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Food Sites for October 2023

Monday, September 18, 2023

  

Autumn is squash.

 

“Shine on, shine on harvest moon.” Tomatoes and corn are pretty much over... but squashes and tree fruits, like apples and pears, are really coming on strong. The nights grow cooler—and longer—and the days are taking on a warm glow that belies the approach of you-know-what.

 

Our summer has been one long series of short vacations, which has played havoc with our commitment to writing. Still, we did manage to write a few short stories and post a few Substack pages—they're mostly about our non-food writing, but foodie stuff sometimes creeps in along the way:

Everything We Know About Life We Learned from Deathfeatures one of those new (really new) short stories;

Love, Past Tensequestions our memories of young love;

Pets Perduis, literally, a tear jerker;

Uncertainty Principleis an excuse for posting another new short story;

Don’t Get Me Wrongis a sort of rock n’ roll confessional;

and

It’s Un-American...” speculates about something that probably should never be written.

 

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 and other Substack pages. There’s even an Amazon author’s page, that’s mostly about our food writing. 

 

This being the season for Cucurbits, a couple of tidbits from On the Table’s culinary quote collection:

 

High-tech tomatoes. Mysterious milk. Supersquash. Are we supposed to eat this stuff? Or is it going to eat us? Annita Manning

 

My favorite word is “pumpkin.” You can’t take it seriously. But you can’t ignore it, either. It takes ahold of your head and that’s it. You are a pumpkin. Or you are not. I am. Harrison Salisbury

Gary
October 2023

 

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 Nancy Harmon Jenkins, who got us started on Substack), 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 —

 

750 ml Wine Bottles: History and Marketing

(Aaron Moore reveals the reason wine bottles are all the same size, in Gratsi—a company that markets its wine in boxes)

 

Beyond Bread: How To Save A Grain

(Hollie Stephens on the importance of genetic diversity in cereal crops, specifically wheat)

 

Brief History of Drinking Cocktails From Coconuts, A

(Kelsey Lawrence’s Eater piece on a tiki classic)

 

Drink of the Gods, The

(Julia Skinner’s substack posting about mead)

 

From Millet to Mapo Tofu

(Miranda Brown’s review, in Literary Review, of Fuchsia Dunlop’s Invitation to a Banquet: The Story of Chinese Food)

 

Savory Cocktail Ingredients Open Up Fresh Galaxies of Flavor

(Matthew Rowley’s umami-enhanced article in imbibe)

 

Sowing Culinary Tradition in the Saffron Fields of La Mancha

(Esme Fox’s article is about more than just Spanish saffron)

 

This Book Created Italian Food as We Know It

(Andrew Coletti’s Gastro Obscura article about Pellegrino Artusi’s book, Science in the Kitchen and the Art of Eating Well)

 

This Cookbook Explores Why “Rice Is Culture”

(Dianna Hubbell’s review of JJ Johnson’s The Simple Art of Rice, in Gastro Obscura)

 

Vermouth: A History of Changing Attitudes Towards Alcohol, Health and Pleasure

(Simone Lai’s pour at Sourced)

 

Vin Mariani, the 19th-Century Cocaine-Infused Wine, Imbibed and Endorsed by Presidents, Popes & Writers

(Open Culture’s report on a bottle you’re not likely to find in your local liquor store)

 

What Is a Bay Leaf, Exactly?

(as Gastro Obscura’s Andrew Coletti explains, it’s five different species, with five different flavors/culinary uses)

 

What Spice Means to Gin

(Nikhita Venugopal’s article suggests that there’s more to a Gin & Tonic than juniper and false history)

 

 

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

 

19th-Century Swill Milk Scandal That Poisoned Infants With Whiskey Runoff, The

 

A Cookbook Deal is about More than Social Media Stats, says Literary Agent Amy Collins

 

“A Plague on the Industry”: Book Publishing’s Broken Blurb System

 

Actual Historians Answer Questions About Food

 

Amazon Issues New AI Guidelines for Its KDP Platform

 

Art, Craft and (Gendered) Labour of Achaar, The

 

Book Publicity: What Works and What Doesn’t

 

Culture of Terroir, The

 

Field Guide to the Great Hot Dogs of America, A

 

“ICE” Is One of the Rudest Dining Habits Ever, and You Might Be Doing It

 

Image Gallery: Redness!

 

Is Ice the Ultimate Luxury?

 

Is Scarr’s the Best Pizza in New York?

