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Food Sites for March 2018

Wednesday, February 14, 2018

A Couple of  Winter Vegetables: 
Beets and turnips, certainly... but where are the carrots, parsnips, and sweet potatoes?


Well... we (at least those of us in the more blighted parts of the northern hemisphere) have made it through the first half of winter. We’re relieved to see that the days are getting longer, but we still crave the comfort of roasted foods—foods that warm both home and the heart.

Having completed the first, second and third drafts our new book (Après Escoffier: Sauces Reconsidered), it’s been submitted to Ken Albala, the food book series editor at Rowan and Littlefield. Which means—until the book comes back for final edits & corrections—there’s some breathing space to devote to a novel-in-progress.

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 (not, this time, from On the Table’s culinary quote collection) offers a bit of wintry commiseration. Feel free to sing along with Ezra Pound’s “Ancient Music”:

Winter is icummen in, 
Lhude sing Goddamm, 
Raineth drop and staineth slop, 
And how the wind doth ramm!   
         Sing: Goddamm
Skiddeth bus and sloppeth us, 
An ague hath my ham. 
Freezeth river, turneth liver,         
        Damn you, sing: Goddamm.
Goddamm, Goddamm, ‘tis why I am, Goddamm,
           So, gainst the winter’s balm. 
Sing goddamm, damn, sing goddamm, 
Sing goddamm, sing goddamm, DAMM. 
Gary
March, 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 (we're looking at you, Jonell Galloway), 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 don’t 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 ----

(Maywa Montenegro, at Gastronomica, reminds us of the biological value of genetic diversity for agriculture in a world challenged by climate change)

(how, and why, we should consider biting back)

(Natalie Jacewicz surveys the tables of the past for NPR’s The Salt)

(Annalee Newitz, in ars technica, on archaeobotanist Natalie Mueller’s search for native species of lost crops)

(Rachel Sugar, at Taste, purges some notions about Russian foods—many of which survived the Soviet Era)

(Dwight Furrow, thinking about how we think about food and wine, at Edible Arts)

(Tricia Cohen sails beyond Captains Jack and Jack Sparrow, at ThymeMachine)

(Jessica Leigh Hester, at Atlas Obscura, on efforts to use experimental archaeology to learn about the foods of the past)

(Bill Broadbent is doing his best to spread the gospel of entomophagy)

(Joe Pinsker surveys many of the essential books that reveal the essentials of cooking, for Atlantic)

(Simran Sethi, at The New Food Economy, looks at the history and science behind all sides of this contentious subject)

(Dwight Furrow shares the principles at Edible Arts)



---- 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
(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)
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Herbs: A Global History
(Hardcover)
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Sausage: A Global History
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Can It! The Perils and Pleasures of Preserving Foods
(Hardcover)
(Kindle)

Terms of Vegery
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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 #209 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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