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Food Sites for August 2021

Sunday, July 18, 2021

 


Onions: the original social-distancing tool.

It almost feels like post-pandemic: we’ve been able to travel, dine in restaurants, and stroll through crowded farmer’s markets—thinking only of the kitchen potential of the fresh ingredients there, instead of the possibility of catching the plague. The photo, above, was taken at a farmer's market in Chicago, this weekend.


We’ve recently self-published another little book. This time, it’s Backstories: As retold by Gary Allen, a collection of nineteen (sort of) fairy tales with very different endings and narrators than the ones your parents told you. They are funny, in a dark and unsettling way—and several of them have culinary content. Don’t expect to be cooking up any recipes from it, though. (Aside: it’s also available as a paperback)


We’ve recently edited and released some of our other Kindle books as paperbacks (for those, like us, who prefer to fondle physical books):


Cenotaphs
, a novel about the urge to disappear;


The Digressions of Dr Sanscravat: Gastronomical Ramblings & Other Diversions
, an annotated collection of essays that pretends to be a kind of memoir;


How to Write a Great Book
, a humorous non-fiction look at how writers actually work;


Terms of Vegery
, an album of photographs and punning taxonomy; 



and, finally:

Future Tense, a novel about a bunch of hippies, in 1968, who have strange encounters with things that happen far in their future lives.


We still have a couple of Kindle books to convert to paper editions. Maybe next issue...


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.


As if you didn’t have enough to read, already—here’re some excerpts from On the Table’s culinary quote collection:


All the best cooking is simple. There is really nothing new in it. I have 4,000 cookbooks dating back to 1503, and everything that is in nouvelle cuisine was there 200 years ago. Anton Mosimann


Americans, more than any other culture on earth, are cookbook cooks; we learn to make our meals not from any oral tradition, but from a text. The just-wed cook brings to the new household no carefully copied collection of the family’s cherished recipes, but a spanking new edition of Fannie Farmer or The Joy of Cooking. John Thorne


No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers. Laurie Colwin


Anyone who eats three meals a day should understand why cookbooks outsell sex books three to one. L. M. Boyd

Gary
August, 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.



— the new sites —


Ancient Table Scraps Offer a Fresh Twist on Jewish Culinary Heritage

(Leviticus aside, recent archaeology reveals that the rules of kashrut have not always been the... ummm... rule)


Can America Save Its National Dish?

(Meghan McArdle airs her fear—in The Washington Post—that Americans have forgotten how to make pie crust)


Cookbooks

(archived articles about cookbooks at Atlas Obscura)


Cookbooks and Home Economics

(an index of over 11,000 digitized cookbooks from multiple university and public libraries)


Cuisine Noir

(magazine, and blog, on all culinary aspects of the African diaspora—recipes, interviews, book reviews, news, etc.)


Deep Roots of the Vegetable That “Took Over the World,” The

(Gemma Tarlach’s article, in Gastro Obscura, about the genetic history of a species that eventually became all the members of the cole family)


Heard It On The Grape Vine

(a literary early history of wine, from Thomas O’Dwyer At 3 Quarks Daily)


How James Beard Invented American Cooking

(Adam Gopnik’s New Yorker article)


In the Beginning, There Was Ice, Snow, and Science

(a brief history of ice cream, at Trivia Genius)


Life, Death, and Barbecue Sauce

(an excerpt from Adrian Miller’s Black Smoke: African Americans and the United States of Barbecue)


Neurogastronomy: How the Brain Creates Flavor and Why It Matters

(PDF of Gordon M. Shepherd’s 2012 book)


Welcome to Coffee Country

(Eater’s articles on the evolution—and current status—of American specialty coffee in the Pacific Northwest)


What Did Italians Eat 2,000 Years Ago?

(Sara Wells reports, for Inverse, on recent archaeological findings)


What’s the Difference Between All the Types of Tomatoes?

(Brette Warshaw answers, in Bon Appétit; an excerpt from What’s the Difference?)


Wrapped Up

(Tedium’s history of the ubiquitous shrink-wrapping that encloses so much of our food)



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


5 Amazing Tools for Writers


Authors to Earn Royalties on Secondhand Books for First Time


Cheese Professor, The


Cooking Has Gone from Chore to Inspiration


Day in the Life of a King Arthur Recipe Tester, A


Deborah Madison Is Done with Cookbooks. Now, She’s Making Corn Dogs and Fried Chicken.


Dirty Secret of “Secret Family Recipes,” The


Eleven Extraordinary Foods We’ll Be Eating More in the Future


Food and Drink in Medieval and Renaissance Europe: An Overview of the Past Decade (2001-2012)


F&W Game Changers: A Kinder Publishing Model


Good Taste Is Not About Detecting Aroma Notes


How Good Grammar Saves Lives and Other Reasons It’s Still Important


My Time Traveling Cookbook


National Food Holidays


Those Old Cookbooks Are a Great Recipe for History


What 1984 Tells Us About Eating Under a Totalitarian Regime


What’s Your Beef? An Ethicist’s Guide to Giving Up Meat


Why Work from Home Professionals Should Publish a Book



— other blogs —


Drinks52


Pardon Your French



— podcasts, etcetera —


Nosher, 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 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
(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
(Kindle)


Prophet Amidst Losses
(Kindle)


Cenotaphs
(Paper)
(Kindle)


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


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


Here endeth the sales pitch(es)...


