tag:blogger.com,1999:blog-37123742011-04-21T13:01:02.862-07:00The Weblog of Food Cultures | ISSN 1712-9826Robert MacDonaldnoreply@blogger.comBlogger1311100tag:blogger.com,1999:blog-3712374.post-1147447799286511572006-05-12T08:29:00.000-07:002006-05-12T08:29:59.716-07:00

Roadfood means great regional meals along highways, in small towns and in city neighborhoods. It is non-franchised, sleeves-up food made by cooks, bakers, pitmasters, and sandwich-makers who are America’s culinary folk artists. Roadfood is almost always informal and inexpensive; and the best Roadfood restaurants are colorful places enjoyed by locals (and savvy travelers) for their character as

Robert MacDonaldnoreply@blogger.comtag:blogger.com,1999:blog-3712374.post-1147043650270433562006-05-07T16:13:00.000-07:002006-05-07T16:14:10.573-07:00

In recent years, scholars from a variety of disciplines have turned their attention to food to gain a better understanding of history, culture, economics, and society. The emerging field of food studies has yielded a great deal of useful research and a host of publications. Missing, however, has been a focused effort to use gender as an analytic tool. This stimulating collection of original

Robert MacDonaldnoreply@blogger.comtag:blogger.com,1999:blog-3712374.post-1145535249972053212006-04-20T05:13:00.000-07:002006-04-20T05:15:21.256-07:00

What should we have for dinner? To one degree or another this simple question assails any creature faced with a wide choice of things to eat. Anthropologists call it the omnivore's dilemma. Choosing from among the countless potential foods nature offers, humans have had to learn what is safe, and what isn't - which mushrooms should be avoided, for example, and which berries we can enjoy. Today,

Robert MacDonaldnoreply@blogger.comtag:blogger.com,1999:blog-3712374.post-1143555346244643442006-03-28T06:15:00.000-08:002006-03-28T06:15:46.823-08:00

Mars has teamed up with historical foundations like Colonial Williamsburg and Monticello to create chocolate based on recipes from the Revolutionary era. The bars and drinking chocolate are slightly gritty because methods for grinding cacao beans were quite primitive in the 1700s. (Mars admits to using electricity this time around.) The treats contain authentic spices such as cinnamon, nutmeg,

Robert MacDonaldnoreply@blogger.comtag:blogger.com,1999:blog-3712374.post-1141414048353055252006-03-03T11:26:00.000-08:002006-03-03T11:27:28.643-08:00

The goal of "Feeding America: The Historic American Cookbook Project" at the Michigan State University project is to create an online collection of the most influential American cookbooks published between the late 1700's and the early 20th Century. The digital archive includes page images of 76 cookbooks from the MSU Library's collection as well as searchable full-text transcriptions. This site

Robert MacDonaldnoreply@blogger.comtag:blogger.com,1999:blog-3712374.post-1139151464768635212006-02-05T06:57:00.000-08:002006-02-05T06:57:45.193-08:00

A comprehensive survey of the plants that provide food, beverages, spices, and flavorings, this book will serve as an invaluable reference to gardeners, ethnobotanists, nutritionists, culinary professionals, dieticians, and food enthusiasts. This scientifically accurate guide will allow them to identify all the major plant-derived foods and flavors, research culinary uses, and understand their

Robert MacDonaldnoreply@blogger.comtag:blogger.com,1999:blog-3712374.post-1141491681711412932006-02-04T09:01:00.000-08:002006-03-04T09:04:21.680-08:00

The original publication of this article about the origins of vegetables used in the United States appeared in the August 1949 issue of National Geographic magazine. Features information about over 30 vegetables, including carrots, corn, okra, peas, potatoes, tomatoes (also known as "love apples"), and watermelon.Texas A&M Horticulture Network http://aggie-horticulture.tamu.edu

Robert MacDonaldnoreply@blogger.comtag:blogger.com,1999:blog-3712374.post-1138627303050053372006-01-24T05:21:00.000-08:002006-01-30T05:22:12.380-08:00

Candy bars, milk shakes, cookies, flavored coffee—even cereal and medicine! Chocolate is a key ingredient in many foods. In fact, it ranks as the favorite flavor of most Americans. And yet, few of us know the unique origins of this popular treat. The story of chocolate spans more than 2,000 years and now circles the globe. The tale began in the tropical rainforests of Central and South America

Robert MacDonaldnoreply@blogger.comtag:blogger.com,1999:blog-3712374.post-1138146356116163562006-01-19T15:45:00.000-08:002006-01-24T15:45:56.236-08:00

A home that’s good enough to eat? Fritz Haeg’s Edible Estates program helps volunteers set up edible landscapes, covering the costs of replacing the standard lawn and flower beds with fruits, vegetable, herbs, and grains. The Edible Estates project plans to hit nine cities in the United States over the next three years, enlisting an adventurous family in each town. Volunteers must be willing to

Robert MacDonaldnoreply@blogger.comtag:blogger.com,1999:blog-3712374.post-1136985102666164882006-01-11T05:11:00.000-08:002006-01-11T05:11:42.916-08:00

Whereas we are, literally, what we eat, andWhereas food is the largest route by which chemical pollutants, including pesticides, trespass into our bodies, andWhereas pesticide residues are now routinely detected in human amniotic fluid, umbilical cord blood, breast milk, and the urine of school children, andWhereas pesticide exposure is a suspected contributor to childhood cancers, infertility,

Robert MacDonaldnoreply@blogger.comtag:blogger.com,1999:blog-3712374.post-1136835401835533992006-01-09T11:36:00.000-08:002006-01-09T11:36:42.053-08:00

All you really need to listen to a podcast is some kind of media player on your computer. Podcasts are really just MP3 files you can download likes songs. Also, many podcast sites now have their own players. But if you want to automatically collect and store podcasts you listen to often - and this is especially good if you want to stick 'em on an iPod as you rush out the door every morning -

Robert MacDonaldnoreply@blogger.comtag:blogger.com,1999:blog-3712374.post-1136592721729768092006-01-06T16:11:00.000-08:002006-01-06T16:12:01.743-08:00

Those oh-so salty eggs of the sturgeon have fascinated everyone from Aristotle to the nouveau riche that reside on various cul-de-sacs along Americaís eastern seaboard. Regrettably, the demand for these tiny morsels has outstripped the supply, and this week the secretariat of the Convention on International Trade in Endangered Species declared that there would be a temporary ban on caviar exports

Robert MacDonaldnoreply@blogger.comtag:blogger.com,1999:blog-3712374.post-1135372388898670912005-12-23T13:12:00.000-08:002005-12-23T13:13:08.906-08:00

