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Food Sites for October 2022

Friday, September 9, 2022

  It’s a jungle out there.

 

This summer has brought drought to the Hudson Valley. Our city’s drought emergency has banned watering. Some parts of our gardens have died, but weeds and established plants have not merely weathered it—they’ve gone absolutely rogue. Watering the tomatoes and herbs with used dishwater has exhausted any charm it might once have had. 

 

We longed for cooler and—hopefully—wetter days and nights. So, naturally, with the season beginning to change, we’ve just had continuous downpours: a summer’s worth of rain in one week.

 

By staying inside to escape the heat, weve posted several more Substack newsletters: 

Not a Hugger is a Dr Sanscravat confessional piece, with snarky comments provided by an editor (who is one and the same).

There Are No Two Finer Words in the English Language Than “Encased Meats” tells the tale of how we came to write about sausages (false starts and a lot of years preceded Sausage: A Global History).

Not Fade Away is a kind of memento mori, with a side of hot sauce.

WIP it, WIP it good...” reveals the opening bits of a story we’re still in the midst of writing.

What’s in a Name? deconstructs Texan naming patterns and, naturally, smothers it in more hot sauce.

Among the Missing segues from self-aggrandizement to another reading from Cenotaphs.

 

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

 

Just thinking about drought makes us thirsty—and thinking about thirst suggests some choice words from On the Table’s culinary quote collection: 

 

All animals are strictly dry,
They sinless live and swiftly die.
But sinful, ginfull rum-soaked men
Survive three score years and ten.
And some of us—though mighty few—
Survive until we’re ninety-two. Anonymous

 

Before Noah, men having only water to drink, could not find the truth. Accordingly... they became abominably wicked, and they were justly exterminated by the water they loved to drink. This good man, Noah, having seen that all his contemporaries had perished by this unpleasant drink, took a dislike to it; and God, to relieve his dryness, created the vine and revealed to him the art of making le vin. By the aid of this liquid he unveiled more and more truth. Benjamin Franklin

Gary
October 2022

 

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 virtual hat to Abe Opincar), 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.

 

 

— the new sites —

 

16 Types of Pickles

(described by the folks at Happy DIY Home)

 

A to Z Guide to Restaurant Lingo (100+ Restaurant Terms Explained)

(Saif Alnasur translates chef-speak into English at Eat)

 

Almost Everything You Know About Cheese Is Wrong

(Stan Horaczek sets the record straight in Popular Science)

 

Bananas That Aren’t the Cavendish

(according to Gastro Obscura’s editor, Alex Mayyasi, not all peels are mellow yellow)

 

Botany Lab of the Month—August Edition: Rocky Top Corn Soup

(soup as a hook for botanical info about corn itself)

 

Everything You Ever Wanted to Know About Ghee

(Rituparna Roy, at Eater, on an ingredient that is much more than just clarified butter)

 

Everything You Need to Know About Session IPAs

(Hop Culture taps lower-alcohol IPA)

 

Everything You Need to Know About Trying Nepal’s Hallucinogenic “Mad Honey”

(Christine Sarikas’ Matador Network article about nectar of the gods... or, at least, rhododendrons)

 

How the Chile Became Hot

(not spicy hot, popular hot; Ligaya Misham’s article, in The New York Times)

 

How to Drink Wine Like an Italian

(Marcella Newhouse explains at Wine Enthusiast)

 

Issue 67, ARK OF TASTE, Part 3: Dry Monterey Jack Cheese

(David S. Shields on the history and process of a unique California cheese)

 

NYC Eats

(Robert Romagnoli’s illustrated histories of New York’s iconic foods—bagels, black-and-white cookies, egg creams and more)

 

Pizza Topping That Divides the World, A

(Stephen Dowling and Richard Gray, in BBC Future, share too much about pineapple-ham pizza—and related crimes against humanity; can you guess how I feel about the subject?) 


Rethinking Our Relationship with Cumin

(Diana Kuan surveys the international appeal of Cuminum cyminum for Taste)

 

Sorry, Scoville. Peppers Deserve Better Than an Archaic Heat Scale.

(Tamar Haspel makes the case, in the Washington Post, for a more scientific way to measure a chile’s heat)

 

Supercharged Biotech Rice Yields 40% More Grain

(Erik Stokstad reports, in Science, on how duplicating one of the plant’s own genes increases its production of rice)

 

What’s Behind America’s Pickle Craze?

