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Food Sites for October 2019

Sunday, September 15, 2019

Summer isn’t going to last forever... 
better fry up those green tomatoes before it’s too late!


October is almost upon us. We’ve already begun to use the oven... something that was unimaginable only a week ago. Soon, pies and stews and roasts and casseroles will become our daily fare... and the forlorn grill will be bundled-up to wait out the winter.

Our blog Just Served, has posted an article (“A Few Words About Salt”), 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.

Since, for some reason, we can’t seem to banish pie from our consciousness at the moment, we might as well hack out a slice (or four) from On the Table’s culinary quote collection:

If you want to make an apple pie from scratch, you must first create the universe. Carl Sagan
My mother didn’t really cook. But she did make key lime pie, until the day the top of the evaporated milk container accidentally ended up in the pie and she decided cooking took too much concentration. William Norwich
[The (apple) pie should be eaten] while it is yet florescent, white or creamy yellow, with the merest drip of candied juice along the edges (as if the flavor were so good to itself that its own lips watered!), of a mild and modest warmth, the sugar suggesting jelly, yet not jellied, the morsels of apple neither dissolved nor yet in original substance, but hanging as it were in a trance between the spirit and the flesh of applehood... then, O blessed man, favored by all the divinities! eat, give thanks, and go forth, “in apple-pie order!” Henry Ward Beecher
When you die, if you get a choice between going to regular heaven or pie heaven, choose pie heaven. It might be a trick, but if it’s not, mmmmmmmm, boy. Jack Handey
Gary
October, 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 Jonell Galloway), 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 —

(draft of a paper by Andrea Borghini and Tommaso Piazza—"a metaphysical account” of the experience of tasting wine)

(Helen Rosner interviews José R. Ralat for The New Yorker’s “Annals of Gastronomy”)

(Yasmin Tayag, at INVERSE, reveals the findings from a 1.2 million-year-old molar; spoiler alert: it’s grain)

(Cynthia Shafer-Elliott, in Biblical Archaeology, on another exercise in experimental archaeology)

(downloadable PDF of paper by Charles Smith, Barry Smith, and Malika Auvtay, published in Perceptions and Its Modalities)

(8,600 year-old evidence reported in Archaeology News Network)

(Michael Walkdenm at the Folger Library’s Shakespeare & Beyond, on what was then—and sometimes now—considered a “notoriously treacherous... source of food”)

(archive of results of prosecutions of violators of the 1906 Pure Food and Drug Act; over 30,000 cases of food alone, sortable by key words, defendants, courts, and dates)

(a chef’s site—with jobs, recipes, a great cheese encyclopedia, and more)

(Gastro Observer’s Anne Ewbank reports on archaeological evidence that Britons were eating cheese before they evolved the gene that prevented lactose intolerance)

(Russell Hotten’s article for BBC News)

(Thomas Triedman writes about Hogarth’s take on the degradation of eighteenth-century England for New Criterion)

(concise version of the 17th century’s innovations; at French website, gastronomos)

(Robert Nicholas Spengler’s paper, in Frontiers in Plant Science, on the evolution and domestication of the world’s best-known fruit)

(more good news: MDlinx’s summary of a paper published in the journal Gastroenterology)

(Andrew Zaleski’s account of a visit with Ben Jacobsen, for Bloomberg Businessweek)

(Farmer Lee Jones and Chefs Garden’s lab studies agricultural science’s effect on flavor, from soil microbes to the nutrient content of produce)

(Khalil Gibran Muhammad’s story, in The New York Times, is anything but sweet)

(Gabriella Petrick serves it up—without entering the cheddar cheese vs à la mode fray—for Smithsonian Magazine)


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







— more blogs —



— 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 in them 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)

How to Write a Great Book
(Kindle)

Here endeth the sales pitch(es)...

...for the moment, anyway.

______________

The Resource Guide for Food Writers, Update #228 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.


1 Comments:

Blogger focusone23 said...

The Key Lime Pies I have made used condensed milk––not evaporated.

September 15, 2019 at 11:02 PM  

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