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Food Sites for December 2018

Wednesday, November 14, 2018

Sage, in our sorry excuse for an herb garden.

The aroma of the first sage-stuffed roasted turkey of the season can warm the coldest heart...  if we can manage to dig some out of our snow-draped garden. Speaking of turkeys, Roll Magazine has reissued an article (“Thanksgiving”), on the off-chance that you might have forgotten there was such a holiday in the offing...

Modern Salt has published one of our memoirish angling sagas. The Great Texan Fish Massacre revisits the scene of an ancient crime. Our next book, Sauces Reconsidered: Aprés Escoffier, is due from Rowman and Littlefield in January, but is already available for pre-order.

You can, if you wish, follow us on Facebook (where, among other things, we post a LOT of photographs), and Twitter. Still more of our online scribbles can be found at A Quiet Little Table in the Corner.

Before our new book comes out, a few thoughts about sauces from On the Table’s culinary quote collection):

SAUCE, n. The one infallible sign of civilization and enlightenment. A people with no sauces has one thousand vices; a people with one sauce has only nine hundred and ninety-nine. For every sauce invented and accepted a vice is renounced and forgiven. Ambrose Bierce
Sauces are greatly admired by the British. ...we like our sauces to come to the table in the bottle so that in between examining the other guests we can read the labels and memorize the list of ingredients. Derek Cooper
A well made sauce will make even an elephant or a grandfather palatable. Grimod de la Reyniere
Gary
December, 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 corrections or tasty sites (this month we’re tipping our hat to Suzanne Fass and 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 ----

(Bruce Bower, at Science News, on recent archaeological work near the upper Amazon)

(Heather Arndt Anderson interviewed Graham Kerr for Taste

(“recovering medievalist“ Karl Hagen’s researches into the fifteenth-century’s The Book of Margery Kemp)

(Gerhard P. Shipley and Kelly Kindscher, at Scientifica, on how we know what we know about the eating habits of some early ancestors)

(Mary Winston Nicklin, at Vinepair, on the fortified French wine, Banyuls)

(answers provided by Trevor Day, author of Sardine)

(Vinepair’s Cat Wolinski discusses on-going arguments in the brewing industry)

(Rachel Rummel, for Gastro Obscura, on a “health food” turned soda fountain staple)

(Hannah Roberts exposes—in the Financial Times’ FT Magazine Food & Drink—the ways organized crime is diverting farm subsidies, food processing, and markets all over Italy)

(Gastro Obscura’s Abbey Perreault on the manners and table habits of pre-fork Europe)

(Leila Ashtari, at Modern Farmer, on the state of heirloom corn in Mexico)

(Simran Sethi, in Smithsonian, on the nuances of chocolate flavor, as explained by cacao guru Darin Sukha)

(Abbey Perreault on the work of Andrea Gutiérrez, who has found that inscriptions of South Indian temples can tell us a lot about medieval foodways—mostly through described naivedya, food offerings; a Gastro Obscura article)

(Tim McKirdy explains how and why the sugar content of potential alcoholic beverages is measured; in Vinepair)

(Amie Tsang reports, in The New York Times, about a Dutch court’s ruling; spoiler alert: a flavor is not a copyrightable “expression of an original intellectual creation”)

(myrecipes answers several cheese-related questions, not just about plastic-robed chevre)


---- 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 for Our Books:

The Resource Guide for Food Writers
(Paper)
(Kindle)
(newsletters like this 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)

Sauces Reconsidered: Aprés Escoffier

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 #218 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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