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Food Sites for April 2018

Friday, March 16, 2018

As this is being written, maple sugaring season is winding down, and we’re already thinking about morels... far too soon, but such is the nature of Winter’s effects on our mental processes.

However, Winter is writing season (like every other season in our house), so while waiting for edits to our new book—Après Escoffier: Sauces Reconsidered—to arrive, we keep scribbling away on our novel-in-progress. Meantime, Roll Magazine has seen fit to publish another of our old pieces: “A Wine Epiphany on the Cheap.” Also, at Just Served, there’s a little bit of non-food writing this month. A Chimp Off the Old Block recounts some of the darker sides of good dental care.

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) reveal our longing for a change of seasons:

Live in each season as it passes; breathe the air, drink the drink, taste the fruit, and resign yourself to the influence of each. Grow green with the spring, yellow and ripe with autumn. Henry David Thoreau 
In the vegetable world, there is nothing so innocent, so confiding in its expression, as the small green face of the freshly-shelled spring pea. William Wallace Irwin
Palpating, crackling, splitting on the grill, Boudins whistle louder than blackbirds in April. Paul Harel
April, 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 (this month we’re tipping our hat to Nancy Harmon Jenkins), 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 ----

(“ that are related to Jewish History during the Biblical, Greek and Roman periods”)

(Xanthe Clay slathers it on, at the UK’s National Geographic Food)

(Brian Yarvin spills the beans at The Rambling Epicure)

(Farah Yameen, in The Hindu Business Line, on some of the roots of Indian cuisine)

(the Manhattan Users Guide has posted a few recipes that were New Yorker’s favorites, back in 1939)

(Kim Severson, in The New York Times, on a recently discovered form of rice, in Trinidad, a gift from Thomas Jefferson)

(“flour components,” by Bethany Moncel, at The Spruce)

(Gastro Obscura’s Samantha Snively on how natural history informed the culinary amusements created by Hannah Woolley, Margaret Cavendish, and others)

(Julie Creswell, in The New York Times, on the legal battles over a seemingly simple word)

(“Greek food and Beyond,” from cookbook author Peter Minaki)

(Gabe Ulla, in Saveur, serves up Cortney Burns’s recommendations for new fermenters)

(just desserts, state by state, by Nancie McDermott, at Southern Living)

(a tasting menu of concepts covered in her book, Why You Eat What You Eat)

(Jason Kottke almost makes one stop ordering lobsters)

---- inspirational (or otherwise useful) sites for writers/bloggers ----

---- yet another blog ----

---- and, not specifically about food, but... ----

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

The Herbalist in the Kitchen

The Business of Food: Encyclopedia of the Food And Drink Industries

Human Cuisine

Herbs: A Global History

Sausage: A Global History

Can It! The Perils and Pleasures of Preserving Foods

Terms of Vegery

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

Here endeth the sales pitch(es)...

...for the moment, anyway.


The Resource Guide for Food Writers, Update #210 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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