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Food Sites for February 2022

Saturday, January 15, 2022

 



It’s practically February; we should just forget about sharing cocktails in the garden.


The month of February is so unrelentingly depressing that ancient calendar-makers tried to make up for it by making it as short as possible. They also stuck a holiday—right in the middle—to generate some sort of heat. It's intended to throw a virtual log on the fire, since the February sun is an aloof, distant, and fickle partner at best. 


There are a few (not altogether unforeseen) effects of all that calendar tampering: Valentine’s Day acts like Viagra for the greeting-card, gift-boxed-chocolate, and cut-flower industries.


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.


In the spirit of the up-coming holiday, a few excerpts from On the Table’s culinary quote collection: 


In the nineteenth century, it was traditional to serve three courses of asparagus—thought to be a powerful aphrodisiac—to a French groom on the night before the wedding. The modern French gentleman has discarded the noble asparagus for the more romantic passion prompter—Champagne. Sharon Tyler Herbst


The truffle is not a positive aphrodisiac, but it can upon occasion make women tenderer and men more apt to love. Jean-Anthelme Brillat-Savarin


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


Absinthe makes the tart grow fonder. Variously attributed to Ernest Dowson, Christina Rossetti, and Oscar Wilde

Gary
February, 2022


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 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 —


All About Chianti: The Lifestyle, the Region, and the Wine

(Jennifer Simonson’s discusses the classic Tuscan wine for VINEPAIR)


Emerging Science Conflicts with Traditional Views of Taste and Smell

(Dwight Furrow’s Edible Arts article examines the case for whether or not whether “smell and taste have a cognitive dimension;” it’s part of his continuing effort to determine if wine and food can be considered forms of art)


Everything You Ever Wanted to Know About Garum

(Rafael Tonon’s Eater article about ancient Rome’s famous fermented fish sauce)


For Some Whiskey Distilleries, Malting Is an Ancient Process Worth the Effort

(Susannah Skiver Barton’s VINEPAIR article on the revival of old-school methods—flooring—to produce malt)


From Bengal to Manipur, This Is the Story of the Ubiquitous Dried Fish

(Priyadarshini Chatterjee explains, at Zeezest.com, that dried fish is much more than Bombay Duck)


From Hangovers to Hierarchies: Beer Production and Use During the Chalcolithic period of the Southern Levant—New evidence from Tel Tsaf and Peqi‘in Cave

(report on evidence of beer brewing, in Israel, as early as 5,200 BCE; published in the Journal of Anthropological Archaeology)


Great American Chestnut Tree Revival, The 

(Shea Swenson’s Modern Farmer article on recent attempts to undo the effect of a blight that killed almost all the chestnut trees in the US)


History of Beer and Brewing, A

(PDF of Ian S. Hornsley’s rare 2003 book)


How the Potato Chip Took Over America

(Brandon Tensley revisits some origin stories for Smithsonian)


Kohlrabi’s Time to Shine

(Flora Tsapovsky writes, in Tablet, about the reasons why this cabbage relative is suddenly popular in Israel)


Types of Potatoes: Ultimate Guide to Different Kinds of Potatoes and Their Uses

(another informative page from Leafy Place)


What’s So Special About Monk-Made Food?

(Alex Mayyasi, on the appeal of “beer, cheesecake, and ferments made at convents and temples,” for Gastro Obscura)



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


An Ex-Drinker’s Search for a Sober Buzz


Argentine Wheat Hides a History of Native Genocide


Being Avant-Garde Does Not Require Being a Pompous Ass


Can “Distraction-Free” Devices Change the Way We Write?


Cook More, Talk Less


Cooking with Mary Shelley


Eye of the Beer Holder: Beer Label Design Trends to Watch


Gastro Obscura’s Favorite Cookbook Stories of 2021


Gift of Hunger, The


How the Pandemic Knocked Chefs Off Their Pedestal


Kiki or Bouba: What Is the Shape of Your Taste?


