The Resource Guide for Food Writers
was published by Routledge in 1999. Since that time, many of the websites
listed in the "Electronic Sources"
section of Part One have moved, disappeared or otherwise mutated into
sites that barely resemble their former selves.
This is but one of the many charming features
of the World Wide Web.
Printed books, of course, are not so easily changed.
In order to keep the Resource Guide for
Food Writers as useful as possible, updates
are published periodically in the form of a free e-mailed newsletter.
These updates are collections of new--or newly discovered--food-related
websites. They range from agricultural databases, to ethnic recipes, to
bibliographies, to online texts of early cookbooks, to culinary dictionaries
in many languages, to collections of culinary humor and quotations--the
kind of sites that may be useful to people who write about food.
Subscriptions are free, subscribers' names and
addresses are never sold or shared with anyone, and it doesn't matter
if you have the book or not. To subscribe, all you have to do is
send an e-mail to the author, mentioning
the updates, and you'll be sent the latest issue and your address will
be added to the mailing list. If you don't like it, just say the word
and he'll remove your address from the mailing list.
It's that simple.
(Of course, the actual book contains much more
than websites, and if you're seriously interested in studying or writing
about food, you might consider acquiring a copy. You can do so here.)
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