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Food Sites for August 2018

Thursday, July 12, 2018

It’s tomato time in the Hudson Valley.

It’s also the dog days... and, for us, that means hot dogs. Speaking about what to put on one’s hot dog comes perilously close to bringing up religion and politics in mixed company... so we won’t go there. However, we’re going to be in Chicago soon, and will definitely side with locals on that issue.

The only thing worse would be to bring up the subject of pizza...

Last month, a little drinking story, “Tour Parisien,” found its way onto our blog. Another story, about someone with a different kind of appetite, “Across a Crowded Room,” showed up at the same place. Apparently, we’ve been in a fictitious mood of late (a disclaimer: the stories are definitely not autobiographical). Weve also completed the first draft of our novel (its not autobiographical either, ’though it does contain some elements that might be recognizable as somewhat Dr Sanscravatish).

This, however, is not fiction: our latest book, Sauces Reconsidered: Àpres Escoffier, is finally in production... it’s scheduled for release in December or January!

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

Vegetarians are people who cannot hear tomatoes screaming.—Joseph Campbell 

It’s difficult to think anything but pleasant thoughts while eating a homegrown tomato.—Lewis Grizzard 

The federal government has sponsored research that has produced a tomato that is perfect in every respect, except that you can’t eat it. We should make every effort to make sure this disease, often referred to as “progress,” doesn't spread.—Andy Rooney 

Knowledge is knowing a tomato is a fruit. Wisdom is not putting it in a fruit salad.—Peter Kay

Gary
August, 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 Dianne Jacob), 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 ----

(K. Kris Hirst’s article at Thought & Co.)

(Jan Whitaker’s article on race, gender, and the connections between restaurants and more peripatetic forms of foodservice)

(The Washington Post’s food section)

(a not-so-sweet surprise from Josh Dean at Bloomberg News)

(Ruth Tobias reports on a Slow Food panel that discussed an issue that hasn’t been resolved since Sidney Mintz first raised it)

(Suzanne Cope writes, in the LA Review of Books, about the progressive ideals that emerged from food journalism in the days before men even considered doing it)

(regional types and recipes)

(K. Kris Hirst’s article at Thought & Co.)

(sometimes discrete, sometimes flamboyantly obvious; Kyle Fitzpatrick dishes on dishes for Eater)


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











---- yet another blog ----



---- 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
(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)
(Kindle)

Herbs: A Global History
(Hardcover)
(Kindle)

Sausage: A Global History
(Hardcover)
(Kindle)

Can It! The Perils and Pleasures of Preserving Foods
(Hardcover)
(Kindle)

Terms of Vegery
(Kindle)

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 #214 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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