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Food Sites for July 2020

Friday, June 12, 2020

It's the berries.

We’ve gone through another month of anti-viral isolation: nothing but reading, writing, cooking, drinking, and taking in the ever-changing view of the garden; perhaps pulling the errant weed. Which is to say, no different from what our life was like before the pandemic.

However, Corona (the novel virus) has caused some unexpected symptoms to manifest themselves in the Hudson Valley. Against all odds (and, some might argue, common sense), it has caused Penwipe Publishing to infect an unsuspecting public with yet another of our Kindle Books. 




Future Tense: Remembrance of Things Not Yet Past is a non-food book—and a novel to boot. It asks the question: “What would it be like to suddenly have clear memories of things that don't happen 'til decades later?” A small group of hippies—at an upstate New York bar, in 1968—find themselves in that very situation. What follows is a before-and-after story, in which its never quite clear which is which. Confusion, wild speculation, enlightenment, and lust abound—so, pretty much just like the sixties.

BTW, we’re continuing to include podcasts, at least as long as pandemic and political chaos occupy the news. So, maybe forever.

You can, if you wish, follow us on Facebook (where, among other things, we post a LOT of photographs), and Twitter. Still more of our online scribbles can be found at A Quiet Little Table in the Corner. There’s even an Amazon author’s page, mostly about our food writing.

Some berry sweet remarks from On the Table’s culinary quote collection:

Doubtless God could have made a better berry, but doubtless God never did. Dr. William Butler (and quoted in Izaac Walton’s Compleat Angler)
A man in the wilderness asked me, “How many strawberries grow in the sea?” I answered him, as I thought good, “As many as red herrings grow in the wood.” Mother Goose
The strawberry grows underneath the nettle;/And wholesome berries thrive and ripen best/Neighbour’d by fruit of baser quality. Shakespeare; King Henry V. Act I. Scene 1
We respond to strawberry fields or cherry orchards with a delight that a cabbage patch or even an elegant vegetable garden cannot provoke. Jane Grigson
You have to ask children and birds how cherries and strawberries taste. Goethe
Gary
July, 2020

PS: If you encounter broken links, changed URLs—or know of wonderful sites we’ve missed—please drop us a line. It helps to keep this resource as useful as possible for all of us. To those who have pointed out corrections or tasty sites (this month we’re tipping our hat to Cynthia Bertelsen), thanks, and keep them coming!

PPS: If you wish to change the e-mail address at which you receive these newsletters, or otherwise modify the way you receive our postings or—if you’ve received this newsletter by mistake, and/or don’t wish to receive future issues—you have our sincere apology and can have your e-mail address deleted from the list immediately. We’re happy (and continuously amazed) that so few people have decided to leave the list but, should you choose to be one of them, let us know and we’ll see that your in-box is never afflicted by these updates again. You’ll find links at the bottom of this page to fix everything to your liking.


— the new sites —

(Leslie Pariseau’s history of the way wine has been treated in The New York Times’ restaurant reviews; for Punch)

(Niki Achitoff-Gray describes 23 different types—from aebleskiver to okonomiyaki—at Serious Eats)

(Laura Hampson’s introduction to London’s wild foods; in the Evening Standard)

(Michael Y. Park’s survey, at Bon Appétit)

(Natasha Frost’s Gastro Obscura article on how one aspect of restaurant culture was shaped by larger cultural shifts)

(PDF of Andy Smith’s 2006 book)

(MIT Technology Review’s analysis of various ways to understand why certain flavor combinations work well together)

(J. Hoberman’s Bookforum review of Ben Katchor’s book, The Dairy Restaurant; remembering the eateries of a mostly bygone era)

(a single-serve cup of food history from Priya Krishna, at Vox)

(3,000 years of Chinese gastronomy; a paper by Calisi Boudicca)

(a seven-millennial trip from Peru to the microwave; Michelle Delgado’s article at Serious Eats)

(Richard Collett’s GastroObscura article)

(Ali Pattillo’ Inverse interview with Archer-Daniels-Midland food scientist, Marie Wright, on why we gravitate to familiar flavors)

(transcribed database of the Amerine wine label collection at University of California at Davis)

(Jan Whitaker, on the mobile history of stand-up street food, from lunch wagons to food trucks; at her blog, Restaurant-ing Through History)

(Tim Chin’s article at Serious Eats)

(Michael Pollan’s article in The New York Review of Books; the infection is not biological, it’s political)

(Peter Atkins paper in 2013’s The Handbook of Food Research)

(Matthew Wills’ short history of chile peppers, at JSTORDaily)

(research in viticulture, enology, wine biotechnology, plant biotechnology, microbiology, plant pathology, entomology and soil science)

(Matthew Taub’s GastroObscura article about a 1536 treatise written by Vincent Obsopoeus in Bavaria)

(the science; from Wine Folly)


— inspirational (or otherwise useful) sites for writers/bloggers —










— podcasts —










— that’s all for now —

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

As an Amazon Associate, this newsletter earns from qualifying purchases made through it. These include my own books (listed below), and occasional books mentioned in the entries above. If you order any books via those links, the price you pay is not increased by our commission. 

