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Food Sites for September 2020

Thursday, August 13, 2020

July’s blueberries, popped in the freezer, ready to drop into a late summer cocktail.

If you were injudicious enough to overdo the planting of zucchini—last Spring—you’re probably overwhelmed and exhausted now that Summer’s days of reckoning have arrived. It’s no easy thing, trying to find ways to sneak giant green submarine-shaped vegetables onto the porches of unsuspecting friends and neighbors each night. Have you noticed that nobody has ever crept, under cover of darkness, to abandon surreptitious baskets of berries at anyone’s front door?

Penwipe Publishing is still on staycation, but it hasn’t stopped our incessant scribbling. Our blog has posted two new short stories this month; one is part of a book-length collection, and the other has no connection with anything else. 


Disclaimer: These stories have little more than a trivial connection to food. ”You Don’t Know Beans” might be the foodier of the two, but don’t expect to raise an appetite while reading it—and “The Whale in the Room” has much more to do with punctuation than what might populate one’s plate.

We’re also including an especially apt podcast, below, to entertain you during the on-going pandemic.

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.

“It’s summatime, summatime, summ, summ, summatime,” at On the Table’s culinary quote collection:
Summer cooking implies a sense of immediacy, a capacity to capture the fleeting moment. Elizabeth David

No dish changes quite so much from season to season as soup. Summer’s soups come chilled, in pastel colors strewn with herbs. Florence Fabricant
September, 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 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. You’ll find links at the bottom of this page to fix everything to your liking.

— the new sites —

(Liana Aghajanian’s project to document the foods of Armenia through articles and recipes)

(Yasmin Zaher’s extensive article in Israel’s Haaretz Newspaper)

(Kristina Razon explains all for Serious Eats)

(Mari Uyehara [dis]solves the culinary Rubik’s cube for Serious Eats)

(M.M. Pack’s article on restaurant organization in The Austin Chronicle)

(Rachel Lauden’s post about Barbara Wheaton and The Sifter—an online resource of over 5000 cookbooks)

(complete text of I.B.Tauris’ 2013 book; as a PDF)

(articles on the culture of Morocco—and lots of recipes)

(Christine Clark explains affinage, at VinePair)

(there’s nothing mock about Jaap Harskamp’s article in New York Almanack)

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

— podcast —

— 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


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 #239 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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