Both amateur and seasoned chefs alike will love this great cooking website. Thai Table is entirely dedicated to educating people about the delicious cuisine of Thailand. Learn how to make Tom Yum, Satay, Pad Thai, Gang Kai (Red Curry Chicken) and other scrumptious staples of Thai cooking. This great site covers everything from finding local Thai markets in your area, to tips on how to select

Robert MacDonaldnoreply@blogger.comtag:blogger.com,1999:blog-3712374.post-1132419954522050572005-11-17T09:05:00.000-08:002005-11-19T09:05:54.543-08:00

This unique cookbook relates the story of the Pied Noir or “Black Feet,” Sephardic Jews from the North African nation of Algeria. The cuisine of the Pied Noir reflects a storied history: Expelled from Spain, and later forced to flee Algeria, their cookery was influenced by the nations they inhabited, as well as the trade routes that passed through these areas. Over the centuries, they collected

Robert MacDonaldnoreply@blogger.comtag:blogger.com,1999:blog-3712374.post-1132416833289082572005-11-15T08:13:00.000-08:002005-11-19T08:13:53.310-08:00

Nazneen Sheikh has lived among the kings and queens of Mughal food - in fact, they're family. Through tales of her Kashmiri relatives and the wonderful meals they have shared together, she brings alive the food-mad history and enduring culture of the Mughal people. Pink tea served in a samovar by her grandmother, a gift of wild black mushrooms from her matinee-idol uncle, her aunt Khush's secret

Robert MacDonaldnoreply@blogger.comtag:blogger.com,1999:blog-3712374.post-1131115913757415012005-11-04T06:51:00.000-08:002005-11-04T09:29:44.146-08:00

Milk is the one food that sustains life and promotes growth in all newborn mammals, including the human infant. By its very nature, milk is nutritious. Despite this, it has received surprisingly little attention from those interested in the cultural impact of food. In this fascinating volume, Stuart Patton convincingly argues that milk has become of such importance and has so many health and

Robert MacDonaldnoreply@blogger.comtag:blogger.com,1999:blog-3712374.post-1130423656729613032005-10-27T07:33:00.000-07:002005-10-27T07:34:16.740-07:00

By championing the environmental, cultural, and gastronomic superiority of small-scale farming, the Slow Food movement offers a flavorful alternative to the bland, nutritionless fare of America's agribusiness giants. The movement seeks to narrow the chasm between food's consumption and production, preserving biological and cultural diversity along with taste. Unfortunately, the equally wide chasm

Robert MacDonaldnoreply@blogger.comtag:blogger.com,1999:blog-3712374.post-1129914188386360892005-10-21T10:02:00.000-07:002005-10-21T10:03:26.066-07:00

Learn a little bit of the sweet science behind cooking at this fun site. The articles and other information on The Science of Cooking website scientifically break down food-related techniques such as Pickling, Baking, Organic Farming and Candy-Making. Rummage through one of the food topics which include "Candy", Bread", "Eggs", "Pickles", "Meat", and "Seasoning". There are lots of cool features

Robert MacDonaldnoreply@blogger.comtag:blogger.com,1999:blog-3712374.post-1131022070544065632005-10-18T04:47:00.000-07:002005-11-03T04:48:16.760-08:00

America's Test Kitchen, publisher of the fabulous Cooks Illustrated magazine, has updated their Turkey Help website designed to answer all questions about making Thanksgiving and Christmas dinners featuring our favorite bird. This year, they've added more recipes, new equipment recommendations and shopping sources, and both a video and photo essay on how to carve a turkey.Here are a few of the

Robert MacDonaldnoreply@blogger.comtag:blogger.com,1999:blog-3712374.post-1130686419438704402005-10-15T07:33:00.000-07:002005-10-30T07:34:06.020-08:00

At Chocolate Deities you'll find everything from the Goddess of Willendorf to Kokopelli lovingly preserved in handmade chocolate. You can choose the scary visage of the Irish Earth goddess Ma Gog in her Sheela na Gig visage complete with gaping vagina. Ganesh, the Hindu elephant-faced god, is available in dark, white, or milk chocolate. Our advice? Go with the full pound of milk chocolate formed

Robert MacDonaldnoreply@blogger.comtag:blogger.com,1999:blog-3712374.post-1129333315540427032005-10-10T16:41:00.000-07:002005-10-14T16:42:13.230-07:00

With an increased concern over the nature of food production across the globe, it would make sense that a number of organizations and foundations would see fit to address these conditions through any number of crucial initiatives. Launched in 2000, Food & Society is one such initiative. Created by the W.K. Kellogg Foundation, the purpose of the initiative is ìto support the creation and expansion

Robert MacDonaldnoreply@blogger.comtag:blogger.com,1999:blog-3712374.post-1128555645190544352005-10-05T16:40:00.000-07:002005-10-05T16:40:45.196-07:00

How often does a book come along that will change your life? The Surprising Power of Family Meals will. Digesting its information and implementing even a few of its helpful suggestions will benefit every member of your family in deep and lasting ways. The Surprising Power of Family Meals: How Eating Together Makes Us Smarter, Stronger, Healthier, and Happier is the first book to take a complete

Robert MacDonaldnoreply@blogger.comtag:blogger.com,1999:blog-3712374.post-1128199158688726662005-10-01T13:38:00.000-07:002005-10-01T13:39:18.716-07:00

Omelets have been a part of French cuisine for hundreds of years. One of the earliest texts about French cooking is a single large chapter in the manuscript called Le Ménagier de Paris. Written around 1393, Le Ménagier has two recipes for alumelles, thought to be an early reference to flat omelets. In 1653, François Pierre de la Varenne published his Le Patissier François with 22 recipes for

Robert MacDonaldnoreply@blogger.comtag:blogger.com,1999:blog-3712374.post-1127668518811910312005-09-25T10:15:00.000-07:002005-09-25T10:17:02.483-07:00

Passionate cooks and closet chefs will want to bookmark this site, a haven for all things gourmet. Gourmet Sleuth is one part search engine, one part recipe book, and one part guide to the wide world of finer foods. Scroll the site for tips on a variety of foods from different cultures, such as wine, cheese, spices, etc. Visitors can also read interesting articles on culinary topics, as well as

Robert MacDonaldnoreply@blogger.comtag:blogger.com,1999:blog-3712374.post-1126862068326474052005-09-16T02:14:00.000-07:002005-09-16T02:14:28.333-07:00