(Kenneth Symsack and Jeffrey Miller spear some answers, at Fast Company)

 

What’s the Difference Between Natural, Vegan, Organic, Biodynamic, and 00 Wine?

(Kate Kassin clears things up, at Bon Appetit)

 

What’s the Difference Between Shrimp and Prawns?

(Stacy Ballis’ answer at Food & Wine)

 

When Every Ketchup but One Went Extinct

(Sam Lin-Sommer’s Gastro Obscura article tells the story behid Heinz’s market dominance)

 

Winemaking with Native Grapes

(Alex Mayyasi—at Gastro Obscura—wonders why no one is making great wine using grape varieties other than those originally from Europe)

 

Why Do (Some) Humans Love Chili Peppers?

(Gideon Lasco—a medical anthropologist—approaches the question globally at Sapiens)


 Why There’s No “Dijon” in Dijon Mustard

(the BBC’s World Table rephrases and answers the old question, “have you any Grey Poupon?”)


 

 

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

 

10 Best Food Commercials of the ‘90s, The

 

10 Fancy Foods Everyone Used to Think Were Gross

 

20 of the Most Beloved Types of Pizza from Across the US

 

23 Hot Dogs from Around the World That You Need to Try

 

Beer To Be Made from Yeast Swabbed from Roald Dahl’s Writing Chair

 

Chicago’s Beloved Italian Beef Sandwich Is Ready to Conquer America

 

Diana Kennedy & Me

 

Half-Century-Old Soup

 

How I Got My Job: Writing Children’s Books About Food

 

How to Cook a Direwolf

 

How to Get Published: A Book’s Journey From “Very Messy” Draft to Best Seller

 

“I Fail Almost Every Day”: An Interview with Samin Nosrat

 

In Praise of Single-Subject Cookbooks

 

Masculine Urge to Eat Raw Meat, The

 

My Epiphany and Me

 

Pirate Who Penned the First English-Language Guacamole Recipe, The

 

Pleasure to Burn, A: Why Do People Like Spicy Foods?

 

Recipe Convention that Dooms Home Cooks, The

 

Remembering Pop Icon Claes Oldenburg (1929–2022)

 

Rise and Fall of Pushcarts, The

 

Spice Routes: Claudia Roden’s Culinary Diaspora

 

Texas Barbecue Quest That Started It All

 

We Asked 10 Brewers: What’s the Weirdest Beer You’ve Ever Brewed?

 

Woke Food Lovers Have Lost Their Minds Over “Cultural Appropriation”

 

 

— podcasts, etcetera —

 

Billy Connolly Cooking on Parkinson 1982

 

Ep. 45: Chef Pati Jinich on Mexican Food

 

Food Insider

 

How We Figured Out Fermentation

 

Pleasure To Burn, A: Why Do People Like Spicy Foods?

 

Watch Food52

 

Why Sour May Be the Oldest Taste

 

Writing About Food is a Thrill Like No Other

 

 

— 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 anything via those links, the price you pay is not increased by our commission.


Occasionally, URLs we provide may take you to commercial sites (that is, they’ll cost you money to take full advantage of them), or publications that have paywalls. 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
(Paper)
(Kindle)

 

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

 

How to Write a Great Book

(Paper)
(Kindle)

 

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

 

Ephemera: a short collection of short stories
(Paper)
(Kindle)

 

Prophet Amidst Losses
(Paper)
(Kindle)

 

Cenotaphs
(Paper)
(Kindle)

 

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

 

Backstories: As retold by Gary Allen
(Paper)
(Kindle)

 

Tabula Rasa, Baby: (Not Written in Stone)
(Paper)
(Kindle)

 

Here endeth the sales pitch(es)...

 

...for the moment, anyway.

 

______________

 

The Resource Guide for Food Writers, Update #264 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 ©2022 by Gary Allen.

 

 


Food Sites for September 2022

Saturday, August 13, 2022


It’s still summer—can there be a more summery salad?

 

We don’t know what it’s been like where you are—but this summer, here in the Hudson Valley, has been brutal. The only times we willingly went outside was when we needed to pluck a few leaves from the basil. On the other hand, sitting in front of the air conditioner, for hours on end, meant that we found a huge number of interesting sites to include here.

 

It also gave us time to post several pieces to our Substack newsletter

One recent post, “Sweet Burden of Youth...”, gave Dr Sanscravat a podium for pontification. As if he ever needed one.

