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Food Sites for March 2021

Friday, February 12, 2021


 Garlic, Allium sativum


The corona virus has given us reason to fear its effects. Oh sure, there is that whole death thing—but, for those of us who take food seriously, the fear of losing our ability to experience taste and smell is truly terrifying. The prospect of living, minus those joys of the table, is almost worse than the risk of our demise. 


Fortunately—other than the vaccine, which is slow in coming—we still have a way to prevent becoming infected: social distancing. And what better way to make social distancing automatic than the regular, and generous, inclusion of Allium sativum in our diets?


The pandemic continues to discourage most social activities. However, anti-social activities—such as writing—are thriving. We’re still adding stories to our fairy tale book. There’s also a longish short story threatening to become a novel (we wonder if the so-called novel coronavirus is to blame for this rampant prolixity). If any of these scribbles develop significant culinary content, we’ll let you know.


Another—possibly positive—consequence of pandemic isolation is that this issue of our newsletter is larger than usual. Plenty of new sites to visit! We’ve also added more podcasts, on the off-chance that you’ve run out of ways to procrastinate.


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 older 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.


To aid in your social distancing efforts, here are a few observations on the stinking rose from On the Table’s culinary quote collection:


A nickel will get you on the subway, but garlic will get you a seat. Old New York Proverb


Following the Jewish tradition, a dispenser of schmaltz (liquid chicken fat) is kept on the table to give the vampires heartburn if they get through the garlic defense. Calvin Trillin


It has been said of garlic that everyone knows its odor save he who has eaten it, and who wonders why everyone flies at his approach. George Ellwanger


A little garlic, judiciously used, won’t seriously affect your social life and will tone up more dull dishes than any commodity discovered to date. Alexander Wright

Gary
March, 2021


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 Johnson), 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 —


Ancient Olives (for eating, not oil)

(a University of Haifa report on an archaeological discovery—just off the coast of modern Israel)


Beyond Fuyus: The World of Persimmon Varieties

(Georgia Freedman’s article at Serious Eats)


Chemistry of Spices

(PDF of 2008 book, with essays on 23 primary ingredients used in Indian cuisine)


Did the Italians Actually Teach the French the Art of the Vinaigrette?

(Bill Buford investigates for Literary Hub; it’s an excerpt from his book, Dirt)


Genetic Diversity Enhances Human Olfaction

(Deborah Parker Wong’s article, in The Somm Journal, on why we perceive the smells of food and wine differently from each other)


Grammica

(free tools for writers: grammar, spelling, paraphrasing, proofreading, and more)


Identification of Aroma Chemicals

(PDF of Neil C Da Costa’s article in Chemistry and Technology of Flavors and Fragrances, 2004)


Ingredient Interactions: Effects on Food Quality

(PDF of 2nd edition, 2006)


Internet’s Most Incredible Collection of Food History Has Been Saved, The

(not yet available, but coming soon)


Introducing “Food Grammar,” the Unspoken Rules of Every Cuisine

(Emily Monaco’s Gastro Obscura article on various scholars’ efforts to decipher the subject)


Ka’ak, and the Case for the Ancient Arabic Origins of the Bagel

(great; an article by Reem Kassis, at Serious Eats, suggesting yet another thing on which Jews and Arabs can disagree)


More to Cheese than Meets the Eye?

(Kathryn Murphy’s Apollo article shows that—in baroque Dutch still-life painting—the cheese never stands alone)


Paradoxes of Jews and Their Foods

(PDF of Richard Wilk’s 2015 paper)


Stability of Aroma Chemicals

(PDF of Chris Winkel’s article in Chemistry and Technology of Flavors and Fragrances, 2004)


Taste History at These 6 Fast-Food Firsts

(Anne Ewbank returns to the birthplace of several iconic chain eateries for Atlas Obscura)


What Can Covid-19 Teach Us About the Mysteries of Smell?

