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Food Sites for May 2021

Friday, April 16, 2021

 Hellebores, the heralds of Spring.

The month of January is appropriately named for Janus, the two-faced Roman god of doors—looking backwards and forwards at the same time. 

May, however, has hidden in its very name something equally appropriate. During the long preceding winter, in which desires* were tightly restrained, indoors, as closed-up as storm windows, we never felt permitted to even ask, “May I?”. Then, before we know it, April’s rains depart, the sun comes out, we throw open the long-closed windows, stick our heads out, and shout for all the world to hear, “I MAY!”.

* Feel free to insert desire or desires of your choice.

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 older 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.

These Springy items might not be precisely culinary, but they celebrate a kind of appetite that might fit in On the Table’s culinary quote collection:

Enchant, stay beautiful and graceful, but do this, eat well. Bring the same consideration to the preparation of your food as you devote to your appearance. Let your dinner be a poem, like your dress. Charles Pierre Monselet

Spring is nature’s way of saying let’s party. Robin Williams

It’s spring fever. That is what the name of it is. And when you’ve got it, you want—oh, you don’t quite know what it is you do want, but it just fairly makes your heart ache, you want it so! Mark Twain

May, 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 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 —

African Cuisines: Recipes for Nation-Building?

(Igor Cusack’s 2000 article in Journal of African Cultural Studies)

Black Cookbook Directory

(Rekaya Gibson reviews fifty cookbooks that reflect the African diaspora)

Field Guide to North America’s Wild Crops, A

(Reina Gattuso’s Gastro Obscura article on foraging)

Food Historian Dishes on Her Love Affair with Italy, A

(Irene S. Levine interviews Francine Segan for Forbes)

History of the Food Pyramid, A

(according to Hannah McLeod, writing in the Smoky Mountain News, the familiar image evolved from earlier attempts to deal with food shortages in WW II—and only later focused on nutrition)

How to Taste Wine and Assess Wine

(seven step approach provided by wine club Firstleaf)

Inside the World’s Largest Jewish Cookbook Collection

(Anne Ewbank’s Gastro Obscura article about some of the 2,500+ books in the New York Public Library’s Dorot Jewish Division)

More than Málà: A Deeper Introduction to Sichuan Cuisine

(Joe Distefano serves Fuchsia Dunlop’s take on that not-always fiery cuisine for Serious Eats)

So What Is a British Biscuit Really?

(Dan Nosowitz sorts out the differences and similarities between British biscuits and American cookies—and a host of other tiny flat breads—for Gastro Observer)

Taking the Temperature

(six Eater articles on how global warming is likely to change the way we eat)

Your Diet Is Cooking the Planet

(Annie Lowrey, in The Atlantic, on the effect agriculture has on global warming)

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

Breakup Letter to My Writing Career, A

Do You Have Nafas, the Elusive Gift That Makes Food Taste Better?

Fuchsia Dunlop

How to Convert Measurements in Baking Recipes—and Why You Might Want To

Power of Self-Publishing in Food Media, The

Tejal Rao on Food Writing, Aimless Roaming, and the Joy of Deadlines

Unsung Influence of a Pioneering Food Journalist, The

What Every Writer Needs to Know About Email Newsletters (They’re Not Going Away)

Why the Owner of Loaves & Fishes Started Her Own Publishing Company

Why We Can’t Talk About Race in Food

Why Writers Need To Be Readers

— podcasts, etcetera —

Salmon Sushi Conspiracy, The

Tip of the Tongue

Warwick Food GRP Webinar on “Food and Drink Cultures Through the Ages”

— that’s all for now —

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

Advertisements are, we readily admit, annoying. However, they appear on this newsletter so that we can continue to provide it at no cost to you.

As an Amazon Associate, our 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 #247 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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