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Food Sites for September 2017

Wednesday, August 16, 2017

You can’t tell from this, but it’s almost time to harvest wine grapes...

Late summer, early Fall, call it what you will—its bumper crop time for almost everything. Tomatoes, corn, beans, summer squashes, stone fruits, and the earliest apple varieties. Of course its only the beginning—but we should enjoy what we have now, and deal with the surpluses of Autumn when we get there. Meanwhile well just pack jars and freezer containers with everything we can’t stuff in our mouths.

We’re still plugging away on our non-foodish novel... so, other than grilling, taking lots of photos, assembling these newsletters, and wasting time on social media, we’ve done nothing of interest lately. Actually, we did write one food article for Roll Magazine, but it hasn’t posted yet.

You can, if you wish, follow us on Facebook, and Twitter. Still more of our online scribbles can be found at A Quiet Little Table in the Corner.

This month’s quotes (from On the Table’s culinary quote collection reflect another of the things that have kept us from pursuing any activity that might suggest productivity.

A bottle of wine contains more philosophy than all the books in the world. Louis Pasteur 
Drink wine every day, at lunch and dinner, and the rest will take care of itself. Waverly Root 
Cheese that is compelled by law to append the word 'food' to its title does not go well with red wine or fruit. Fran Lebowitz
A fruit is a vegetable with looks and money.Plus, if you let fruit rot, it turns into wine, something Brussels sprouts never do. P. J. O’Rourke


September, 2017

PS: If you encounter broken links, changed URLs—or know of wonderful sites weve 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 juicy sites (like Renee Marton), 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 youve received this newsletter by mistake, and/or dont wish to receive future issues—you have our sincere apology and can have your e-mail address deleted from the list immediately. Were 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 well 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 ----

(Chase Purdy, at Quartz, on some of the demographics behind the popularity of these condiments)

(Todd reviews restaurants in Chicago, but also opines amusingly on the life, loves, and loathes of being a restaurant critic)

(Katheryn C. Twiss, in Anthropology News, updates Brillat-Savarin with the evidence that we have always been what we eat)

(Oldways provides a sample of research being done by Daniel McElligott, a consultant with the Cheese Coalition)

(an archive of cheesy articles from The Kitchn)

(Sanjiv Khamgaonkar, at CNN, on the history—and evolution—of Chinese food in the subcontinent)

(Mona Lazar, in her Pickled Spruit blog, analyzes the structure, methodology, and impact of these supposedly simple images)

(Dwight Furrow establishes approaches for negotiating a path through a complicated set of subjects)
(Natasha Geiling writes about indigenous hops and their place in American brewing for The Smithsonian)

(Clint Rainey writes, for Bloomberg, about government efforts to get us to eat more cheese)

(1866 book by “Malinda Russell, An Experienced Cook;” thanks to the University of Michigan Library)

(Anoothi Vishal, in The Wire, laments the loss of dishes caused by the great disruptions of 1947)

(Riccardo Meggiato explains the slow chemical magic that converts a pig’s hind leg into prosciutto or serrano ham)

(microbiologist Ron Dunn is examining 1,000 sourdough starters, from around the world to see what lives in them, how it got there, and what effect these populations have on the finished bread; some of these organisms might even come from the bakers’ bodies)

(an archive of articles on the subject, from Garden & Gun)

(Hari Balasubramanian, at 3 Quarks Daily, on  “Nixtamalization, Planting Techniques [The Milpa], and Journeys in North America”)

(John Edwards and Adam Dicaprio explain the science behind intentionally-sour brews)

(Katy June Friesen interviews Jeffrey M. Pilcher for an answer in The Smithsonian)

(Craig Cavallo, in Conde Nast’s Traveler, on what we drank before wine, beer, and whiskey were the quaffs of choice in the US)


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









---- yet more blogs ----





---- thats all for now ----

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

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: 

Want to help On the Table, without spending a dime of your own money on it?

