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food sites for January 2018

Thursday, December 14, 2017

Looking neither back or ahead, but up.
The Dome of St. Peter’s, Rome.


Much is made, this time of year, about the two-faced Roman god, Janus, who looks both forward and backwards. The minor deity is an apt metaphor for the way we feel, passing through the door of new year. However, we’d rather pay homage to a different minor deity: Educa. She was responsible for young children’s nourishment... nourishment in two senses, since her name is etymologically connected to Latin words for “food” and “education.” Specifically, she helped infants make the transition from breast milk to adult food... and overcome their resistance to new and unusual foodstuffs. 

So the Romans understood that there is a connection between feeding the body and the mind. Fortunately (an etymological nod to another of the lesser Roman gods, Fortuna), we’re well-past the stage of resistance to strange foods. Bring ‘em on!

We’re frantically working on a new book (that’s due to be sent to the editor in a couple of months), so we re-purposed and updated an article, that was originally published by LeitesCulinaria, for Roll Magazine. A Jolly Olde Christmas features some wonderful recipes by Francine Segan, cookbook author extraordinaire.

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 quote (from On the Table’s culinary quote collection is something to think about... or maybe not.

Burgundy makes you think of silly things, Bordeaux makes you talk of them, and Champagne makes you do them. Jean-Anthelme Brillat-Savarin
Gary
January, 2018

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 Cynthia Bertelsen and Nicola Miller), 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 you’ve received this newsletter by mistake, and/or don’t wish to receive future issues—you have our sincere apology and can have your e-mail address deleted from the list immediately. We’re 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 we’ll 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 ----

(huge database of citrus fruit varieties and cultivars, with photos and scientific details; from North Carolina State University and the University of California-Riverside)

(Emily Contois and Katherine Hysmith discuss food writing—academic and popular—in Graduate Association for Food Studies)

(online, often quirky, food magazine)

(Kelly Bone’s article at Serious Eats)

(Dan Nosowitz takes on fake foreign food names)

(Sam Knight’s Guardian article on the fastest—and fastest selling—food in England)

(“...masterpieces of the tabletop genre created by leading artists and designers worldwide;” in Ann Arbor, MI, but arranges exhibits in other places)

(Lesley Tellez’s article, in Taste, on the collection of Mexican cookbooks in the University of Texas at San Antonio Library’s Special Collections)

(Christine Jones, at Public Domain Review, on how the idea of chocolate—its culture and natural history—was introduced to the Old World)

(Veronique Greenwood cuts into the complicated stories about this complicated dessert for BBC Future)

(descriptions and photos of twenty relatively unfamiliar fruits)

(Benjamin Breen’s Res Obscura looks at the problem of identifying historical taste)

(Peter Schlagel and Ana Kinkaid serve up  “...the Best in Food, History, Hospitality and Culture”)


---- 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
(Paper)
(Kindle)
(these newsletters merely update the contents of the book; what doesn’t appear here is already in the book)

The Herbalist in the Kitchen
(Hardcover)
(Kindle)

The Business of Food: Encyclopedia of the Food And Drink Industries
(Hardcover)
 (Kindle)

Human Cuisine
(Paper)
(Kindle)

Herbs: A Global History
(Hardcover)
(Kindle)

Sausage: A Global History
(Hardcover)
(Kindle)

Can It! The Perils and Pleasures of Preserving Foods
(Hardcover)
(Kindle)

Terms of Vegery
(Kindle)

How to Serve Man: On Cannibalism, Sex, Sacrifice, & the Nature of Eating
(Kindle)

Here endeth the sales pitch(es)...

...for the moment, anyway.

______________

The Resource Guide for Food Writers, Update #207 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 ©2018 by Gary Allen.



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