Food Sites forJuly 2019
Wednesday, June 12, 2019
“What is patriotism but the love of the food one ate as a child?” Lin Yutang
This issue marks the beginning of our twentieth year of publishing these updates. Time flies when... who are we kidding? Time just flies.
The Rambling Epicure has published our article, “The History of Roquefort French Dressing,” just in time for salad season.
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 patriotic reflections for the Fourth of July, from On the Table’s culinary quote collection):
A man accustomed to American food and American domestic cookery would not starve to death suddenly in Europe, but I think he would gradually waste away, and eventually die. Mark Twain
After a few months’ acquaintance with European “coffee” one’s mind weakens, and his faith with it, and he begins to wonder if the rich beverage of home, with it’s clotted layer of yellow cream on top of it, is not a mere dream after all, and a thing which never existed. Mark Twain
Gary
July, 2019
July, 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 Cynthia Bertelsen), 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 —
(Chris Shott’s praise for Frank Meyer, discoverer of a famous lemon; at Taste)
(five cookbooks, from the 1940s and 50s, in the University of Wisconsin-Madison Library’s digital collection)
(Peter Whoriskey and Rachel Siegel, in The Washington Post, on how conditions have not improved in the cocoa industry)
(Canadian database; Part II—“Settler Colonialism and Recipes in the Early Modern Maritimes” here)
(Laura Shapiro, in The Atlantic, on how we became a society of insatiable snackers)
(a useful tool from Gode Cookery)
(Bernice Chan explains in The South China Morning Post; spoiler alert: it was a political decision, in the 1930s)
(Amanda Mull on the history of American breakfast choices, in The Atlantic)
(Josh Jones looks at Twain’s nostalgic longing for the foods of home, for Open Culture)
(Kirsten Weir on neurogastronomy, for the American Psychological Association’s Monitor on Psychology)
(Clay Risen, in The New York Times, on brewing up some medieval sorcery in Minnesota)
(Caitlin Kearney’s article from The Smithsonian)
(O brave new world that has such meats in it; Meg Wilcox explains at Civil Eats)
(Caitlin Kearney’s article from The Smithsonian)
(Emma Grahn and Caitlin Kearney explore another decade for The Smithsonian)
(India Mandelkern, at Munchies, on a process that doesn’t at all resemble the drama of a TV restaurant make-over)
(recent archaeological work at West Cotton in Northamptonshire; posted at medievalists.net)
(Joshua Specht, author of Red Meat Republic, on the historical intersection of class and gender at the butcher’s counter)
— inspirational (or otherwise useful or amusing) sites for writers/bloggers —
— 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 #225 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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