Subscribe

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


Or subscribe via RSS.

Food Sites for February 2018

Thursday, January 18, 2018

Unqualified Climactic Prognosticator: Marmota monax


The groundhog in the mugshot, above, spends his summers eye-balling (or worse) our garden. He’s sleeping soundly at the moment, no doubt dreaming of vegetarian feasts past and future. Very soon, one of his distant relatives will be dragged, protesting, into what we hope will be a darkly overcast Punxsatawney morning. The calendar may claim that Winter only lasts for three months, but it already feels like we’re a year or so into this one. 

We’ll just have to keep digging out—outside—and digging in, inside. We’ve completed the first and second drafts our new book (Après Escoffier: Sauces Reconsidered), and are still deep in the editing process—while making notes in our novel-in-progress. Basically, we’ve done little beside shoveling and scribbling. This self-aggrandising news, BTW, is our puny attempt at apologizing for the shortened issue this month.

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 offer some lightly literary respite from winter.

The Highlanders regale themselves with whisky. They find it an excellent preservation against the winter cold. It is given with great success to the infants in the confluent smallpox. Tobias Smollett
I know the look of an apple that is roasting and sizzling on the hearth on a winter’s evening, and I know the comfort that comes of eating it hot, along with some sugar and a drench of cream... I know how the nuts taken in conjunction with winter apples, cider, and doughnuts, make old people’s tales and old jokes sound fresh and crisp and enchanting. Mark Twain
Gary
February, 2018

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 Awanthi Vardaraj), 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 ----

(“...an artist-led think tank that examines the biotechnologies and biodiversity of human food systems” that works together “with scientists, chefs, hackers and farmers“)

(Nadia Berenstein’s article, at Aeon, about Henry Theophilus Finck’s “programme for the mass-production of deliciousness”)

(Online international travel magazine’s offerings of food writing)

(Siddhartha Mitter’s essay, in Oxford American, on race, slime, and vegetal conflict)

(Zahra Hankir waxes nostalgic, and historical, on the roots of some classic Lebanese dishes)

(Dwight Furrow muses, philosophically and scientifically, on the ultimate nature of wine; at 3 Quarks Daily)

---- changed URL ----



---- 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 #208 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 authors prior written permission—is strictly prohibited.

Copyright ©2018 by Gary Allen.



0 Comments:

Post a Comment

Subscribe to Post Comments [Atom]

The Libro-Emporium

Doorstops and lavatory entertainments abound in our book store.