Icewine is hot. Finally. The light-tasting, gold-colored dessert wine, which stories say was accidentally discovered in Germany in 1794, has taken centuries to come into its own. Difficult to make - and expensive to buy - icewine is sweet without being cloying, and not syrupy like so many other alcoholic dessert drinks. It allegedly was first produced by a farmer trying to save his grape harvest

Robert MacDonaldnoreply@blogger.comtag:blogger.com,1999:blog-3712374.post-1126118254425420902005-09-07T11:37:00.000-07:002005-09-07T11:37:34.430-07:00

Culinology - the blending of science and technology with culinary artistry - is making inroads on college campuses around the country. "It should help jump-start product development," says Kraft Foodservice executive chef Harry Crane. "The traditional way of developing products such as lines of salad dressings has been to hire chefs to create the dressings and then have food scientists figure out

Robert MacDonaldnoreply@blogger.comtag:blogger.com,1999:blog-3712374.post-1124672943004466902005-08-21T18:08:00.000-07:002005-08-21T18:09:24.916-07:00

Celebrity chefs have reached rock-star status, and the number of aspiring talent is rising. … But the fast-paced, everyday pressures of the restaurant industry are anything but glamorous as wannabe chefs struggle to climb the culinary ladder. So, who can really handle the pressure of cooking under fire? That's the question PBS will answer in the brand-new prime-time reality series Cooking Under

Robert MacDonaldnoreply@blogger.comtag:blogger.com,1999:blog-3712374.post-1124461553228755992005-08-19T07:25:00.000-07:002005-08-19T07:25:53.236-07:00

Cheese is nutritious food made mostly from the milk of cows but also other mammals, including sheep, goats, buffalo, reindeer, camels and yaks. Around 4000 years ago people have started to breed animals and process their milk. That's when the cheese was born. No matter how far archaeological finds go, there is evidence that cheese came into being in prehistoric times. Cheese can not really be

Robert MacDonaldnoreply@blogger.comtag:blogger.com,1999:blog-3712374.post-1124461988723470252005-08-17T07:32:00.000-07:002005-08-19T07:33:08.723-07:00

Why should we have five to nine fresh pieces a day, organically grown if possible? Because fruit is the ultimate brain fuel, according to this website. When you see a piece of fruit hanging from a tree that tree is telling you something: "Eat my fruits and help me spread my seeds." That’s how nature works. Humans eat vegetables and fruits and consequently help the plants to spread. Humans use

Robert MacDonaldnoreply@blogger.comtag:blogger.com,1999:blog-3712374.post-1124023121869093082005-08-14T05:38:00.000-07:002005-08-14T05:38:41.876-07:00

No one loves collecting both the monumental and (seemingly) trivial aspects of American material culture more than the National Museum of American History, which has created this fine online exhibit to pay tribute to that unsung hero of midday, the lunch box. This website is designed to complement an in situ exhibit that is currently on view in the Museum's lower level. On this site, visitors are

Robert MacDonaldnoreply@blogger.comtag:blogger.com,1999:blog-3712374.post-1124463678680995902005-08-07T08:01:00.000-07:002005-08-19T08:01:18.686-07:00

There is a saying that "Life is too short to drink bad coffee". This website is the ultimate online destination for those of you that take your coffee seriously. Whether you prefer a good old-fashioned cup of Joe or only the finest espresso, CoffeeGeek.Com will point you down the pathway to making the perfect cup of coffee from the comfort of your own home. The site has a ton of great features,

Robert MacDonaldnoreply@blogger.comtag:blogger.com,1999:blog-3712374.post-1123250671755075342005-08-05T07:04:00.000-07:002005-08-05T07:04:31.763-07:00

The group Mostly We Eat makes food a priority. The members take their motto - Francis Bacon's "Some books are to be tasted, others to be swallowed, and some few to be chewed and digested" - to the fullest. Each discussion is a dinner party in which the food ties in with what they read. By pairing book and food, they add another layer to the discussion, giving each read a distinct, appealing

Robert MacDonaldnoreply@blogger.comtag:blogger.com,1999:blog-3712374.post-1123080113539003602005-08-03T07:41:00.000-07:002005-08-03T07:41:53.540-07:00

Blackjack chewing gum made its debut in 1872, and leads off American Food Century's timeline of American foods. Technically, it isn't a food - but it's hard to keep kids from swallowing gum. In the US, packaged foods took off like those newfangleled flying machines, and many folks never looked back. You can use the timeline to track the phenomenon, or peruse a small selection of what the site

Robert MacDonaldnoreply@blogger.comtag:blogger.com,1999:blog-3712374.post-1123081288325730922005-08-01T08:00:00.000-07:002005-08-03T08:02:51.446-07:00

For wannabe wine buyers, the more information, the better. New ideas that help them understand what to buy, why to buy it, and how to avoid looking dumb – are worth a listen. Italy’s Modulgraf Printing and Packaging has created a wine label with an implanted RFID chip that transmits audio information about the wine, à la museum or city audio tours. Customers listen via a handheld device. Aside

Robert MacDonaldnoreply@blogger.comtag:blogger.com,1999:blog-3712374.post-1123080071786871492005-07-27T07:40:00.000-07:002005-08-03T07:41:11.793-07:00

Have you ever heard the urban myth that holds that a diet of Guinness, milk, and orange juice would sustain a man for a week? It's been the subject of many a late-night pub debate. We figure that since water will sustain you for a week, so will these other liquids - but that doesn't mean you should try it. Alas, a Dubliner who goes by Burty did. Of course it doesn't take a nutritional genius to

Robert MacDonaldnoreply@blogger.comtag:blogger.com,1999:blog-3712374.post-1120664970980437192005-07-06T08:49:00.000-07:002005-07-06T08:49:30.986-07:00

Sugar, pork, beer, corn, cider, scrapple, and hoppin' John all became staples in the diet of colonial America. The ways Americans cultivated and prepared food and the values they attributed to it played an important role in shaping the identity of the newborn nation. In A Revolution in Eating, James E. McWilliams presents a colorful and spirited tour of culinary attitudes, tastes, and techniques

Robert MacDonaldnoreply@blogger.comtag:blogger.com,1999:blog-3712374.post-1120576395842037592005-07-05T08:13:00.000-07:002005-07-05T08:14:52.866-07:00

There's a strong relationship between biological need and culture: a relationship emphasized by E.N. Anderson, professor of anthropology at University of California Riverside, in his survey Everyone Eats: Understanding Food And Culture. Discussions range from the aesthetics of eating and different sensory perceptions between cultures to the needs for foods as displayed in differing literature of

Robert MacDonaldnoreply@blogger.comtag:blogger.com,1999:blog-3712374.post-1120417497551303272005-07-03T12:04:00.000-07:002005-07-03T12:04:57.556-07:00

