Gary Allen's Blog, page 24

Food Sites for April 2012

'tis practically April Fool's Day, a date that should be recognized as a National Holiday (at least in those years in which national elections are held). However -- as we already provide an ample supply of foolishness -- we shall resist the temptation to wax frivolous on matters political; they have an adverse affect upon both appetite and digestion, and we can't have that, can we?

Regular subscribers to our updates newsletter receive these updates from our blog, Just Served, directly -- but there is much at the blog that isn't sent automatically. Just Served dishes out more than reasonable people want to chew -- but, if you're feeling particularly unreasonable, and don't want to wait for these newsletters, you can follow us on Facebook, or Twitter. Our Facebook and Twitter friends (are we called "twits?") have already heard about our recent article -- "Much Ado about Mush," in Roll Magazine -- but it can also be found here.

The book launch party for our latest book, Herbs: A Global History is on April 30th in NYC. If you would like to join us -- for a copy of the book, a tasting menu from the book's recipes, and a libation -- you can reserve a spot.

The first draft of our sausage book (for Reaktion's Edible Series) is done. Alas, it's far too wurstig for a slim volume, so we're remorselessly trimming the fat and cholesterol.

A Quiet Little Table in the Corner is an annotated ("annotated" being used, naturally, in its least academic sense) directory of our writings -- mostly on other people's sites.

Leitesculinaria has reposted several of our articles (the entire list is available here, along with several more noteworthy pieces on food history & science.

This month's quotations -- soon to be added to On the Table's culinary quote pages -- are all from Ambrose Bierce. ("Why?" you might wonder, "Is there something special about the date, something significant that I should -- but don't -- know?" It's simple: we like the disappearing curmudgeon, and it's our newsletter -- so we get to put in whatever we like.

DELIBERATION, n. The act of examining one's bread to determine which side it is buttered on.

LAUREL, n. The laurus a vegetable dedicated to Apollo, and formerly defoliated to wreathe the brows of victors and such poets as had influence at court.

NECTAR, n. A drink served at banquets of the Olympian deities. The secret of its preparation is lost, but the modern Kentuckians believe that they come pretty near to a knowledge of its chief ingredient.

RAREBIT n. A Welsh rabbit, in the speech of the humorless, who point out that it is not a rabbit. To whom it may be solemnly explained that the comestible known as toad in the hole is really not a toad, and that ris de veau à la financière is not the smile of a calf prepared after the recipe of a she-banker.

RUM, n. Generically, fiery liquors that produce madness in total abstainers.

SATIETY, n. The feeling that one has for the plate after he has eaten its contents, madam.

Gary
April, 2012


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 of you who have suggested sites -- 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, go here.

PPPS: 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 can unsubscribe here.


----the new sites----

à la carte
(a huge collection of articles by Peter Hertzmann, mostly about French cuisine)

Confederate Receipt Book
(a collection of recipes, from 1863, in the Duke University Libraries)

Describing Food
(a glossary of effective adjectives)

Experts "Taste Wine Differently from Others"
(John-Paul Ford Rojas' article, in The Telegraph, that's suggests that wine experts may be supertasters)

Film on Food; Foods on Film
(extensive list of films about, or that feature, food -- with brief synopses; a downloadable PDF)

Food
(chefs, cuisines, ingredients, recipes, and techniques -- plus a blog and FAQ; all from our friends at the BBC)

Foodie Bugle, The
(e-zine about "...simple, frugal, seasonal food and drink from farm to fork, from soil to shop, from grape to glass")

Iran: The Land of Bread and Spice
(Anissa Helou's Salon article on the glories of "Persian" cuisine)

Kentucky Receipt Book
(text of Mary Harris Frazer's 1903 cookbook, for various e-book readers)

Recipes with No Name
(Fabio Parasecoli's article, on Huffington Post, remembering Brazilian foods past, and experiencing academic guilt over forgetting the dishes' creators)

Rise and Fall of White Bread, The
(Aaron Bobrow-Strain's article, in Slate, on how a symbol of purity became a metaphor for non-adventurist caucasians)

Sailu's Kitchen
(vegetarian recipes from India)

Special Report: Tastes of the Union
(Bret Thorne's article, in Nation's Restaurant News, on chains' efforts to adapt company menus to regional tastes)

Taste of Sound, The
(Barb Stuckey's article, in Salon, on ways that ambient sound affect our perceptions of taste)

Those Fat Tails
(the skinny on fat-tailed sheep)

Ultimate in Heirloom Wheat Arrives at Seed Vault, The
(Dan Charles's article about some of the ways we're preserving a little of our pasts)

What Would Great-Grandma Eat?
(Aaron Bobrow-Strain's article, in The Chronicle of Higher Education, about resistance to change in eating habits -- despite knowing the effects of one's current diet)


----how-to (or inspirational) sites----

Cookbooks Used to be for Cooking. Now They are for Looking.

How Do You Cite a Tweet in an Academic Paper?

