Food Sites for September 2019
Thursday, August 15, 2019
Black coffee... writing’s rocket fuel.
It’s almost September, as we write, so it’s still hot... but we can sense what’s coming. Fortunately, before the grim part of the year arrives, we get to celebrate the bounty of the harvest. Our gardens (or farmers’ markets) are gloriously replete with fresh produce... produce we won’t see again for a long time (unless it’s a pale substitute, picked someplace far, far, away).
The Rambling Epicure has published an article (“Cutting the Mustard”), which is actually an excerpt from our book, Sauces Reconsidered: Après Escoffier.
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.
On the off-chance that you aren’t already convinced that caffeine is essential to our production of (often excess) verbiage, gulp down a few cups from On the Table’s culinary quote collection):
A mathematician is a device for turning coffee into theorems. Paul Erdos
Coffee: we can get it anywhere, and get as loaded as we like on it, until such teeth-chattering, eye-bulging, nonsense-gibbering time as we may be classified unable to operate heavy machinery. Joan Frank
As soon as coffee is in your stomach, there is a general commotion. Ideas begin to move... similes arise, the paper is covered. Coffee is your ally and writing ceases to be a struggle. Charles Maurice de Talleyrand
Coffee isn’t my cup of tea. Samuel Goldwyn
Gary
September, 2019
September, 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 Cara De Silva), 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 —
(The Guardian reports on a recent discovery of written evidence of the first scotch whisky still)
(scanned copy of A. M. & J. Ferguson’s 1892 book)
(Anne Ewbank’s beautifully illustrated review of Amy Goldman’s book, The Melon, in Gastro Obscura)
(Linda Rodriguez McRobbie, at Mental Floss, on a now nearly forgotten food journalist: Clementine Paddleford)
(Gary Paul Nabhan explains the similarities between Mexican and Arabic cuisines—and their historic connection through the Canary Islands—for AramcoWorld)
(Nathan Yau’s moving analysis of USDA data for the years 1970-2013; at Flowingdata)
(Rebekah Kebede, on the societal causes of food preference, for National Geographic)
(Jenny G. Zhang, asks—for Eater—how they actually did it)
(Franz Lidz, in Smithsonian Magazine, provides new evidence of the flavors’ antiquity)
(Reina Gattuso, at GastroObscura, on Salma Yusuf Husain’s book The Mughal Feast)
(Liz Susman Karp’s Mental Floss article; it includes the first appearance in print of a recipe for chocolate cake)
(Inverse’s Mike Brown on a taste-test of patties grown from a few stem cells)
(Feijun Tan, at RADII, describes thirteen varieties)
(Fabio Parasecoli’s essay from Roberta Sassatelli’s collection Italians and Food)
(Alexandra Pattillo interviews Robert Lustig and Marion Nestle for inverse to find out)
(Alastair Sooke, describes for The Telegraph, “a feast of a show that reveals what the Romans really ate”)
(Fran Kuzui and Phoebe Amoroso explain nihonshu and discuss sake, Tokyo style, for Culinary Backstreets)
(descriptions of hundreds of cheeses, plus cheese festivals)
(Adam Chandler travels our new McWorld in a quest for fast food for Literary Hub)
(Barry Smith explain, in the Proceedings of Wine Active Compounds 2008, why the flavor of wines can vary—even if they contain the same flavor compounds—"because of differences in their thresholds of perception”)
(Emily Matchar, at The Smithsonian, on William A. Mitchell, the chemist responsible for artificial tapioca, Cool Whip, instant Jell-O, Pop Rocks, and Tang)
(Huffington Post’s Lee Breslouer interviews butchers about the realities of their work)
(the low-down from New Mexico State University’s Chile Pepper Institute)
(Veronique Greenwood, in BBC’s future, pays a visit to a sourdough library in Belgium’s Centre for Bread Flavour)
(Barry Smith—from the School of Advanced Study, University of London, Institute of Philosophy—on how complex a wine tasting experience can be)
(Tracy Saelinger’s answer at Kitchn)
(Barry Smith asks the hard questions at The World of the Mind)
(Eater’s Nina Li Coomes waxes rhapsodic—and ecstatic—about the unexpected fusion of eastern and western pasta)
— 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)
How to Write a Great Book
(Kindle)
(Kindle)
Here endeth the sales pitch(es)...
...for the moment, anyway.
______________
The Resource Guide for Food Writers, Update #227 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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