Healthy, orange, and chock-full of Vitamin A, the carrot is truly an exceptional vegetable. In fact, it turns out that this wonderful veggie is so special that it has its very own online museum! Take a virtual tour of The World Carrot Museum, courtesy of Mr. Carrot himself. Learn about the nutritional and medicinal benefits of the carrot, see some authentic "Carrot Art", and read about the rich

Robert MacDonaldnoreply@blogger.comtag:blogger.com,1999:blog-3712374.post-1119980621502776882005-06-28T10:43:00.000-07:002005-06-28T10:43:41.506-07:00

Restaurant Report is written for the midscale and upscale segment of the independent restaurant market. It's written for the chefs, owners, management and staff teams, and provides a valuable online resource which offers information that supports the mission of independent restaurants and food service outlets. In addition to the website, RR publishes a free weekly e-mail newsletter. The

Robert MacDonaldnoreply@blogger.comtag:blogger.com,1999:blog-3712374.post-1120066312579949192005-06-23T10:31:00.000-07:002005-06-29T10:31:52.586-07:00

Researchers at the Netherlands' Wageningen University are working on food processing techniques that incorporate nanotechnology in a new field dubbed nanofood. A major part of the task, of course, is selling it to the public, says Frans Kampers, program manager of bio-nanotechnology at Wageningen. "Consumer acceptance and how they view nanotechnology in food really needs attention. We do not want

Robert MacDonaldnoreply@blogger.comtag:blogger.com,1999:blog-3712374.post-1118674480527796762005-06-13T07:54:00.000-07:002005-06-13T07:54:40.533-07:00

Colleen Patrick-Goudreau and Alka Chandna, the hosts of this engaging, energetic, and remarkably informative website - and DVD - demonstrate tantalizing yet easy-to-make dishes, packing each one full of nutritional facts and shopping tips. Including a helpful segment that provides a visual aid to finding vegetarian products in the supermarket, the Compassionate Cooks also answer a number of

Robert MacDonaldnoreply@blogger.comtag:blogger.com,1999:blog-3712374.post-1119999988092469372005-06-12T16:06:00.000-07:002005-06-28T16:07:10.910-07:00

Gusto! Spice Cakes are blocks of flavor that mix spices with flavor infusions to add visual and culinary flair to the kitchen. Advanced palates require complex and compelling flavors, and striking new presentations of age-old ingredients will inspire many cooks to try new dishes. Velissa Van Scoyoc doesn’t think zesty spices belong in boring jars. Her Gusto! Spice Cakes are colorful blocks of “

Robert MacDonaldnoreply@blogger.comtag:blogger.com,1999:blog-3712374.post-1118413823434388702005-06-10T07:30:00.000-07:002005-06-10T07:30:23.440-07:00

The Meaning of Food is the companion website to a three-part PBS documentary series that explores our relationships to food and reveals the connection food has to our identity: personal, cultural, and familial. Everything about eating - including what we consume, how we acquire it, who prepares it, who’s at the table, and who eats first - is a form of communication that is rich with meaning. Our

Robert MacDonaldnoreply@blogger.comtag:blogger.com,1999:blog-3712374.post-1119541581237647962005-06-07T08:46:00.000-07:002005-06-28T16:09:05.443-07:00

Campfire cooking can be downright civilized. No matter how spectacular the scenery, meals around the campfire are often the highlight of the camper's day. Modern camp stoves and specialized cookware make the cook's job easier, but nothing beats the taste and appeal of a meal cooked over the campfire. Success at campfire cooking will encourage you to go camping more often. This site includes

Robert MacDonaldnoreply@blogger.comtag:blogger.com,1999:blog-3712374.post-1117989887388485142005-06-05T09:44:00.000-07:002005-06-05T09:44:47.396-07:00

Norman Kolpas' Practically Useless Information: Food And Drink gathers offbeat, unusual, interesting food trivia and drink facts, from the menu for the last dinner on the Titanic to official national food observances in September and the origins of 'roasting, Norman Kolpas' is coated with warm facts and fun fancy.An irresistible, jam-packed compendium of facts, figures, trivia, quotes, lists,

Robert MacDonaldnoreply@blogger.comtag:blogger.com,1999:blog-3712374.post-1117988785380801682005-06-02T09:25:00.000-07:002005-06-05T09:45:46.886-07:00

If your passion is food and you're unemployed or seeking a change, you may want to consider the food writing profession as presented by seasoned writer Dianne Jacob in Will Write For Food: The Complete Guide To Writing Cookbooks, Restaurant Reviews, Articles, Memoir, Fiction And More. From getting started and breaking in as a restaurant reviewer to writing recipes, cookbooks, and freelancing,

Robert MacDonaldnoreply@blogger.comtag:blogger.com,1999:blog-3712374.post-1117906928949793552005-06-01T10:41:00.000-07:002005-06-04T10:42:08.956-07:00

What started with a can of black beans and a playful prank between two close friends, has grown into a small movement with a cult following and its very own website. "Beans Around The World" is a modern phenomenon that follows a free-spirited can of frijoles on its many adventures all around the world. Only on the Internet can you find a simple can of S & W Black Beans that has traveled all

Robert MacDonaldnoreply@blogger.comtag:blogger.com,1999:blog-3712374.post-1115909893182128782005-05-12T07:57:00.000-07:002005-05-12T07:58:13.200-07:00

Candy adds a welcome measure of fun and pleasure to many of these traditions and celebrations, notes Larry Graham, president of the National Confectioners Association. ”For thousands of years, sweet foods have been treasured as a gift or treat shared on special occasions,” he explains. “Candy comes in so many flavors, shapes, colors and sizes it’s easy to find many choices to fit any type of

Robert MacDonaldnoreply@blogger.comtag:blogger.com,1999:blog-3712374.post-1115560013161750732005-05-08T06:46:00.000-07:002005-05-08T06:48:35.750-07:00

The field of food and cookery has always held a strong interest for The New York Public Library. The retrospective collection on gastronomy and the history of foods is unusually extensive, and the cookbook collection alone numbers well over 16,000 volumes. From the beginning, the Library has sought out culinary materials from all regions of the country, and from all parts of the world, in all the

Robert MacDonaldnoreply@blogger.comtag:blogger.com,1999:blog-3712374.post-1115472597993568352005-05-07T06:29:00.000-07:002005-05-07T06:29:58.070-07:00

