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Food Sites for September 2017

Wednesday, August 16, 2017

You can’t tell from this, but it’s almost time to harvest wine grapes...

Late summer, early Fall, call it what you will—its bumper crop time for almost everything. Tomatoes, corn, beans, summer squashes, stone fruits, and the earliest apple varieties. Of course its only the beginning—but we should enjoy what we have now, and deal with the surpluses of Autumn when we get there. Meanwhile well just pack jars and freezer containers with everything we can’t stuff in our mouths.

We’re still plugging away on our non-foodish novel... so, other than grilling, taking lots of photos, assembling these newsletters, and wasting time on social media, we’ve done nothing of interest lately. Actually, we did write one food article for Roll Magazine, but it hasn’t posted yet.

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 reflect another of the things that have kept us from pursuing any activity that might suggest productivity.

A bottle of wine contains more philosophy than all the books in the world. Louis Pasteur 
Drink wine every day, at lunch and dinner, and the rest will take care of itself. Waverly Root 
Cheese that is compelled by law to append the word 'food' to its title does not go well with red wine or fruit. Fran Lebowitz
A fruit is a vegetable with looks and money.Plus, if you let fruit rot, it turns into wine, something Brussels sprouts never do. P. J. O’Rourke

September, 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 Renee Marton), 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 ----

(Chase Purdy, at Quartz, on some of the demographics behind the popularity of these condiments)

(Todd reviews restaurants in Chicago, but also opines amusingly on the life, loves, and loathes of being a restaurant critic)

(Katheryn C. Twiss, in Anthropology News, updates Brillat-Savarin with the evidence that we have always been what we eat)

(Oldways provides a sample of research being done by Daniel McElligott, a consultant with the Cheese Coalition)

(an archive of cheesy articles from The Kitchn)

(Sanjiv Khamgaonkar, at CNN, on the history—and evolution—of Chinese food in the subcontinent)

(Mona Lazar, in her Pickled Spruit blog, analyzes the structure, methodology, and impact of these supposedly simple images)

(Dwight Furrow establishes approaches for negotiating a path through a complicated set of subjects)
(Natasha Geiling writes about indigenous hops and their place in American brewing for The Smithsonian)

(Clint Rainey writes, for Bloomberg, about government efforts to get us to eat more cheese)

(1866 book by “Malinda Russell, An Experienced Cook;” thanks to the University of Michigan Library)

(Anoothi Vishal, in The Wire, laments the loss of dishes caused by the great disruptions of 1947)

(Riccardo Meggiato explains the slow chemical magic that converts a pig’s hind leg into prosciutto or serrano ham)

(microbiologist Ron Dunn is examining 1,000 sourdough starters, from around the world to see what lives in them, how it got there, and what effect these populations have on the finished bread; some of these organisms might even come from the bakers’ bodies)

(an archive of articles on the subject, from Garden & Gun)

(Hari Balasubramanian, at 3 Quarks Daily, on  “Nixtamalization, Planting Techniques [The Milpa], and Journeys in North America”)

(John Edwards and Adam Dicaprio explain the science behind intentionally-sour brews)

(Katy June Friesen interviews Jeffrey M. Pilcher for an answer in The Smithsonian)

(Craig Cavallo, in Conde Nast’s Traveler, on what we drank before wine, beer, and whiskey were the quaffs of choice in the US)

---- 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 #203 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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November 9, 2017 at 5:04 AM  

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