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Food Sites for January 2019

Friday, December 14, 2018

Winter, a time to consider one’s roots (both metaphorical & culinary).

‘Tis winter, a time when writers are wont to curl up with a book—their own or someone else’s. Preferably, this is done in the company of a warming libation: coffee, tea, cocoa, or something stronger (‘though, unless one’s byline is Hemingway, “something stronger” is not recommended during the editing phase). Kenneth Rexroth, by the way, was fond of hot white wine,  infused with cardamom seeds. 

We’re scribbling away, nearly half-way through the first draft of a second novel (a book that has little or nothing to do with food). Since, we won’t start editing it for months, it might be prudent to discover where our jar of cardamom seeds is hiding.

Our next food book, Sauces Reconsidered: Aprés Escoffier, is due from Rowman and Littlefield in January, and 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.

Have you noticed that certain holidays are always associated with heavy drinking? As New Year’s Eve is a notable example, here are few thoughts about the sauce (from an expert we lost this year). They’re the sort of thing you might expect to find at On the Table’s culinary quote collection):

Unlicensed hooch from a stranger in a parking lot. Good idea? Yes, of course it is. Anthony Bourdain
I need the anesthetic qualities of the local fire water. Anthony Bourdain
For their own good, vegetarians should never be allowed near fine beers and ales. It will only make them loud and belligerent, and they lack the physical strength and aggressive nature to back up any drunken assertions. Anthony Bourdain
I believe—to the best of my recollection, anyway—that I soon made the classic error of moving from margaritas to actual shots of straight tequila. It does make it easier to meet new people. Anthony Bourdain

January, 2019

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 Scott Alves Barton), 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 ----

(Ligaya Mishan addresses complex issues of authenticity and otherness in The New York Times)

(the offal truth, from the blog Old European Culture)

(Jen Karetnick on why taste and smell aren’t everything in how we perceive food, for ABP: A Beautiful Perspective)

(Bruce Bower, in Science News, on archaeological evidence that vanilla did not—contrary to conventional wisdom—originate in Mexico)

(Saveur’s Jasmine P. Ting on one of the world’s most truly “fusion” cuisines)

(a visit to this Swedish destination might help you stay on your diet)

(Kristy Mucci’s Saveur pictorial guide)

(Gavin Markham’s article, in Locavore, in response to work done at the National Food Institute, Technical University of Denmark)

(Shaun Chavis interviews Ken Albala for How Stuff Works)

(beautifully illustrated exhibit from the University of Michigan’s Special Collections Library)

(Bryce Wiatrak’s take on this fortified wine, for Delectable)

(Kat Kinsman’s Food & Wine article about Irma Rombauer’s Joy of Cooking)

(Chloe Olewitz’s article, in Morsel, on the creation of the Wiki gallery of fruit art)

(Vittoria Traverso on foraging, Italian style, for Gastro Obscura)

(Lindsay Patterson on a recent experiment that studied how the bacterial ecology of bakers’ hands affects the breads they bake; on NPR’s The Salt)

(Ligaya Mishan, in The New York Times, on the work of “artists who play with their food”)

(Anatoly Liberman shows that even a very respectable blog—like that of the Oxford University Press—can’t always provide easy answers to what might seem to be simple questions)

---- 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
(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

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

Sauces Reconsidered: Aprés Escoffier

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 #219 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 ©2019 by Gary Allen.


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