The Guild of Food Writers is the professional association of food writers and broadcasters in the UK. Established in 1984, the Guild now has over 350 authors, columnists, freelance journalists and broadcasters amongst its members. In addition to a detailed Annual Directory of Members the Guild publishs a monthly newsletter. An independent body that aims to contribute to the growth of public

Robert MacDonaldnoreply@blogger.comtag:blogger.com,1999:blog-3712374.post-1115473417997133522005-05-06T06:43:00.000-07:002005-05-07T06:45:27.263-07:00

The International Association of Culinary Professionals (IACP) is a not-for-profit professional association which provides continuing education and development for its members who are engaged in the areas of culinary education, communication, or in the preparation of food and drink. The Worldwide membership of nearly 4,000 encompasses over 35 countries and is literally a "Who's Who" of the world

Robert MacDonaldnoreply@blogger.comtag:blogger.com,1999:blog-3712374.post-1115479401654357742005-05-05T08:22:00.000-07:002005-05-07T08:25:30.833-07:00

One-third of the world's human population is genetically sensitive to certain foods now considered to be adaptations our ancestors evolved in response to dietary choices and diseases. Gary Paul Nabhan's Why Some Like It Hot: Food, Genes, and Cultural Diversity is a masterpiece of investigation: natural history/food researcher Gary Paul Nabhan takes a close look at culinary inclinations

Robert MacDonaldnoreply@blogger.comtag:blogger.com,1999:blog-3712374.post-1115470143393333432005-05-04T05:48:00.000-07:002005-05-07T05:58:26.726-07:00

Summers long days and sweltering nights may be just the right time to think about the various delights afforded by creating spicy meals for friends and family. One place to turn to is the Spicy Cooking website, which prominently features a variety of helpful spicy recipes drawn from the various corners of the world, including recipes from Thailand, Mexico, and India. The site also features some

Robert MacDonaldnoreply@blogger.comtag:blogger.com,1999:blog-3712374.post-1115467111572413462005-05-03T04:57:00.000-07:002005-05-07T05:09:22.446-07:00

This book is essentially surprising. It is non-fiction and its subject is the botany, history, and industry of oranges. It was first conceived as a short magazine article about oranges and orange juice, but the author kept encountering so much irresistible information that he eventually found that he had in fact written a book. It contains sketches of orange growers, orange botanists, orange

Robert MacDonaldnoreply@blogger.comtag:blogger.com,1999:blog-3712374.post-1115469298300832382005-05-02T05:34:00.000-07:002005-05-07T05:34:58.976-07:00

The USDA has issued a new food pyramid to explain nutrition to the American public. Alas, chocolate sundaes and steaks do not yet extend your life as in Woody Allen's classic "Sleeper". Remarkably, the new pyramid isn't a static geometric description of the foods you should eat, but a whole Web site that uses your age and exercise level to provide you with a more personal pyramid of nutritional

Robert MacDonaldnoreply@blogger.comtag:blogger.com,1999:blog-3712374.post-1115478239634510002005-05-01T08:03:00.000-07:002005-05-07T08:04:00.073-07:00

Chef Art Smith, author and television personality, has brought back meaning and symbolism to the word “table” and has united families and friends through the sharing of a meal. Art has run his own restaurant and has cooked for families all over the globe, including politicians and celebrities. Art is a contributing editor to O, the Oprah Magazine and the Food section of Oprah.com. Art's

Robert MacDonaldnoreply@blogger.comtag:blogger.com,1999:blog-3712374.post-1115470617524080162005-04-30T05:56:00.000-07:002005-05-07T05:57:51.126-07:00

Americans have notoriously poor table manners. We slurp our soup, chomp our chocolate cake, spill our salt, and belch our blessings. And while all this slurping, chomping, spilling, and belching can be seen as quaintly charming, we are no longer living in little wooden shacks in the Ozarks where we prop our feet on the table and scoot aside to make room for our 26 cats, dogs, and other varmints.

Robert MacDonaldnoreply@blogger.comtag:blogger.com,1999:blog-3712374.post-1115469766777439992005-04-29T05:42:00.000-07:002005-05-07T05:42:46.790-07:00

At the end of summer, one tradition remains intact throughout much of America: the state fair. Usually the state fair is a place for local residents to showcase their agricultural marvels, and for urbanites to experience a bit of the country life, albeit rather briefly and somewhat voyeuristically. While there may be an uneasy alliance between urbanites and rural denizens during these periods,

Robert MacDonaldnoreply@blogger.comtag:blogger.com,1999:blog-3712374.post-1114519216806733192005-04-28T05:39:00.000-07:002005-05-07T08:05:49.180-07:00

Good knife skills are a combination of knowledge and practice - the knowledge of which knives to use for which tasks, the knowledge of how to hold and move a knife, the knowledge of how various foods are structurally composed, and many other little bits of knowledge. This knowledge is only part of the equation. Many hours of practice make up the other part. Besides being a fine chef's tool

Robert MacDonaldnoreply@blogger.comtag:blogger.com,1999:blog-3712374.post-1115475780758046542005-04-27T07:22:00.000-07:002005-05-07T07:23:01.546-07:00

If you spend a lot of time cooking at home, you'll want to be fully equipped with all the best kitchen gear. This online cooking blog will keep you informed about the newest kitchen gadgets to hit the market. From magnetic spice racks to steam oven bakers, KitchenContraptions.com has all the news and reviews on the latest modern cooking toys. In addition to the gadget reviews, there are also

Robert MacDonaldnoreply@blogger.comtag:blogger.com,1999:blog-3712374.post-1114568204691402122005-04-26T19:16:00.000-07:002005-04-26T19:16:44.693-07:00

Celebrity chefs have reached rock-star status, and the number of aspiring talent is rising. But the fast-paced, everyday pressures of the restaurant industry are anything but glamorous as wannabe chefs struggle to climb the culinary ladder. So, who can really handle the pressure of cooking under fire? That's the question PBS will answer in the brand-new prime-time reality series Cooking Under

Robert MacDonaldnoreply@blogger.comtag:blogger.com,1999:blog-3712374.post-1115475060759062172005-04-25T07:10:00.000-07:002005-05-07T07:11:00.916-07:00

This paper by Betty Carrasco, from Eating into the Future, the first Australian conference on food, health and the environment, is about choices and justifications. The choices concern the food we purchase and the issues underlying food choices from the perspective of the effect this has, not on the consumer, but on producers and nonhuman nature. Guidelines for choices are not explored from the

Robert MacDonaldnoreply@blogger.comtag:blogger.com,1999:blog-3712374.post-1115564646495462332005-04-24T08:03:00.000-07:002005-05-08T08:04:06.503-07:00

