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Food Sites for November 2018

Saturday, October 13, 2018

Strutting at the Farmer’s Museum in Cooperstown, NY.

What a difference a month makes! Right now, with November just about to start, the prospect of a turkey dinner (with, as the expression goes, “all the fixins”) is a cascade of nostalgic and gustatory longing. By the first day of December, it’s a mind- and palate-numbing mass of leftovers that one can’t even give away—because everyone else’s refrigerator is stuffed with identically dead birds.

Speaking of leftovers... Roll Magazine has reprised an old article (that had been in print, but never online, before). “Creamsicles, Re-imagined” provided a couple of frosty treats just when summer began to disappear from memory. Jonell Galloway has published our article, “The History of Roquefort Dressing” at The Rambling Epicure.

Still waiting for responses to the first draft of our novel (Future Tense: The Remembrance of Things Not Yet Past). We suspect that there’s entirely too much gentility among our friends—consequently, they just can’t bear to hurt our feelings. They don’t realize that this affliction is not so easily thwarted. Our next novel (Cenotaphs) is already metastasizing at a dangerous pace.

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.

In order to get the jump on the impending post-prandial avian aversion, here are some leftovers from On the Table’s culinary quote collection):

On Thanksgiving, you realize you’re living in a modern world. Millions of turkeys baste themselves in millions of ovens that clean themselves. George Carlin
Turkey: A large bird whose flesh, when eaten on certain religious anniversaries has the peculiar property of attesting piety and gratitude. Ambrose Bierce
What is sauce for the goose may be sauce for the gander, but it is not necessarily sauce for the chicken, the duck, the turkey or the Guinea hen. Alice B. Toklas
If the soup had been as warm as the wine, if the wine had been as old as the turkey, if the turkey had had a breast like the maid, it would have been a swell dinner. Duncan Hines
November, 2018

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 Vic Leeds), 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 ----

(Gastro Obscura’s Paula Mejia rhapsodizes about medieval Islamic gastronomy as revealed in the Annals of the Caliphs’ Kitchens)

(Anne Ewbank writes about the ancestors of our all-night diners, for Gastro Obscura)

(spoiler alert: this is NOT your usual wine book—that’s why an article about it appears in Gastro Obscura)

(Abbey Perreault, at Gastro Obscura, on the Kanz al-Fawa’id Fi Tanwi’ al-Mawa’id, or Treasure Trove of Benefits and Variety at the Table)

(searchable database about drinking in England between 1580 and 1740)

(Sarah Baird’s homage at Roads & Kingdoms)

(Gastro Obscura’s Rachel Rummel serves a glass of a classic Slavic tipple)

(museum dedicated to one of the world’s greatest hams; in English and Italian)

(140 images from a California archive of decorative fruit-crate labels; 1885-1930s)

(Alexander Lee, in History Today, on the social and economic history of the quintessential Gallic stew)

(Markham Heid, at Medium, says the “vilification of bread isn’t supported by strong research”)

(Andrea Pavoni has edited this collection of examinations of taste—as a philosophical concept—for the University of Westminster Press; downloadable PDF)

(archaeologist Farrell Monaco digs into the cooking of the ancient lands surrounding the Mediterranean, “one dish at a time”)

(Aaron Goldfarb, at Punch, isn’t falling for the hype)

(Deborah Blum’s excerpt, at Literary Hub, of her book—The Poison Squad—about one nineteenth-century’s chemist’s fight against food adulteration)

(Maria Godoy, at NPR’s Food for Thought, on Krishnendu Ray’s recent work on ethnicity, The Other, and our expectations about authenticity and prices)

---- changed URLs ----

---- inspirational (or otherwise useful or amusing) sites for writers/bloggers ----

---- yet more blogs ----

---- that’s all for now ----

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

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: 

Helping On the Table—without spending a dime of your own money on it—is as easy as pie

Whenever you plan to go shopping on Amazon, first click on any of the book links below, then whatever you buy there (it doesn’t even have to be one of our bookswill earn a commission for this newsletter without adding a dime (or even a penny) to your bill.

The Resource Guide for Food Writers
(these newsletters 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

Terms of Vegery

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


Here endeth the sales pitch(es)...

...for the moment, anyway.


The Resource Guide for Food Writers, Update #217 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 ©2018 by Gary Allen.


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