Occasionally, URLs we provide may link to commercial sites (that is, they’ll cost you money to take full advantage of them). We do not receive any compensation for listing them here, and provide them without any form of recommendation—other than the fact that they looked interesting to us.

Your privacy is important to us. We will not give, sell or share your e-mail address with anyone, for any purpose—ever. Nonetheless, we will expose you to the following irredeemably brazen plugs for our books:

The Resource Guide for Food Writers
(Hardcover)
(Paper)
(Kindle)
(newsletters like this merely update the contents of the book; what doesn’t appear here is already in the book)

The Herbalist in the Kitchen
(Hardcover)
(Kindle)

The Business of Food: Encyclopedia of the Food And Drink Industries
(Hardcover)
(Kindle)

Human Cuisine
(Paper)
(Kindle)

Herbs: A Global History
(Hardcover)
(Kindle)

Sausage: A Global History
(Hardcover)
(Kindle)

Can It! The Perils and Pleasures of Preserving Foods
(Hardcover)
(Kindle)

Sauces Reconsidered: Après Escoffier

Terms of Vegery
(Kindle)

How to Serve Man:
On Cannibalism, Sex, Sacrifice, & the Nature of Eating
(Kindle)

How to Write a Great Book
(Kindle)

The Digressions of Dr Sanscravat: Gastronomical Ramblings & Other Diversions
(Kindle)

Ephemera: a short collection of short stories
(Kindle)

Prophet Amidst Losses
(Kindle)

Cenotaphs
(Kindle)

Future Tense: Remembrance of Things Not Yet Past
(Kindle)

Here endeth the sales pitch(es)...

...for the moment, anyway.

______________

The Resource Guide for Food Writers, Update #237 is protected by copyright, and is provided at no cost, for your personal use only. It may not be copied or retransmitted unless this notice remains affixed. Any other form of republication—unless with the author’s prior written permission—is strictly prohibited.

Copyright ©2020 by Gary Allen.

Food Sites for June 2020

Wednesday, May 13, 2020

A display at London’s Borough Market

With this issue of our updates newsletter, we round out twenty years of publication! It doesn’t feel like that long but, apparently, time flies when you’re having fungi.

It’s been a busy month in lock-down America: 
In a continuing effort to de-clutter our hard drive, Penwipe Publishing recently released another of our Kindle Books into the wild. Prophet Amidst Losses is not a food book. It’s a kind of theme-and-variations—in 19 short (many very short) stories—about the experience of loss. Sounds depressing, right? Sometimes, yes—but a surprising large amount of it is wickedly funny. 

Much like life.

We’ve also published, through Penwipe, another non-food book, Cenotaphs. It’s a novel about the common urge to escape from one’s current existence—presumably for someplace better. Disappearing, as several characters discover, is not always what they expected—or desired. 

As usual, our readers get to enjoy a little snarky schadenfreude along the way.

We’ve also updated, expanded, and improved the readability of our earlier book: Terms of Vegery. It might well be our best illustrated—but silliest—book.

So far.

In our previous issue, we added a new category—Podcasts—and we’ll continue that feature for as long as it’s needed. If we must be stuck at home, we might as well listen to something better than endless bad pandemic news.

You can, if you wish, follow us on Facebook (where, among other things, we post a LOT of photographs), and Twitter. Still more of our online scribbles can be found at A Quiet Little Table in the Corner. There’s even an Amazon author’s page, mostly about our food writing.

A little bright-side stay-at-home advice from On the Table’s culinary quote collection:
You know—you don’t gain weight if no one sees you eating. Orson Welles
Gary
June, 2020

PS: If you encounter broken links, changed URLs—or know of wonderful sites we’ve missed—please drop us a line. It helps to keep this resource as useful as possible for all of us. To those who have pointed out corrections or tasty sites (this month we’re tipping our hat to Sarah Wassberg), thanks, and keep them coming!

PPS: If you wish to change the e-mail address at which you receive these newsletters, or otherwise modify the way you receive our postings or—if you’ve received this newsletter by mistake, and/or don’t wish to receive future issues—you have our sincere apology and can have your e-mail address deleted from the list immediately. We’re happy (and continuously amazed) that so few people have decided to leave the list but, should you choose to be one of them, let us know and we’ll see that your in-box is never afflicted by these updates again. You’ll find links at the bottom of this page to fix everything to your liking.


