Food Sites for April 2019
Saturday, March 16, 2019
Winter has only four days left as we write. Traces of Spring are beginning to appear, but it’s still cold enough for long slow-cooked meals. A pot of beans would do nicely—even if they’re dried (unlike the fresh cranberry beans above... the produce of a previous summer).
Winter is made for scribblers like us, if only because there are no soft breezes, hazy vistas, shy morels, or rising trout to distract us. We’re doing our best to make use of the time, adding chapters to one novel while editing another. Someday, we might even find a new subject for a food book...
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.
Some mixed opinions about the musical fruit from On the Table’s culinary quote collection):
Abstain from beans. There be sundry interpretations of this symbol. But Plutarch and Cicero think beans to be forbidden of Pythagoras, because they be windy and do engender impure humours and for that cause provoke bodily lust. Richard Taverner
If pale beans bubble for you in a red earthenware pot, you can often decline the dinners of sumptuous hosts. Martial
I have no truck with lettuce, cabbage, and similar chlorophyll. Any dietitian will tell you that a running foot of apple strudel contains four times the vitamins of a bushel of beans. S.J. Perelman
Better beans and bacon in peace than cakes and ale in fear. Aesop
Gary
April, 2019
April, 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 Elatia Harris), 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 ----
(Megan Gannon reviews some recent Mycenaean archeology for Live Science)
(Devorah Emmet Wigoder, on “herbs and spices of the ancient Near East” for Bible History Daily)
(Patricia Gadsby and Eric Weeks, in Discover Magazine, on the influence of Lactobacillus sanfranciscensis on the flavor of San Francisco’s famous bread)
(Edith Zimmerman, in New York magazine, on experiencing capsaicin)
(archaeologists’ efforts to understand the dining habits of students and faculty in nineteenth century Michigan)
(Bruce Bower, at Science News, looks at what recent DNA research can tell us about the 9,000-year domestication of maize’s wild ancestor, teosinte)
(podcasts of the BBC Radio4 series)
(Wee Ling Soh’s article, in Roads & Kingdoms, on an archetypical fusion cuisine)
(Siddhartha Mukherjee, in The New York Times, on the dearth of knowledge about the intersection of nutrition and oncology)
(Matt Davis’s article, at Big Think, on the economics, ecology, and aesthetics of synthetic meat)
(Chip Walton interviews Jenny Linford—author of Missing Ingredient—for The Splendid Table)
(Melissa Kravitz discusses the linguistic and legal issues for Truthout)
---- inspirational (or otherwise useful or amusing) sites for writers/bloggers ----
---- yet another blog ----
---- 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 for our books:
The Resource Guide for Food Writers
(Hardcover)
(Paper)
(Kindle)
(newsletters like this merely update the contents of the book; what doesn’t appear here is already in the book)
(Hardcover)
(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)
(Hardcover)
(Kindle)
The Business of Food: Encyclopedia of the Food And Drink Industries
(Hardcover)
(Kindle)
(Hardcover)
(Kindle)
Herbs: A Global History
(Hardcover)
(Kindle)
(Hardcover)
(Kindle)
Sausage: A Global History
(Hardcover)
(Kindle)
(Hardcover)
(Kindle)
Can It! The Perils and Pleasures of Preserving Foods
(Hardcover)
(Kindle)
(Hardcover)
(Kindle)
Sauces Reconsidered: Aprés Escoffier
Terms of Vegery
(Kindle)
(Kindle)
How to Serve Man:
On Cannibalism, Sex, Sacrifice, & the Nature of Eating
(Kindle)
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 #222 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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