It’s easy. Whenever you plan to go shopping on Amazon, click on any of the book links below, then whatever you buy there will earn a commission for this newsletter without adding to your cost (it doesn’t even have to be one of our books).

The Resource Guide for Food Writers
(Paper)
(Kindle)
(these newsletters 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)

Terms of Vegery
(Kindle)

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

Here endeth the sales pitch(es)...

...for the moment, anyway.

______________

The Resource Guide for Food Writers, Update #203 is protected by copyright, and is provided at no cost, for your personal use only. It may not be copied or retransmitted unless this notice remains affixed. Any other form of republication—unless with the author‘s prior written permission—is strictly prohibited.

Copyright (c) 2017 by Gary Allen.



Food Sites for August 2017

Friday, July 14, 2017

Summer is burgers-on-the-grill season... but, apparently, also faux-burgers-in-cupcake-form season.
This once-bitten example was not shy about being a production of Mary Ann Williams, for the Brooktondale Market, near Ithaca, NY.

It’s summer, so we spend a lot of time on the road. This gives us the opportunity to try many regional beers and local variations on the hamburger theme. So far, the most interesting one was layered with bacon, sliced jalapeños, and pimento cheese. Some day we’ll post photos of the beer cans and bottles we’ve sampled, as we seem to be living in the golden age of “artisanal” beers and—even more—artisanal labels.

We’ve been distracted from writing about food lately (a non-foodish novel has been taking up our time, instead). So, no new links of our own; just the usual monthly potluck, below.

You can, if you wish, follow us on Facebook, and Twitter. Still more of our online scribbles can be found at A Quiet Little Table in the Corner.

This month’s quotes (from On the Table’s culinary quote collection are about some of the surrogates we are invited to ingest. They are amusing in much the same the way that gallows humor amuses us.
We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. Alfred E. Newman
We were taken to a fast-food cafe where our order was fed into a computer. Our hamburger, made from the flesh of chemically impregnated cattle, had been broiled over counterfeit charcoal, placed between slices of artificially flavored cardboard and served to us by recycled juvenile delinquents. Jean Michel Chapereau
Banquet: a plate of cold, hairy chicken and artificially coloured green peas completely surrounded by dreary speeches and appeals for donations. Bennett A. Cerf
 Gary
August, 2017

PS: If you encounter broken links, changed URLs—or know of wonderful sites weve 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 juicy sites (like Nicola Miller), 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 youve received this newsletter by mistake, and/or dont wish to receive future issues—you have our sincere apology and can have your e-mail address deleted from the list immediately. Were 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 well 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 ----

(BBC interview with Barbara Ketcham-Wheaton)

(Wyatt Williams revisits John McPhee’s Oranges, in Oxford American)

(Amanda Banacki Perry, in the blog of the American Historical Association, takes a fresh look at culinary assimilation and asks, “...is an authentic cuisine even possible?”)

(thirteen old cookbooks, from Portugal and Brazil, in Portuguese)

(Julia Turshen, in The New York Times, reviews Susan Bright’s Feast for the Eyes: The Story of Food in Photography)

(episode three in The Pickled Spruit’s “Food in Books” series, by Mona Lazar)

(Ben Panko, in The Smithsonian, on the history of baking powder, with a nod to Linda Civitello’s book, Baking Powder Wars)

(Caitlin Dewey, in The Washington Post, on efforts “...to differentiate ‘true’ craft beers...” from mass-produced pretenders; needless to say, the big companies are fighting back)

(Joachim Kalka‘s article, in The Paris Review, on literary accounts of grand edible structures in the form of cakes)

(Ed Yong writes about a study that suggests that much of what we think we know about nutrition might not be accurate for everyone; an article in The Atlantic)

(Bee Wilson, in The Observer, on how the internet has changed the way recipes travel and evolve—for better or worse)

(Dan Rosenhec, in The Economist, wonders if all the hullabaloo about wine tasting has any basis in reality)

(a podcast from the BBC on “...how cookery books have been used to demonstrate power, strengthen colonial and soviet ideology, and divide society by class and race”)

(Laura Carlson, at Atlas Obscura, on the feminist origin—in St. Louis, of all places—of these preprandial revelries)


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






---- yet more blogs ----




---- thats all for now ----

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

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: 

Want to help On the Table, without spending a dime of your own money on it?