It's the Era of Crowdsourced Recipes -- Long Live the Cookbook

Kindest Cookbook, The

And, perhaps, a bit less inspirational (unless you've got some other ideas up your sleeve):

Godin to Authors: You Have No Right to Make Money Any More


----yet more blogs----

Cookistry

Dare to Eat a Peach

Food and Think


----that's all for now----

Except, of course, for the usual legalistic mumbo-jumbo and commercial flim-flam:

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:

Our books, The Resource Guide for Food Writers, The Herbalist in the Kitchen, The Business of Food: Encyclopedia of the Food And Drink Industries, and Human Cuisine are currently available.

Advance orders for Herbs: A Global History , in print, or in the Kindle edition, get a substantial pre-publication discount.

Here endeth the sales pitch(es)...

...for the moment, anyway.

________________

"The Resource Guide for Food Writers, Update #138" 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 (c) 2012 by Gary Allen.

Food Sites for March 2012

This winter is one for the books. Before January was gone, crocuses (croci?) had sprouted, and we have had actual blooms for over a week already. Before today, February had delivered just 1/2 inch of snow, and we've only accumulated two inches more this morning. Some wild greens (like bitter Garlic Mustard) are already showing.

We're grateful, naturally, but the whole thing is decidedly weird.

Regular subscribers to our updates newsletter receive these updates from our blog, Just Served, directly -- but there is much more at the blog that isn't sent automatically. We (regretfully) realize that even readers such as our own do not possess unlimited tolerance. Just Served dishes out more than reasonable people want to chew -- but, if you're feeling particularly unreasonable, and don't want to wait for these newsletters, you can follow us on Facebook, or Twitter.

Facebook friends who follow our soi-disant "progress" have already been exposed to a miniscule scrap of doggerel, "A Revelation of Sorts" -- but it can also be found here. Facebook and twitter friends have also been alerted about the book launch party for our latest book, Herbs: A Global History. If you're interested in joining the festivities (and can't think of anything better to do), you can find details here.

The Roger Smith Cookbook Conference was delightful, giving us a chance to reconnect with old friends, as well as meet new ones, and put faces on virtual friends we've had for years. Videos of the conference will be posted on the hotel's website soon.

Meanwhile, we're still stuffing words into our sausage book (for Reaktion's Edible Series). The book is already longer than the contract specifies, and there's still much to be written. Writing, like sausage, is a delicate balancing act between juicy plumpness and just too much fat.

Speaking of too much fat, "A Quiet Little Table in the Corner" is an annotated ("annotated" being academic-speak for "yadda yadda yadda... whatevah") directory of our writings -- mostly on other people's sites.

Leitesculinaria has reposted several of our articles (the entire list is available, along with several more noteworthy pieces on food history & science.

This month's quotations -- soon to be added to On the Table's culinary quote pages -- revel in procrastination (with an over-the-shoulder glance at one of the more recently expired New Year's celebrations):

When it comes to Chinese food I have always operated under the policy that the less known about the preparation the better. ...A wise diner who is invited to visit the kitchen replies by saying, as politely as possible, that he has a pressing engagement elsewhere. Calvin Trillin

When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork. Rick Budinich

Chopsticks are one of the reasons the Chinese never invented custard. Spike Milligan

Gary
March, 2012


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 of you who have suggested sites -- 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, go here.

PPPS: 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 can unsubscribe here.


----the new sites----

American Food: A Call for Culinary Independence
(Josh Ozersky's article in TIME Magazine)

Archive for the "Cuisine Articles" Category
(articles on Moroccan cookery)

Art of the Menu
(many individual articles about graphically-elegant menu designs)

Cake Recipes
(from Godey's Lady's Book, 1860)

Christmas Dinner
(from Godey's Lady's Book, 1860)

Eating Alone
(Tucker Shaw's article in the Denver Post; "There's nothing quite like sharing a meal with someone you love - yourself")

English Housewife, The
(transcription of Gervase Markham's 1683 book)

Food Industry in Italy, The
(a report by four professors at the University of Bologna; in PDF format)

Impact of Slow Cooker Cuisine, The
(Megan Elias looks at a device that has gone in and out of fashion, for centuries)

In Italian Food, What's Authentic and Does It Really Even Matter?
(Sara Jenkins article in The Atlantic)

Inquisitive Eater, The
(online food magazine from The New School's Writing Program and Food studies program)

People Read Menus Differently Than Everyone Thought
(Paula Forbes writes about recent research into one of the sacred tenets of the restaurant industry; includes a link to the original study)

Recipes
(from Regency England, late eighteenth-early nineteenth centuries)

Renaissance at the Dinner Table, The
(Dr. Alessandro Giacomello's essay, notes, and recipes from fifteenth-century Germany and Italy)

Sip for the Ancestors, A
("The True Story of Civilization's Stumbling Debt to Beer and Fungus;" series of articles in Scientific American's blog, on the origins of agriculture)

USA Pears
(pear recipes, nutrition, and press releases from The Pear Bureau Northwest)

What's on the Menu?
(view, search within, read about -- and even help the development of -- the New York Public Library's online collection of historic menus)


----how-to sites for writers/bloggers ----

Here are a few Facebook groups that might interest food writers:

Cookbook Friends
(this is a closed group; it's by invitation only)

Food Pursuit

Writers and Readers United - Living Wages for Lit!


