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Food Sites for December 2017

Wednesday, November 15, 2017

Sturgeon fishing on the Hudson, part of a WPA mural Olin Dows painted for the Hyde Park Post office (1941).


We somehow managed to keep summer going a lot longer than usual this year... but, alas, it has finally come to an end. A couple of nights ago, we had our first killing frost. Basil, fresh from the garden—will only be only a memory until next year. Fortunately, the cold months have other flavors to delight us. As the holiday season continues, some of us will be sucking down caviar...  but the rest of us can try some alternatives. We posted a few at “Caviar, Friend or Faux?” in Roll Magazine.

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 suggest the kind of moderation we tend to ignore during the holidays.

But some of us are beginning to pull well away, in our irritation, from... the exquisite tasters, the vintage snobs, the three-star Michelin gourmets. There is, we feel, a decent area somewhere between boiled carrots and Beluga caviar, sour plonk and Chateau Lafitte, where we can take care of our gullets and bellies without worshipping them.  J.B. Priestley 
Give me a platter of choice finnan haddie, freshly cooked in its bath of water and milk, add melted butter, a slice or two of hot toast, a pot of steaming Darjeeling tea, and you may tell the butler to dispense with the caviar, truffles and nightingales tongues. Craig Claiborne 
There is more simplicity in the man who eats caviar on impulse than in the man who eats grape-nuts on principle. G.K. Chesterton
Gary
December, 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 ----

(Henry Notaker’s survey in The Atlantic, drawing on his book, A History of Cookbooks: From Kitchen to Page Over Seven Centuries)

(Ligaya Mishan’s dark thoughts, in The New York Times)

(...and a lot of marketing)

(chemist Christopher Hendon explains some of the variables to control for The Conversation)

(Paul Chrystal, at the BBC’s History Extra, takes from the age of legend through the seventeenth century)

(an overview of Krishnendu Ray’s book, The Ethnic Restaurateur, in Appetite)

(Julia Belluz, at Vox, on how the chocolate industry intentionally steered research in the wrong direction)

(three New York Times pieces; by Jessica B. Harris, Bee Wilson, and Brenda Wineapple)

(a Wine Enthusiast introduction for budding helixophiles)

(“...online magazine that explores people’s lives through the food they cook and eat”)

(Li Anlan, in Shanghai Daily, describes some ingredients that are little-known in the West)

(an article plus infographic from Vinepair)

(from the archives of Iowa State University)

(Deborah White’s “...collection of indulgent American recipes from 1720 to 1980“)

(Emma Kay’s collection of “...objects and ephemera ...of the British kitchen...” late eighteenth century through the 1960s)

(Dwight and Lynn Furrow, at Edible Arts, on the relationship between unparsable complexity and perceived quality)

(explore food trends via Google News Lab and Truth & Beauty)

(Rachel Lauden reviews Sara Pennell‘s book, The Birth of the English Kitchen, 1600-1850)

(Bronwen and Francis Percival describe the differences between these two cheeses and—along the way—explain how the chemistry and process of cheese-making determine the character of the finished cheese; an article at Serious Eats)

(Farrell Monaco’s blogpost about a project using archaeology to recreate the foods ancient Romans ate at Pompeii)

(it’s much more than clarified butter; Aditya Raghavan and Sneha Shanker, writing in The Goya Journal)

(Paula Mejia, at Atlas Obscura, on Cornell University’s exhibit of Nach Waxman’s collection of early food memorabilia)

(Robin McKie—science editor at The Guardian—on what archaeology can tell us about ancient feasts)

(Ozoz Sokoh’s warmly nostalgic look at this west African cuisine; via Anthony Bourdain’s Parts Unknown)


---- 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 Herbalist in the Kitchen
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The Business of Food: Encyclopedia of the Food And Drink Industries
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Human Cuisine
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Herbs: A Global History
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Sausage: A Global History
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Can It! The Perils and Pleasures of Preserving Foods
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Terms of Vegery
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How to Serve Man: On Cannibalism, Sex, Sacrifice, & the Nature of Eating
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Here endeth the sales pitch(es)...

...for the moment, anyway.

______________

The Resource Guide for Food Writers, Update #206 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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