— the new sites —

(Food Republic’s chart that shows you how to walk your dog)

(Reina Gattuso, on an ancient libation, poured at GastroObserver)

(PDF of book from North American Business Press, by Tian Guang and Chen Gang)

(Proceedings of the Oxford Symposium on Food and Cookery 2005)

(Max Nelson’s 2104 article in Phoenix)

(Matthew Taub, at GastroObscura, on recently discovered lost heirlooms)

(complete text of Susheela Raghavan’s book, in PDF)

(Mayukh Sen’s Atlas Obscura article on an unfinished manuscript, by Arturo Schomburg, that paved the way for a whole area of food studies)

(historic background and methods, from Jessica Leigh Heste, at GastroObscura)

(Chawadee Nualkhair’s GastroObscura article on the social history of these cookbooks)

(Anne Ewbank’s GastroObserver article about this archive of sourdough starters, in St. Vith, Belgium)

(Annie Gray’s paper on how gender and class affected British dining practices)

(Sarah Sloat, at Inverse, on research that suggests a diet rich in seafood “...may have endowed Neanderthals with good brain health, boosting their cognitive skills”)

(New Yorker article, by Hua Hsu; fungi much are more than shiitake and psilocybin)


— inspirational (or otherwise useful) sites for writers/bloggers —
















— podcasts —













— Changed URL —



— that’s all for now —

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

As an Amazon Associate, this newsletter earns from qualifying purchases made through it. These include my own books (listed below), and occasional books mentioned in the entries above. If you order any books via those links, the price you pay is not increased by my commission. 

Occasionally, URLs we provide may link to commercial sites (that is, they’ll cost you money to take full advantage of them). We do not receive any compensation for listing them here, and provide them without any form of recommendation—other than the fact that they looked interesting to us.

Your privacy is important to us. We will not give, sell or share your e-mail address with anyone, for any purpose—ever. Nonetheless, we will expose you to the following irredeemably brazen plugs for our books:

The Resource Guide for Food Writers
(Hardcover)
(Paper)
(Kindle)
(newsletters like this merely update the contents of the book; what doesn’t appear here is already in the book)

The Herbalist in the Kitchen
(Hardcover)
(Kindle)

The Business of Food: Encyclopedia of the Food And Drink Industries
(Hardcover)
(Kindle)

Human Cuisine
(Paper)
(Kindle)

Herbs: A Global History
(Hardcover)
(Kindle)

Sausage: A Global History
(Hardcover)
(Kindle)

Can It! The Perils and Pleasures of Preserving Foods
(Hardcover)
(Kindle)

Sauces Reconsidered: Après Escoffier

Terms of Vegery
(Kindle)

How to Serve Man:
On Cannibalism, Sex, Sacrifice, & the Nature of Eating
(Kindle)

How to Write a Great Book
(Kindle)

The Digressions of Dr Sanscravat: Gastronomical Ramblings & Other Diversions
(Kindle)

Ephemera: a short collection of short stories
(Kindle)

Prophet Amidst Losses
(Kindle)

Cenotaphs
(Kindle)


Here endeth the sales pitch(es)...

...for the moment, anyway.

______________

The Resource Guide for Food Writers, Update #236 is protected by copyright, and is provided at no cost, for your personal use only. It may not be copied or retransmitted unless this notice remains affixed. Any other form of republication—unless with the author’s prior written permission—is strictly prohibited.

Copyright ©2020 by Gary Allen.

Food Sites for May 2020

Tuesday, April 14, 2020

Dr Sanscravat arrogating his idol; at the Twain home in Hartford, CT

We’re about to enter the last part of our third-quarter century of existence. As Mark Twain said (when he turned 70):

It is the time of life when you arrive at a new and awful dignity; when you may throw aside the decent reserves which have oppressed you for a generation and stand unafraid and unabashed upon your seven-terraced summit and look down and teach—unrebuked. You can tell the world how you got there. It is what they all do. You shall never get tired of telling by what delicate arts and deep moralities you climbed up to that great place. You will explain the process and dwell on the particulars with senile rapture.

In response to the current plague that’s going around—and, if we’re lucky enough to survive it, the onslaught of senility—we’ve decided that we should get off our duffs and publish more of the books that clutter our hard drive. Consequently, we recently self-published, as a Kindle Book, Ephemera: a short collection of short stories. There is some—admittedly weird—culinary content (but if you’re expecting usable recipes and/or serious food history, all we can say is: “Good bloody luck finding them”).

Ephemera is the first title released by our new enterprise: Penwipe Publishing. We expect that its backlist will grow longer, sometime in the near future. As part of the process, we’ve recently reformatted our previously self-published titles in order to make them (we hope) “more user-friendly.” BTW, “Penwipe” is the short, modern incarnation of the company’s full name: “Inkblot, Penwipe, Bluepencil & Erasercrumbs, SLC.” The abbreviation, as you no doubt expect, stands for “Severely Limited Corporation.”

