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Food Sites for June 2021

Thursday, May 13, 2021

Salad Days are here again!

“What is so rare as a day in June?” Well, technically, a day in February—since there’s never more than twenty-nine of them. Of course, “June is bustin’ out all over” is more in the spirit of the thing—right?. Besides, who wants to waste these glorious days thinking about February?

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.

Bon appétit from On the Table’s culinary quote collection:

My fare is really sumptuous this evening; buffaloe’s humps, tongues and marrowbones, fine trout parched meal pepper and salt, and a good appetite; the last is not considered the least of the luxuries. Journals of Lewis and Clark, Thursday, June 13, 1805

June, 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 Elatia Harris), 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.

— the new sites —

Bean Institute, The

(science, recipes, nutrition, and assorted other bean facts)

Database of 5,000 Historical Cookbooks Is Now Online, and You Can Help Improve It

(Gastro Obscura article about The Sifter, a lifelong project of Barbara Ketcham Wheaton)

Difford’s Guide

(huge website “for discerning drinkers;” cocktail recipes and histories, info on beer & wine, producers, profiles, drinking establishments, books, bar ware, and more)

Doughnuts Make the World Go Round

(links to ten articles about fried treats, posted at Culinary Backstreets)

Food Fads Have Always Been Ridiculous. Just Ask the Great Masticator.

(Jessica Gingrich’s Narratively article recounts the rise and bizarre influence of Horace Fletcher)

For Nourishment, There’s Nothing Like ‘First Foods’

(article savoring indigenous—or Native American, or pre-Columbian—foodstuffs, by Kathleen Purvis in iPondr)

Indian Community Cookbook Project, The

(archive of regional recipes from India, and bibliography)

Letter in the Window, The

(Andrew Egan’s history of NYC restaurant inspections, at Tedium)

Making Sense of Food

(Foodprint publishes articles that address the “environmental and public health issues created by our current industrial food system”)

Science Behind Honey’s Eternal Shelf Life, The

(Natasha Geiling’s Smithsonian article)

Scientists Debunk a Long-Held Theory about Oysters, Chocolate, Honey, and Spanish Fly

(Inverse article that can bust your balloon)

Scientists Debunk a Long-Held Theory about Spicy Food

(according to Inverse, Darwinian gastronomy it ain’t)

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

Baz to Basics

How To Write A Book In 2021: The Ultimate Guide For Authors

Small Press Publishing: Necessary Imprint On A Big-Press World

Write the World Blog, The

— podcasts, etcetera —

Food Season

Radio Misfits

— changed URL —

Medieval Arabic Cookbooks: Reviving the Taste of History

— 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, 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 anything 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 #248 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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