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Food Sites for June 2021

Thursday, May 13, 2021


Salad Days are here again!


“What is so rare as a day in June?” Well, technically, a day in February—since there’s never more than twenty-nine of them. Of course, “June is bustin’ out all over” is more in the spirit of the thing—right?. Besides, who wants to waste these glorious days thinking about February?


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.


Bon appétit from On the Table’s culinary quote collection:

My fare is really sumptuous this evening; buffaloe’s humps, tongues and marrowbones, fine trout parched meal pepper and salt, and a good appetite; the last is not considered the least of the luxuries. Journals of Lewis and Clark, Thursday, June 13, 1805

Gary
June, 2021


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 hat to Elatia Harris), 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 —


Bean Institute, The

(science, recipes, nutrition, and assorted other bean facts)


Database of 5,000 Historical Cookbooks Is Now Online, and You Can Help Improve It

(Gastro Obscura article about The Sifter, a lifelong project of Barbara Ketcham Wheaton)


Difford’s Guide

(huge website “for discerning drinkers;” cocktail recipes and histories, info on beer & wine, producers, profiles, drinking establishments, books, bar ware, and more)


Doughnuts Make the World Go Round

(links to ten articles about fried treats, posted at Culinary Backstreets)


Food Fads Have Always Been Ridiculous. Just Ask the Great Masticator.

(Jessica Gingrich’s Narratively article recounts the rise and bizarre influence of Horace Fletcher)


For Nourishment, There’s Nothing Like ‘First Foods’

(article savoring indigenous—or Native American, or pre-Columbian—foodstuffs, by Kathleen Purvis in iPondr)


Indian Community Cookbook Project, The

(archive of regional recipes from India, and bibliography)


Letter in the Window, The

(Andrew Egan’s history of NYC restaurant inspections, at Tedium)


Making Sense of Food

(Foodprint publishes articles that address the “environmental and public health issues created by our current industrial food system”)


Science Behind Honey’s Eternal Shelf Life, The

(Natasha Geiling’s Smithsonian article)


Scientists Debunk a Long-Held Theory about Oysters, Chocolate, Honey, and Spanish Fly

(Inverse article that can bust your balloon)


Scientists Debunk a Long-Held Theory about Spicy Food

(according to Inverse, Darwinian gastronomy it ain’t)



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


Baz to Basics


How To Write A Book In 2021: The Ultimate Guide For Authors


Small Press Publishing: Necessary Imprint On A Big-Press World


Write the World Blog, The



— podcasts, etcetera —


Food Season


Radio Misfits



— changed URL —


Medieval Arabic Cookbooks: Reviving the Taste of History



— that’s all for now —


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


Advertisements are, we readily admit, annoying. However, they appear on this newsletter so that we can continue to provide it at no cost to you.


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 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 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
(Kindle)


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


How to Write a Great Book
(Kindle)


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


Ephemera: a short collection of short stories
(Kindle)


Prophet Amidst Losses
(Kindle)


Cenotaphs
(Kindle)


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


Here endeth the sales pitch(es)...


...for the moment, anyway.


______________


The Resource Guide for Food Writers, Update #248 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 ©2021 by Gary Allen.


Food Sites for May 2021

Friday, April 16, 2021


 Hellebores, the heralds of Spring.


The month of January is appropriately named for Janus, the two-faced Roman god of doors—looking backwards and forwards at the same time. 


May, however, has hidden in its very name something equally appropriate. During the long preceding winter, in which desires* were tightly restrained, indoors, as closed-up as storm windows, we never felt permitted to even ask, “May I?”. Then, before we know it, April’s rains depart, the sun comes out, we throw open the long-closed windows, stick our heads out, and shout for all the world to hear, “I MAY!”.


* Feel free to insert desire or desires of your choice.


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.


These Springy items might not be precisely culinary, but they celebrate a kind of appetite that might fit in On the Table’s culinary quote collection:


Enchant, stay beautiful and graceful, but do this, eat well. Bring the same consideration to the preparation of your food as you devote to your appearance. Let your dinner be a poem, like your dress. Charles Pierre Monselet


Spring is nature’s way of saying let’s party. Robin Williams


It’s spring fever. That is what the name of it is. And when you’ve got it, you want—oh, you don’t quite know what it is you do want, but it just fairly makes your heart ache, you want it so! Mark Twain

Gary
May, 2021


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 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. You’ll find links at the bottom of this page to fix everything to your liking.



