Food Sites for October 2017
Friday, September 15, 2017
The winds of
change: The last Howard Johnson restaurant left, in Lake George Village, NY
Autumn is a time for
reflection on the passing of things. It’s no accident that many of the world’s
religions mark the season with remembrance and re-evaluation. It’s also a time
when we start to think about dishes we’ve missed for months—sometimes,for
years. Is that a descent into frivolous nostalgia? Perhaps, but we don’t care;
bring on the comfort food!
We learned, right after
the last issue went out, that Food52 had posted one of our
recipes. Since there’s still plenty
of fresh corn available, check it out. Also, Roll Magazine has posted two of our articles, Dipping into
History, about chips & dips, and
another about onion
soup.
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 looking back, an activity which may— or
may not—be conducive to the production of written words.
All the gifts are nothing. Money gets used up. Clothes you rip up. Toys get broken up. But a good meal, that stays in your memory. From there it doesn’t get lost like other gifts. The body it leaves fast, but the memory slow. Meir Shalev
Food is about agriculture, about ecology, about man’s relationship with nature, about the climate, about nation-building, cultural struggles, friends and enemies, alliances, wars, religion. It is about memory and tradition and, at times, even about sex. Mark Kurlansky
Ponder well on this point: the pleasant hours of our life are all connected by a more or less tangible link, with some memory of the table. Charles Pierre Monselet
Smell brings to mind... a family dinner of pot roast and sweet potatoes during a myrtle-mad August in a Midwestern town. Smells detonate softly in our memory like poignant land mines hidden under the weedy mass of years. Diane Ackerman
October, 2017
PS: If you encounter
broken links, changed URLs—or know 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 tasty sites (like Dianne Jacob), thanks, and keep them coming!
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---- the new sites ----
(a suggestion of the kind
of dishes Jules Gouffé produced—which, hard to believe, are simpler than those
of Carême)
(follow Luke Spencer, at Messy Nessy, in pursuit of a little
nosh)
(Jenn Sit, at Serious Eats, on the names—and
variations—of over-sized sandwiches across the US, plus a tiny nod in the
direction of the UK)
(Megan Gannon, at Mental Floss, describes recent
experiments that aim to discover what those sailors’ food was really like)
(an excerpt about the
historical effects of antibiotics on part of our food supply from Maryn
McKenna’s book; on NPR’s The Salt)
(everything you could
want to know about the wheys and means of cheese; from Cheese Science)
(a frothy timeline by
John Hawthorne, at beergifts.com)
(chef/proprietor Vivian
Howard, in Saveur, explains how a 500-pound
mistake led to the rediscovery of her North Carolinian culinary roots)
(guide to the special
collections at Duke University)
(Paul Freedman, in Yale Alumni Magazine, on how our current
preoccupation with food came to be)
(Jan Whitaker, of
Restaurant-ing Through History, uses developments in restaurant trends to
address recent ethical concerns over this bit of gastronomic nomenclature)
(Meghan McCarron, at Eater, on kaiseki’s influence on nouvelle
cuisine)
(Devra Ferst’s annotated
list from Saveur)
(a suggestion of the kind
of dishes Jules Gouffé produced—which, hard to believe, are simpler than those
of Carême)
(Sarah Whitman-Salkin,
for Edible Manhattan, visits the
collection of The New York Academy of Medicine)
(Mexican cuisine, served
via podcasts, magazine, tutorials, recipes)
(a podcast, with links, from Gastropod)
(the low-down on
down-home legumes, from the Sustainable
Mountain Agriculture Center Inc.)
(“edible wild plants that
you didn’t know you can eat;“ by Colin Smith at Basis Gear)
(“Wine production in the
Middle Ages,” from Elizabeth Chadwick at
The History Girls)
(Eileen Reynolds plates
some history at Extra Crispy)
(short answer: they skip
taxes and middlemen; from Jenny Hughes, at Frenchly)
(Tina Hesman Saey, at Science News, reports on yeasty experiments
bubbling away in labs and breweries)
(a guide from Slow Food)
---- inspirational (or otherwise useful)
sites for writers/bloggers ----
---- yet more blogs ----
---- that’s 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, Update
#204 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
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Copyright ©2017 by
Gary Allen.
1 Comments:
Thanks for sharing, nice post!
Tìm hiểu máy đưa võng tự động cho bé là gì và giá thành máy đưa võng giá bao nhiêu cũng như tìm hiểu sản phẩm máy đưa võng ts tốt không để trả lời cho thắc mắc nên mua máy đưa võng loại nào tốt nhất cho bé hiện nay.
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