Mayukh Sen on Writing about Food—With Feeling


(Other) French Chef, The


Retirement Tips from World-Famous Authors to Live Happily Ever After



What We Talk About When We Talk About Food



— another blog —


Mid-century Menu



— podcasts, etcetera —


Green Eggs and Dan


How Did Sweetness Become Taboo in Drinks?


Kitchen Counter, The


Library of Congress Acquires Kitchen Sisters’ Audio Archive


Local Mouthful



— 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)


Here endeth the sales pitch(es)...


...for the moment, anyway.


______________


The Resource Guide for Food Writers, Update #256 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.


Food Sites for January 2022

Friday, December 10, 2021

 



Two images that define the departing year:
a shot and shots (how many of us got by),
and a mask, hanging near the front door
(for when we needed to get out)
.


The nineteen-twenties roared with jazzy excitement—but, so far, the twenty-twenties have been one humongous disappointment. Please accept our apologies for grossly understating the gravity of the situation. Who knows? Maybe twenty-twenty-two will bring some better news—or, at least, cease making the news a source of agita-induced dypepsia.


For the new year, let’s raise a nineteen-twenties-style glass—or three—to the possibility of better news. Maybe some old-fashioned optimismbecause what could be more old-fashioned, right?


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.


Keeping the twenties in mind, we’ve shuffled through the liquor cabinet for a few excerpts from On the Table’s culinary quote collection:


Eat drink and be merry, for tomorrow they may make it illegal. Anonymous


A prohibitionist is the sort of man one wouldn’t care to drink with—even if he drank. H.L. Mencken


Everyone must believe in something, I believe I’ll have another drink. WC Fields

Gary
January, 2022


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 Krishnendu Ray), 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 —


Brief History of Cheesy Pasta, A

(Massimo Montanari’s account at Literary Hub)


Creating a Better Leaf

(Elizabeth Kolbert’s article, in The New Yorker, on altering the way plants use photosynthesis to produce more food for us)


Green Fruits

(berries, citrus fruits, drupes, pomes, and melons; an illustrated guide from Leafy Place)


Hallstatt Miners Consumed Blue Cheese and Beer During the Iron Age and Retained a Non-Westernized Gut Microbiome Until the Baroque Period

(Frank Maixner, et. al., report—in Current Biology—on archaeological evidence obtained from ancient feces)


Hidden, Magnificent History of Chop Suey, The

(Miranda Brown’ tells the sordid story at Gastro Obscura)


Perfect Storm, A: The Chocolate, Coffee, and Climate Crises

(Randall Myers discusses the horror of climate-change extinction of some of our favorite things—and what we can do to prevent it—for Quillette)


Reign of Terroir

(Joshua Levine’s Smithsonian article about Roquefort cheese)


Seeing and Tasting: The Evolution of Dessert in French Gastronomy

(Maryann Tebben’s 2015 essay in Gastronomica)


TASTE (law and the senses series)

(aesthetics, philosophy, and anthropology of food; PDF of the 2018 anthology from the University of Westminster Press)


Types of Coconuts

(varieties from around the world; an illustrated guide from Leafy Place)


Types of Onions

(“varieties of onions and how to use them;” an illustrated guide from Leafy Place)


Types of Red Berries That Grow on Trees or Shrubs

(an identification guide from Leafy Place)


What Humanity Should Eat to Stay Healthy and Save the Planet

(Gayathri Vaidyanathan’s Nature article about the cost of global sustainability and adequate nutrition)



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


10 Massively Inedible Roadside Attractions


Christmas Feasts


“Designing Human-Food Interactions in Space Is Not a Trivial Task.”


Fine Dining on the Front Line


How Marcella Hazan Became a Legend of Italian Cooking


How Things Are Changing for Women in the Kitchen


It’s Time to Retire the ‘Julia Child Of’ Trope



Millions of Followers? For Book Sales, ‘It’s Unreliable.’


Mrs. Goodfellow—Raves from Miss Leslie and Others


Who Owns a Recipe? A Plagiarism Claim Has Cookbook Authors Asking.