A While Back...” is an account of the origins of our first herb book—and the false starts that preceded it.

Philosopher’s Stone” considers the way memories change over time... and uses a story from Prophet Amidst Losses as an example.

Seen Through a Glass... Darkly” revisits an ancient hangover. The attached story is lifted from The Digressions of Dr Sanscravat: Gastronomical Ramblings & Other Diversions

Summatime, Summatime, Sum, Sum, Summatime” abuses a friend’s innocent question, turning it into an excuse to post something from How to Write a Great Book.

 

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

 

There’s more to summer than salad—even ala Caprese—hence these comments from On the Table’s culinary quote collection:


Without ice cream, there would be darkness and chaos. Don Kardong

 

I doubt whether the world holds for anyone a more soul-stirring surprise than the first adventure with ice cream. Heywood Broun

 

I don’t cry over spilt milk, but a fallen scoop of ice cream is enough to ruin my whole day. Terri Guillemets

 

My advice to you is not to inquire why or whither, but just enjoy your ice cream while it’s on your plate—that’s my philosophy. Thornton Wilder

 

Ice cream is exquisite. What a pity it isn’t illegal. Voltaire

Gary
September 2022

 

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 virtual hat to Star Lawrence), 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.

 

 

— the new sites —

 

16 Types of Coconuts and How to Use Them

(comprehensive HAPPYDIYHOME article)

 

American Cookbooks & Culinary Antiquarianism

(first of a two-part Substack post, by David S. Shields, about the precursors of today’s kind of food history; second part is titled “Issue 65, COLONIAL COOKING, Part 2: Charleston Discovers Culinary Antiquity”—see below)

 

Ancient Europeans Were Lactose Intolerant. They Drank Milk Anyway, Study Finds.

(Rachel Pannett’s Washington Post article on scientists’ conclusion that “lactase persistence [the ability to consume dairy without digestive problems] was not common until around 1,000 B.C., nearly 4,000 years after it was first detected”)

 

Chance, Choice, and the Avocado: The Strange Evolutionary and Creative History of Earth’s Most Nutritious Fruit

(Maria Popova provides a history of the alligator pear for The Marginalian)

 

Corn Whiskey Is Coming for You

(Fred Higgins, at Punch, writes about the newly-respectable versions of what was once known as “white lightning”)

 

Food and Drink Excesses in Europe Admissible and Inadmissible Behaviour from Antiquity to the Twenty-first Century

(the introductory paper—by Allen J. Grieco, Mary Hyman, and Peter Scholliers—in 2006’s Food & History, vol. 4)

 

From Dry January to Fake Cocktails, Inside the New Temperance Movement

(Jason Wilson’s Washington Post article)

 

Guide to Eating as Many Flowers as Possible, A

(an interview with Dina Falconi, author of Foraging & Feasting: A Field Guide and Wild Food Cookbook, in Improvised Life)

 

Hellmann’s Mayonnaise: A History

(Andrew F. Smith’s definitive essay on the subject)

 

History and Legends of Hamburgers

(from What’s Cooking America, complete with a list of sources used for the article)

 

History of Some of America’s Favorite Sandwiches, A

(Hilary Harty’s article about ten of them at Fifty Grande)

 

Hollywood Effect, The: How Fried Green Tomatoes Became a Southern “Classic”

(Robert Moss’s Serious Eats article begins at The Whistlestop Café)

 

How Arcane Is Turning Craft Beer into Great Whiskey in a Matter of Days

(Kirk Miller’s Inside Hook report about a novel distilling process—in Brooklyn)

 

How Trying to Find a Cure for Scurvy Led to the Gimlet

(excerpt from Camper English’s Doctors and Distillers: The Remarkable Medicinal History of Beer, Wine, Spirits, and Cocktails)

 

“I’ll Have What She’s Having”: The Jewish Deli

(a traveling exhibition, beginning at The Skirball Cultural Center, in Los Angeles; more here)

 

Infographic: How to Tell the Difference Between 66 Varieties of Cheese

(one approach to simplifying the almost infinite expressions of milk’s “leap toward immortality”)

 

Issue 65, COLONIAL COOKING, Part 2: Charleston Discovers Culinary Antiquity

(second of a two-part Substack post, by David S. Shields, about the precursors of today’s kind of food history; first part is titled “American Cookbooks & Culinary Antiquarianism“)

