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Food Sites for February 2023

Thursday, January 12, 2023

  


One of our favorite Peekamoose waterfalls—

with not much in the way of falling water.

 

Winter has finally arrived with a vengeance—not a lot of snow, so far, but it’s been damned cold around here. Definitely soup, stew, and baking season. We haven’t once been tempted to go wandering in the woods (that photo was taken from the side of the road, not far from the car’s heater). Consequently, we’ve been cooking, writing, and posting Substack newsletters:

Portrait of the Artist as The Invisible Man. Excruciating self-analysis and a bit more of the story from the last episode (Once More, Under the WIP).

Another WIP, interrupted. Another excerpt from yet another book-in-progress.

WIP-lash added another sample from the previous post, but—just to make things interesting (that is: difficult)—out of chronological order.

Chuck Full o Something: an exercise in unmitigated digression.

 

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, mostly about our food writing

 

We hoped to find some wintery comments from On the Table’s culinary quote collection but, instead, found these about frozen food. 

 

Go figure.

 

If it weren’t for Philo T. Farnsworth, inventor of the television, we’d still be eating frozen radio dinners. Johnny Carson

 I personally prefer a nice frozen TV Dinner at home, mainly because it’s so little trouble. All you have to do is have another drink while you're throwing it in the garbage. Jack Douglas

Gary
February 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 Fabio Parasecoli), 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 —

 

“Abominable Pig” and the “Mother of All Vices:” Pork, Wine, and the Culinary Clash of Civilizations in the Early Modern Mediterranean

(Eric Dursteler’s chapter in Insatiable Appetite)

 

Add “Electric” to Your Flavor Palate.

(Sam Lin-Sommer explores Sichuan Pepper—and similar spices—for Gastro Obscura)

 

Cookbook for Dining with the Dead, A

(Sam O'Brien’s Gastro Obscura article on the foods of Día de los Muertos)

 

Forgotten Baking Technique That Turns Bacteria Into Delicious, Cheesy Bread, The

(Natalie Zarrelli describes baking bread with bacteria in place of yeast at Gastro Obscura )

 

Forgotten Cookbooks That Fueled Women’s Suffrage, The

(Sam O'Brien’s Gastro Obscura article about an 1886 book that merged cookery with activism)

 

History of the Martini Glass, The

(a toast from Olivia White, at VinePair)

 

How Countries Use Food to Win Friends and Influence People

(an excerpt from Fabio Parasecoli’s book, Gastronativism: Food, Identity, Politics)

 

I Eat, Therefore I Am: Disgust and the Intersection of Food and Identity

(Daniel Kelly and Nicolae Morar in The Oxford Handbook of Food Ethics)

 

Is a “Sweet Tooth” Genetic?

(anthropologist Stephen Wooding addresses the question in Sapiens)

 

Mysterious Origin of Corn, The

(the history and genetics of maize, from Carol A. Westbrook at 3 Quarks Daily)

 

Passion (and Fantastical Fashion) of France’s Food Brotherhoods, The

(Anna Mindess on the serious—and sometimes seriously silly—groups that revere regional specialites in France; article at Gastro Obscura)

 

Same Compounds: Different Flavours?
(Barry C. Smith's paper in Proceedings of Wine Active Compounds 2008 ) 


Sifter, The

(database of 5,000 historical cookbooks and related food history, started by Barbara Ketcham Wheaton six decades ago but online now)

 

“Squirrel, if You’re so Inclined”

(“recipes, narrative and the rhetoric of southern identity” by Carrie Helms Tippen, in Food, Culture & Society)

 

These Medieval Food Habits Changed the Way Food is Eaten Today

(Larry Holzwarth, at History Collection, on what ordinary people ate) 

 


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

 

4 Library Collections Filled with Culinary Treasures

 

AI Reveals the Most Human Parts of Writing

 

Challenges of Writing a Continent-Spanning Cookbook, The

 

Eat Like England’s First Non-Royal Ruler with This Propaganda-Filled Cookbook

 