Wisdom about Wine and Food Pairing


World’s Vast Networks of Underground Fungi to Be Mapped for First Time



— another blog —


Medieval Mead and Beer



— podcasts, etcetera —


Hot Ale Flip, The


XOXO Dorie



— 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)


Here endeth the sales pitch(es)...


...for the moment, anyway.


______________


The Resource Guide for Food Writers, Update #255 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.


Food Sites for December 2021

Friday, November 12, 2021


 Preserved for winter.


November delivered our first killing frost. 


There was a time, not that long ago, in our collective memory, when gardens died each year—and, if we didn’t “put food by”—we would too. It wasn’t a joke when people alluded to “the dead of winter.” But countless generations filled root cellars [speaking of which, make sure to check out The Botanist in the Root Cellar, below] with carrots and turnips and beets and potatoes—plus jars (or barrels) of all sorts of pickled produce. Their attics held strings of dried fruits, mushrooms, and herbs. Sometimes, they’d bury apples, layered with straw, the longest-keeping varieties at the bottom, to be exhumed through the dark months of the year. 


By the end of winter everyone would be mighty tired of preserved food. But Spring would always come (at least for those who had prudently prepared before the Winter) and jaded appetites rediscovered fresh food. Today, a quick trip to the supermarket allows us to eat anything we want, anytime we want, and seasons have been rendered irrelevant. Of course, all of that out-of-season produce—shipped from far-away places—comes with a price, the biggest of which is flavor. Perhaps a winter of pickles was not too much to pay for the joy of encountering the first ripe in-season strawberry of Spring?


We haven’t published anything new this month—shocking, right?—but we have begun writing a sort of nostalgic novella. Tentatively titled Beer Taste (on a Champagne Budget), its a little like The Wonder Years, but with food—and recipes.


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.


We’ve dug into the pantry for a few excerpts from On the Table’s culinary quote collection:

 

The jelly—the jam and the marmalade,
And the cherry-and quince-“preserves” she made!
And the sweet-sour pickles of peach and pear,
With cinnamon in ‘em, and all things rare!
And the more we ate was the more to spare,
Out to old Aunt Mary’s! Ah! James Whitcomb Riley


The rule is, jam to-morrow and jam yesterday—but never jam today. Lewis Carroll


Marmalade in the morning has the same effect on taste buds that a cold shower has on the body. Jeanine Larmoth


In the last analysis, a pickle is a cucumber with experience. Irena Chalmers

Gary
December, 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 Sheila Ratcliffe), 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 —


Are Vegetables Winning?

(New York Magazine article, by Robin Raisfeld and Rob Patronite, on meatless options in the Big Apple)


Botanist in the Root Cellar, The

(the taxonomy of all the foods we casually refer to as “roots”)


Chicago Brewseum

(dedicated to preserving the culture & history of beer, they don’t have a physical location yet—but the museum has coordinated exhibits elsewhere and has even developed a few beers of its own)


Culinary Detectives Try to Recover the Formula for a Deliciously Fishy Roman Condiment

(Taras Grescoe’s article, in Smithsonian, about trying to recreate the long-lost garum sociorum)


Female Cooks Who Shaped French Cuisine, The

(Rachel E. Black’s essay about women in the celebrated kitchens of Lyon, in Zocalo; an excerpt from Cheffes de Cuisine: Women and Work in the Professional French Kitchen)


foodtank

(“the think tank for food;” articles about responsible food systems, sustainability, etc.)


From Pythagorean to Pescatarian; The Evolution of Vegetarianism

(Tori Avey’s account, fresh from The History Kitchen)


Fry Bread Is Beloved, but Also Divisive

(Kevin Noble Maillard’ New York Times article on a Native American foodstuff with a history that shares origins that are similar to that of “soul food”)


Great Organic-Food Fraud, The

(Ian Parker’s New Yorker exposé of why things are not always what they seem—or claim to be)


How Korean Cuisine Got Huge in America (and Why It Took So Long)

(John Surico gets an answer from Matt Rodbard—one of the authors of Koreatown: A Cookbook—for Serious Eats)


Is Coffee Good for You?