It’s easy. Whenever you plan to go shopping on Amazon, click on any of the book links below, then whatever you buy there will earn a commission for this newsletter without adding to your cost (it doesn’t even have to be one of our books).

The Resource Guide for Food Writers
(Paper)
(Kindle)
(these newsletters 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)

Terms of Vegery
(Kindle)

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


Here endeth the sales pitch(es)...
...for the moment, anyway.

______________

The Resource Guide for Food Writers, Update #202 is protected by copyright, and is provided at no cost, for your personal use only. It may not be copied or retransmitted unless this notice remains affixed. Any other form of republication—unless with the author‘s prior written permission—is strictly prohibited.

Copyright (c) 2017 by Gary Allen.



Food Sites for July 2017

Thursday, June 15, 2017

Bacon Butty, York, England.

We’ve recently returned from a trip to Ireland, the U.K., and France. Needless to say, we ate and drank well... and are happy to have proved to ourselves that the horror stories about the food of England are utterly false. At least they are now (we suspect that post-war gastronomy might have been a different story). We never sought fancy restaurants, but found even ordinary places were as good as better-than-average eateries in the U.S.

What with all the browsing and sloshing, we didn’t get any writing done, but did take thousands (several thousands) of photos... and walked enough so that none of those foreign calories had a chance to take hold. 

We did learn that our sausage book is now available in Japanese, and Can It! has been translated into Korean. Neither of those events required any effort on our part, which is just the way we like it.

You can, if you wish, follow us on Facebook, and Twitter. Still more of our online scribbles can be found at A Quiet Little Table in the Corner.

This month’s quotes (from On the Table’s culinary quote collection cover a range of scurrilous slanderings of the English table. We include them even though they are no longer valid (but still amusing).

The English have only three sauces—a white one, a brown one and a yellow one, and none of them have any flavor whatever. Guy de Maupassant 
Speaking of food, English cuisine has received a lot of unfair criticism over the years, but the truth is that it can be a very pleasant surprise to the connoisseur of severely overcooked livestock organs served in lukewarm puddles of congealed grease. England manufactures most of the world's airline food, as well as all the food you ever ate in your junior-high-school cafeteria. Dave Barry 
If the English can survive their food, they can survive anything. George Bernard Shaw 
Every country possesses, it seems, the sort of cuisine it deserves, which is to say the sort of cuisine it is appreciative enough to want. I used to think that the notoriously bad cooking of the English was an example to the contrary, and that the English cook the way they do because, through sheer technical deficiency, they had not been able to master the art of cooking. I have discovered to my stupefaction that the English cook that way because that is the way they like it. Waverly Root 
English Cooking: You just put things in hot water and take them out again after a while. Anonymous French Chef 
...the true spirit of gastronomic joylessness. Porridge fills the Englishman up, and prunes clear him out. E.M. Forster 
All in all, I think the British actually hate food, otherwise they couldnt possibly abuse it so badly. Americans, on the other hand, love food but seldom care what it tastes like. Bill Marsano 
Ill bet what motivated the British to colonize so much of the world is that they were just looking for a decent meal. Martha Harrison 
Britain is the only country in the world where the food is more dangerous than the sex. Jackie Mason 
More than any other in Western Europe, Britain remains a country where a traveler ... has to think twice before indulging in the ordinary food of ordinary people. Joseph Lelyveld
 Gary
July, 2017

PS: If you encounter broken links, changed URLs—or know of wonderful sites weve 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 juicy sites (like Jeri Quinzio & Andy Smith), 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 youve received this newsletter by mistake, and/or dont wish to receive future issues—you have our sincere apology and can have your e-mail address deleted from the list immediately. Were 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 well see that your in-box is never afflicted by these updates again. Youll find links at the bottom of this page to fix everything to your liking.


