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Food Sites for November 2017

Saturday, October 14, 2017

Something from Rabelais, the Patron Saint of Holiday Excess.

The holiday season—or, as we like to call it, La Grande Bouffe—is about to descend upon us, appropriately enough, in the form of an all-devouring beast. There’s little we can do to stop this devastating assault on our carefully-composed diets, the resulting avoirdupois, or our gastrointestinal well-being... but, at least, none of the text of this newsletter has any caloric value.

Unless, of course, one is seduced by some of these websites  charms, in which case, all bets are off.

Oh well... there’s always January, the month of remorse.

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 some ambivalence about the centerpiece of a certain holiday.

TURKEY: This bird has various meanings depending on the action in your dream. If you saw one strutting and/or heard it gobbling, it portends a period of confusion due to instability of your friends or associates. However, if you ate it, you are likely to make a serious error in judgment.  Barbara Condrony 
TURKEY, n. A large bird whose flesh when eaten on certain religious anniversaries has the peculiar property of attesting piety and gratitude. Incidentally, it is pretty good eating.  Ambrose Bierce 
Turkey is undoubtedly one of the best gifts that the New World has made to the Old.  Jean-Anthelme Brillat-Savarin 
Turkey takes so much time to chew. The only thing I ever give thanks for at Thanksgiving is that Ive swallowed it.  Sam Greene

November, 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 ----

(the Cotton MS Vitellius C III, in the collection of the British Library; text is in Old—which is to say, Anglo-Saxon—English, but includes a link to a modern English translation, available for purchase)

(Heather Arndt Anderson waxes nostalgic, at Taste, about a vegetable that has lost most of its former glamour)

(“Chinese recipes and eating culture”...with an emphasis on the foods of Sichuan and Shanxi)

(Pritha Sen, at LiveMint, on the source of hotness in Indian dishes, before the arrival of New World chiles)

(John Leavitt’s attempt to resolve—graphically—the endless arguments about what is, or is not, a sandwich)

(Via Dutton, at Literary Hub, savors a dessert of foie gras, sprinkled with ideas about food and guilt)

(downloadable resource compiled under the supervision of Dr. Allen J. Grieco)

(Fabio Parasecoli reviews Steffan Igor Ayora-Diaz’s Cooking Technology: Transformation in Culinary Practice in Mexico and Latin America, for Huffpost)

(archive of stories and podcasts from the Southern Foodways Alliance)

(Irakli Loladze has found a mathematical connection between rising atmospheric carbon dioxide and imbalance of micro-nutrients and carbohydrates in the world’s food supply)

(a map, from VinePair, that only hints at the complexity of the subject)

(Mackensie Griffin, at Eater, on how the eating habits of sleuths tell us who they are)

(the BBC’s Theodora Sutcliffe on a curious connection between history and charcuterie)

(Nora Ephron gushes, in The New Yorker, over the mechanical bliss of Krispy Kreme)

(a YouTube video from Japanology)

(high tech methods have made The Netherlands the capital of modern farming; article by Frank Viviano in National Geographic)

(Brian Handwerk, at the Smithsonian, on research into what makes some of us turn up our noses)

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

---- yet another blog ----

---- 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 #205 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.


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