(Dawn MacKeen on the latest medical opinion, in The New York Times)


Let the Wine Flow

(Nathan Steinmeyer’s report, in Bible History Daily, on the excavation of a Byzantine winery at Tel Yavne, in Israel)


Olives for Ancient Eating

(Jonathan Laden’s report on archaeological work in Israel; in Bible History Daily)


Outline View (with links)

(The Botanist in the Kitchen’s taxonomic table of food plants grouped by their botanical relationships)


People All Over the World Love Adobo—But What Is It?

(whether it’s from Spain, Mexico, the Philippines, or Puerto Rico, Bettina Makalintal has the answer at Bon Appetit)


Search for the Competitive Edge: A History of Dietary Fads and Supplements

(Louis Grivetti’s 1997 paper in The Journal of Nutrition)


True Story of Pizza Margherita: a Food Fit for a Queen, The

(Francine Segan traces the ancient roots of pizza for La Cucina Italiana)


Untold Story of Sushi in America, The

(Daniel Fromson’s New York Times article about the connection between sushi and the Rev. Sun Myung Moon)


What Is A Potato Anyway?

(Amiel Stanek‘s article, in Bon Appétit, offers a quick answer)


World War Wednesday: Save a Loaf a Week

(Sarah Wassberg Johnson’s blog, The Food Historian, looks at food rationing campaigns during World War I)



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


Building Blocks: Chapulines, a Bug’s Culinary Life in Oaxaca


Definitive History of Dorie Greenspan’s Chocolate Chip Cookies, The


Does Wine Have a Subject Matter?


Feast for the Soul


Flavor, Memory, and Emotion


Free Man of Color Whose Invention Revolutionized the Sugar Industry, The


How a Librarian and a Food Historian Rediscovered the Recipes of Moorish Spain


How Capicola Became Gabagool: The Italian New Jersey Accent, Explained


How Much Syrup Can a Doughnut Leak?


How to Cook from a Historical Recipe


How to Make Twitter a Better Place—With Emotional Food Memories


How to Start a Writing Podcast


In Shanghai, Teahouses Offer Both Community and Solitude


Laurie Colwin’s Recipe for Being Yourself in the Kitchen


London Chef Elizabeth Haigh’s Cookbook Withdrawn After Plagiarism Allegations


On Aroma and Emotion


Return of the American Rail Dining Car, The


Rise and Rise of Mother Gin, The


Small Cautionary Tale about Cookbooks and Authenticity, A


Traveling the World for Recipes, but Always Looking for Home


Tweezer Cuisine


Two Mustard Seeds, Lime-Sized Balls of Tamarind, and Hand Smells


U.S. Restaurant Criticism Was Evolving Well Before Covid-19. The Pandemic Revealed Why Critics Need to Keep Embracing Change.


Why Cookbook Stores Are the Antidote We Need Right Now


Writing about Food IS Writing



— more blogs —


British Food: A History


Food Section, The



— podcasts, etcetera —


Art of Eating, The (Calhum Trailer Final)


Barbara Haber: The Lioness at the Library


Buried Treasure: Weeds, Seeds, and Zombies


Conversation with Melissa Clark, A


Cookbooks with Virginia


“Every Time You Make A Recipe, You Take A Risk,” An Interview With David Sutton


How We Find Our Writer’s Voice, with Dianne Jacob


Inside Julia’s Kitchen


JULIA | Official Trailer (2021)


New Book Brings Foodies on a Global Culinary Adventure


Rise and Folly of the Refugee Cookbook, The


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


Tip of the Tongue 100: 100th Episode Special with Ken Albala


Why the Recession Helped the Donut


Why You Should Eat Oysters at Home (And How to Shuck Them!)


Women Left Out of Cocktail History, The


Zest, The



— changed URL —


Oyster Varieties




— 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)


Here endeth the sales pitch(es)...


...for the moment, anyway.


______________


The Resource Guide for Food Writers, Update #254 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.