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Food Sites for June 2018

Friday, May 11, 2018

A simple Gin & Tonic, sipped & savored outdoors; 
Confirmation that we’ve survived another Winter. 

When Spring finally arrives, its extravagance is always something of a shock—there’s way too much of everything: color, texture, smells, and a cacophony of birdsong. It’s like one of those medieval feasts—hundreds of elaborate dishes, featuring a complete menagerie of animal flesh, a fluttering aviary of prepared larks, geese, and peacocks—each flavored with a dozen herbs and spices, and sweetened with sugar, honey and/or fruit syrups. Dazed diners rush from dish to dish, never actually savoring a single one.

Something we never expected to see: This month, the library of The Culinary Institute of America, at Hyde Park, has a little exhibit of—of all things—cannibalism. In one of the showcases, lo and behold, a copy of Human Cuisine (that little anthology we compiled with Ken Abala). 

We’re about to submit the edited text for Après Escoffier: Sauces Reconsidered—then we wait for the production process to take over. Eventually, copy-editing, final proofs, and indexing. Folks who only read books—but have never troubled themselves to have written any—are blissfully unaware of how long every stage takes.

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.

June is blessed, so here are two notes about divinity made manifest (from On the Table’s culinary quote collection):

Doubtless God could have made a better berry, but doubtless God never did. Dr. William Butler (on strawberries, quoted in Isaac Walton’s The Compleat Angler)  
Although I’ll eat the strawberry when frozen / It’s not the very berry I’d have chosen. / The naughty admen claim with gall divine / That it is better than the genu-ine, / New language they devise to sing its praise, / But only le bon Dieu can coin a fraise. Ogden Nash
June, 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 (this month we’re tipping our hat to Phyllis Segura), 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 you’ve 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. 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 we’ll 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 ----

(several of Laura Kelley’s pages dedicated to the world’s oldest cuisine)

(Kristina Gaddy, for Gastro Obscura, on the work of Kara Mae Harris, at the Maryland Historical Society)

( the collection of the National Library of Australia, many with links to online versions)

(ingredients, recipes, food & culture)

(just the thing when confronted by “schyconys” or “egarduse” on a menu)

(Emily Thomas interviews Lucy Long for The Splendid Table)

(article in Eco News on “secretly grafting fruit-bearing branches onto ornamental city trees”)

(one or two for each region)

(Tristan Rutherford, in AramcoWorld, on the home of a fusion cuisine that is nearly 3,000 years old)

(food, drink, literature and art; from picnic maven Walter Levy)

(Cynthia Bertelsen knows there’s more to be extracted from bones than bone broth)

(another posting in Jan Whitaker’s excellent Restaurant-ing through History blog)

(Dwight Furrow, at Edible Arts, on why philosophers tend to ignore taste and smell in their search for eternal truth)

(Michael Waters, for Gastro Obscura, on the Buttolph Collection at The New York Public Library)

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

---- that’s 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 #212 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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