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Food Sites for December 2022

Saturday, November 12, 2022


March fourteenth might be Pi Day, but the holiday season—stretching from the end of November through the end of December—is all pie.


We’re just entering that eating season—or what director Marco Ferreri might have called La Grande Bouffe. While we might not, intentionally, be attempting suicide through excessive eating, it certainly might appear that way to an unbiased observer. In keeping with that thought, this issue of our newsletter is wurstig—bursting like an over-stuffed sausage. 


Dismal November days (and nights) enabled us finish off not just one, but two novellas, alternating between more Substack newsletters:

Just Unbelievable announced the (self-)publication of a little book, Unbelievable: A Modern Novella, in kindle and paperback editions.

Reheated Chili revisits, and expands upon, an old article from Roll Magazine.

Mendacity...and its Rewards tried to look at the nature of truth but couldn’t find very much (it was, after all, election season).

Silliness is Serious Bizness, explored why we do what we do.

Spamalot! Spamalot! Began talking about the kind of Spam that doesn’t come through e-mail but, predictably, wandered off into the wild deserts of Digressia.

Another Book announced the (self-)publication of yet another little book, Noirvella, in kindle and paperback editions (it’s free to paid subscribers to our substack posts)

Gag (or Acid) Reflux announced the (self-)publication of one of our old books—done in collaboration with Jack Murphy. Inedible: Cruel & Unusual Foods That Moms Used to Make—and Inflicted on Young & Innocent Palates is available in paper and Kindle editions

It is a truth universally acknowledged... addressed the elephant in the room. The elephant did not reply.


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


On the off-chance that you dont get your fill of pie, this month, here are a few more slices from from On the Table’s culinary quote collection:

Good apple pies are a considerable part of our domestic happiness. Jane Austen

A man that lives on pork, fine-flour bread, rich pies and cakes, and condiments, drinks tea and coffee, and uses tobacco, might as well try to fly as to be chaste in thought. Dr. John Harvey Kellogg

Although the frankfurter originated in Frankfurt, Germany, we have long since made it our own, a twin pillar of democracy along with Mom’s apple pie. In fact, now that Mom’s apple pie comes frozen and baked by somebody who isn’t Mom, the hot dog stands alone. What it symbolizes remains pure, even if what it contains does not. William Zinsser

I dont think a really good pie can be made without a dozen or so children peeking over your shoulder as you stoop to look in at it every little while. John Gould

If you want to make an apple pie from scratch, you must first create the universe. Carl Sagan
I prefer Hostess fruit pies to pop-up toaster tarts because they don’t require as much cooking. Carrie Snow

December 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 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 —


Asafetida, India’s Odorous Taste of Home

(Madhur Jaffrey’s New Yorker post on Ferula foetida, AKA

“dyvels drekk” and “stercus diaboli”‑among other unsavory, but descriptive, terms)


Barbecue Is What Americans Agree On

(The Food Section’s Hanna Raskin interviews Datassential’s Mike Kostyo)


Brief History of People Eating Brains, A

(as Dennis Less said in Jonathan Dale’s Take-Out article, “Most offal is a lot easier to handle, mentally, but for some reason brains are some next-level shit”)


Coffee, the Great Literary Stimulant

(Ed Simon’s article—part history, part celebration—in The Millions)


Colonial Origins of Mexico’s National Dish, The

(an Atlantic article—by Nicola Twilley, Cynthia Graber, and Gastropod)


Currying Favours No More

(Madhulika Dash, in Deccan Herald, on the new Indian cuisine, and the west’s recognition of it)


Everything You Ever Wanted to Know About Tucupí

(Nicholas Gill’s substack page about South American sauces made from cassava)


Excavating the South’s African American Food History

(PDF of Anne Yentsch’s chapter in African American Foodways: Exploration of History and Culture)


Guide to Soy Sauce Varieties, A

(Sho Spaeth’s Serious Eats article)


How the Bloody Mary Garnish Lost Its Mind

(“Moderation is a fatal thing. Nothing exceeds like excess,” Oscar Wilde)



(Nicholas Gill on the Andean herb, Tagetes minuta)


I Did Not Love Squash as A Child.

(Andrew Zimmern’s paeon to pumpkins—and other members of the Cucurbita genus)


Kitchen Divination

(Gastro Obscura’s Editorial Fellow—Diana Hubbell—spills the beans on old-fashioned methods of fortune telling with food)


Other Fictional Foods

(Chelsea Monroe-Cassel’s blog recreates real dishes that we might encounter in places that aren’t real: books, TV shows, and videogames)


Slaves for Peanuts Weaves a Complex Story Crossing Time and Oceans

(Martha Anne Toll’s NPR review of Jori Lewis’ book, Slaves for Peanuts: A Story of Conquest, Liberation, and a Crop That Changed History)


Taste of Chocolate: Biting Enhances the Taste of Chocolate

(Tania Dey’s paper tests and explains the phenomenon)



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


Are the Meat Sweats Fact or Fiction?


Bakery Creates “Pan Solo,” a 6-Foot Replica of Star Wars Hero Made of Bread


Constant Cravings


Cookbook for Surviving the End of the World, A


Dish, The: Al and Kitty Tait


Downfall of Fake Meat, The


Echoes of a World War in Wines from the Early 1940s


Fascinating Connection Between New York City’s Jewish and Chinese Immigrants, The


Good Research Librarian Can Help You Find Information You Didn’t Even Know You Needed, A


Great Food Instagram Vibe Shift, The


Honestly, I Love a Good Spork


How a Food Influencer Makes Money


How a Single Machine Revolutionized the Fresh Flour-Tortilla Game


How To Become a Food Stylist and Get Paid to Make Food Look Good


How to Become a More Productive Book Author


Inside a Legendary Designer’s Recipe Sketchbook


Introducing the Active Voice, a New Podcast About Writing and the Internet (A Survival Guide for Writers in the 2020s)


Italian Region Where Tomato Is Off the Menu, The


Opinion: Eating Right to Avoid Catastrophe


Prescription Dinner: Can Meals Be Medicine?


Q&A with Matt Sartwell, Managing Partner, Kitchen Arts & Letters Bookstore




Recipe for Success


Science Behind Feeling Hangry, The: and What to Do About It (Besides Eating)


This West Texas Farm Grows the Most Expensive Spice in the World


What Counts as A Bestseller?


What It’s Like to Be a Food Writer When You Can Taste Everything You See


When a Country’s Cuisine Becomes a Cultural Export


Why Chef Gavin Kaysen Self-Published His New Cookbook


Worst Food Writing Words, The 


Writers, Be Wary of Throat-Clearers and Wan Intensifiers. Very, Very Wary.


You Don’t Need an Agent



— podcasts, etcetera —


Every BBQ Style We Could Find in the United States


Home in a Bowl of Noodles


If Soda Commercials Were Honest


Unsolicited: Fatties Talk Back


You’re Dead to Me: The History of Ice Cream



— changed URL —


Why Only 1% Of Japan's Soy Sauce Is Made This Way



— 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


Tabula Rasa, Baby: (Not Written in Stone)


Unbelievable: A Modern Novella






Here endeth the sales pitch(es)...


...for the moment, anyway.




The Resource Guide for Food Writers, Update #266 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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