----yet more blogs----

Hunger and Thirst

Pilgrim Seasonings

White on Rice Couple


----that's all for now----

Except, of course, for the usual legalistic mumbo-jumbo and commercial flim-flam:

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:

Our books, The Resource Guide for Food Writers, The Herbalist in the Kitchen, The Business of Food: Encyclopedia of the Food And Drink Industries, and Human Cuisine are currently available. Advance orders for Herbs: A Global History can also be taken.

Here endeth the sales pitch(es)...

...for the moment, anyway.

—————————

"The Resource Guide for Food Writers, Update #137" 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 (c) 2012 by Gary Allen.

Save the Date: April 30, 2012

Title: Savory Weeds
Time: 6:30-9 pm
Location: Roger Smith Hotel, 501 Lexington at 47th St., New York

Description: Long before humans began to cultivate their own crops, they hunted and foraged for food. Eventually they found that they could produce larger quantities of grains and vegetables through farming, but the plants that made their meals more interesting still grew wild in the rocky places that were generally unsuitable for agriculture. We call those plants "herbs." Some are still collected in the wild, and some we carefully nurture, carrying their seeds with us to new places -- the travels of herbs mirror our own migrations, some as welcome guests, some as stealthy stow-aways. The herbs we brought along changed the diets of people in the new places, and the herbs we discovered at the our destinations changed the way we ate.

About the speaker: Gary Allen is Food History Editor at LeitesCulinaria.com, teaches food writing and various food & culture courses at Empire State College, and has been Vice President, Newsletter Editor and Webmaster for the Association for the Study of Food and Society. His previous books include: The Resource Guide for Food Writers; The Herbalist in the Kitchen; The Business of Food: Encyclopedia of the Food and Drink Industries; Human Cuisine (the last two co-edited with historian Ken Albala); and has contributed to numerous culinary encyclopedias. He's currently working on Sausage: A Global History, another title in Reaktion Press's Edible Series. His website (On the Table) and blog (Just Served) can found here. Moderated by Andrew F. Smith.

Cost: $50, which includes a copy of Herbs: A Global History , a four course tasting menu inspired by the book and a beverage

Register for the event here.

A Revelation of Sorts

Editor's Note: Rarely, very rarely, Sanscravat seems to be on the verge of something akin to enlightenment. This, unfortunately, is not one of those times.

Like most of us who scribble, from time to time I find it necessary to pursue gainful employment of some other sort altogether. It's a sacrifice I make to support my writing habit.

The other day, just before leaving work, I made a stop in the bathroom. As I switched on the light and closed the door, it occurred to me that I was still "on the clock." In a flash -- much like the one Gautama experienced under the Bo tree -- I realized that I was earning more money by producing urine than I ever do by writing.

Clearly, I should be cutting back on the verbiage and increasing my fluid intake.

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Food Sites for February 2012

We've been lucky this winter... so far, very little snow and only a few days of bitterly cold temperatures. While February is when we're most likely to get heavy snows, it's also a time when the world begins to show signs of melting -- and so do we.

Regular subscribers to our updates newsletter receive these updates from our blog, Just Served, directly -- but there is much more at the blog that isn't sent automatically. We don't want to wear out our welcome with a lot of unsolicited blather.

If, in a moment of reflection and/or guilt, you feel the need for self-flagellation, you can always find a literary lash at Just Served. If you don't want to wait for these newsletters to hear about such postings, you can follow us on Facebook, or Twitter.

Aside from the blog, we have published a couple of other pieces online (at more respectable venues). Roll Magazine is now available in electronic form only, and its second non-print issue contains "Eating Our Way Through the Holidays."

The Roger Smith Cookbook Conference (at which we'll be moderating the panel on cookbook editing) is now sold out. You can find details about the event at its website. Good news: videos of the conference will be posted on the hotel's website afterwards.

The index for our latest book, Herbs: A Global History, have been proofed, and the Author's Queries have been addressed -- so all I have to do is wait for the book to come out on April 15th. There's going to be a kind of publication party (with dinner!) on April 30th in NYC -- and we'll post more details as they develop.

Meanwhile, we're still at work on the sausage book for Reaktion's Edible Series. The book is already longer than the contract specifies, and there's still much to be written. We foresee a lot of snip, snip, snip in our future...

"A Quiet Little Table in the Corner" is an annotated ("annotated" being used, naturally, in its least academic sense) directory of our writings -- mostly on other people's sites.

Leitesculinaria has not posted our article about the tradition of eating Hoppin' John on the New Year's Day. They had too many other good articles for the season… so it'll run NEXT December (mark your calendars now, while you're thinking about it). The entire list of our currently-posted Leitesculinaria articles is available here, along with several other articles on food history & science.

This month's quotation (from On the Table's culinary quote pages) is a slightly-veiled allusion to one of the holidays that falls in the month of February:

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"Chocolate is a perfect food, as wholesome as it is delicious, a beneficent restorer of exhausted power. It is the best friend of those engaged in literary pursuits." Baron Justus von Liebig
Gary
February, 2012

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 of you who have suggested sites -- 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, go here.

PPPS: 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 can unsubscribe here.


