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Food Sites for May 2018

Thursday, April 19, 2018

Crab tracks on a St. Augustine sand dune.

Spring is a time of rampant expectations, tantalizingly close, yet not quite there... until they gloriously explode into full bloom everywhere. The season for crabs, and morels, and ramps is almost here... and we’re more than ready for them. It’s been an absurdly long winter, and we’re not going to mourn one slushy minute of it.

Anxiously waiting for edits to our new book—Après Escoffier: Sauces Reconsidered—to arrive, and we’re eager to get on with transforming it from a not-entirely-rough draft to something someone might want to read.

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.

A scribbler’s quote (from On the Table’s culinary quote collection) this month:

God have mercy on the sinner 
Who must write with no dinner, 
No gravy and no grub, 
No pewter and no pub, 
No belly and no bowels, 
Only consonants and vowels. John Crowe Ransom
May, 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 Cara De Silva), 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. 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 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 ----

(Julia Ioffe rediscovers Russia’s lost culinary heritage for The New Yorker)

(Zoë Björnson, on the Americanization of this classic British cheese, at Eat Sip Trip)

(Anne Ewbank’s profile of chef-artist Takehiro Kishimoto, for Atlas Obscura)

(Monte Mathews’ food and travel site)

(downloadable e-books from the rare book collections of The Florida State University Libraries)

(Valerie Stivers recreates some dishes from The Three Musketeers for The Paris Review)

(Danielle Beurteaux, at Civil Eats, on experiments in upcycling in Drexel University’s Food Lab)

(Linda Pelaccio’s interview with author Annie Gray, podcast on Heritage Radio)

(Kieran Morris write about “ the most inventive chef in history“ in The Guardian)

(Anny Gaul looks at the dip’s fourteenth-century origins, for The Recipe Project)

(Heather Wiseman’s article about chef Peter Morgan-Jones inspires questions about the nature of eating)

(“…a nonprofit educational and cultural organization dedicated to the discovery, understanding and celebration of food, drink and its related culture and folklife in America and the world”)

(a history of the second-oldest kitchen utensil, from Ana Kinkaid at We Are Chefs)

(Dwight Furrows mulls over Tex-Mex at Edible Arts)

(“production process and history of baking systems,” by Antonella Pasqualone, for Science Direct)

(Craig Hlavaty’s annotated slideshow for The New Haven Register)

---- 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
(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 #211 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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