(New York Times Magazine article, by Brooke Jarvis, on things the disease has taught us about how our sense of smell works)


When Kitchens Worked: The Rise and Fall of Functional Kitchens

(Sarah Wassberg Johnson’s article on the efficiency/home economics movements and their effects on kitchen design)


Women Chefs Before the 1970s

(article from Jan Whitaker’s blog, Restauranting Through History)



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


Absurd Logic of Internet Recipe Hacks, The


Deeper Understanding of Mexican Food at Gastronomy Underground, A


Editor’s Note: Why a Recipe Is More Than a Recipe About Food: Where to Begin


Everything You Need to Know About Cover Reveals


Impact of Editing and Proofreading Before Publication


Importance of Getting Food Right in Fiction, The


Lost Lingo of New York City’s Soda Jerks, The 


Mariani’s Virtual Gourmet Newsletter


Not All Mummies and Statues: Meet the Egyptian Archaeologist Studying Ancient Food


“Not That Good”: Montreal Restaurant’s Brutally Honest Menu Pulls in the Customers


On Ingredients: And How Recipe Developers Are Dealing with Complex Sourcing Questions


Pellet Ice Is the Good Ice


Spellbinding History of Cheese and Witchcraft, The


Taste for Husbands’ Buttocks, A: The Bizarre History of Pregnancy Cravings


What Is the Philosophy of Wine?


Writing About Food: Where to Begin


Yes, I’m a Food Writer—and That Qualifies Me to Write About Everything



— changed URL —


Food Chemistry



— podcasts, etcetera —


Eat My Globe: Things You Didn't Know You Didn't Know About Food


Yiddish New York 2020 1000 Cookbooks 



— that’s all for now —


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


Advertisements are, we readily admit, annoying. However, they appear on this newsletter so that we can continue to provide it at no cost to you.


As an Amazon Associate, this newsletter earns from qualifying purchases made through it. These include our 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 own 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

(Hardcover)
(Kindle)


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 #245 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 ©2021 by Gary Allen.


Food Sites for February 2021

Tuesday, January 12, 2021


 Linzer torte: sort of pie-like, right?

The pandemic has made bakers of many of us—even those who never even dreamed of baking their own bread. Not only that, many of them baked in the middle of the summer—when outdoor grilling to escape the kitchen’s heat would have made much more sense. However, winter has us seriously in its grip now; firing up the oven seems like a good idea. But, since we need something comforting—something sweeter than trial-by-error sourdough bread—may we suggest pie?


Penwipe Publishing continues to remain in staycation mode, and the pandemic has discouraged most social activities. However, anti-social activities—such as writing—have stepped up to fill the gap. We’ve added several more stories to our fairy tale book-in-progress. As they have virtually no culinary content, you’re off the hook this month.


You’re welcome.


Also listed below is another podcast we’ve found. It has provided many opportunities for procrastination (as if we needed any).


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.


If you’re not already pie-eyed, here are a few slices from On the Table’s culinary quote collection:


Apple-pie is used through the whole year, and when fresh apples are no longer to be had, dried ones are used. It is the evening meal of children. House-pie, in country places, is made of apples neither peeled nor freed from their cores, and its crust is not broken if a wagon wheel goes over it. Dr. Acrelius


But I, when I undress me
Each night, upon my knees
Will ask the Lord to bless me
With apple-pie and cheese. Eugene Field


A mother is a person who, seeing there are only four pieces of pie for five people, promptly announces she never did care for pie. Tenneva Jordan

Gary
February, 2021


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 Dwight Furrow), 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 —


Brief History of Peanut Butter, A

(Kate Wheeling’s article in Smithsonian Magazine; with additional information about George Washington Carver, who did not invent peanut butter)


Case for a More Regional Understanding of Food, A

(Bettina Makalintal’s call for more focused approach to food reporting, at Vice)


Deeper, Darker Look at James Beard, Food Oracle and Gay Man, A

(Julia Moskin reviews John Birdsall’s New York Times biography of an icon of American cooking)


