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Food Sites for August 2022

Wednesday, July 13, 2022


A couple of young tomatoes... 


...that might even ripen sometime in August. We’re not really vegetable gardeners, so—up to this moment—these tomatoes are pure expectation. But, as Laurie Colwin opined, “a world without tomatoes is like a string quartet without violins.” 

For now—we’re holding our breath.


We’ve posted A LOT to our Substack newsletter, lately. “What’s It All About, Anyway?” attempts to solve one of life’s great mysteries (with predictable results). ”In the Beginning...” is the lurid tale of how an innocent illustrator was turned to the dark side (i.e., taking up writing). “More Early-day Stuff...” provides a bit of the back story of how Human Cuisine came to be compiled. “Truth, Justice, and the Angling Way“ combines—unlikely as you might expect—lying, fishing, and seventeenth-century English poetry. It’s a story excerpted from Prophet Amidst Losses. “Watch Out for My Uncle... He’s a Cannibal!“ tries to explain our former preoccupation with anthropophagy (adapted from How to Serve Man: On Cannibalism, Sex, Sacrifice, & the Nature of Eating) “77 Years Ago...” is a creation story (and only tangentially about the formation of radioactive isotopes). It comes with a poem. “You Must Remember This...” refers to an excerpt from Cenotaphs. It’s fantastic (but only in the sense that it’s just a fantasy).


A free Substack subscription will automatically deliver—under cover of darkness—such things to your virtual mailbox. In unrelated news, our poem “Trekking the Osteo Path,” was published in July 12th issue of Stunning Poetry (a digital newsletter by Silent Spark Press).


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


August is high summer, hence these comments from On the Table’s culinary quote collection:

Summer cooking implies a sense of immediacy, a capacity to capture the fleeting moment. Elizabeth David

 No dish changes quite so much from season to season as soup. Summer’s soups come chilled, in pastel colors strewn with herbs. If hot they are sheer insubstantial broths afloat with seafood. Florence Fabricant

Cold soup is a very tricky thing and it is the rare hostess who can carry it off. More often than not, the dinner guest is left with the impression that had he only come a little earlier he could have gotten it while it was still hot. Fran Lebowitz


August 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 virtual hat to Fabio Parasecoli), 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 —


Bengal’s Ethnic Sweetmeats—An Unconventional Food: History, Tradition, Culture

(PDF of a paper on the complex range of Bengali dishes—candies/desserts—written by Tanmay Sarkar, Molla Salauddin, et. al)


Chicken and Waffles: The Pennsylvania Story

(William Woys Weaver served it up in the Fall 2020 issue of Pennsylvania Heritage)


“Delectable Foods”: This 13th-Century Cookbook Reveals a World of Delicious Recipes

(report of the discovery—and subsequent translation—of a rare cookbook by Andalusi scholar Ibn Razīn al-Tujībī, with recipes, in London’s Financial Times)


Fashionable Food

(Annie Ewbank’s reminiscences about the golden age of department store dining, in Gastro Obscura)


Food in Medieval Times

(PDF of Melitta Weiss Adamson’s 2004 book)


Guide to Cornstarch, A

(the plot thickens in Tim Chin’s Serious Eats story)


How a “Bubble Expert” Decoded the Physics of Making Mezcal

(María Paula Rubiano A., at Gastro Obscura, on learning why—and how—traditional proofing methods work)


How to Make the Perfect Cup of Italian Coffee

(Adam H. Graham’s history of the Moka pot, in the American Express magazine, Departures)


Invention of Modern Baby Formula, The

(Claudia Gelb, at Eater, traces its development to nineteenth century scientists)


MSG Convert Visits the High Church of Umami, An

(Helen Rosner enhances the flavor of “The Annals of Gastronomy” in The New Yorker)


Origins of Fake Meat Are Rooted in Chinese Cooking, The

(Ruby Lott-Lavigna’s Vice article about traditional Buddhist vegetarian cookery and its modern incarnations)