 

It’s Time to Take Notice of English Whisky

(Millie Milliken’s survey on Vinepair)

 

Magic of Baking Soda, The

(Annie Ewbank, on Sodium Bicarbonate, for Gastro Obscura)

 

Mysterious Mushroom That Only Grows in Burn Scars, The

(Elaina Zachos’ Gastro Obscura article about a species of “pyrophilous, or ‘fire-loving,’” morels)

 

Relish

(Nikhita Venugopal’s Fifty-Two account of what it takes to sell ketchup in India)

 

So You Want to Be a Bootlegger

(Jeff Nilsson, recounts some instructions—from a 1922 issue of The Saturday Evening Post)

 

Unnatural Reactions to Natural Wine

(wine journalist Oliver Styles takes on a certain kind of wine journalism for wine-searcher)

 

 

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

 

Can the Jewish Deli Be Reformed?

 

Changing Landscape of Eating Roadkill, The

 

Chef Appeal

 

Chef Restoring Appalachia’s World-Class Food Culture, The

 

Choco Tacos and Remembrance of Junk Foods Past

 

Comfort Conundrum, The

 

Ephemeral Appeal of Indie Food Zines, The

 

Ephemeral Art of Mexico City’s Food Stalls

 

Everyone’s Thirsty for The Bear—Here’s What It’s Really Like to Date a Chef

 

Future of Food: Agriculture, The

 

How Sea Urchin Tastes

 

How to Eat a Sandwich

 

Internet Cannot Get Enough of Wacky Sculptures Made of Food, The

 

Is Root Beer the Next Frontier in Beer Drinkers’ Cravings for Nostalgia?

 

Is the Minimalist Restaurant Menu Over?

 

“Jewish” Joy of Cooking?, A: How a 20th Century Cookbook Containing Frog’s Legs, Snails, and Ham Became a Beloved Jewish Icon

 

MFA vs. IRS: How Should Creative Writing Programs Talk about the Business of Publishing?

 

Mother Noella & The Cycles of Life

 

New Orleans’ Cult Favorite Sandwich Shop Finally Has a Cookbook

 

On the Kitchen Porch


Past Lives of the Paragraph

 

Pet Names and Aesthetic Communities

 

Rise of Cottage-Food Production, The

 

Rocks or Neat

 

Secret Life of Leftovers, The

 

What Exactly Is American Food?

 

What Is Food?: By Upgrading the Food System, We Upgrade Society

 

Who Am I? And the Author’s Bio

 

Why Are U.S. Presidents So Obsessed with Ketchup?

 

Why Care about Food and Wine as Art

 

Will Rice Farming in California Survive the Drought?

 

Writing Mistakes Writers Make: Choosing Between Plotting or Pantsing

 

Your Kitchen is a Time Machine: An interview with Marissa Nicosia of Cooking in the Archives

 

 

— podcasts, etcetera —

 

Bittman Project, The 

 

Celebrating your Sunday Best with chef Adrienne Cheatham

 

Episode 512—Chicago Hot Dogs

 

Free Documentaries from Spain Let You Watch the Traditional Making of Wine, Cheese, Churros, Honey & More

 

How Ketchup Got Thick

 

How to Capture Stunning iPhone Food Photos in the Kitchen

 

How to Shoot Commercial-Worthy Food Photos on iPhone

 

Is Chocolate Good for You?

 

Restaurant Food Photography: Capturing People & Food

 

sandwiches history

 

 

— 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 anything via those links, the price you pay is not increased by our commission.


Occasionally, URLs we provide may take you to commercial sites (that is, they’ll cost you money to take full advantage of them), or publications that have paywalls. 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
(Paper)
(Kindle)

 

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

 

How to Write a Great Book

(Paper)
(Kindle)

 

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

 

Ephemera: a short collection of short stories
(Paper)
(Kindle)

 

Prophet Amidst Losses
(Paper)
(Kindle)

 

Cenotaphs
(Paper)
(Kindle)

 

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

 

Backstories: As retold by Gary Allen
(Paper)
(Kindle)

 

Tabula Rasa, Baby: (Not Written in Stone)
(Paper)
(Kindle)

 

Here endeth the sales pitch(es)...

 

...for the moment, anyway.

 

______________

 

The Resource Guide for Food Writers, Update #263 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 ©2022 by Gary Allen.

 

 


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