---- the new sites ----

(Joe Pinsker interviews Ai Hisano—a fellow at the Harvard Business School—about the history of artificially colored foods; in The Atlantic)

(Gastropod looks at Great Britain’s attempts to deal with ever-more sophisticated food fraud; podcast)

(Tanya Lewis, at Science Alert, serves before-and-after photos of some familiar grocery items)

(Sharanya Deepak, at Munchies, on the two-century-long fusion of Chinese and Indian cooking)

(Rocio Gomez, at Nursing Clio, on the social history of the Mexican staple)

(Russ Parsons interviews Ole Mouritsen, author of Mouthfeel: How Texture Makes Taste, for The Splendid Table)

(Jonathan Katz on a classic multicultural “Cape Malay” dish from South Africa)

(Chef Anthony Scanio, at NOLA Defender, on a local salad dressed in an ethnic slur)

(Sarah Bond, at Forbes, on “Race, Food and the Debate Over Cultural Appropriation”)

(Shane Mitchell, at The Bitter Southerner, on the curious historical connections between Carolina Gold and what some have called “perverted rice”)

(Helen Hollyman’s interview, at Munchies, with the executive chef of this NYC sibling of the San Franciscan fusion restaurant)

(Bonnie Tsui, in The New York Times, on the “casual racism” and inherent vagueness of this ubiquitous menu item)


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





---- yet more blogs ----




---- thats all for now ----

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

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: 

Want to help On the Table, without spending a dime of your own money on it?

It’s easy. Whenever you plan to go shopping on Amazon, click on any of the book links below, then whatever you buy there will earn a commission for this newsletter without adding to your cost (it doesn’t even have to be one of our books).

The Resource Guide for Food Writers
(Paper)
(Kindle)
(these newsletters 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)

Terms of Vegery
(Kindle)

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

Here endeth the sales pitch(es)...

...for the moment, anyway.

______________

The Resource Guide for Food Writers, Update #201 is protected by copyright, and is provided at no cost, for your personal use only. It may not be copied or retransmitted unless this notice remains affixed. Any other form of republication—unless with the author‘s prior written permission—is strictly prohibited.

Copyright (c) 2017 by Gary Allen.



Food Sites for June 2017

Wednesday, May 10, 2017

Peacock (Pavo cristatus), wandering freely at the Bronx Zoo.

We’ve included the peacock, above, not because peacocks are food (‘though they certainly have been in the past), but because—amazingly enough—this is the TWO-HUNDRETH issue of these newsletters! The bird’s combination of pride and gaudy excess seemed somehow apt.

You can, if you wish, follow us on Facebook, and Twitter. Still more of our online scribbles can be found at A Quiet Little Table in the Corner.

This month’s quotes (from On the Table’s culinary quote collection) feature at least two pretty questionable recipes.