----the new sites----

Can Traditional Cuisines Survive Without Servants?
(another of Rachel Laudan's thoughtful essays)

Chef-opedia
(biographies and news about top chefs)

Culinary Impact of the 1964 World's Fair, The
(how some bungled management led to a change in American eating habits)

French Food in the US
(articles about French agriculture, gastronomy, and traditions; from the Embassy of France in Washington)

Glossary
(Italian culinary terms, in English; from La Cucina Italiana)

IFAQs
("InFrequently Asked Questions (and some answers) on foods, words and languages;" from Andrew Dalby)

Meaning of Gourmet, The
(Megan Elias ponders: what's in a word)

Mexconnect: Cuisine
(articles and columns on, and recipes for, Mexican regional food; in English and Spanish)

Modern Brewers Recreate Ancient Beer
(Miguel Civil's original article, in The Oriental Institute News and Notes, about Fritz Maytag's famous "Ninkasi" experiment)

Not Your Mother's Breast Milk
(Monica J. Casper contemplates commodification and more at The Feminist Wire)

Oldest Bread in Britain
(archaeological evidence that barley bread was baked in England 5500 years ago)

Pasta Graduates From Alphabet Soup to Advanced Geometry
(Kenneth Chang's article on the topology of pasta shapes, in The New York Times)

Recipes and Dishes: What Should be Copyrightable?
(food historian, and former lawyer, Cathy Kaufman, discusses the fine points of the question; first presented at the Oxford Symposium of Food and Cookery in 2009; requires free registration)

Scientists Reveal Fundamental Difference in East Asian and North American Approach to Flavour
(Randy Shore's article, in The Vancouver Sun, with a link to the original article published in Nature)

Spaces of Banana Control
(Nicola Twilley's article, for Edible Geography, on the business and evolving technology of banana ripening)

Thirty Thousand-year-old Evidence of Plant Food Processing
(recent archeological article in the Proceedings of The National Academy of Sciences)

Transportation Library Menu Collection
(menus from airlines, cruise ships, and railroads; in the collection of Northwestern University Library)

Very Real Danger of Genetically Modified Foods
(Ari LeVaux's article, about genetic information being transferred from food to humans, in The Atlantic)


----changed URLs ----

Apples of New York, The

Foodsite Magazine
(formerly Food Site of the Day)


----how-to sites for writers/bloggers ----

As you'll soon notice, this month we've included a lot of links about a subject that might seem threatening… but is really our friend. Grammar is not just about making our writing "behave properly;" it's about thinking clearly, in order to write clearly enough to be easily understood by our readers.

Grammar Girl

Grammar Guide, The

Grammar Monkeys

Grammarphobia

My Blog Is Also Paying My Bills

Slot, The

Writing the Book


Not exactly a how-to article (since most publishers don't give writers a choice), but if you've ever written anything even vaguely academic -- or even read such stuff -- you'll want to read this:

From the Editor: On Footnotes


----yet more blogs----

Cookbook Man, The

Cookbooks for Dinner

Deepfeast

Food History Jottings

Marmaduke Scarlet

Quirky Gourmet, The

Vintage Cookbook Trials, The

----that's all for now----

Except, of course, for the usual legalistic mumbo-jumbo and commercial flim-flam:

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:

Our books, The Resource Guide for Food Writers, The Herbalist in the Kitchen, The Business of Food: Encyclopedia of the Food And Drink Industries, and Human Cuisine are currently available. Advance orders for Herbs: A Global History can also be made. Here endeth the sales pitch(es)...

...for the moment, anyway.


——————————


"The Resource Guide for Food Writers, Update #136" 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 (c) 2012 by Gary Allen.

On Healthy Living

Lemon curd with plump blueberries and real whipped cream.
Hattie's Chicken Shack, Saratoga Springs, NY

Editor's Note: Once again, Dr Sanscravat has thoughtlessly spewed the sort of comment that is bound to attract unwanted attention from people who feel strongly about such things. The man is a mass of unbridled self-indulgence who cares little about the well-being of himself -- let alone anyone else. Since he's so fond of quoting Mark Twain, perhaps we should preface his rant with Twain's advice on the subject: "The only way to keep your health is to eat what you don't want, drink what you don't like, and do what you'd rather not."

A while back, I read an article that said that coffee contained something-or-other that increases one's chances of contracting cancer of the pancreas. It took about two seconds of reflection before I understood the import of this news: enjoy coffee today, and everyday, and -- just possibly -- contract a nasty disease sometime in the future.

After those two seconds passed, another thought occurred. Imagine that, when I finally arrive at the last moment of my life -- after carefully eschewing coffee for decades -- I discover that I'm dying with a perfectly healthy pancreas, a pancreas for which I no longer have any use, earthly or otherwise. How would I feel about that?

Obviously, I'd be pissed-off for having cheated myself out of years of pleasure, just because of the possibility of something unpleasant occurring.

I know that some people actually enjoy exercise, and there are folks that just don't care for cream, butter, wine, rich desserts, and similar indulgences. I know it but don't really understand it. I can live with that level of uncertainty.

