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Food Sites for March 2020

Wednesday, February 12, 2020

It’s citrus time, bringing a little brightness to the cold gray of late winter. Our day job has been getting in the way of writing... working seven days a week will do that. Consequently, this issue is a little shorter than usual. Soon, however, there will be time to write again—and time to tour the magical mystery we call “Spring.” This morning, we got a little taste: our first crocus bloom of the year.

Our blog has added a new article, “A Twisted Tale,” an attempt to understand the connections between some foods that seem to have nothing in common... except the similarity of their names.

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. There’s even an Amazon author’s page

A little perspective for writers from On the Table’s culinary quote collection:

God have mercy on the sinner Who must write with no dinner, No gravy and no grub, No pewter and no pub, No belly and no bowels, Only consonants and vowels. John Crowe Ransom
In the course of my life, I have often had to eat my words, and I must confess that I have always found it a wholesome diet. Winston Churchill 
 If I were invited to a dinner party with my characters, I wouldn't show up. Dr. Seuss
March, 2020

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 Linda Nygaard), 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 —

(Anne Ewbank, at Gastro Obscura, on William Mullan—a photographer of rare and unusual apple varieties)

(Marcel Bois’ biographical sketch of Margarete Schütte-Lihotzky—who invented the Frankfurt Kitchen—in Jacobin Magazine)

(Tim Atkin on the changing nature of the wines we think we recognize from their terroir)

(text of the 2016 book by H. Thomas Stalker and Richard F. Wilson)

(Ana Swanson leafs through the historical menu collection at the New York Public Library to see how tastes have changed; for The Washington Post)

(Emma Betuel, at Inverse, on research conducted—no joke intended—on pigs)

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

— 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 my 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 my 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 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

Here endeth the sales pitch(es)...

...for the moment, anyway.


The Resource Guide for Food Writers, Update #233 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 ©2020 by Gary Allen.


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