— the new sites —


African Cuisines: Recipes for Nation-Building?

(Igor Cusack’s 2000 article in Journal of African Cultural Studies)


Black Cookbook Directory

(Rekaya Gibson reviews fifty cookbooks that reflect the African diaspora)


Field Guide to North America’s Wild Crops, A

(Reina Gattuso’s Gastro Obscura article on foraging)


Food Historian Dishes on Her Love Affair with Italy, A

(Irene S. Levine interviews Francine Segan for Forbes)


History of the Food Pyramid, A

(according to Hannah McLeod, writing in the Smoky Mountain News, the familiar image evolved from earlier attempts to deal with food shortages in WW II—and only later focused on nutrition)


How to Taste Wine and Assess Wine

(seven step approach provided by wine club Firstleaf)


Inside the World’s Largest Jewish Cookbook Collection

(Anne Ewbank’s Gastro Obscura article about some of the 2,500+ books in the New York Public Library’s Dorot Jewish Division)


More than Málà: A Deeper Introduction to Sichuan Cuisine

(Joe Distefano serves Fuchsia Dunlop’s take on that not-always fiery cuisine for Serious Eats)


So What Is a British Biscuit Really?

(Dan Nosowitz sorts out the differences and similarities between British biscuits and American cookies—and a host of other tiny flat breads—for Gastro Observer)


Taking the Temperature

(six Eater articles on how global warming is likely to change the way we eat)


Your Diet Is Cooking the Planet

(Annie Lowrey, in The Atlantic, on the effect agriculture has on global warming)



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


Breakup Letter to My Writing Career, A


Do You Have Nafas, the Elusive Gift That Makes Food Taste Better?


Fuchsia Dunlop


How to Convert Measurements in Baking Recipes—and Why You Might Want To


Power of Self-Publishing in Food Media, The


Tejal Rao on Food Writing, Aimless Roaming, and the Joy of Deadlines


Unsung Influence of a Pioneering Food Journalist, The


What Every Writer Needs to Know About Email Newsletters (They’re Not Going Away)


Why the Owner of Loaves & Fishes Started Her Own Publishing Company


Why We Can’t Talk About Race in Food


Why Writers Need To Be Readers



— podcasts, etcetera —


Salmon Sushi Conspiracy, The


Tip of the Tongue


Warwick Food GRP Webinar on “Food and Drink Cultures Through the Ages”



— that’s all for now —


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


Advertisements are, we readily admit, annoying. However, they appear on this newsletter so that we can continue to provide it at no cost to you.


As an Amazon Associate, our 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 any books via those links, the price you pay is not increased by our commission.


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 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
(Kindle)


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


How to Write a Great Book
(Kindle)


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


Ephemera: a short collection of short stories
(Kindle)


Prophet Amidst Losses
(Kindle)


Cenotaphs
(Kindle)


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


Here endeth the sales pitch(es)...


...for the moment, anyway.


______________


The Resource Guide for Food Writers, Update #247 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 ©2021 by Gary Allen.


Food Sites for April 2021

Saturday, March 20, 2021


 

“Whan that Aprill, with his shoures soote,

The droghte of March hath perced to the roote...



Chaucer’s Canterbury Tales might contain the world’s first restaurant review:


For many a pastee hastow laten blood,

And many a Jakke of Dovere hastow soold

That hath been twies hoot and twies coold.

Of many a pilgrym hastow Cristes curs,

For of thy percely yet they fare the wors,

That they han eten with thy stubbel goos,

For in thy shoppe is many a flye loos.


If your Middle English is not what it used to be, here’s a modern translation:


For of many a pastry hast thou drawn out the gravy,

And many a Jack of Dover hast thou sold

That has been twice hot and twice cold.

Of many a pilgrim hast thou Christ’s curse,

For of thy parsley yet they fare the worse,

Which they have eaten with thy stubble-fed goose,

For in thy shop is many a fly loose.


We suspect that it would take more than a year’s Covid-isolation to have us longen to goon on pilgrimages to that restaurant.