Bartleby's reference site includes the 1918 edition of the Boston Cooking-School Cook Book, later known as the Fanny Farmer Cookbook, in a searchable format. This classic American cooking reference includes 1,849 recipes, including everything from “after-dinner coffee” - which Farmer notes is beneficial for a stomach “overtaxed by a hearty meal” - to “Zigaras à la Russe,” an elegant puff-pastry

Robert MacDonaldnoreply@blogger.comtag:blogger.com,1999:blog-3712374.post-1115473024108256432005-04-23T06:36:00.000-07:002005-05-07T06:37:04.116-07:00

Imagine being paid to eat a fabulous meal at one the world's finest restaurants, and all you have to do in return is give your opinion about it. Welcome to the delicious world of the food writer. In this fab job, you can combine your love of food and writing to earn a living ... or as much as a six figure annual income! New opportunities for food writers are opening up every day. If you have a

Robert MacDonaldnoreply@blogger.comtag:blogger.com,1999:blog-3712374.post-1114184051392632432005-04-22T08:33:00.000-07:002005-04-22T08:34:11.393-07:00

This PBS documentary companion website on the Meaning of Food describes itself as "an exploration of culture through food. What we consume, how we acquire it, who prepares it, who's at the table, and who eats first is a form of communication that is rich with meaning." The site shares stories, recipes, beautiful images, and more under the headings: Food & Life, Food & Family, and Food & Culture.

Robert MacDonaldnoreply@blogger.comtag:blogger.com,1999:blog-3712374.post-1115568376705539902005-04-20T09:05:00.000-07:002005-05-08T09:06:16.713-07:00

Here's the breakthrough one-stop cooking reference for today's generation of cooks! Nationally known cooking authority Mark Bittman shows you how to prepare great food for all occasions using simple techniques, fresh ingredients, and basic kitchen equipment. Just as important, How to Cook Everything takes a relaxed, straightforward approach to cooking, so you can enjoy yourself in the kitchen

Robert MacDonaldnoreply@blogger.comtag:blogger.com,1999:blog-3712374.post-1115493276483309362005-04-18T12:14:00.000-07:002005-05-07T12:15:33.553-07:00

The Michigan State University Library and the MSU Museum have partnered to create an online collection of some of the most influential and important American cookbooks from the late 18th to early 20th century. The Feeding America online collection hopes to highlight an important part of America's cultural heritage for teachers, students, researchers investigating American social history,

Robert MacDonaldnoreply@blogger.comtag:blogger.com,1999:blog-3712374.post-1115493715902065702005-04-14T12:21:00.000-07:002005-05-07T12:21:55.906-07:00

As someone who writes about both food and drink it seems logical for Fiona Beckett to write about the two together. After all most people drink wine with food yet frequently wine columns make no mention of how best to enjoy the bottles they recommend and cookery articles don't suggest what to drink with the wonderful ingredients and recipes they feature. While there are no right and wrong answers

Robert MacDonaldnoreply@blogger.comtag:blogger.com,1999:blog-3712374.post-1113392530917784282005-04-13T04:42:00.000-07:002005-04-13T05:28:45.540-07:00

Celebrating the "astonishing longevity and style" of the relationship between India and England, Jennifer Brennan's culinary memoir "Curries & Bugles" is filled with good food and good reading in equal proportions. Raised in the Punjab and Mysore by a family entrenched in the traditions of the British Raj, the author is conversant with both imperial standards and local customs, and her recipes --

Robert MacDonaldnoreply@blogger.comtag:blogger.com,1999:blog-3712374.post-1113395538632619562005-04-10T05:32:00.000-07:002005-04-13T05:32:55.596-07:00

Love 'em or loathe 'em, you're bound to have an opinion on carrots, as we recently discovered when we rashly declared in public how much we like them. Many adults out there were forced to eat these orange taproots as children and hold an abiding antipathy towards this most orange of foods. Anyhow, if you're willing to sign on to the enthusiasm of carrot devotees worldwide, or you're at least

Robert MacDonaldnoreply@blogger.comtag:blogger.com,1999:blog-3712374.post-1113395408016636102005-04-08T05:30:00.000-07:002005-04-13T05:34:04.653-07:00

Adam Roberts is an amateur gourmet. His blog-style Web site brings his witty accounts of recipes attempted to the masses and we're happy about that. He posts mouth-watering images to accompany details of how to tweak the recipe or where he enjoyed eating it. In addition to genuine foodie information, Roberts has sound files of his Thursday Night Dinner Songs and a selection of videos of cooking

Robert MacDonaldnoreply@blogger.comtag:blogger.com,1999:blog-3712374.post-1112545186390246952005-04-03T09:19:00.000-07:002005-04-03T09:20:31.146-07:00

Home Baking: The Artful Mix of Flour and Tradition Around the World is a cookbook of global bread recipes, from sweet pies and tarts to festive breads, bagels, flatbreads, a variety of cakes and cookies, and much more. Full-color photographs of not only the treasured recipes, but the daily lives of people worldwide who make them add a delightful visual dimension to this down-to-earth

Robert MacDonaldnoreply@blogger.comtag:blogger.com,1999:blog-3712374.post-1112719042920337302005-04-01T09:36:00.000-08:002005-04-05T09:37:22.920-07:00

After Thomas Edison invented the phonograph in 1877, Americans firmly believed that there were no limits to his genius. Therefore, when the New York Graphic announced on April 1 in 1878 that Edison had invented a machine that could transform soil directly into cereal and water directly into wine, thereby ending the problem of world hunger, it found no shortage of willing believers. Newspapers

Robert MacDonaldnoreply@blogger.comtag:blogger.com,1999:blog-3712374.post-1112282907308855862005-03-31T07:27:00.000-08:002005-03-31T07:33:32.173-08:00

Culinary historian and cookbook author Mary Gunderson combines her passions for history, food, and cooking to serve up an appealing blend of award-winning cookbooks, presentations, and classroom activities. Her website History Cooks bills itself as the place for people who love history & food, and her work is so distinctive that she coined a term for it: paleocuisineology, which means bringing

Robert MacDonaldnoreply@blogger.comtag:blogger.com,1999:blog-3712374.post-1112585811727175592005-03-27T20:36:00.000-08:002005-04-03T20:36:51.730-07:00

Grilling? If that T-bone simply isn’t hot enough, try adding some Bone Sucking Hot BBQ Sauce and see it sizzle all the way to the plate. The online store, AmericanSpice.com, calling itself "The World's Largest Spice Store", can help make your next barbecue as spicy as you want it. From Mad Dog BBQ Sauce to Fire in the Hole Hot Sauce, AmericanSpice.com has it all. Cooking may require a bit of work

