Food Sites for December 2019
Thursday, November 14, 2019
Fruit of the vine... or the vine, at least.
The holiday season is fast upon us... and we intend to skip the eggnog, thank you very much. Wine, however, is always welcome.
Speaking of things that are welcome, if you visit any of the Amazon links for our books, at the end of this newsletter... and then buy anything (such as holiday presents of any kind; it doesn’t even have to be one of our books), this newsletter will receive a commission—and it will not add one red cent to your Amazon bill. You can give us a gift for free!
When we finish writing something, and manage to get it published, that’s usually the end of the story (unless it’s followed by some kind of marketing: readings, books-signings, or interviews). Mostly we sit around, twiddling our thumbs, and wondering if anyone will ever read it. However, occasionally word comes back that someone did read it. Not only that, they actually wrote about it. It seems our last conventionally published book, Sauces Reconsidered: Aprés Escoffier, was reviewed last summer in the American Culinary Federation’s site We Are Chefs... and we just learned they liked it!
(Try to imagine that last part spoken in Sally Field’s Academy Awards voice.)
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.
We’ve spoken, in the past, about our love of coffee...but isn’t it curious that the very name “coffee” is from the Arabic for “wine?” Maybe it just seems curious because we’re in our cups at On the Table’s culinary quote collection:
A carbonated wine foisted upon Americans (who else would drink it?) by winery ad agencies as a way of getting rid of inferior champagne by mixing it with inferior burgundy. John Ciardi, on cold duck
Cheese that is compelled by law to append the word ‘food’ to its title does not go well with red wine or fruit. Fran Lebowitz
As you get older, you shouldn’t waste time drinking bad wine. Julia Child
A fruit is a vegetable with looks and money. Plus, if you let fruit rot, it turns into wine, something Brussels sprouts never do. P.J. O’Rourke
Gary
December, 2019
December, 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 Krishnendu Ray), 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 —
(what bread means; Nicolaia Rips in Cabinet Magazine)
(Karima Moyer-Nocchi muses on historic Italian cookery, with recipes of course)
(Alan Wood explains—for Weekend Gardener—the loss of a once-valued mushroom database... and offers some modern alternatives)
(Sho Spaeth, for Serious Eats, on the history and characteristics of the world’s most popular grain)
(GastroObserver travels to Kazakhstan)
(Elisa Tersigni explains why the Bard stuck with cakes and ale; in The Folger Library’s Shakespeare and Beyond)
(website of a film about the importance of honeybees, the threats against them, and possible approaches to their—and our—continued survival)
(PDF of Harry G. West’s article in Gastronomica)
(Laura Carlson’s answer, in Forbes)
(Ashley Winchester reports, for the BBC, on recent attempts to recreate the recipes found on Babylonian tablets in Yale’s Babylonian Collection)
(James McWilliams, at Hedgehog Review, on the intersection of cult-like puritanism and diet)
— inspirational (or otherwise useful) sites for writers/bloggers —
— a little gallows humor —
— that’s all for now —
Except, of course, for the usual legalistic mumbo-jumbo and commercial flim-flam:
As an Amazon Associate, this newsletter earns from qualifying purchases made through it. These include my own books (listed below), and occasional books mentioned in the entries above. If you order any books via those links, the price you pay is not increased by my commission.
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)
The Digressions of Dr Sanscravat: Gastronomical Ramblings & Other Diversions
(Kindle)
(Kindle)
Here endeth the sales pitch(es)...
...for the moment, anyway.
______________
The Resource Guide for Food Writers, Update #230 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.
2 Comments:
Love it.... Absolutely just love it!!!
Thanks, shy person! Glad you liked it.
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