The Sickness has caused a feverish frenzy of writing around here—but little of it has anything to do with food. A post-vaccine visit to an actual sit-down restaurant (other than the one described by Chaucer) might change that. Should it cause a shift to culinary subjects, we’ll let you know. Meanwhile, we’ll continue to add podcasts to the updates, on the off-chance that you crave some other distractions.


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.


This might be poor marketing, on our part, but here’s an excerpt from On the Table’s culinary quote collection:


The capacity of human beings to bore one another seems to be vastly greater than that of any other animals. Some of their most esteemed inventions have no other apparent purpose, for example, the dinner party of more than two, the epic poem, and the science of metaphysics. H.L. Mencken

Gary
April, 2021


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 hat to Elisabeth Luard), 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. You’ll find links at the bottom of this page to fix everything to your liking.



— the new sites —


Bun! A Taxonomy of the British Bread Roll

(Katie Mather rises to the challenge for Pellicle Magazine)


Feast Afrique

(“A Celebration of West African Culinary Excellence“ or—more accurately—of the culinary excellence of the West African diaspora)


Food Additives

(PDF of the 2001 second edition)


Food Flavour Technology

(PDF of the 2010 second edition)


High Cuisine in Ancient France

(Livia Gershon, on the 2000-year-old divide between upper- and lower-class Roman diets; review archaeologist Benjamin Peter Luley’s article, “Cooking, Class, and Colonial Transformations in Roman Mediterranean France”)


How King George III’s Kitchens Gave Britain Taste for International Cuisine

(historians Adam Crymble, Lisa Smith, and Rachel Rich discuss eighteenth-century food for The British Academy)


How to Build a Chinese-American Cookbook

(dialog, in Eater, about the collaboration of a chef with a ghost writer)


Macarons, Macaroons, Macaroni

(Dan Jurafsky’s adventure in edible etymology for Slate)


Never Heard of Khoja Ismaili Cuisine? It's Time for a Change

(Madhuri Sastry’s Serious Eats article about the food of a sect of Shia Muslims from Gujarat, India, various parts of east Africa—and now the UK and Canada)


Remembering When Only Barbarians Drank Milk

(an excerpt from Mark Kurlansky’s Milk! A 10,000-Year Food Fracas, in Gastro Obscura)


Sex, Nazis and da Vinci: The Hidden History of Italian Rice

(CNN’s Julia Buckley reports on the complex story of rice in Italy, and the women who grew it)


Street Food: Tamales

(a “red hot” post from Jan Whitaker’s Restaurant-ing Through History)


Whetstone

(magazine, and videos, about regional foods)


Women Dominated Beer Brewing Until They Were Accused of Being Witches

(Laken Brooks on ancient—and residual—gender inequality, in Smithsonian)



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


Analysis of [French] Cooking Terminology


Decoding Waiter Speak


Frederick Douglass on How Slave Owners Used Food As a Weapon of Control


Guide to the History of Coffee, A (and 15 Interesting Facts)


How the Trillion-Dollar Processed Food Industry Manipulates Our Instinctual Desires


Restaurant Manifesto, The


Salt Fat Acid Defeat: The Restaurant Before and After Covid


This Is What Happens When Tech Bros Attempt to ‘Fix’ Online Recipes


Triumphant Return of the Tiki Bar, The


Type what you want, but we’re going to remove your extra space after a period.


What It Says About Us When We Want a Cook’s Recipe but Not Their Humanity



— podcasts, etcetera —


Brü Lab, The


Food That Built America, The 


Secret Life of Cookies, The 


Shameless Chef, The


— that’s all for now —


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


Advertisements are, we readily admit, annoying. However, they appear on this newsletter so that we can continue to provide it at no cost to you.


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 any books via those links, the price you pay is not increased by our commission.


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 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
(Kindle)


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


How to Write a Great Book
(Kindle)


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


Ephemera: a short collection of short stories
(Kindle)


Prophet Amidst Losses
(Kindle)


Cenotaphs
(Kindle)


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


Here endeth the sales pitch(es)...


...for the moment, anyway.


______________


The Resource Guide for Food Writers, Update #246 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 ©2021 by Gary Allen.


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Doorstops and lavatory entertainments abound in our book store.