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Food Sites for February 2021

Tuesday, January 12, 2021

 Linzer torte: sort of pie-like, right?

The pandemic has made bakers of many of us—even those who never even dreamed of baking their own bread. Not only that, many of them baked in the middle of the summer—when outdoor grilling to escape the kitchen’s heat would have made much more sense. However, winter has us seriously in its grip now; firing up the oven seems like a good idea. But, since we need something comforting—something sweeter than trial-by-error sourdough bread—may we suggest pie?

Penwipe Publishing continues to remain in staycation mode, and the pandemic has discouraged most social activities. However, anti-social activities—such as writing—have stepped up to fill the gap. We’ve added several more stories to our fairy tale book-in-progress. As they have virtually no culinary content, you’re off the hook this month.

You’re welcome.

Also listed below is another podcast we’ve found. It has provided many opportunities for procrastination (as if we needed any).

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.

If you’re not already pie-eyed, here are a few slices from On the Table’s culinary quote collection:

Apple-pie is used through the whole year, and when fresh apples are no longer to be had, dried ones are used. It is the evening meal of children. House-pie, in country places, is made of apples neither peeled nor freed from their cores, and its crust is not broken if a wagon wheel goes over it. Dr. Acrelius

But I, when I undress me
Each night, upon my knees
Will ask the Lord to bless me
With apple-pie and cheese. Eugene Field

A mother is a person who, seeing there are only four pieces of pie for five people, promptly announces she never did care for pie. Tenneva Jordan

February, 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 Dwight Furrow), 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 —

Brief History of Peanut Butter, A

(Kate Wheeling’s article in Smithsonian Magazine; with additional information about George Washington Carver, who did not invent peanut butter)

Case for a More Regional Understanding of Food, A

(Bettina Makalintal’s call for more focused approach to food reporting, at Vice)

Deeper, Darker Look at James Beard, Food Oracle and Gay Man, A

(Julia Moskin reviews John Birdsall’s New York Times biography of an icon of American cooking)

Delicious Molecules: Big Food Science, the Chemosenses, and Umami

(Sarah E. Tracy’s 2018 article in The Senses and Society)

Fennema’s Food Chemistry

(PDF of 2008’s fourth edition of this reference book)

Food Chemistry, 4th Edition

(PDF of the 2009 manual)

History of the Jelly Doughnut—Sufganiyah

(excerpt by Gil Marks in 2010’s The Encyclopedia of Jewish Food, posted in LeitesCulinaria)

How Our Food Vocabulary Reflects the Evolution of Taste

(Bee Wilson’s ruminations in The Wall Street Journal)

“Pie Engineer” Who Designed a Dessert For the Jazz Age, The

(Rossi Anastopoulo’s account of Monroe Boston Strause—the inventor of chiffon pie, and its graham-cracker crust—for Gastro Obscura)

Processed Foods and The Consumer: Additives, Labeling, Standards, and Nutrition

(PDF of Vernal S. Packard, Jr.’s 1976 book)

Ruth Reichl, Mayor of Menuland

(Priya Krishna digs through the food critic’s collection of stolen menus for Taste)


(José R. Ralat’s guide to tacos of the world, at Texas Monthly)

Widow Who Created the Champagne Industry, The

(Natasha Geiling recounts the origins of Veuve Clicquot for The Smithsonian)

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

30 Essential Websites & Web Apps For Writers


Death to the Negative Restaurant Review

Easily Convert Culinary Measurements with this Handy Reference Table

Differences Between Line Editing, Copy Editing, and Proofreading, The

Future of the Food Magazine, The? Four Teenagers May Have the Answer.

How Food Photography Transformed the Humble Cookbook into an Aspirational Entity

Joy of Eating in Utopia, The

Joylessness of Cooking, The

Manuscript Cookbooks Survey

Remedy for Tired Wine Tasting Notes, A

Why Wine and Food Writing Matters

— podcasts, etcetera —

Too Many Cookbooks?

— 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 any books via those links, the price you pay is not increased by our 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 own 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 #244 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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