What puzzles me is all of those people who do enjoy such things, but deny themselves out of concern for their health. They struggle to add five years of unsatisfactory old age to their lives by sacrificing five years of pleasure when they're still young enough to appreciate it.

What's the sense in that?

Food Sites for December 2011, Issue 135

The end of a year is a time for reflection, which can be a bittersweet experience. We, however, will spare you the sturm, drang, and yanking-out of beard-hairs that are likely to go on around here. Instead, this issue is a humongous (which is to say, slightly larger than usual) gift-wrapped package, just begging to be ripped open.

Regular subscribers to our updates newsletter receive these updates from our blog, Just Served, directly -- but there is much more at the blog that isn't sent automatically. We don't want to wear out our welcome with a lot of unsolicited blather. This month we spared you much of our usual folderol (not entirely, of course; see below) -- and instead featured an excerpt from Sasha Gong's and Scott D. Seligman's new book, The Cultural Revolution Cookbook: Simple, Healthy Recipes from China's Countryside.

If, in a moment of reflection and/or guilt, you feel the need for self-flagellation, you can always rely on Just Served to lend the requisite literary lash. It currently flaunts a non-food essay (one of Dr Sanscravat's typical curmudgeonly rants), an apologia On Children. If you don't want to wait for these newsletters to hear about such postings, you can follow us on Facebook, or Twitter.

Aside from the blog, this month we've published another piece online (at a more respectable venue). Roll Magazine is now available in electronic form only, and its first non-print issue contains our article, "Preserving Apples."

The Roger Smith Cookbook Conference is coming up in NYC, February 9-11, and we'll be moderating the panel on cookbook editing (with some fantastic panelists, BTW). You can find details about -- and register for -- the event at its website.

The index for our latest book, Herbs: A Global History, has been proofed, the graphics and their captions are done, and all of the Author's Queries have been addressed -- so all we have to do is wait for the book to come out on April 15th. There's going to be a kind of publication party (with dinner from recipes in the book!) on April 30th in NYC -- and we'll post more details as they develop.

Meanwhile, we're plugging away on a sausage book for Reaktion's Edible Series. The freezer at Chez Sanscravat is packed with andouille, chorizo, and other assorted encased meats (needless to say, we don't plan to have our cholesterol checked until well after the book is completed).

"A Quiet Little Table in the Corner" is an annotated ("annotated" being used, naturally, in the broadest possible sense) directory of our writings -- mostly on other people's sites.

Leitesculinaria will be posting our article about the New Year's Hoppin' John tradition, on or about December 27th, but we don't have a link for it yet. The entire list of our currently-posted Leitesculinaria articles is available here, along with several other articles on food history & science.

As this is being written, the year is winding down. So this month's quotations (from On the Table's culinary quote pages) look back at some of the anonymous -- and oft contradictory -- wisdom that has come down to us from auld lang syne:

"The belly rules the mind." Spanish Proverb

"When the Muslim is not hungry he says, we are forbidden to eat monkey. When he is hungry he eats a baboon." Yoruba proverb

"Manage with bread and butter until God sends the honey." Moroccan proverb

"Man who stand on hill with mouth wide open, waits a long time for roast duck to fall in." Chinese proverb

"Eat butter first, and eat it last, and live till a hundred years be past." 
Old Dutch proverb

"What butter and whiskey will not cure, there is no cure for." Irish proverb

"It is well to remember that there are five reasons for drinking: the arrival of a friend, one's present or future thirst, the excellence of the wine, or any other reason." Latin Proverb

"The best cure for drunkenness is whilst sober, observe a drunken person." Chinese proverb

Enjoy your holidays, and let's meet again in the new year,

Gary
January, 2011


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 of you who have suggested sites -- 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, go here.

PPPS: 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 can unsubscribe here.


----the new sites----

All Things Sweet and Sugary
(an introduction to the baked goods and confections of Morocco)

Ancient Greek Trading Vessels Carried More Than Wine
(using DNA to learn about ancient trade; archaeology meets CSI)

Apocalx
(a search engine for recipes)

Artisanal Wheat on the Rise
(Smithsonian Magazine article about people raising long-forgotten strains of wheat)

Beer Archaeologist, The
(brewing some well-aged beer via experimental archaeology; an article in Smithsonian Magazine)

Books
(a bibliography of books about restaurant history, from Jan Whitaker)

Cooking May Have Driven Human Evolution
(an article in Archaeology, based on work that appeared in the Proceedings of the National Academy of Sciences)

Craving Earth - A Diet Mystery
(article on possible reasons for pica, geophagy, in The Sydney Morning Herald)

Eating Appalachia: In Search of Real American Cuisine in Hidden Hollers
(the first in a series of pieces on American regional cuisines, from Kathleen Willcox at Eat Me Daily)

Feedstuffs Food Links
("connecting farm to fork," articles, factsheets and podcasts on all agricultural topics)

Foie-gras Production
(article in The Economist that asks "How much is too much?" And "Why [are] some duck livers... delicious, and others nasty?")

