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Food Sites for August 2017

Friday, July 14, 2017

Summer is burgers-on-the-grill season... but, apparently, also faux-burgers-in-cupcake-form season.
This once-bitten example was not shy about being a production of Mary Ann Williams, for the Brooktondale Market, near Ithaca, NY.

It’s summer, so we spend a lot of time on the road. This gives us the opportunity to try many regional beers and local variations on the hamburger theme. So far, the most interesting one was layered with bacon, sliced jalapeños, and pimento cheese. Some day we’ll post photos of the beer cans and bottles we’ve sampled, as we seem to be living in the golden age of “artisanal” beers and—even more—artisanal labels.

We’ve been distracted from writing about food lately (a non-foodish novel has been taking up our time, instead). So, no new links of our own; just the usual monthly potluck, below.

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 quote collection are about some of the surrogates we are invited to ingest. They are amusing in much the same the way that gallows humor amuses us.
We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. Alfred E. Newman
We were taken to a fast-food cafe where our order was fed into a computer. Our hamburger, made from the flesh of chemically impregnated cattle, had been broiled over counterfeit charcoal, placed between slices of artificially flavored cardboard and served to us by recycled juvenile delinquents. Jean Michel Chapereau
Banquet: a plate of cold, hairy chicken and artificially coloured green peas completely surrounded by dreary speeches and appeals for donations. Bennett A. Cerf
August, 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 Nicola Miller), 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 ----

(BBC interview with Barbara Ketcham-Wheaton)

(Wyatt Williams revisits John McPhee’s Oranges, in Oxford American)

(Amanda Banacki Perry, in the blog of the American Historical Association, takes a fresh look at culinary assimilation and asks, “ an authentic cuisine even possible?”)

(thirteen old cookbooks, from Portugal and Brazil, in Portuguese)

(Julia Turshen, in The New York Times, reviews Susan Bright’s Feast for the Eyes: The Story of Food in Photography)

(episode three in The Pickled Spruit’s “Food in Books” series, by Mona Lazar)

(Ben Panko, in The Smithsonian, on the history of baking powder, with a nod to Linda Civitello’s book, Baking Powder Wars)

(Caitlin Dewey, in The Washington Post, on efforts “ differentiate ‘true’ craft beers...” from mass-produced pretenders; needless to say, the big companies are fighting back)

(Joachim Kalka‘s article, in The Paris Review, on literary accounts of grand edible structures in the form of cakes)

(Ed Yong writes about a study that suggests that much of what we think we know about nutrition might not be accurate for everyone; an article in The Atlantic)

(Bee Wilson, in The Observer, on how the internet has changed the way recipes travel and evolve—for better or worse)

(Dan Rosenhec, in The Economist, wonders if all the hullabaloo about wine tasting has any basis in reality)

(a podcast from the BBC on “ cookery books have been used to demonstrate power, strengthen colonial and soviet ideology, and divide society by class and race”)

(Laura Carlson, at Atlas Obscura, on the feminist origin—in St. Louis, of all places—of these preprandial revelries)

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

---- yet 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
(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 #202 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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