Food Sites for July 2020
Friday, June 12, 2020
It's the berries.
We’ve gone through another month of anti-viral isolation: nothing but reading, writing, cooking, drinking, and taking in the ever-changing view of the garden; perhaps pulling the errant weed. Which is to say, no different from what our life was like before the pandemic.
However, Corona (the novel virus) has caused some unexpected symptoms to manifest themselves in the Hudson Valley. Against all odds (and, some might argue, common sense), it has caused Penwipe Publishing to infect an unsuspecting public with yet another of our Kindle Books.
Future Tense: Remembrance of Things Not Yet Past is a non-food book—and a novel to boot. It asks the question: “What would it be like to suddenly have clear memories of things that don't happen 'til decades later?” A small group of hippies—at an upstate New York bar, in 1968—find themselves in that very situation. What follows is a before-and-after story, in which it’s never quite clear which is which. Confusion, wild speculation, enlightenment, and lust abound—so, pretty much just like the sixties.
BTW, we’re continuing to include podcasts, at least as long as pandemic and political chaos occupy the news. So, maybe forever.
BTW, we’re continuing to include podcasts, at least as long as pandemic and political chaos occupy the news. So, maybe forever.
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. There’s even an Amazon author’s page, mostly about our food writing.
Some berry sweet remarks from On the Table’s culinary quote collection:
Doubtless God could have made a better berry, but doubtless God never did. Dr. William Butler (and quoted in Izaac Walton’s Compleat Angler)
A man in the wilderness asked me, “How many strawberries grow in the sea?” I answered him, as I thought good, “As many as red herrings grow in the wood.” Mother Goose
The strawberry grows underneath the nettle;/And wholesome berries thrive and ripen best/Neighbour’d by fruit of baser quality. Shakespeare; King Henry V. Act I. Scene 1
We respond to strawberry fields or cherry orchards with a delight that a cabbage patch or even an elegant vegetable garden cannot provoke. Jane Grigson
You have to ask children and birds how cherries and strawberries taste. Goethe
Gary
July, 2020
July, 2020
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 —
(Leslie Pariseau’s history of the way wine has been treated in The New York Times’ restaurant reviews; for Punch)
(Niki Achitoff-Gray describes 23 different types—from aebleskiver to okonomiyaki—at Serious Eats)
(Laura Hampson’s introduction to London’s wild foods; in the Evening Standard)
(Michael Y. Park’s survey, at Bon Appétit)
(Natasha Frost’s Gastro Obscura article on how one aspect of restaurant culture was shaped by larger cultural shifts)
(PDF of Andy Smith’s 2006 book)
(MIT Technology Review’s analysis of various ways to understand why certain flavor combinations work well together)
(J. Hoberman’s Bookforum review of Ben Katchor’s book, The Dairy Restaurant; remembering the eateries of a mostly bygone era)
(a single-serve cup of food history from Priya Krishna, at Vox)
(3,000 years of Chinese gastronomy; a paper by Calisi Boudicca)
(a seven-millennial trip from Peru to the microwave; Michelle Delgado’s article at Serious Eats)
(Richard Collett’s GastroObscura article)
(Ali Pattillo’ Inverse interview with Archer-Daniels-Midland food scientist, Marie Wright, on why we gravitate to familiar flavors)
(transcribed database of the Amerine wine label collection at University of California at Davis)
(Jan Whitaker, on the mobile history of stand-up street food, from lunch wagons to food trucks; at her blog, Restaurant-ing Through History)
(Tim Chin’s article at Serious Eats)
(Michael Pollan’s article in The New York Review of Books; the infection is not biological, it’s political)
(Peter Atkins paper in 2013’s The Handbook of Food Research)
(Matthew Wills’ short history of chile peppers, at JSTORDaily)
(research in viticulture, enology, wine biotechnology, plant biotechnology, microbiology, plant pathology, entomology and soil science)
(Matthew Taub’s GastroObscura article about a 1536 treatise written by Vincent Obsopoeus in Bavaria)
(the science; from Wine Folly)
— inspirational (or otherwise useful) sites for writers/bloggers —
— podcasts —
— 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 our 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: Après 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)
Ephemera: a short collection of short stories
(Kindle)
(Kindle)
Prophet Amidst Losses
(Kindle)
(Kindle)
Cenotaphs
(Kindle)
(Kindle)
Future Tense: Remembrance of Things Not Yet Past
(Kindle)
(Kindle)
Here endeth the sales pitch(es)...
...for the moment, anyway.
______________
The Resource Guide for Food Writers, Update #237 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 ©2020 by Gary Allen.
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