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Food Sites for July 2018

Wednesday, June 13, 2018


This issue marks the beginning of this newsletter’s eighteenth year. We suppose that means it’s now a grown up... well, more grown up than we are.

Roll Magazine recently posted our little article on Shad.

Last month we submitted the edited text for Après Escoffier: Sauces Reconsidered, (which has now had its title flopped: Sauces Reconsidered: Après Escoffier) and it’s finally in production. We also completed the first draft of a mostly non-food novel (Future Tense: The Remembrance of Things Not Yet Past). It sounds like a lot, but both books had been in the works for a LONG time. Since we can’t bear the non-writing life, we’ve reopened some unfinished books and begun adding to, reworking, and editing them.

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.

Some timely quotes (from On the Table’s culinary quote collection):

We ask very simple questions: What makes you happy? What do you eat? What do you like to cook? And everywhere in the world we go and ask these very simple questions... we tend to get some really astonishing answers. Anthony Bourdain
You learn a lot about someone when you share a meal together. Anthony Bourdain
I dont have much patience for people who are self-conscious about the act of eating, and it irritates me when someone denies themselves the pleasure of a bloody hunk of steak or a pungent French cheese because of some outdated nonsense about what's appropriate or attractive. Anthony Bourdain
In college, I think I probably positioned myself as an aspiring writer, meaning I dressed sort of extravagantly and adopted all the semi-Byronic affectations, as if I were writing, although I wasnt actually doing any writing. Anthony Bourdain
July, 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 Cynthia Bertelsen), 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 ----

(Celine Bossart delivers a droll lesson in Vinepair)

(compiled by students of Western Civilization, at Chicago’s Northwestern University)

(Amy Bentley pours on the ubiquitous condiment, for The Smithsonian)

(Pat Tanumihardja, at Saveur, on the essential ingredients of Indonesian cuisine))

(Leslie Pariseau, at Saveur, on the defining ingredients of South Indian cooking)

(a timeline, from Vinepair)

(Shankar Vedantam’s Hidden Brain podcast at NPR... with many insights from Paul Rozin)

(Martin Hogue sits us down at Places Journal)

(Natasha Frost slings it across Gastro Obscura’s counter)

(Anne Ewbank, at Gastro Obscura, on some very rare books)

(Emma Orlow, at Saveur, says “making art out of food is inherently a political act”—and wonders about its implications)

(Dan Nosowitz, on Italian food and notions of what is tradional; at Gastro Obcsura)

(Gordon Edgar, dishes out “the cheapest protein possible” for Zócalo)

(Edible Arts’ Dwight Furrow takes issue with the Rozins’ “flavor principle”)

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

---- yet more blogs ----

---- changed URL ----

---- 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 #213 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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