Robert MacDonaldnoreply@blogger.comtag:blogger.com,1999:blog-3712374.post-1111512080784052922005-03-23T09:20:00.000-08:002005-03-22T09:21:20.786-08:00

For foodies, the world these days resembles a smorgasbord of gastronomic delights ripe for the picking, from low cost airlines shuttling them to wherever the next 'it' country is, to booming urban restaurants fusing everything from Japanese with Chilean to Brazilian with Indonesian. Mexico contributes to our multicultural palatte 'cajeta', a flavoured, syrupy sauce made from burnt goat's milk and

Robert MacDonaldnoreply@blogger.comtag:blogger.com,1999:blog-3712374.post-1111511088210829102005-03-22T09:04:00.000-08:002005-03-22T09:04:48.213-08:00

When it comes to dinner, consumers want it all: active, individual lifestyles AND sit-down family dinners, preferably combined with convenience AND authenticity. Which means the food and beverage world is forever coming up with innovative, wholesome yet effortless ways to feed busy singles and families; from healthy ready-to-heat meals to online grocers such as FreshDirect. Now, add to this

Robert MacDonaldnoreply@blogger.comtag:blogger.com,1999:blog-3712374.post-1111464145906502132005-03-21T20:01:00.000-08:002005-03-21T20:02:25.906-08:00

There used to be many adjectives to describe kosher food; "bland", "boring", and "restrictive" were high on everyone's list. Things have changed, in part due to advocates like Kosher Blog, which spreads news of new restaurants and new products. The rules haven't changed a bit, but the food most certainly has. It's still kosher and for those who wish, still glatt kosher, but creative cooks and

Robert MacDonaldnoreply@blogger.comtag:blogger.com,1999:blog-3712374.post-1111464587825719962005-03-20T20:09:00.000-08:002005-03-21T20:09:47.826-08:00

At Taste Everything, the idea is simple. Food can be a wonderful part of life. A growing legion of people in the world think of every meal as an opportunity for a great experience. And yet, sometimes it seems like an ever shrinking number of people make great food. TasteEverything is dedicated to the idea that the more people share their great experiences, the more likely it is that the people

Robert MacDonaldnoreply@blogger.comtag:blogger.com,1999:blog-3712374.post-1111277514270919462005-03-19T16:11:00.000-08:002005-03-19T16:15:48.450-08:00

The Junior Worldmark Encyclopedia of Foods and Recipes of the World 4-volume set provides comprehensive coverage of the foods and recipes of approximately 75 cultural groups from more than 60 countries - from Algeria to Vietnam. Entries provide 10-15 recipes for each group and include data on the agriculture and dietary habits as well as an overview of each group's nutrition and health. Arranged

Robert MacDonaldnoreply@blogger.comtag:blogger.com,1999:blog-3712374.post-1111157679822415262005-03-18T06:54:00.000-08:002005-03-19T16:19:00.533-08:00

The contributors to this highly original collection of essays explore the relationship between food and architecture, asking what can be learned by examining the (often metaphorical) intersection of the preparation of meals and the production of space. In a culture that includes the Food Channel and the knife-juggling chefs of Benihana, food has become not only an obsession but an alternative art

Robert MacDonaldnoreply@blogger.comtag:blogger.com,1999:blog-3712374.post-1111536594725202122005-03-16T16:09:00.000-08:002005-03-22T16:19:10.766-08:00

Specialty Salts were a "hobby" of Cooking School of Aspen, until two years ago, when the school first hosted the talents and expertise of Colman Andrews, editor-in-chief of SAVEUR Magazine. Colman sampled the school's Danish Smoked Salt, was taken with its flavor and its history, and, in the April 2002 issue of Saveur titled Smoky Crystals, introduced it to home and restaurant kitchens across the

Robert MacDonaldnoreply@blogger.comtag:blogger.com,1999:blog-3712374.post-1111465124101548902005-03-15T20:18:00.000-08:002005-03-21T20:19:32.423-08:00

For more than fifty years, folklorists associated with the University of California, Los Angeles have systematically documented beliefs and practices relating to folk medicine and alternative healthcare. In order to make the data more readily available to the worldwide community of researchers and medical practitioners, the Online Archive of American Folk Medicine was established in 1996 under

Robert MacDonaldnoreply@blogger.comtag:blogger.com,1999:blog-3712374.post-1110654381085945472005-03-12T11:06:00.000-08:002005-03-12T11:13:56.206-08:00

Fifty years before the phrase "simple living" became fashionable, Helen and Scott Nearing were living their celebrated "Good Life" on homesteads first in Vermont, then in Maine. All the way to their ninth decades, the Nearings grew their own food, built their own buildings, and fought an eloquent combat against the silliness of America's infatuation with consumer goods and refined foods. They

Robert MacDonaldnoreply@blogger.comtag:blogger.com,1999:blog-3712374.post-1110548555467879652005-03-11T05:41:00.000-08:002005-03-11T05:42:35.470-08:00

Readers of Eastern European heritage will no doubt be intimately familiar with that wonderful delicacy known as sauerkraut. This site is certainly one whose time has come, as more and more people discover the joys of fermented cabbage in its many incarnations and variations. One interesting little-known fact about sauerkraut is that it is an excellent source of lactobacilli (even more so than

Robert MacDonaldnoreply@blogger.comtag:blogger.com,1999:blog-3712374.post-1110547818035026262005-03-10T05:29:00.000-08:002005-03-11T06:03:18.290-08:00

From Atkins to the Zone to more organic eating lifestyle philosophies such as Macrobiotics and Vegetarianism, it seems that the health food industry never runs out of newer, better 'diets'. Thankfully, the latest craze in health food, 'Raw Food', is a genuinely natural and effective dietary path to achieving a healthier mind and body. As the first retailer of raw foods in America, "High Vibe" has

Robert MacDonaldnoreply@blogger.comtag:blogger.com,1999:blog-3712374.post-1110549029988511812005-03-09T05:50:00.000-08:002005-03-12T11:10:54.550-08:00

During the past few decades, there has been an increased concern over food safety and quality and human nutrition across the globe. A number of large international organizations have begun to bring their expertise and knowledge to the Web, and this site, developed by the Food and Agriculture Organization (FAO) of the United Nations is a good resource of information on these (and other) topics.

