Gary Allen.