Through the wonders of modern telegraphy, you may now receive updates from this site in your electro-mailbox. Simply enter your email address below:

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 mans 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 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 tasty sites (like Dianne Jacob), 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 ----

(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

(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 ----

---- 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 #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 remains affixed. Any other form of republication—unless with the author‘s prior written permission—is strictly prohibited.

Copyright ©2017 by Gary Allen.


Blogger nhuthuy said...

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.

October 9, 2017 at 12:53 AM  

Post a Comment

Subscribe to Post Comments [Atom]

The Libro-Emporium

Doorstops and lavatory entertainments abound in our book store.