...for the moment, anyway.


______________


The Resource Guide for Food Writers, Update #250 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 July 2021

Tuesday, June 8, 2021



“Only two things that money can’t buy
That’s true love & homegrown tomatoes.” Guy Clark


With this issue, we’ve completed twenty-one years of these updates. Who knew there would be so much constantly-changing verbiage about food floating about on the interwebs?


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.


A few love apples, plucked from On the Table’s culinary quote collection:


It’s difficult to think anything but pleasant thoughts while eating a homegrown tomato. Lewis Grizzard


A world devoid of tomato soup, tomato sauce, tomato ketchup and tomato paste is hard to visualize. Could the tin and processed food industries have got where they have without the benefit of the tomato compounds which colour, flavour, thicken and conceal so many deficiencies? How did the Italians eat spaghetti before the advent of the tomato? Was there such a thing as tomato-less Neapolitan pizza? Elizabeth David


The federal government has sponsored research that has produced a tomato that is perfect in every respect, except that you can’t eat it. We should make every effort to make sure this disease, often referred to as “progress,” doesn’t spread. Andy Rooney


A number of rare or newly experienced foods have been claimed to be aphrodisiacs. At one time this quality was even ascribed to the tomato. Reflect on that when you are next preparing the family salad. Jane Grigson

Gary
July, 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 Bob DelGrosso), 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 —


America’s Finest Restaurant, Revisited

(the story of Delmonico’s—from Jan Whitaker’s blog, Restaurant-ing through History)


Cocktail Science: All About Foams

(Kevin Liu gets physical—and a little chemical—at Serious Eats)


CSA’s Roots in Black History, The

(it’s more than forty-acres-and-a-mule; Shelby Vittek’s article in Modern Farmer)


Flavor Science: How We Taste Sweet, Sour, Salty, and More

(Daniel Gritzer’s explanation, at Serious Eats)


Food Additive

(PDF of the 2012 book, edited by Yehia El-Samragy)


Gatekeepers Who Get to Decide What Food Is “Disgusting”, The

(Jiayang Fan’s New Yorker essay about The Disgusting Food Museum, in Malmö, Sweden)


Gum Arabic. The Golden Tears of the Acacia Tree

(PDF of Dorrit van Dalen’s 2019 book about an ingredient used, commercially, in everything from candy, to chewing gum, to fillings, icings, soft drinks, and assorted other sweeteners and flavorings)


In Praise of Pastrami, The World’s Sexiest Sandwich

(Josie Dunlap will have what she’s having, in The Economist)


It’s Not Delivery, It’s...

(Ernie Smith’s history of frozen pizza, at Tedium)


Meet the Appalachian Apple Hunter Who Rescued 1,000 “Lost” Varieties

(Eric J.Wallace’s profile of Tom Brown in GastroObscura)


Quiet Rescue of America’s Forgotten Fruit, The 

(Anne Ewbank’s GastroObscura article about C. Todd Kennedy and the rare stone fruits being grown at Morgan Hill, CA’s Arboreum Company)


Tracing the African Diaspora in Food

(Helen Rosner’s New Yorker article about the making of the Jessica B. Harris Netflix special)


Welcome to Vegetable Produce Converter!

(measurement tool for recipe writers)


Who Were the First Humans to Start Cooking Meat? And Why?

(Alex Bezzerides stirs the hot coals for Literary Hub)


Wine and Romance: The Eternal Connection

(Dwight Furrow waxes rhapsodic in his valentine to wine, at Edible Arts)



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


Alice Waters Says People Who Call Her Elitist Just Don’t Get It


Delectable Digest


Eating Your Way Through Art History


Food Is Us


Introducing “Food Grammar,” the Unspoken Rules of Every Cuisine


On Ideas; and the Business of Being an Independent Writer


Pitch Guidelines for the VICE Culture Desk


Rise of the Climatarian, The


Snacks That Get Us Through the Work Day



— podcasts, etcetera —


Eat Y’all


Extra Spicy


Food 360 with Marc Murphy


Honoring Your Heritage—and Improving Your Health—Through Food


Oil & Water


Rachel Laudan on Cuisine, Culture, and Empire



— changed URL —


Mustard Manual



— 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 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
(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


The Business of Food: Encyclopedia of the Food And Drink Industries


Human Cuisine


Herbs: A Global History


Sausage: A Global History


Can It! The Perils and Pleasures of Preserving Foods


Sauces Reconsidered: Après Escoffier


Terms of Vegery


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


How to Write a Great Book


The Digressions of Dr Sanscravat: Gastronomical Ramblings & Other Diversions


Ephemera: a short collection of short stories


Prophet Amidst Losses


Cenotaphs


Future Tense: Remembrance of Things Not Yet Past


Here endeth the sales pitch(es)...


...for the moment, anyway.


______________


The Resource Guide for Food Writers, Update #249 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 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.


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Doorstops and lavatory entertainments abound in our book store.