 

Last of the Fungus, The

 

Lydia Davis from Revising One Sentence

 

MSG Convert Visits the High Church of Umami, An

 

No. 74: Double Starching

 

On Publicity

 

On Seasons

 

Politics of Flavour in Coffee, The

 

Rebel’s Guide to Creative Integrity, A

 

RENDERED 27: Eels

 

RIP to These Extinct Fast Food Hot Dogs

 

Taste of the Past, A: A Food Writer on the Power of Timeless Flavours

 

University’s Cookbook Collection Celebrates 20 Years of Making Historic American Recipes Available To the Public

 

What The Original Versions Of 12 Popular Dishes Actually Tasted Like

 

What We Tell and What We Hide

 

Write for Your Best Readers Instead of Your Worst Readers

 

 

— podcasts, etcetera —

 

11 of the Most Faked Foods in the World

 

Can ChatGPT Help Maine Food Professionals Save Time?

 

Early American

 

How Much Booze Did Medieval People Really Drink?

 

Lies in Your Grocery Store, The

 

Modern Marvels: The Surprising World of Cold Cuts

 

Munchies

 

Not Another Cooking Show

 

Sandwiches of History

 

Umami: You Never Say Its Name, Yet You Taste It Every Day

 

 

— 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 are providing 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)

 

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

 

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

 

Unbelievable: A Modern Novella
(Paper)
(
Kindle)

 

Noirvella
(Paper)
(
Kindle)

 

Inedible
(Paper)
(
Kindle)

 

Hot Hot Hot/Risky Business
(Paper)
(
Kindle)

The Long & Short of It: A Miscellany
(Paper)
(
Kindle)

 

Here endeth the sales pitch(es)...

 

...for the moment, anyway.

 

______________

 

The Resource Guide for Food Writers, Update #276 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 ©2023 by Gary Allen.

 

 

Food Sites for September 2023

Sunday, August 20, 2023

  


Small signs that Autumn is just beginning to appear.

 

As we write this, it’s still August, with September just around the corner. The days remain hot, but—each evening—the temperature dips a little lower. Summers sparkling white daisies have been replaced by golden black-eyed susans, and farm stands reveal different produce than they had just a few weeks ago.

 

The equinox is coming, and there’s nothing we can do to stop it.

 

This summer has been one long series of short vacations, which has played havoc with our commitment to writing. Still, we did manage to post a few Substack pages:


Holy Acid Flashback, Batman...” looks back at events from the summer of 1969;

Appetite” is a tale of adolescent wandering and wondering;

Absinthe Makes the Tart Grow Fonderis an ode to the Green Fairy;

It’s a Puzzlement” asks, and tries to sidestep an answer to, the question “What, Exactly, are Herbs?”;

Geriaticks” suggests that memories, like youth, are sometimes better off being lost;

It All Comes Back to Me, Now...“ revisits the issue of memory, as well as a certain character about whom we’ve written in the past;

and,

Bibliomania” that is, at you might expect, too much about too many books.

 

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 and other Substack pages. There’s even an Amazon author’s page, that’s mostly about our food writing

 

“To everything there is a season,” and this is the season for quotes about seasonality from On the Table’s culinary quote collection.

 

No dish changes quite so much from season to season as soup. Summers soups come chilled, in pastel colors strewn with herbs. If hot they are sheer insubstantial broths afloat with seafood. In winter they turn steaming and thick to serve with slabs of rustic, crusty bread. — Florence Fabricant

The right food always comes at the right time. Reliance on out-of-season foods makes the gastronomic year an endlessly boring repetition. — Roy Andries de Groot

Live in each season as it passes; breathe the air, drink the drink, taste the fruit, and resign yourself to the influence of each. Grow green with the spring, yellow and ripe with autumn. — Henry David Thoreau

Gary
September 2023

 

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 Dianne Jacob), 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 —

 

6 Stories That Will Make You Scream—For Ice Cream

(frozen treats from Gastro Obscura)

 

Arabic Medieval Cookbooks in English Translation: Treasure Troves for Near Eastern Material Culture

(an overview from Nawal Nasrallah, in The Ancient Near East Today)

 

Can Music Change the Way Food and Drink Tastes? New Data Says Yes

(Finlay Mead’s article—in Dmarge—on how sound affects our perception of taste)

 

Curry May Have Landed in Southeast Asia 2000 Years Ago

(Phie Jacobs, in Science, on archeological evidence of ancient spice trade)

 

Curse of Cane

(David Edgerton’s review of Ulbe Bosma’s The World of Sugar: How the Sweet Stuff Transformed Our Politics, Health, and Environment over 2,000 Years, in Literary Review)

 

Diet of Ancient Greece

(an overview, with links, from Hellenica World)

 

Eat Like Jane Austen with Recipes from Her Sister-In-Law’s Cookbook

(Reina Gattuso’s GastroObscura article about the publication of the cookbook of Austen’s sister-in-law: Martha Lloyd’s Household Book)

 

Gene-Edited Yeast Is Taking Over Craft Beer

(Anna Kramer’s Wired article on what’s brewing in GMO these days)

 

Jambu & its Electric Leaves & Flowers

(Nicholas Gill’s New Worlder article about Splilanthes oleracea, a South American herb that makes your mouth tingle like Sichuan Pepper)

 

Jewish Food History

(recipes and articles on noshes, from bagels to za’atar)

 

Major Oyster Regions of the U.S.