Delicious Molecules: Big Food Science, the Chemosenses, and Umami

(Sarah E. Tracy’s 2018 article in The Senses and Society)


Fennema’s Food Chemistry

(PDF of 2008’s fourth edition of this reference book)


Food Chemistry, 4th Edition

(PDF of the 2009 manual)


History of the Jelly Doughnut—Sufganiyah

(excerpt by Gil Marks in 2010’s The Encyclopedia of Jewish Food, posted in LeitesCulinaria)


How Our Food Vocabulary Reflects the Evolution of Taste

(Bee Wilson’s ruminations in The Wall Street Journal)


“Pie Engineer” Who Designed a Dessert For the Jazz Age, The

(Rossi Anastopoulo’s account of Monroe Boston Strause—the inventor of chiffon pie, and its graham-cracker crust—for Gastro Obscura)


Processed Foods and The Consumer: Additives, Labeling, Standards, and Nutrition

(PDF of Vernal S. Packard, Jr.’s 1976 book)


Ruth Reichl, Mayor of Menuland

(Priya Krishna digs through the food critic’s collection of stolen menus for Taste)


Tacopedia

(José R. Ralat’s guide to tacos of the world, at Texas Monthly)


Widow Who Created the Champagne Industry, The

(Natasha Geiling recounts the origins of Veuve Clicquot for The Smithsonian)



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


30 Essential Websites & Web Apps For Writers


Bakeonomics350


Death to the Negative Restaurant Review


Easily Convert Culinary Measurements with this Handy Reference Table


Differences Between Line Editing, Copy Editing, and Proofreading, The


Future of the Food Magazine, The? Four Teenagers May Have the Answer.


How Food Photography Transformed the Humble Cookbook into an Aspirational Entity


Joy of Eating in Utopia, The


Joylessness of Cooking, The


Manuscript Cookbooks Survey


Remedy for Tired Wine Tasting Notes, A


Why Wine and Food Writing Matters



— podcasts, etcetera —


Too Many Cookbooks?



— 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 our 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 own 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

(Hardcover)
(Kindle)


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 #244 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 ©2021 by Gary Allen.


Food Sites for January 2021

Saturday, December 12, 2020

Comfort food: Orrechiete with sausage and grapes


Now is the winter of our discontent—with a vengeance. 


Janus was the Roman god of doorways. He had two faces, one facing forward and one back... hence our new year begins in January. 2020 will probably be remembered as our least-lamented year for the next century or so. Let us hope Janus’s door slams 2020 in the ass on its way out. 


Our kitchens have become havens—sometimes our only haven—now that restaurants and bars are either off-limits or too risky to consider.


Penwipe Publishing continues to remain in staycation mode, but—while the pandemic has provided plenty of time—our obsession with following the news has inadvertently provoked more writing. This month, we’ve posted ”The Cook’s Tale,” and “Crossroads,” two little stories from a book-in-progress. You can probably guess which one includes some—rather unusual—culinary content.


Coping with Covid” is an essay on our blog (while it has no culinary contents, whatsoever, it’s loaded with plenty of paranoid delusions). Also, our preoccupation with Covid has forced us to reconsider (and rewrite) an old holiday article. As a result, Roll Magazine has posted “Are You Going to Holiday Faire?”. It has been updated to include a lovely recipe from Shakespeare’s Kitchen by Francine Segan.


Listed below are a few more podcasts we’ve found that provided opportunities for procrastination (as if we needed any).


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.


