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
February, 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 Awanthi Vardaraj), thanks, and keep them coming!
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---- 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 ----
---- that’s all for now ----
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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.
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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 author’s prior written permission—is strictly prohibited.
Copyright ©2018 by Gary Allen.
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