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Food Sites for April 2022

Saturday, March 19, 2022


Chef Julius, inventor of Caesar Salad.


As first recorded by Apicius, the earliest written record of the eponymous romaine salad made generous use of egg, hard cheese from the provinces, lemon, good olive oil, and garum—beaten like a galley slave—then lavished upon lactucae. The leaves untimely ripped, of course (as was the photo, from the internet). 


It is almost April First, and no better time than now to disseminate some food fakelore.


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.


More foolishness from On the Table’s culinary quote collection:


An intelligent man is sometimes forced to be drunk to spend time with his fools. Ernest Hemingway

Drinking makes such fools of people, and people are such fools to begin with that it's compounding a felony. Robert Benchley

Some people have a foolish way of not minding, or of pretending not to mind, what they eat. For my part, I mind my belly very studiously and very carefully; for I look upon it that he who does not mind his belly will hardly mind anything else. Samuel Johnson

April, 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 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.



— the new sites —


17 Delicious Types of Plums

(descriptions with photos, plus a short introduction to plum history)

Betty Crocker’s Cosmopolitan Kitchens

(Annie Ewbank’s Gastro Obscura interview with Susan Marks—author of Finding Betty Crocker: The Secret Life of America's First Lady of Food)



(subscription-based searchable access to vast number of recipes, cookbooks, food reference books, author bios, and feature articles)


Food History and Gastronomic Traditions of Beans in Italy

(Giandomenico Corrado’s article in the Journal of Ethnic Foods)


Hymn of Ninkasi, The

(Kevin O’Briant’s 2017 article in Beyond Beer Magazine)


J. Kenji López-Alt Says You’re Cooking Just Fine

(Helen Rosner’s New Yorker interview)


Man Who Discovered Umami, The

(Veronique Greenwood’s article about Kikunae Ikeda, and the perception of taste, in BBC Future)


Medieval Influencer Who Convinced the World to Drink Tea, The—Not Eat It

(Miranda Brown’s Gastro Obscura article about Lu Yu—”the world’s greatest tea influencer”)


Necco Wafers: The Return of an American Candy Classic

(Aimee Tucker’s New England Today article about a candy that was in the pockets of many Civil War soldiers)


Peeling Onions, Layer by Layer

(Yasmin Amin’s paper on the use of two alliums in Islamic cookery; included in Insatiable Appetite: Food as Cultural Signifier in the Middle East and Beyond)


Recipe From a Talented Chef Enslaved by a Founding Father, A

(Natasha Frost’s Gastro Observer article about James Hemings, the cook in Thomas Jefferson’s Monticello kitchen)


Rise and Fall of Gruit, The

(Susan Verberg’s 2018 paper on the historical differences between beers made with hops and other herbs)


What Is the Arabesque Kitchen?

(N.A. Mansour’s Eater review of The Arabesque Table, discusses multiple varieties of Arabic cuisine)


What Makes Oaxacan Food Oaxacan?

(Bricia Lopez’s Eater piece on something that’s too complex to be covered by one word)



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


8 Tips to Become a Successful Content Writer


Anton Ego and the Critical Sense


Book by Another Name Would Also be Legible, A: The Limits of the Bibliography of African American Cookbooks


“Cultivated Meat is no Silver Bullet” by Carlo Petrini


Curious Case of Colonial India’s Breakfast Curries, The


Egg Cream


Food Writer Dishes on Black Culinary Traditions, A (and Top Spots to Experience Them)


History of the Last Time I Ate at a Chinese Buffet, A


How Apples Go Bad


How I Got My Job: Creating Weeknight Recipe Faves for Top Publications and Writing a Cookbook


I’m Common as Muck and Spent £150 in a Michelin Star Restaurant to See If It Was Worth It


Is Diet Writing Over?


John Locke’s Personal Pancake Recipe: “This Is the Right Way” to Make the Classic Breakfast Treat


Meet the Indispensable Bagel Rollers of NYC


National Cuisine Is a Useful Illusion


Reader Comments for The New York Times’ “Homestyle Spaghetti Carbonara” Recipe


Remembering Two Fat Ladies, the Perfect Fat-Positive Cooking Show


“The Automat” Is a Guide to the Wonders of Mid-Twentieth-Century Urbanism


To Evade Pre-Prohibition Drinking Laws, New Yorkers Created the World’s Worst Sandwich


Top 10 Cooks in Fiction



— podcasts, etcetera —


Dave Chang Show, The

Grounds for Revolution: the Stimulating 

Hot Dog Is a Sandwich, A

Joy of Cooking, The (Insects)

Lunch Therapy

New Secret Chicken Recipe, The? 

Animal Cells.

Out to Lunch with Jay Rayner

People Can’t Believe That THIS Is How Cashews Grow

See the True Cost of Your Cheap Chicken

Well-Seasoned Librarian, The: A Conversation About Food, Food Writing and More

When Sitting Bull Came to Dinner

(you’ll need to use this passcode: .p$1t74C [Note that the passcode starts with a period])


— changed URL —


What We Write About When We Write About Food



— 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 #258 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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