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Food Sites for March 2022

Friday, February 11, 2022

February was brutal, this year. 

It called for a particularly dark and stormy Dark and Stormy—

à propos for a dark and stormy month. 

(It should have been lime... but I used what I had on hand)

March is fast upon us, and we couldn’t be happier. February brought us an ice storm that left us without heat or light for days on end. Between that, and living our second year with the vagaries of Covid-19 (with inexplicably-odd lacunae on grocery store shelves), it’s plain that the March Hare’s iconic madness is more justified this year than it was in Lewis Carroll’s time.

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.

Tired of ice, outside, here are two reflections on ice—inside—from On the Table’s culinary quote collection:


The Americans are a funny lot; they drink whiskey to keep them warm; then they put some ice in it to make it cool; they put some sugar in it to make it sweet, and then they put a slice of lemon in it to make it sour. Then they say “here’s to you” and drink it themselves. B.N. Chakravarty

For each glass, liberally large, the basic ingredients begin with ice cubes in a shaker and three or four drops of Angostura bitters on the ice cubes. Add several twisted lemon peels to the shaker, then a bottle-top of dry vermouth, a bottle-top of Scotch, and multiply the resultant liquid content by five with gin, preferably Bombay Sapphire. Add more gin if you think it is too bland... I have been told, but have no personal proof that it is true, that three of these taken in the course of an evening make it possible to fly from New York to Paris without an airplane. Isaac Stern

March, 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 Cynthia Bertelsen), 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 —

Adoration of the Pine Nut, The

(The Botanist in the Kitchen waxes scientifically-rhapsodic about pignoli)

Archaeobotanical Evidence Reveals the Origins of Bread 14,400 Years Ago in Northeastern Jordan

(Lara Gonzalez Carretero’s 2018 presentation to the National Academy of Sciences of the United States of America)

Barley Malt and Ale in the Neolithic

(Merryn Dineley’s 1999 paper on brewing methods revealed by archaeological evidence)


(a 21 page overview by Puran Singh Bisht)

Beer: Health and Nutrition

(PDF of C.W. Bamforth’s 2004 book)

Campari’s Secret History

(Brad Thompson Parsons writes, in Punch, about Italy’s famous bitter aperitif)

English Muffin Is Not English at All, The

(Anna Goldfarb’s tells the story of Samuel Bath Thomas’s invention—in New York City—for The Kitchen)

(a collection of articles, with book recommendations on related topics)

Guide to Different Types of Wheat Flour, A

(Danilo Alfaro sifts the wheat from the chaff for The Spruce Eats; many links, at the bottom of the page, to more flour information)

Home Cook’s Guide to Onions, A

(supplied by Gelson’s Markets, a California supermarket chain)

How a 400-Year-Old Cheese Got Its Groove Back

(Richard Collett’s GastroObserver article about nettle-wrapped Cornish Yarg)

How Black Pepper Won Europe From a Tastier Pepper

(Sarah Laskow’s Gastro Observer article about Piper longum, Long Pepper)

How the Refrigerator Became an Agent of Climate Catastrophe

(David Owens’ New Yorker article is hot stuff)

It’s Official: Americans Are Floating in a Pool of Ranch Dressing

(April Fulton, on the origins of ranch dressing; a report from NPR’s The Salt)

Mad Honey

(hallucinogenic honey can be made from the nectar of certain Turkish and Nepalese rhododendron flowers, and it’s expensive; article in Gastro Observer)

Native American Restaurants

(Jan Whitaker’s blog, Restaurant-ing Through History, looks at the roots of a recent trend)

Online Historical Cookbooks

(links to vast collections of digitized books)

Party Like a Sumerian: Reinterpreting the ‘Sceptres’ from the Maikop Kurgan

(article, by Viktor Trifonov, Denis Petrov and Larisa Savelieva—in Antiquity—about ancient drinking “straws” used for communal beer-drinking)

Pizza Isn’t Italian

(H.D. Miller, at An Eccentric Culinary History, cuts through the layers of myth that cling like cold mozzarella to pizza-box cardboard)

Psychedelic-Laced Beer May Have Helped This Ancient South American Empire Rule

(Ashley Strickland’s CNN report about archaeological evidence of beer brewed with a drug similar to tryptamine DMT)

Recipe: Pastitsio, Greece’s Beloved Baked Pasta

(Carolina Dorito dishes on baked pasta dishes from all around the Mediterranean—not just Greece—for Culinary Backstreets)

Sweetwater, Mountain Springs, and Great Lakes: A Hydro-geography of Beer Brands

(water is key to brewing, obviously, and this paper by Jay D. Gatrell, David J. Nemeth and Charles D. Yeager explores the topic)

This Ancient Brew Has Retro Appeal in South Korea

(Chang W. Lee and Mike Ives discuss “makgeolli, a cloudy Korean rice wine” for The New York Times)

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

10 Lessons We’ve Learned About Eating Well

Diary of a Book Launch: An Insider Peek from Idea to Publication

Diaspora Co.

Did Eating Meat Really Make Us Human?

Down the Rabbit Hole: Wandering through an Amazing Maze of Links

Food and Men in Cinema: an Exploration of Gender in Blockbuster Movies

How To Write An Elevator Pitch For Your Book

Language of Lucky Foods, The

Petits Propos Culinaires, an Oft-Overlooked and Unobtainable Tool Now Available in Digital

Q&A: Deb Perelman on 16 Years at Smitten Kitchen

Secret Lives of Kitchen Appliances, The

Top 1000 Cookbooks

Undersung Trailblazer of Indian Cooking, An

What To Eat?

— another blog —

Burnt My Fingers

— podcasts, etcetera —

Follow the Food 

Meat & Three: A Culinary Book Club

Run the Dish!

This Tiktok Creator Makes the Recipes She Finds on Gravestones

What’s Burning

— changed URL —

Food That Built America, The

— 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 #257 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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