Food and Recipes of Wartime Europe
(excerpts from Margaret Patten's We'll Eat Again and Post-war Kitchen)

Food We Eat Might Control Our Genes
(article in Scientific American about the presence of traces of the foods we eat in our RNA)

Guide to Culinary Arts Colleges
(two chefs have created this searchable database of places to obtain degrees or certificates in professional cooking)

It's Out After 170 Years, the Secret of Worcestershire Sauce... Found in a Skip
(sometimes food history is done by digging through the trash, literally)

Jeno Paulucci, Pioneer of Frozen-food Business, Dies at 93
("What could be more American than a business built on a good Italian recipe for chop suey?")

Journal of Gastronomy, The
(the American Institute of Wine & Food's former magazine, now partially available -- along with some other important gastronomic periodicals -- online)

Lucky Peach
(McSweeney's quarterly of food writing)

Pizza is Not a Vegetable
(Benjamin Phelan's article, in Slate, about how and why we call some plant parts "vegetables," but not others)

Porn on the Cob
(Ari LeVaux's Atlantic Monthly article about huitlacoche, corn smut)

Reading American Menus: A Virtual Exhibit
(historic menus serve as primary sources to show that "...the restaurant developed in a unique tension with American institutions and that the physical and social forms are clearly linked to larger phenomena...)

Reading, Apps, and the Myth of Cookbook Obsolescence
(Elissa Altman's take on why cookbooks will never disappear)

Sausage Peddlers, Vagabonds, and Bandits
(Clifford Wright on the charcuterie of the Mediterranean region)

Sourashtra Recipes
(dishes and spice mixtures from the Palkars of Southern India)

Through the Isinglass
(Intelligent Life's Christopher Hirst revisits Isabella Beeton's classic cookbook)

Uncle Phaedrus
("Consulting Detective and Finder of Lost Recipes, with the Hungry Browser Irregulars")


----how-to sites for writers/bloggers ----

5 Tips to Finding a Literary Agent

Erosion in the Paid Media Pyramid, The

Is There Too Much Food Writing?


----yet more blogs----

Food Through Time

Kevin Kossowan: From the Cellar, Wild, Garden, Local Farm

Out to Lunch

Tangerine and Cinnamon

Z Tasty Life


----that's all for now----

Except, of course, for the usual legalistic mumbo-jumbo and commercial flim-flam:

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:

Our books, The Resource Guide for Food Writers, The Herbalist in the Kitchen, The Business of Food: Encyclopedia of the Food And Drink Industries, and Human Cuisine can be ordered through the Libro-Emporium.

Here endeth the sales pitch(es)...

...for the moment, anyway.

________

"The Resource Guide for Food Writers, Update #135" 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 (c) 2011 by Gary Allen.

Come the Revolution... Great Food!

Sasha Gong and Scott D. Seligman have written a beautiful new -- and will be published next week -- Chinese cookbook. It has some wonderful dishes, many of which you won't find in your local take-out joint, 'though you maybe surprised to find some old favorites in simpler (but tastier) form. We're posting a section of the preface, and two recipes from:
The Cultural Revolution Cookbook: Simple, Healthy Recipes from China's Countryside.


Jin'er, Guangdong, 1969:
Re-Education by the Peasants

The Cultural Revolution, launched in mid-1966, greatly radicalized the already fanatical political atmosphere in China. During this chaotic period, my siblings and I rejoined our parents in the city of Guangzhou, but in 1968, both my parents -- and those of many of my friends -- were sent to camps for "re-education through labor," something that happened to the majority of the nation's intellectuals. My siblings and I -- we were 14, 12, 10 and 6 at the time -- had to live by ourselves in the city. We had a very small allowance from the government, which matched exactly the official poverty line. My sister -- later an economist -- took care of the finances, and I became the family cook.

Food was scare and rationed. Every morning, I went to the market and waited in several lines to buy it. A few times a week, children from several families would put our meager rations together and create a variety of dishes. On one very memorable occasion, nine of us made more than 300 dumplings, dividing the food evenly among ourselves. Cooking was among very few enjoyable activities in those dark days. From time to time, I found satisfaction in making simple dishes, such as Tofu with Scallions and Sesame Dressing.

In 1969, Chairman Mao Zedong ordered high school students to resettle in the countryside, beginning the exodus that would eventually send 17 million to rural areas. At age 12, I was too young to be covered by this policy, but I was soon sent with about 100 others my age to a village elsewhere in Guangdong called Jin'er to be "re-educated" by the local peasants. And what a re-education it was! From 1969-1971, I learned to work in the rice fields and to plant vegetables. My team was also charged with building a school and cooking for hundreds of people in communal kitchens.

Faded slogans still adorn this building in Jin'er more than a quarter century after the end of the Cultural Revolution. This one reads, "Rely on ourselves, fight hard and re-make Jin'er."

In Guangdong as in Hunan, nearly everything we ate was locally produced. Rice came from the village paddy, vegetables from family plots and meat from the pigs raised on the collective farm. It was actually processed food that was considered exotic and was highly prized. Machine made noodles, for example, were served only on important occasions such as birthdays. Noodles are a traditional Chinese symbol of longevity, so a bowl of them with one or two eggs was our version of a "birthday cake." Canned food was a luxury only a small number of well-off, urban professionals could afford. One can of the Chinese version of Spam was considered so nutritious that it could fetch two months' worth of meat rations. Apart from its high price, processed food was rare because of the difficulty of transportation. Things like noodles and crackers could be found only in the county seat, a four-hour round trip by bicycle.

