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Food Sites for November 2109

Monday, October 14, 2019

The pumpkin spice harvest is in full swing...

November is fast approachingand with it, the season of immense turkeys and slabs of pumpkin pie and (for those who share our particular set of nostalgia genes) additional slices of mince or pecan pie. We’re entering the foothills of our Great Sierra of Surfeit—the seasonal holiday dinner circuit—and must begin training soon if we are to survive its excesses.

If anyone actually reads through all this newsletter, they might discover a new category of links. Socrates might have opined “know thyself,” but he never said we mustn’t laugh while doing so. 

Speaking of knowing oneself... we’ve self-published yet another kindle book. The Digressions of Dr Sanscravat: Gastronomical Ramblings & Other Diversions is a thinly disguised memoir that pretends to be an annotated collection of essays by a cranky old guy who may be familiar to folks who get this newsletter.

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.

Motivation is everything, and (around here, at least) “motivation” is spelled “C.A.F.F.E.I.N.E.” Here are a few more cups from On the Table’s culinary quote collection:

I pretty much drink a cup of coffee, write in my journal for a while, and then sit at a computer in my office and torture the keys. Jess Walter
I’d rather take coffee than compliments just now. Louisa May Alcott
It is inhumane, in my opinion, to force people who have a genuine medical need for coffee to wait in line behind people who apparently view it as some kind of recreational activity. Dave Barry
In Seattle, you haven’t had enough coffee until you can thread a sewing machine while it’s running. Jeff Bezos
November, 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 Suzanne Fass), 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 —

(Emma Betuel writes about the Chinese obsession with Cordyceps—a type of fungus-infected caterpillars that may, or may not, have certain powers—for Inverse)

(Renee Ghert-Zand’s article, in The Times of Israel, about Genie Milgrom’s Sephardic cookbook, Recipes of My 15 Grandmothers: Unique Recipes and Stories from the Times of the Crypto-Jews during the Spanish Inquisition)

(overview by Jeffrey P. Miller and Jonathan Deutsch)

(Lina Zeldovich, in JSTOR Daily, on the never-ending archaeological argument over beer vs bread as the incentive for ancient agriculture)

(Jeff Opperman’s questionable—but amusing—research into the origins of his favorite quaff; for Outside Online)

(Anna Journey, “reimagining the mushroom” for The Believer)

(Daniela Galarza’s guide to the baked goods of Mexico City, for Eater)

(Taste’s Chris Crowley brings pasta salad history to the cook-out)

(Lauren Mowery’s article in WineEnthusiast)

(Debal Deb writes about one nation’s efforts to preserve an essential crop’s genetic diversity, in Scientific American; subscription required)

(full text of Donna R. Gabaccia’s 1998 book, as a PDF)

(Tanya Lewis interviews physiologist David Julius, for Scientific American)

(Erin Blakemore, in JSTOR Daily, on the fake nostalgia Americans love so much... even long before Norman Rockwell based a career of it)

(Liora Gvion‘s article tracking the way cookbooks have historically mirrored changes in ethnicity in American life; in Food, Culture and Society)

(Luisa Torres interviews Lenore Newman—author of Lost Feast: Culinary Extinction and the Future of Food—for NPR’s The Salt)

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

— a little gallows humor —

— 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
(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

The Business of Food: Encyclopedia of the Food And Drink Industries

Human Cuisine

Herbs: A Global History

Sausage: A Global History

Can It! The Perils and Pleasures of Preserving Foods

Sauces Reconsidered: Aprés Escoffier

Terms of Vegery

How to Serve Man:
On Cannibalism, Sex, Sacrifice, & the Nature of Eating

How to Write a Great Book

The Digressions of Dr Sanscravat: Gastronomical Ramblings & Other Diversions

Here endeth the sales pitch(es)...

...for the moment, anyway.


The Resource Guide for Food Writers, Update #229 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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