Pecok Rosted: Take a Pecok, breke his necke, and kutte his throte, And fle him, the skyn and the ffethurs togidre, and the hede still to the skyn of the nekke, And kepe the skyn and the ffethurs hole togiders; drawe him as an hen, And kepe the bone to the necke hole, and roste him, And set the bone of the necke aboue the broche, as he was wonte to sitte a-lyve, And abowe the legges to the body, as he was wonte to sitte a-lyve; And whan he is rosted ynowe, take him of, And lete him kele; And then wynde the skyn wit the fethurs and the taile abought the body, And serue him forthe as he were a-live; or elle pull him dry, And roste him, and serue him as thou doest a henne. Recipe from the kitchens of Henry VIII.
Redressed Peacocks Which Seem Living; and How to Make Them Breath Fire Through Their Mouth: You should first kill the peacock with a feather, driving it upon its head, or else drain its blood from under its throat as with a pig; but it is better to take out its tongue and then to slice it under its body—that is, from the top of its breast to its tail—slicing only the skin and removing it gently so that it is not damaged; when you have skinned it, pull the skin back right up to the head, then cut away the head, which will remain attached to the skin; do the same with the legs, and likewise the tail, taking out the leg bones so that the iron will make the peacock stand up will not be seen; then take the skinned carcass and set it to roast stuck with lardonns, or else baste it with grease often enough that it will not burn… hang the Peacock by the heels upon a Spit, having stuffed him with sweet Herbs and Spices, and roast him, first sticking Cloves all along his brest, and wrapping his neck in a white Linnen Cloath, alwayes wetting it, that it dry not. When the Peacock is rosted, take him off from the Spit, and put his own skin upon, him, and that he may seem to stand upon his feet, make some Rods of Iron fastned into a Board, made with leggs, that it may not be discerned, and drive these through his body as far as his head. Some to make sport and laughter, put Wool with Camphir into his mouth, and they cast in fire when he comes to the Table. Also you may gild a rosted Peacock, strewed With Spices, and covered with leaves of Gold for your recreation, and for magnificence. The same may be done with Pheasants, Grains, Geese, Capons, and other Birds. Cuoco Napoletano, late fifteenth century
Here is a kitchen improvement, in return for Peacock. For roasting or basting a chicken, render down your fat or butter with cider: about a third cider. Let it come together slowly, till the smell of cider and the smell of fat are as one. This will enliven even a frozen chicken.  Sylvia Townsend Warner

 Gary
June, 2017

PS: If you encounter broken links, changed URLs—or know of wonderful sites weve 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 juicy sites (like Jeri Quinzio & Andy Smith), 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 youve received this newsletter by mistake, and/or dont wish to receive future issues—you have our sincere apology and can have your e-mail address deleted from the list immediately. Were 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. Youll find links at the bottom of this page to fix everything to your liking.


---- the new sites ----

(historic agricultural information preserved by the National Endowment for the Humanities)

(Clarissa Wei, at Munchies, on the traditional dishes of the Hui and the Uyghurs)

(Claire Uziel, at Jewish Food Experience, remembering Washington’s old DGS—District Grocery Stores)

(John Rees on the online collection of the US National Library of Medicine, and their usefulness to food scholars)

(Carolyn Phillips, at Munchies, on attempts to make gastronomic sense of a culture when “No monolithic Chinese cuisine exists”)

(Yanko Tsvetkov, at Atlas of Prejudice, on gastronomic xenophobia, complete with delightful maps)

(academic paper that examines two very different ways of combining flavors)

(Marguerite Preston, at Eater, on the rebirth of patisserie in the Big Apple)

(according to the Rambling Epicure’s Jonell Galloway, it’s not easy)

(Dwight Furrow asks the right questions at Edible Arts)

(Chang-rae Lee’s Korean-American culinary memoir in the New Yorker)

(Yiyun Li’s Chinese culinary memoir in the New Yorker)

(Nicole Welk-Joerger, at Nursing Clio, on the history—and future—of milk tasting)

(Susan Strasser, in The New York Times, on the history of, and social changes brought on by, this ubiquitous appliance)

(just-food’s Victor Martino on the causes, and effects, of changes to the three-square-meals paradigm)


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










---- yet more blogs ----




---- that‘s all for now ----

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

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: 

Want to help On the Table, without spending a dime of your own money on it?

It’s easy. Whenever you plan to go shopping on Amazon, click on any of the book links below, then whatever you buy there will earn a commission for this newsletter without adding to your cost (it doesn’t even have to be one of our books).

The Resource Guide for Food Writers
(Paper)
(Kindle)
(these newsletters 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)

Terms of Vegery
(Kindle)

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

Here endeth the sales pitch(es)...

...for the moment, anyway.

______________

The Resource Guide for Food Writers, Update #200 is protected by copyright, and is provided at no cost, for your personal use only. It may not be copied or retransmitted unless this notice remains affixed. Any other form of republication—unless with the author‘s prior written permission—is strictly prohibited.

Copyright (c) 2017 by Gary Allen.



The Libro-Emporium

Doorstops and lavatory entertainments abound in our book store.