Paneer and the Origin of Cheese in India

(Aditya Raghavan’ history in The Hindu)


Purple Corn, Coyol Sap & Legume Pods of Guanacaste & Nicoya

(Nicholas Gill’s New Worlder post about the “wild foods and ancestral agriculture in northwestern Costa Rica)


Tale of Two Buds, A: The Centuries-Old Feud Between American Budweiser and Czech Budweiser

(Brit Dawson’s Mel Magazine article blows the foam off a long-standing dispute)


Unhealthy, Smelly, and Strange: Why Italians Avoided Tomatoes for Centuries

(William Alexander’s answer, at Literary Hub; an excerpt from Ten Tomatoes That Changed the World)


Warm Belly

(“unheard food stories” from “the many different cuisines within the U.K.”—and around the world)


What is Fermentation?

(Danilo Alfaro addresses—in The Spruce Eats—the differences between methods that produce lactic acid, ethyl alcohol, and acetic acid)

Why Does Spicy Food Make You Sweat?

(an Inverse article in which “a neuroscientist breaks it down”)


Words We Use for Food, The

(what, exactly, does “organic,” or “certified organic,” or “certified naturally grown” really mean? John Porter has the answers in Mother Earth News)



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


3 Best Angles for Incredible Food Photography, The


Book Review: Notes from a Small Kitchen Island


Busting the Myth: YouTube Was My Nigerian Family Cookbook


Citrus Paradisi


Cooking History–How Food Inspired Events Can Enrich Museum Engagement


Cooking Through History with the Hofstra Special Collections


Epicurus on Wine Education and Its Perils


Father’s Recipe That Crossed Three Continents, A


Food and Faulkner: Stability and Nourishment Amidst Chaos in The Sound and the Fury


Grammar Check


“Hangry Is a Real Thing”: Psychologists Find Link Between Hunger and Emotions


How Did the Diner Menu Get So Long?


Infinite Ellipses of Ritual and Flavor


Inside the Colorful, Campy, Unapologetically Horny World of Erotic Cookbooks


Know Me Come Eat with Me


On the Rigidity of Recipe Writing


On Writing (and Not Writing) About Mutton Biryani


Romance Novels Are Increasingly Getting Hot and Heavy in the Kitchen


Simple Styling Tricks for More Appealing Food Photography


Sniffing Out a Cure for Smell Loss


Suiting the Local Taste Preferences: Stories of Transformation of Foods


Traditional English Food with Strange Names


Unbreakable Rules of the Chicago Dog—and When to Bend Them, The


Water: Elixir of Taste


What Our Fantasies About Futuristic Food Say About Us


Whipped Cream, No Other Delights


Why Do We Remember More by Reading in Print Vs. on a Screen?


Why Write?


Wine is Worth It, The


Writers Shouldn’t Talk: Stop Encouraging Them


You Can Spot Climate Change in Old Restaurant Menus



— podcasts, etcetera —


4 Tricks to Isolate Your Subject in iPhone Food Photography


Brief History of Dumplings, A


Can a Cocktail Trend Be Ironic?


F Word, The: Fatphobia in the Food Industry


Grain and Finance


Grandma Ida’s Nut Rolls Gravestone


Meet the Shaman Using Ancient Chocolate Rituals to Revive Mayan Traditions

(unfortunately, many ads)


Simple Tips for Magazine-Worthy Drink Photography

This Is Kwame Onwuachi’s America (and We’re Just Living in It)


What Cheese Looks Like Around the World


What Leopold Bloom’s Food Diary Tells Us about Bloomsday


World’s Oldest Edible Ham



— changed URL —


Pass the Chipotle



— that’s all for now —


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


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.


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.

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


Tabula Rasa, Baby: (Not Written in Stone)


Here endeth the sales pitch(es)...


...for the moment, anyway.




The Resource Guide for Food Writers, Update #262 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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July 14, 2022 at 5:11 AM  

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