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Food Sites for June 2020

Wednesday, May 13, 2020

A display at London’s Borough Market

With this issue of our updates newsletter, we round out twenty years of publication! It doesn’t feel like that long but, apparently, time flies when you’re having fungi.

It’s been a busy month in lock-down America: 
In a continuing effort to de-clutter our hard drive, Penwipe Publishing recently released another of our Kindle Books into the wild. Prophet Amidst Losses is not a food book. It’s a kind of theme-and-variations—in 19 short (many very short) stories—about the experience of loss. Sounds depressing, right? Sometimes, yes—but a surprising large amount of it is wickedly funny. 

Much like life.

We’ve also published, through Penwipe, another non-food book, Cenotaphs. It’s a novel about the common urge to escape from one’s current existence—presumably for someplace better. Disappearing, as several characters discover, is not always what they expected—or desired. 

As usual, our readers get to enjoy a little snarky schadenfreude along the way.

We’ve also updated, expanded, and improved the readability of our earlier book: Terms of Vegery. It might well be our best illustrated—but silliest—book.

So far.

In our previous issue, we added a new category—Podcasts—and we’ll continue that feature for as long as it’s needed. If we must be stuck at home, we might as well listen to something better than endless bad pandemic news.

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, mostly about our food writing.

A little bright-side stay-at-home advice from On the Table’s culinary quote collection:
You know—you don’t gain weight if no one sees you eating. Orson Welles
June, 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 Sarah Wassberg), 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 —

(Food Republic’s chart that shows you how to walk your dog)

(Reina Gattuso, on an ancient libation, poured at GastroObserver)

(PDF of book from North American Business Press, by Tian Guang and Chen Gang)

(Proceedings of the Oxford Symposium on Food and Cookery 2005)

(Max Nelson’s 2104 article in Phoenix)

(Matthew Taub, at GastroObscura, on recently discovered lost heirlooms)

(complete text of Susheela Raghavan’s book, in PDF)

(Mayukh Sen’s Atlas Obscura article on an unfinished manuscript, by Arturo Schomburg, that paved the way for a whole area of food studies)

(historic background and methods, from Jessica Leigh Heste, at GastroObscura)

(Chawadee Nualkhair’s GastroObscura article on the social history of these cookbooks)

(Anne Ewbank’s GastroObserver article about this archive of sourdough starters, in St. Vith, Belgium)

(Annie Gray’s paper on how gender and class affected British dining practices)

(Sarah Sloat, at Inverse, on research that suggests a diet rich in seafood “...may have endowed Neanderthals with good brain health, boosting their cognitive skills”)

(New Yorker article, by Hua Hsu; fungi much are more than shiitake and psilocybin)

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

— podcasts —

— Changed URL —

— 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

Ephemera: a short collection of short stories

Prophet Amidst Losses


Here endeth the sales pitch(es)...

...for the moment, anyway.


The Resource Guide for Food Writers, Update #236 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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