Food of the Gods: Cure for Humanity? A Cultural History of the Medicinal and Ritual Use of Chocolate

 

Food Writing as Craft

 

“Hot Girl Food”: How Food Porn Changed in 2022

 

How Food Influencers Sharpen Their Brands: Print Cookbooks


Is Your Favorite Food Genetic? Study Identifies 325 Genes That Influence Taste

 

On Cultural Appropriation

 

Processed Food Is Not a Drug

 

Quest for the Gros Michel, A: the Great Banana of Yesteryear

 

Southern Cooking Myths You Shouldn’t Believe

 

Taste of Louisiana, A: Mainstreaming Blackness Through Food in The Princess and the Frog

 

To Cook a Wolf–Baking with M F K Fisher

 

What You Need in Your Kitchen Most, According to Cookbook Authors

 

 

— podcasts, etcetera —

 

Everything You Know About Mexican Food Is a Lie

 

Food Origins: Why Jesus Never Ate a Banana

 

French Guy Cooking

 

Inspiring Persistence of Marion Nestle, The

 

Making Pasta, Making Memories

 

Making Pots from German Helmets 1946

 

Many Rooms in the House, The: Research on Past Foodways in Modern Europe

 

Mysterious Rise of Food Allergies, The

 

Super Heroes: Our Favorite Italian Sandwich Shops in...

 

Texas Is Having A Testicle Festival & You Can Taste Them Battered, Fried Or Grilled

 

Trouble with Money and Publishing, The

 


— 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)

 

Unbelievable: A Modern Novella
(Paper)
(Kindle)

 

Noirvella
(Paper)
(Kindle)

 

Inedible
(Paper)
(Kindle)

 

Here endeth the sales pitch(es)...

 

...for the moment, anyway.

 

______________

 

The Resource Guide for Food Writers, Update #268 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 January 2023

Thursday, December 15, 2022

  


At times like this, we really miss our old woodstove.

 

December brought the season’s first snow, and bitter cold (or, at least, what seems bitter—as we’ve fallen out of practice since the beginning of last Spring). Since we haven’t had much incentive for getting out of the house, we wrote one short story, made notes for the next one, and posted several Substack newsletters:

Holiday Dinner with Friends... reaffirmed Dr Sanscravat’s misanthropic approach to celebratory dining.

Lucre, Feeeeelthy Lucre described one’s early days as a freelancer.

Booksigning is about unwarranted optimism and unexpected results.

Once More, Under the WIP is about editing—and a little taste of a work-(that was, at the time)-in-progress.

 

Who knows what January will bring?

 

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, mostly about our food writing

 

A few wintery words from On the Table’s culinary quote collection:


 There is nothing like a plate or a bowl of hot soup, its wisp of aromatic steam making the nostrils quiver with anticipation, to dispel the depressing effects of a grueling day at the office or the shop, rain or snow in the streets, or bad news in the papers. Louis P. De Gouy


Skiing consists of wearing $3,000 worth of clothes and equipment and driving 200 miles in the snow in order to stand around at a bar and drink. P.G. Wodehouse


The Highlanders regale themselves with whisky. They find it an excellent preservation against the winter cold. It is given with great success to the infants in the confluent smallpox. Tobias Smollett


Out of snow, you can't make cheesecake. Jewish Proverb

Gary
January 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 Jonell Galloway), 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 —


5 Brewing Innovations That Are Changing Craft Beer

(Jerard Fagerberg, at InsideHook, on some hi-tech innovations to the ancient process of brewing)

 

Archaeologists Find 1,900-Year-Old Snacks in Sewers Beneath the Colosseum

(apparently, they also snarfed down pizza while they watched)

 

Brew Mead Like a Viking

(detailed instructions from Elska á Fjárfelli, AKA Susan Verberg)

 

Fish That Sparked a National Obsession, A

(Robyn Wilson’s article on the history of Portugal’s love of bacalhau—salt cod—for the BBC)

 