Robert MacDonaldnoreply@blogger.comtag:blogger.com,1999:blog-3712374.post-1110549230203077692005-03-08T05:52:00.000-08:002005-03-11T06:02:33.910-08:00

A small book with a large message, Sustainable Cuisine White Papers is a collection of 39 essays on the link between food quality, environmental issues and culinary traditions. An eclectic group of chefs, farmers, food writers, environmental experts and others offer food for thought that is all at once whimsical and real. The book has received many rave reviews. "These are great little

Robert MacDonaldnoreply@blogger.comtag:blogger.com,1999:blog-3712374.post-1110548325220148142005-03-07T05:37:00.000-08:002005-03-11T05:40:27.240-08:00

Stuffed, sauteed, or floating in a creamy soup, mushrooms are a delicacy reserved for the most discerning of taste buds, like those on the tongue of Aaron Sherman. Sherman has taken his love of fungi to new extremes with a Web site on which he records his mushroom-seeking walking tours of the greater Boston area. While most people are familiar with your garden-variety edible fungi, Sherman

Robert MacDonaldnoreply@blogger.comtag:blogger.com,1999:blog-3712374.post-1110208986458162022005-03-06T07:22:00.000-08:002005-03-07T07:25:35.743-08:00

Inspired by the annual fundraising bake sale of Share Our Strength, a nationwide anti-hunger organization, this volume contains 100 recipes for cookies, brownies, cakes and other sweet treats, contributed by an impressive array of 54 American culinary standouts. The editor, Michael Rosen (Midnight Snacks; Cooking from the Heart) convinced such well-known pastry chefs as François Payard, who

Robert MacDonaldnoreply@blogger.comtag:blogger.com,1999:blog-3712374.post-1110083256961331752005-03-05T20:27:00.000-08:002005-03-07T07:20:06.186-08:00

The news that Monsanto, the notorious GMO company has purchased Seminis has received little attention from the media other than the financial pages and a few seed industry and anti-globalization web sites. But then again, why should it? How many consumers – of food or seed – have even heard of Seminis? And yet, as Seminis spokesperson Gary Koppenjan said, “If you've had a salad, you've had a

Robert MacDonaldnoreply@blogger.comtag:blogger.com,1999:blog-3712374.post-1109955093467481552005-03-04T08:51:00.000-08:002005-03-04T08:51:33.470-08:00

Cultural markers can be found in the form of clothing, jewelry, architecture, art, and religion. The importance of food as a cultural marker is often undervalued. The Weird Foods from around the World site aims to rectify that as it appreciates food as a modern cultural symbol. What one society deems fine cuisine, another society considers barbaric or eccentric. While many North Americans may

Robert MacDonaldnoreply@blogger.comtag:blogger.com,1999:blog-3712374.post-1109874806042492192005-03-03T10:33:00.000-08:002005-03-03T10:33:26.043-08:00

Would you string someone up on a galantine, or serve it for dessert? And what exactly is a lychee? The Epicurious Food Dictionary at epicurious.com saves amateur chefs from having to eat their words with its searchable dictionary of more than 4,000 food terms, from abbacchio to zabaglione.Epicurious http://eat.epicurious.com/dictionary/food/

Robert MacDonaldnoreply@blogger.comtag:blogger.com,1999:blog-3712374.post-1109872441571602382005-03-03T09:53:00.000-08:002005-03-03T09:54:01.573-08:00

What do you get when you mix a seasoned chef with a self-proclaimed Internet geek? Well, you get Luke Knowland and his extremely cool, down-to-earth online cookbook that both desperate bachelors and culinary artists alike will find useful and interesting. Luke's passion for cooking as well as continuing pressure from his well-fed friends prompted him to create his very own virtual cookbook. It

Robert MacDonaldnoreply@blogger.comtag:blogger.com,1999:blog-3712374.post-1109872321093636392005-03-02T09:51:00.000-08:002005-03-03T09:52:01.093-08:00

BeeSource.com, a great resource for both amateur and professional apiarists, was created by Barry Birkey, a Web designer, remodeling business owner, and beekeeper. A stand-out website feature is the Plans section, which contains downloadable plans (with images) for a variety of beehives, honey extractors, pollen traps, an Apidictor, and more. The site contains many relevant news stories, and

Robert MacDonaldnoreply@blogger.comtag:blogger.com,1999:blog-3712374.post-1109873147694426662005-03-01T10:05:00.000-08:002005-03-03T10:07:23.996-08:00

As Spring and Summer start to promise longer days and ever-hotter nights it's the right time to think about the various delights afforded by creating spicy meals for friends and family. One place to turn to is the Spicy Cooking website, which prominently features a variety of helpful spicy recipes drawn from the various corners of the world, including recipes from Thailand, Mexico, and India. The

Robert MacDonaldnoreply@blogger.comtag:blogger.com,1999:blog-3712374.post-1109606094168703862005-02-28T07:54:00.000-08:002005-02-28T08:09:55.950-08:00

Over-the-counter herbal remedies are popular nationwide. They're especially popular among the Hispanic population along the Texas-Mexico border. These remedies are bound by few government standards and regulations and thus vary widely in quality and effect. The Herbal Safety project at UTEP has gathered and, more importantly, made accessible a large and growing body of information about herbal

Robert MacDonaldnoreply@blogger.comtag:blogger.com,1999:blog-3712374.post-1109546391909562242005-02-27T15:19:00.000-08:002005-02-27T15:46:00.146-08:00

Sponsored and maintained by the American Heart Association, this site is designed to help individuals learn about the benefits of staying fit, eating right, and exercising on a regular basis. The site includes a helpful exercise diary, which helps individuals keep track of their daily progress. The Fitness Resources area should prove to be quite a boon to visitors as well. It features a FAQ

Robert MacDonaldnoreply@blogger.comtag:blogger.com,1999:blog-3712374.post-1109872614580345762005-02-26T09:56:00.000-08:002005-03-03T09:56:54.583-08:00

It's all about the food that makes you go "Schiok!!" Amateur chefs and homemakers will love this enthusiastic Food Blog that focuses on the enjoyment of cooking and sharing homemade dishes. The website's interesting title is derived from colloquial Chinese/Malay that essentially means 'an exclamation of enjoyment'. That is the feeling the site's editor wants you to feel when you prepare and

Robert MacDonaldnoreply@blogger.comtag:blogger.com,1999:blog-3712374.post-1109872742710191382005-02-25T09:58:00.000-08:002005-03-03T09:59:02.713-08:00

Cooking for Engineers isn't about making dinner for engineers, it's about teaching engineers to cook. It's a combination recipe book and blog. The underlying structure is a blog, but so much has been added that to call this site simply a blog would be a major error. As expected on an engineer's site, the recipes are solid, tasty, and very, very well diagrammed. Nothing is too spicy, though. The

Robert MacDonaldnoreply@blogger.com