In reflecting on social isolation, we’re including a few items not yet found in On the Table’s culinary quote collection:


Food feeds both the body and soul—there are clear reasons to eat a balanced diet, but there are also reasons you cling to your mom’s secret chicken noodle soup recipe when you’re sick. Michael Mina


No man is lonely eating spaghetti; it requires so much attention. Christopher Morley


We must have a pie. Stress cannot exist in the presence of a pie. David Mamet


Sometimes I think I’m liquefying like an old Camembert. Gustave Flaubert

Gary
January, 2021


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 Sheila Ratcliffe), 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 —


American Institute of Wine & Food Culinary Collection

(7,200 volumes in the special collections of the University of California at San Diego)


Barbaric History of the Sugar Trade, The

(Khalil Gibran Muhammad’s New York Times article about the connection between sugar and a history of slavery)


Before Food Trucks, Americans Ate “Night Lunch” from Beautiful Wagons

(Gastro Obscura’s Anne Ewbank describes the glory of the ancestors of today’s diners)


Brewing Beer in Wine Country? First Archaeobotanical Indications for Beer Making in Early and Middle Bronze Age Greece

(Soultana Valamoti’s 2017 paper in Vegetation History and Archaeobotany)


Challenge and Pleasures of Elizabeth David, The

(Melissa Pasanen’s homage in The Art of Eating)


Cranberries

(information packet from the U.S. Department of Agriculture)


For the Record

(Robert Simonson’s cocktail history articles at Vinepair)


Gifts of the Gods: A History of Food in Greece

(chapter seven of Andrew and Rachel Dalby’s 2017 book; in PDF)


History of Pies, The

(a timeline from What’s Cooking America)


Kernels of Truth About Corn

(Hadassah Patterson’s article, in The Bitter Southerner, on the history, culture, and uses of Native American varieties of maize)


Marmalade: A Very British Obsession

(Olivia Potts on the history of the preoccupation with pectin and bitter oranges, at Longreads)


Natural Food Additives, Ingredients and Flavourings

(PDF of 2012 British technical book, edited by David Baines and Richard Seal)


Nouvelle Cuisine

(a history, by André Gayot, in Gayot: The Guide to the Good Life)


Quest for Sourdough, The

(resources and blog about leavening with fermented dough)


Recipes and Remedies: Manuscript Cookbooks

(digitized manuscripts from the collection of The New York Academy of Medicine)


Reviving a Crop and an African-American Culture, Stalk by Stalk

(Kim Severson’s New York Times article about Sapelo Island traditional cane syrup)


Science of Baking, The: How Physics and Chemistry Can Make You a Better Baker

(answers to the “whys” of baking)


Science of Cooking, The: Understanding the Biology and Chemistry Behind Food and Cooking

(PDF of 2016 book by Joseph J. Provost, Keri L. Colabroy, Brenda S. Kelly, and Mark A. Wallert)


Short History of American Food, A (Whatever That Is)

(Channon Hodge organizes the subject five small essays for CNN)


Short History of MSG, A: Good Science, Bad Science, and Taste Cultures

(Jordan Sands’ 2006 article in Gastronomica)


This Man Made the First Canned Cranberry Sauce

(K. Annabelle Smith tells the story of visionary Marcus Urann’s breakthroughs For Smithsonian magazine)



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


Good Sentences Are Why We Read


How Cookbooks from the Past Inform the Food of the Present


How Snobbery Helped Take the Spice Out of European Cooking


How to Edit a Book: How Many Times Should I Edit?


Margaret Atwood’s 10 Rules of Writing


Mexico Cooks!


Our Lady of the Kitchen


Promote Your Book With a Shoestring Budget


Reflections on Objectivity and Wine Tasting (1)


“Salt to Taste,” Taken with a Grain of Regret


“So You Want to Write a Cookbook…?”


Ultimate Guide To Food Photography, The (77 Yummy Food Photo Tips!)


Why Wine Tasting Notes Are Not Helpful



— podcasts, etcetera —


America’s Most Famous Dessert: Jell-O, Classism, and the Death of the American Dream


Encores: Michael W. Twitty in Conversation


How to Cake It



— 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 our 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 own 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

(Hardcover)
(Kindle)


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 #243 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 ©2021 by Gary Allen.


The Libro-Emporium

Doorstops and lavatory entertainments abound in our book store.