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Food Sites for March 2019

Saturday, February 16, 2019

Caffeine (C8H10N4O2): Brain Juice, Cupped Lighting, Go Juice, High Octane, Java, Jitter Juice, Joe, Liquid Energy, Morning Jolt, Rocket Fuel

Winter should be the most productive season for writing, but it doesn’t hurt to prime the pump, does it? Balzac, who managed to crank out a few words in his time, is said to have consumed some fifty cups a day. Granted, they were tiny cups... but even so, he must have had a hard time sitting still in his chair. He described the effect of his preferred stimulant:

… sparks shoot all the way up to the brain. From that moment on, everything becomes agitated. Ideas quick-march into motion like battalions of a grand army to its legendary fighting ground, and the battle rages. Memories charge in, bright flags on high; the cavalry of metaphor deploys with a magnificent gallop; the artillery of logic rushes up with clattering wagons and cartridges; on imagination’s orders, sharpshooters sight and fire; forms and shapes and characters rear up; the paper is spread with ink - for the nightly labor begins and ends with torrents of this black water, as a battle opens and concludes with black powder.

Haven’t seen any reviews of Sauces Reconsidered: Aprés Escoffier, yet... but it was cited in a Wikipedia entry. Are any non-academics sufficiently nerdy to read footnotes... anywhere, let alone at Wikipedia? Also, do academics even read Wikipedia? So many trivial questions that distract one from one’s writing... probably need to pour another cup of coffee.

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.

More stimuli from On the Table’s culinary quote collection):

A mathematician is a device for turning coffee into theorems. Paul Erdos
…counterfeit foods are common in times of scarcity: wartime ersatz coffee for example. Or carob for real chocolate, when there is a scarcity of common sense. Janet Clarkson

March, 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 David M. Rosenstein), 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 ----

(online texts from the Noreen Reale Falcone Library of Lemoyne University)

(thoughtful and artful recipes from a bacteriologist; plus some scientific insights)

(Gordon Edgar‘s account at Saveur)

(Jim Chevallier asserts that, while there were many good reasons for drinking beer in the Middle Ages, dread of impure water wasn’t one of them)

(according to At the Table’s Diana Henry, ”While you read a menu, time is suspended“)

(Emily Bell, at Vinepair, explains that cocktail creators weren’t always white hipsters)

(Lauren Cocking reports on the wild and crazy cocoa scene, for Gastro Obscura)

(botanical info on: almonds, apples, apricots, cherries, loquats, peaches, pears, pluots, and quinces)

(Julia Sherman develops a Taste for entomophagy)

(Anika Burgess’s illustrated visit to bizarre dishes at Gastro Obscura)

(Bess Connolly outlines some of the complications of recreating 4,000-year-old dishes for Yale News)

---- 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 #221 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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