(Hannah Staab’s guide, at VinePair)

 

Most Famous Regional Hangover Food Across the U.S., The

(VinePair’s Olivia White serves the dishes to have when even the idea of eating food is off the table)

 

PB&J: An American Love Story

(Linda Rodriguez McRobbie shares the history of the ubiquitous sandwich in the Saturday Evening Post)

 

Spice Migrations: Nutmeg

(Jeff Koehler’s article in AramcoWorld)

 

Surprisingly Cool History of Ice, The

(Linda Rodriguez McRobbie on the history of harvesting ice—in New England, for use in the summer, and even in the tropics—for The Saturday Evening Post)

 

Tamper Evident

(the history of dome-top jar lids, at Tedium)

 

Tingly Tongues, Music, and Scents: Behind the Rise of Multisensory Cocktails

(Leena Tailor, at VinePair, on recent developments in mixology)

 

What Is Old Bay Seasoning, Anyway?

(Ellen Gutoskey tells the story of Gustav Brunn’s spice mixture at Mental Floss)

 

Who “Invented” the TV Dinner?

(answer provided by the Science Reference Section, Library of Congress)

 

Why Did the Soviet Union Suffer Chronic Food Shortages?

(Harry Sherrin, in HistoryHit, on how not to manage a country’s food supply)

 

Why the Tomato Was Feared in Europe for More Than 200 Years

(K. Annabelle Smith’s history lesson, from Smithsonian)

 

 

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

 

415: How and Why to Self-Publish a Cookbook with Matt Briel from Lulu

 

Accuracy and Precision in Food Writing

 

Before Humans Ate Chickens, We Treasured Them as Exotic Pets

 

Beyond Escoffier: The Evolving Restaurant Kitchen

 

Clarifying Cut, The

 

Cooking Up Community

 

Dirty, Dank, and (Occasionally) Dangerous: What Makes a Dive Bar a Dive Bar?

 

Fair-Weather Vegans Should Remember It’s a Diet, Not a Fad

 

Food and Art: Changing Perspectives on Food as a Creative Medium

 

Food, Sex, Language: The Lost Lovers and Later Words of M. F. K. Fisher and Elizabeth David

 

How Cooking Videos Took Over the World

 

How to Make Viking Funerary Flatbread

 

I Was a Champion of Fake Meat: But I’m Not Surprised People Are Losing Their Taste for It

 

In Ancient Rome, Everyone—Yes, Everyone—Was Hammered

 

Magnificence of the Bluefin Tuna, The

 

Mother Sauce

 

Mr. Trillin Picks a Peck of Unpickled Peppers

 

Nutrition Science’s Most Preposterous Result

 

Of Recipes & Resistance

 

On the Joys of Food-Centered Fiction

 

On the State of Literary Magazines

 

Plea for Culinary Modernism, A

 

Problem with National Dishes, The

 

Right Way to Describe a Wine, The

 

Rise of Cookbooks in America, The

 

Sam Sifton is Depressed

 

To Know a Place, You Must First Know Its Snacks

 

Why Do So Many Cookbooks Have Similar Recipe Lists?

 

 

— more blogs —

 

Blood and Sandwiches: Classicists in the (Roman) Kitchen

 

Pass the Flamingo

 

 

— podcasts, etcetera —

 

Calvin Trillin: Food as Comic Relief

 

Chris Morocco: What Is a Recipe and What Is a Template?

 

Eating It…In the Hudson Valley: Gary Allen

 

Everything You Need to Know About Bitters

 

Food Blogger Pro Podcast, The

 

How Big Business Built the Food Pyramid

 

 

— 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 are providing 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)

 

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

 

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

 

Unbelievable: A Modern Novella
(Paper)
(Kindle)

 

Noirvella
(Paper)
(Kindle)

 

Inedible
(Paper)
(Kindle)

 

Hot Hot Hot/Risky Business
(Paper)
(Kindle)

The Long & Short of It: A Miscellany
(Paper)
(Kindle)

 

Here endeth the sales pitch(es)...

 

...for the moment, anyway.

 

______________

 

The Resource Guide for Food Writers, Update #275 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 ©2023 by Gary Allen.

 

 


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