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Food Sites for January 2022

Friday, December 10, 2021


Two images that define the departing year:
a shot and shots (how many of us got by),
and a mask, hanging near the front door
(for when we needed to get out)

The nineteen-twenties roared with jazzy excitement—but, so far, the twenty-twenties have been one humongous disappointment. Please accept our apologies for grossly understating the gravity of the situation. Who knows? Maybe twenty-twenty-two will bring some better news—or, at least, cease making the news a source of agita-induced dypepsia.

For the new year, let’s raise a nineteen-twenties-style glass—or three—to the possibility of better news. Maybe some old-fashioned optimismbecause what could be more old-fashioned, right?

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.

Keeping the twenties in mind, we’ve shuffled through the liquor cabinet for a few excerpts from On the Table’s culinary quote collection:

Eat drink and be merry, for tomorrow they may make it illegal. Anonymous

A prohibitionist is the sort of man one wouldn’t care to drink with—even if he drank. H.L. Mencken

Everyone must believe in something, I believe I’ll have another drink. WC Fields

January, 2022

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 Krishnendu Ray), 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 —

Brief History of Cheesy Pasta, A

(Massimo Montanari’s account at Literary Hub)

Creating a Better Leaf

(Elizabeth Kolbert’s article, in The New Yorker, on altering the way plants use photosynthesis to produce more food for us)

Green Fruits

(berries, citrus fruits, drupes, pomes, and melons; an illustrated guide from Leafy Place)

Hallstatt Miners Consumed Blue Cheese and Beer During the Iron Age and Retained a Non-Westernized Gut Microbiome Until the Baroque Period

(Frank Maixner, et. al., report—in Current Biology—on archaeological evidence obtained from ancient feces)

Hidden, Magnificent History of Chop Suey, The

(Miranda Brown’ tells the sordid story at Gastro Obscura)

Perfect Storm, A: The Chocolate, Coffee, and Climate Crises

(Randall Myers discusses the horror of climate-change extinction of some of our favorite things—and what we can do to prevent it—for Quillette)

Reign of Terroir

(Joshua Levine’s Smithsonian article about Roquefort cheese)

Seeing and Tasting: The Evolution of Dessert in French Gastronomy

(Maryann Tebben’s 2015 essay in Gastronomica)

TASTE (law and the senses series)

(aesthetics, philosophy, and anthropology of food; PDF of the 2018 anthology from the University of Westminster Press)

Types of Coconuts

(varieties from around the world; an illustrated guide from Leafy Place)

Types of Onions

(“varieties of onions and how to use them;” an illustrated guide from Leafy Place)

Types of Red Berries That Grow on Trees or Shrubs

(an identification guide from Leafy Place)

What Humanity Should Eat to Stay Healthy and Save the Planet

(Gayathri Vaidyanathan’s Nature article about the cost of global sustainability and adequate nutrition)

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

10 Massively Inedible Roadside Attractions

Christmas Feasts

“Designing Human-Food Interactions in Space Is Not a Trivial Task.”

Fine Dining on the Front Line

How Marcella Hazan Became a Legend of Italian Cooking

How Things Are Changing for Women in the Kitchen

It’s Time to Retire the ‘Julia Child Of’ Trope

Millions of Followers? For Book Sales, ‘It’s Unreliable.’

Mrs. Goodfellow—Raves from Miss Leslie and Others

Who Owns a Recipe? A Plagiarism Claim Has Cookbook Authors Asking.

Wisdom about Wine and Food Pairing

World’s Vast Networks of Underground Fungi to Be Mapped for First Time

— another blog —

Medieval Mead and Beer

— podcasts, etcetera —

Hot Ale Flip, The

XOXO Dorie

— 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 anything via those links, the price you pay is not increased by our commission.

Occasionally, URLs we provide may take you to commercial sites (that is, they’ll cost you money to take full advantage of them), or publications that have paywalls. 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

Backstories: As retold by Gary Allen

Here endeth the sales pitch(es)...

...for the moment, anyway.


The Resource Guide for Food Writers, Update #255 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 ©2022 by Gary Allen.


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