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Food Sites for May 2019

Saturday, April 13, 2019

Brook trout (Salvelinus fontinalis) in spawning colors

Hope—as we’ve been led to believe—springs eternal, but the converse is also true: Spring hopes eternal. Every day brings dreams of elusive vernal fare: eager trout, and cooperative morels, and ramps nodding in soft breezes. If only hope was sufficient to serve them up! 

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 springy daydreams from On the Table’s culinary quote collection):

In the vegetable world, there is nothing so innocent, so confiding in its expression, as the small green face of the freshly-shelled spring pea. William Wallace Irwin
Some fishes become extinct, but Herrings go on forever. Herrings spawn at all times and places and nothing will induce them to change their ways. They have no fish control. Herrings congregate in schools, where they learn nothing at all. They move in vast numbers in May and October. Herrings subsist upon Copepods and Copepods subsist upon Diatoms and Diatoms just float around and reproduce. Young Herrings or Sperling or Whitebait are rather cute. They have serrated abdomens. The skull of the Common or Coney Island Herring is triangular, but he would be just the same anyway. (The nervous system of the Herring is fairly simple. When the Herring runs into something the stimulus is flashed to the forebrain, with or without results.) Will Cuppy
What could be got from the woods was free and amounted to a diurnal dining diary that everyone kept in their heads. May was wild asparagus, arugula, and artichokes. Bill Buford
Gary
May, 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 ----

(Reina Gattuso shows us, at GastroObscura, that ethnic cleansing is sometimes served in the cafeteria)

(over twenty articles on Chinese food from the University of Oregon)

(Marissa Nicosia, gelling in the Folger Library’s Shakespeare & Beyond)

(Elaine Castillo, at Taste, on one foreign influence on the food of The Philippines)

(Allison Aubrey, for NPR’s The Salt, on why some people are not eating their vegetables)

(Jennifer McGavin, at the Spruce Eats)

(Bethany Econopouly and Dr. Stephen Jones wrestle with legal and conceptual definitions for The Bread Lab)

(Rohini Chaki, at GastroObscura, on the prototypical example of cultural appropriation of the culinary variety)

(Irene Yoo, at Food52, on the role of Japanese occupation on a basic staple of the Korean diet)

(text of John Kirkland’s 1911 book; in The University of Leeds Library)

(Mike Pomerantz writes, in Food & Wine, on work done by Gordon Shepherd, author of Neuroenology: How the Brain Creates the Taste of Wine)


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












---- yet more blogs ----




---- 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)

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 #223 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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