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Food Sites for April 2017

Saturday, March 18, 2017

Brook Trout, Salvelinus fontinalis

April Fool’s Day: A fly fisher’s religious holiday, celebrated by tricking oneself into thinking that this year it will be different. It won’t snow, icy water won’t overflow one’s hip boots, one won’t be surrounded by worm fishermen who haul in fish after fish while one silently prays that one’s fingers won’t be too frozen to respond in the unlikely event that a trout actually takes a fly. 

Opening Day is the reason Irish Coffee was invented.

Last month, Roll Magazine ran our article about searching for morels. “Spring: An Old Man’s Fancy Turns to Thoughtsof Mushrooms” is almost the opposite of a how-to article.

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 quotes (from On the Table’s culinary quotecollection) are even more fishy than usual.

My fare is really sumptuous this evening; buffaloes humps, tongues and marrowbones, fine trout parched meal pepper and salt, and a good appetite; the last is not considered the least of the luxuries. Journals of Lewis and Clark, Thursday, June 13, 1805 
Give a man a fish; you have fed him for today. Teach a man to fish; and you can sell him fishing equipment. Anonymous

 Gary
April, 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 ----

(Fabio Parasecoli, at Huffington Post, on a recent book about the role of race in the White House kitchen)

(Daniela Blei, in Kitchn, on the shady history of the delicacy in America)

(Amanda Yee, at Paste, on a nearly forgotten item of travel food; see also “Unpacking the Chicken Box: The Story Behind Baltimore’s Carryout Staple”)

(guide to some of the special collections in the library of the University of Guelph)

(Frank Bruni’s New York Times op ed, “We’re brutal on eating habits, period.”)

(Randy K Schwartz examines the intersection of philosophy and gastronomy, in Repast)

(Esther Mobley, in the San Francisco Chronicle, on what happens as wines age, and how—and why—we react to the changes)

(Ed Yong, in The Atlantic: Fred Flintstone was a locavore)

(Lolis Eric Elie, in Oxford American, on the little-recognized influence on Creole cooking by black cooks)

(Arielle Milkman, at Eater, on how a Black Panther project led to the creation of a federal program)

(Simon Cotton, in The Conversation US, gives us something to chew about Glycyrrhiza glabra)

(Nicola Miller covers everything except Monty Python’s take on the subject)

(Eboni Harris, at Highsnobiety, on the denial of black contributions to a classic regional cuisine)

(Jeremy Glass, at Extra Crispy, listens to these foods, and decided that “eating crunchy food produces an orchestra in our brain that’s playing, like, every one of your favorite songs at the same time”)


---- inspirational (or otherwise useful) site 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 #198 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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