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Food Sites for June 2024

Saturday, May 18, 2024


 

Isn’t it curious that infantilized images of pigs are routinely used to promote the consumption of pork? Do cute piggies want to be eaten?

(seen at Due South BBQ, Roanoke, VA)

 

Last month, we were—for the most part—otherwise occupied. Rather than belaboring you with the details, redundantly, you should be able to deduce them, yourself, from the links below. They might also explain why so many entries are about alcohol.


Still, we did manage to post more Substack pages:

Flaubert’s Parrot,” or my life as a stuffed bird;

Paleontology, or Something Like It,” on searching for the Nature of Things;

The Mything Link,a look at memory and remorse, with a little story;

Rhetorical Question” explores a few figures of speech; and...

The Best Laid Schemes o’ Mice an’ Menrecaps an event we’re calling “roadtrippus interruptus;” it’s served with a small appetite-suppressing story.

We also published, in book form, two entire years of “In Other Words” (our Substack posts). Substack Lightnin': Volume One, The First Year, and Substack Lightnin': Volume Two, Second Year are already available through Amazon.

 

You can, should you choose to do so, 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 includes our food writing and anything else we manage to get into print.

 

More liquid distractions, some from On the Table’s culinary quote collection.


Cocktails are society’s most enduring invention! Elsa Maxwell


...the Song of Songs, to bouillabaisse, and from the nine Beethoven symphonies to the Martini cocktail, have been given to humanity by men who, when the hour came, turned from tap water to something with color in it, and more in it than mere oxygen and hydrogen. H.L. Mencken


Beer is not a good cocktail party drink, especially in a home where you don’t know where the bathroom is. Billy Carter


The glances over cocktails
That seem to be so sweet
Don’t seem quite so amorous
Over Shredded Wheat. Frank Muir

Gary
June 2024

 

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 Aaron Rester—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 —

 

Brewed from Old Bread Crusts, the World’s Oldest Beer Recipe Is Experiencing a Revival

(the hymn to Ninkasi leads to another new brew—this time to fight climate change)

 

Chutney & Subcontinental Cuisines: A Historic Relationship

(an introduction from New Jersey restaurant/caterer Laree Adda)

 

Even Older Polish Cookery for Complete Beginners

(Karol Palion’s blogpost, at Forking Around with History, about the search for—and bibliographic methodology employed in—the hunt for the first Polish cookbook)

 

Food Design, Nutrition, and Innovation

(paper by Fabio Parasecoli, in Frontiers in Public Health)

 

From Ancient Egypt to Roman Britain, Brewers are Reviving Beers from the Past

(Norman Miller’s BBC survey of modern recreations)

 

Hangxiety: Why Alcohol Can Leave You Feeling Anxious

(Queensland Health explains what goes on with your brain chemistry, the morning after)

 

How a ‘Strange,’ ‘Evil’ Fruit Came to Define Italy’s Cuisine

(Ligaya Mishan’s New York Times article about the tomato—”the prince of [Italian] cuisine.”)

 

In Its Birthplace, the G&T Is a Reclamation

(Jaya Saxena, in Punch, on the Indian history and reinvention of gin & tonic)

 

Mastering the Art of Making a Cookbook

(Adam Gopnik’s New Yorker article about legendary editor Judith Jones)

 

Tasting Roman Wine from the Time of Jesus

(Nathan Steinmeyer’s article in Bible History Daily)

 

Waffles: Breakfast, Dinner, Dessert

(Edward Bottone doesn’t waffle; he tells the whole story at The Vooks Cook)

 

 

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

 

600-Year History of Cookbooks as Status Symbols, A

 

About French Cooking… It’s Not All Haute

 

Advice to diners, 1815

 

Are Tacos and Burritos Sandwiches? A Judge in Indiana Ruled Yes.

 

Before Jell-O, Colorful Gelatin Desserts Were Haute Cuisine

 

Case for Bad Coffee, The

 

Cookbooks Have Always Been Political—Whether Readers Knew It or Not

 

Cooking in the Books: Cookbooks and Cookery in Popular Fiction

 

Embracing the Coffee Heritage of Saudi Arabia: From Tradition to Sustainability

 

Fast Food Forever: How McHaters Lost the Culture War

 

Fifteen Essential Cookbooks

 

First Direct Evidence of Adult European Eels Migrating to Their Breeding Place in the Sargasso Sea

 

Fish Farming on Lake Victoria: A Lethal Ecological Threat

 

Food Crazes Make Me Want to Roll My Eyes. But First, Pass Me a Crookie

 

Frog Club

 

How Natural Wine Became a Symbol of Virtuous Consumption

 

In Defense of Human Intervention

 

Insatiability of Recipe Writing, The

 

Invisible Labor of Being a Food Writer in 2024

 

Meat-Filled Desserts from Around the World

 

Must-Eat Food in Every State

 

Myth of Escoffier, The

 

No, Your Spaghetti Doesn’t Have to Be al Dente: 5 Pasta Myths, Debunked

 

On Paying Attention to Seasons

 

Problem with Recipes, The

 

Problem with Recipes, The

 

Talking Toklas

 

Tastes of a Nation, The: M.F.K. Fisher and the Genre of Culinary Literature

 

Top 100 Stews in the World

 

We Should All Be Cooking with Fresh Turmeric


What Do Maple Syrup Bottles Have Those Tiny Handles For?

 

What Do You Want from a Cookbook?

 

What if Recipes Were Written for Everyone?

 

What Is Small Batch Whiskey?

 

Why America Eats! Matters

 

 

— podcasts, etcetera —

 

AnthroChef: The History of Food

 

Anything’s Pastable: Eat Sauté Love

 

Craft Books for Cookbook Writers

 

Experiencing Reality through Cookbooks: How Cookbooks Shape and Reveal Our Identities

 

Taplines

 

Treacherous, Untold Toll Bartending Takes on the Body, The

 

We’ve Hit Peak Cocktail Ice

 

Why Bother Writing Books?

 

Why You Can’t Get a Restaurant Reservation

 

 

— 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 (the expanded edition)
(Paper)
(Kindle)


Inedible
(Paper)
(Kindle)


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


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


Beer Taste & Other Disorders
(Paper)
(Kindle)


Galloping Gourmand: A Culinary Collection
(Paper)
(Kindle)


Substack Lightnin': Volume One, The First Year

(Paper)
(Kindle)


Substack Lightnin': Volume Two, Second Year

(Paper)
(Kindle)

 

 

 

Here endeth the sales pitch(es)...

 

...for the moment, anyway.

 

______________

 

The Resource Guide for Food Writers, Update #284 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 ©2024 by Gary Allen.

 

 

 

 


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