From Com Chay to Döner Kebabs

(Diana Hubbell’s tribute to international foods-to-drink-by, at Gastro Obscura)

 

History of the Cocktail Party, The

(Jessica Fields’s article for VinePair)

 

How Food Powers Your Body

(James Somers explains metabolism for The New Yorker)

 

How France’s King Charles VI Helped Protect Roquefort Cheese

(Nico Danilovich, in Tasting Table, on an early example of government protection of a regional product)

 

In The Miracle of Salt, Naomi Duguid Celebrates a Necessity

(Laura Brehaut reviews Naomi Duguid’s ninth book for National Post)

 

Inside the Scientific Quest to Understand Brussels Sprouts

(Inverse article that focuses on bitterness and biology)

 

Is Wine Fake?

(Scott Alexander revives—and expands on—questions about the veracity of oenophiles “expert opinions” for Asterisk Magazine)

 

Midwestern Origin of Fried Green Tomatoes, The

(Issue 72 of David S. Shields’ Unexpected Origins)

 

No More Fakelore: Revealing the Real Pennsylvania Dutch Cuisine

(NPR’s Nancy Shute gets the lowdown from William Woys Weaver)

 

Oldest Cooked Leftovers Ever Found Suggest Neanderthals Were Foodies

(article, in The Guardian, on recent discoveries in the famous Shanidar Cave)

 

Scent of Flavor, The

(Linda Bartoshuk’s article, in Inference, on flavor as an “aggregate of all sensations”)

 

Short History of Espresso in Italy and the World, A

(Jonathan Morris’ paper in 2008’s 100% Espresso Italiano, edited by Maurizio Cociancich

 

Viking Nordic Food and Beverages Bibliography

(huge medieval list compiled by Susan Verberg, AKA Elska á Fjárfelli)

 

 

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

 

10 Food Movies and TV Shows That Even Your (Very) Extended Family Will Love

 

Cooking and Tasting as Complex practice in the Work of Amy Trubek

 

Did You Know Africa Had a Major Impact on French Cuisine? Everything to Know

 

Drink Culture Doesn’t Have a “Foodie.” Here’s Why.

 

Get Back to the Land on a Foraging Adventure

 

How the Word “Vanilla” Came to Mean “Boring”

 

How to Make Autocorrect Work the Way You Want

 

Identity: Are We What We Eat?

 

Impermanence of Cuisine, The

 

Most Mispronounced Foods & Drinks from Every Country, The

 

Nature Is Always Listening: The Science of Mushrooms, Music, and How Sound Waves Stimulate Mycelial Growth

 

Not Just How, But Why: Recipes That Teach

 

Please Take a Stand in Recipe Writing

 

Reflecting on A Year of Teaching

 

Researching Food Cultures Without Written Recipes

 

Restaurant-ing with John Margolies

 

Scientists Don’t Agree on What Causes Obesity, but They Know What Doesn’t

 

Should You Follow Expiration Dates and Sell-by Dates?

 

Skyline Chili, and Cincinnati Chili in General, Explained by a Local as Best She Can

 

Taste of Belonging, The: An Ethnographic Approach to the Study of Commensality and Collectivity

 

Technology of Writing, The: From the Essay to GPT-3

 

The Only Sure Thing with AI Is Writing Will Get Blander and the Rich Will Get Richer

 

Two Weeks in America

 

What America’s First Cookbook Says About Our Country and Its Cuisine

 

Why Do We Stuff Foods with Other Types of Food, Anyway?

 

Why We’re Loving Mid-Century Middle-American Food

 

World Needs Processed Food, The

 

 

— podcasts, etcetera —

 

Ringer Food

 

 

— 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)

 

Unbelievable: A Modern Novella
(Paper)
(Kindle)

 

Noirvella
(Paper)
(Kindle)

 

Inedible
(Paper)
(Kindle)

 

Here endeth the sales pitch(es)...

 

...for the moment, anyway.

 

______________

 

The Resource Guide for Food Writers, Update #267 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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