For a short time, young people who had been sent down from the urban areas were assigned to eat with the villagers. Before long, however, the peasants protested, because we ate too much -- far more than the ration coupons and money we brought in could buy. So the authorities decided to set up a communal kitchen. We rotated in groups of seven for 10-day stints in the kitchen, during which time we did the cooking instead of going to work in the field. So everyone got a chance to learn how it was done, and few took advantage of the position by filling their bellies at others' expense. We learned to make the most out of a relatively small palette of available ingredients, including cooking oil, soy sauce, salt, scallions, ginger and a few vegetables. I became particularly proficient with a knife, learning how to slice and chop efficiently. But mostly I learned the surprisingly wide variety of dishes and tastes that could be made with just a few, fresh ingredients, and how to get the best flavors out of what we had.
Sasha Gong

Recipes from the Book

Food Photography by Charles Cohan Fischl

Stir-Fried Corn and Pine Nuts

Corn was considered low-class, coarse food during the Cultural Revolution, in large part because Chinese corn was far less sweet than today's American variety. The occasional ear of sweet corn that appeared was highly prized and used in dishes like this one.

Ingredients

2 ears of corn on the cob (or 2 cups -- 328 g. -- of canned or frozen corn kernels)
1 scallion (spring onion)
1/2 cup (70 g.) pine nuts
2 Tbsp. (30 ml.) cooking oil
Pinch of salt

Method
Place the two ears of corn in their husks in a microwave oven. If the corn has already been husked, wrap it in a wet paper towel first. Microwave for three minutes on high. Remove the husks and silk, or the paper towel, and allow to cool. Then cut the kernels off of the cobs. (If you are using frozen corn, just let it thaw until it is at room temperature; canned corn may be used right out of the can).Slice the scallion on the bias into small pieces about the same size as the corn kernels.Place a wok over medium flame and add pine nuts without using any oil. Stir-fry them for a minute until they turn slightly brownish, then remove them from the wok and set them aside.Add oil to the wok and heat it until it just begins to smoke.Add the scallion pieces and stir-fry very briefly -- 10 seconds is enough. Then add the corn and stir-fry for 30 seconds more.Add salt and then return the pine nuts to the wok. Make sure the ingredients are well-mixed and warm. Remove and serve.
Food Photography by Charles Cohan Fischl
Spicy White Radish Salad

The Chinese seldom eat vegetables that have not been cooked thoroughly, but this one is an exception. These large radishes -- which you can often find in American supermarkets -- are especially sweet and lend themselves to being eaten raw. Topping this dish off with a large spoonful of crushed, roasted nuts will add even more flavor and texture.

Ingredients

1 large white, Daikon radish (if unavailable, 2-3 turnips may be substituted)
3-4 cloves of garlic
1 slice ginger (about the size and thickness of a quarter)
1 tsp. (5 ml.) vegetable oil
2 Tbsp. (30 ml.) sesame oil
3 Tbsp. (45 ml.) soy sauce
3 Tbsp. (45 ml.) dark vinegar (but white will do)
1 tsp. to 1 Tbsp. (5 to 15 ml.) hot sauce, to taste (Chinese cooks use a paste made with hot peppers, but Tabasco sauce maybe substituted)

Method
Wash and peel the radish and slice it into strips about 2-3 inches (5-7 cm.) long and 1/4 inch (6mm.) wide. Crush the garlic and chop the ginger, mixing them together into a smooth paste.Mix all the ingredients (except the radish) together and add them to the garlic-ginger paste. Blend them well into a sauce.Arrange the radish pieces on a serving plate, cover with the sauce and serve.

On Children

Every once in a while, Dr Sanscravat decides to share an opinion on some subject that is troubling him. I suspect that he does it merely to get rid of the offending thought -- which only means that his readers are then stuck with it. This is one of those occasions.

___

I'm often asked how I can hate children. It is, of course, the wrong question -- or rather, it is based on faulty premises.

First, lingering under that seemingly simple question's surface is the implicit, and somewhat smarmy, assumption that it's somehow wrong to dislike the snotty-nosed, sticky-fingered, self-absorbed little cretins.

Second, I don't actually hate them.

But I sure as hell don't trust them.

They weasel their way into our lives with feigned cuteness, and stay there by immediately recognizing and manipulating our weaknesses. If our species really deserved to be called sapiens, we wouldn't fall for their puerile scams.

If needed, I can provide reams of evidence that reveals their nefariousness, their unbridled duplicity, not to mention their overweening -- and under-weaned -- ids. I will, however, cite but a single example -- albeit one that has had a profound impact upon the development of my opinions on the subject.

Some forty-odd years ago, I agreed to baby-sit for the five-year-old son of some friends, while they -- no doubt -- exercised a better option. I am well-known for my generous and caring nature, so of course I wished to entertain the tiny human, and perhaps stimulate his nascent neurons. In the spirit of bonhomie, I taught him to play chess.