You can, if you wish, follow us on Facebook (where, among other things, we post a LOT of photographs), and Twitter. Still more of our online scribbles can be found at A Quiet Little Table in the Corner. There’s even an Amazon author’s page, mostly about our food writing.

When we think about age, we need to remember that it is not just about wine and cheese. A few thoughts from On the Table’s culinary quote collection:

I have enjoyed great health at a great age because every day since I can remember, I have consumed a bottle of wine—except when I have not felt well. Then I have consumed two bottles. Bishop of Seville
Older women are like aging strudels—the crust may not be so lovely, but the filling has come at last into its own. Robert Farrar Capon
There is no cure ’gainst age but it. Alexander Pope, on coffee
Old people shouldn’t eat health food. They need all the preservatives they can get. Robert Orben
I’m at the age where food has taken the place of sex in my life. In fact, I’ve just had a mirror put over my kitchen table. Rodney Dangerfield
Gary
May, 2020

PS: If you encounter broken links, changed URLs—or know of wonderful sites we’ve missed—please drop us a line. It helps to keep this resource as useful as possible for all of us. To those who have pointed out corrections or tasty sites (this month we’re tipping our hat to Rachel Laudan), thanks, and keep them coming!

PPS: If you wish to change the e-mail address at which you receive these newsletters, or otherwise modify the way you receive our postings or—if you’ve received this newsletter by mistake, and/or don’t wish to receive future issues—you have our sincere apology and can have your e-mail address deleted from the list immediately. We’re happy (and continuously amazed) that so few people have decided to leave the list but, should you choose to be one of them, let us know and we’ll see that your in-box is never afflicted by these updates again. You’ll find links at the bottom of this page to fix everything to your liking.


— the new sites —

(Alder Yarrow’s commonsense argument at his blog, Vinography)

(Maria Cecilia Metran’s detailed timeline)

(The Botanist in the Kitchen’s discourse on nuts, with a heavy emphasis on pecans)

(Brian Cowan examines the origins of early modern food culture)

(Rachel Laudan’s 2001 Gastronomica article)

(archaeological evidence reported by Terry G. Powis, et. al., in PLOS ONE)

(chapter by Peter Scholliers and Paul Erdkamp, in Handbook of Eating and Drinking)

(Charles Hayford’s 2011 article about the early history of Chinese food in the US, in Education About Asia)


— inspirational (or otherwise useful) sites for writers/bloggers —







— more blogs —




— podcasts —







— gallows humor —

(some are punnier than others)

(“Analyzing humor is like dissecting a frog. Few people are interested and the frog dies of it.” E. B. White)


— that’s all for now —

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

As an Amazon Associate, this newsletter earns from qualifying purchases made through it. These include my own books (listed below), and occasional books mentioned in the entries above. If you order any books via those links, the price you pay is not increased by my commission. 

Occasionally, URLs we provide may link to commercial sites (that is, they’ll cost you money to take full advantage of them). We do not receive any compensation for listing them here, and provide them without any form of recommendation—other than the fact that they looked interesting to us.

Your privacy is important to us. We will not give, sell or share your e-mail address with anyone, for any purpose—ever. Nonetheless, we will expose you to the following irredeemably brazen plugs for our books:

The Resource Guide for Food Writers
(Hardcover)
(Paper)
(Kindle)
(newsletters like this merely update the contents of the book; what doesn’t appear here is already in the book)

The Herbalist in the Kitchen
(Hardcover)
(Kindle)

The Business of Food: Encyclopedia of the Food And Drink Industries
(Hardcover)
(Kindle)

Human Cuisine
(Paper)
(Kindle)

Herbs: A Global History
(Hardcover)
(Kindle)

Sausage: A Global History
(Hardcover)
(Kindle)

Can It! The Perils and Pleasures of Preserving Foods
(Hardcover)
(Kindle)

Sauces Reconsidered: Après Escoffier

Terms of Vegery
(Kindle)

How to Serve Man:
On Cannibalism, Sex, Sacrifice, & the Nature of Eating
(Kindle)

How to Write a Great Book
(Kindle)

The Digressions of Dr Sanscravat: Gastronomical Ramblings & Other Diversions
(Kindle)

Ephemera: a short collection of short stories
(Kindle)

Here endeth the sales pitch(es)...

...for the moment, anyway.

______________

The Resource Guide for Food Writers, Update #235 is protected by copyright, and is provided at no cost, for your personal use only. It may not be copied or retransmitted unless this notice remains affixed. Any other form of republication—unless with the author’s prior written permission—is strictly prohibited.

Copyright ©2020 by Gary Allen.

The Libro-Emporium

Doorstops and lavatory entertainments abound in our book store.