The little bastard took my queen.

food sites for December 2011

"Gourd," one of our old pencil drawings.



I know, we're not even halfway through November, not even close to December... but Hallowe'en and Election Day are gone, and the stores are filling up with Christmas stuff already. Thanksgiving and Christmas and Hanukkah and Kwanzaa and New Year's will soon be taking a toll on our time (and waistlines), so we're sending out the December issue a little bit earlier than usual.

First, some breaking news:

The Roger Smith Cookbook Conference will occur in New York City in February, and we'll be moderating the panel on cookbook editing (with some fantastic panelists, BTW). You can find details about -- and register for -- the event at its website.

The galleys for our latest book, Herbs: A Global History, have been proofed, and the Author's Queries have been addressed -- next comes a last-minute look-over and indexing, then wait for the book to come out on April 15th. There's going to be a kind of publication party (with dinner!) on April 30th in NYC -- and we'll post more details as they develop.

Meanwhile, we're writing another book for Reaktion's Edible Series -- this time on sausage. Which means a LOT of sausage meals here at Chez Sanscravat.

Now, back to our regularly scheduled program, already in progress:

Regular subscribers to our updates newsletter receive these updates from our blog, Just Served, directly -- but there is much more at the blog that isn't sent automatically. We don't want to wear out our welcome with a lot of unsolicited blather. Speaking of which... if NPR's Susan Stamberg can trot out her mother's scary cranberry sauce recipe every year at Thanksgiving time, we can haul out our own Hoary Holiday Horror. If, after reading such tripe, you still feel inclined to experience more of that sort of hogwash, you can surrender what's left of your dignity at Just Served.

Truly impatient mortifiers-of-the-flesh can follow us on Facebook, or Twitter.

"A Quiet Little Table in the Corner" is a directory of our other writings (replete with misleading descriptions to befuddle the unwary) -- mostly on other people's sites.

Leitesculinaria is still in the process of reposting -- sometimes with shiny new updates and edits -- some of our older articles. The entire list of our currently-posted LeitesCulinaria articles is available here, along with several other articles on food history & science.

Since we're still in denial about this whole holiday thing, this month's quotation (from On the Table's culinary quote pages) avoids the entire subject:

"Food writing is writing full stop, and the best of it does what good writing always does, which is to create an alternative world to the one you currently inhabit."
Kathryn Hughes

Gary
December, 2011


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 of you who have suggested sites -- 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, go here.

PPPS: 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 can unsubscribe here.


----the new sites----

Are Cookbooks Obsolete?
(remember when "apps" meant "appetizers"? Julia Moskin's article in The New York Times)

Beef or Venison: Which Tastes Better?
(amusing, because there's an element of truth in the article... even if there's no such organization as "U.S. Venison Council")

Civil War Diet, The
(a master's thesis by Matthew Brennan; a PDF document)

Cook 'n' Scribble
(food writing classes with Molly O'Neill)

Dessert Dictionary Project, The
(a growing database of international sweets and desserts, by Michael Krondl, author of Sweet Invention: A History of Dessert)

Eatologies
("eating journal and scientific exercise;" easily digestible food science news)

eatology
("a closer look at the art of eating;" articles, recipes, Q&A, blog, how-to videos, consulting for restaurants, training for cooks and bartenders of all skill levels)

edible geography
(food studies articles by the new generation of food scholars)

From the Victory Garden: American History Told Through Squash
(Sarah Dickert -- a Smithsonian Gardens Intern -- writes about several heirloom varieties of squash)

Italian Salami: Italian Charcuterie
(history of Italian charcuterie, descriptions of vast numbers of regional examples, the connection between San Francisco and salami)

Mindful Carnivore, A
("Thoughts and stories from a vegan-turned-hunter;" website and blog of author Tovar Cerulli)

Night New York's Chinese Went Out for Jews, The
("How a 1903 Chinatown fundraiser for pogrom victims united two persecuted peoples;" could Scott D. Seligman's article explain the origin of Jewish fondness for Chinese food?)

Pastry Paris
(an excerpt from Susan Hochbaum's book)

Project Foodie
(blog, articles, and recipes from recent magazines and cookbooks)

You Eat Meat, So Why Not Blood?
("Chefs strive to warm up diners to the red stuff;" Chris Nuttall-Smith's article in Toronto's Globe and Mail)


----how-to site for bloggers ----

Tips for Creating Fabulous Photos of Food


----yet more blogs----

BTP

Cheddarbound

Dash of Bitters, A

Food Studies

Homo Gastronomicus

Hunter:Gather:Cook

Jennifer Wickes

Sustainable Eats

truffleandmushroomhunter


----that's all for now----

Except, of course, for the usual legalistic mumbo-jumbo and commercial flim-flam:

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:

Our books, The Resource Guide for Food Writers, The Herbalist in the Kitchen, The Business of Food: Encyclopedia of the Food And Drink Industries, and Human Cuisine can be ordered through the Libro-Emporium.

Here endeth the sales pitch(es)...

...for the moment, anyway.

--------------------

"The Resource Guide for Food Writers, Update #134" 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 (c) 2011 by Gary Allen.