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Food Sites for January 2023

Thursday, December 15, 2022


At times like this, we really miss our old woodstove.


December brought the season’s first snow, and bitter cold (or, at least, what seems bitter—as we’ve fallen out of practice since the beginning of last Spring). Since we haven’t had much incentive for getting out of the house, we wrote one short story, made notes for the next one, and posted several Substack newsletters:

Holiday Dinner with Friends... reaffirmed Dr Sanscravat’s misanthropic approach to celebratory dining.

Lucre, Feeeeelthy Lucre described one’s early days as a freelancer.

Booksigning is about unwarranted optimism and unexpected results.

Once More, Under the WIP is about editing—and a little taste of a work-(that was, at the time)-in-progress.


Who knows what January will bring?


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 online scribbles can be found at A Quiet Little Table in the Corner and other Substack pages. There’s even an Amazon author’s page, mostly about our food writing


A few wintery words from On the Table’s culinary quote collection:

 There is nothing like a plate or a bowl of hot soup, its wisp of aromatic steam making the nostrils quiver with anticipation, to dispel the depressing effects of a grueling day at the office or the shop, rain or snow in the streets, or bad news in the papers. Louis P. De Gouy

Skiing consists of wearing $3,000 worth of clothes and equipment and driving 200 miles in the snow in order to stand around at a bar and drink. P.G. Wodehouse

The Highlanders regale themselves with whisky. They find it an excellent preservation against the winter cold. It is given with great success to the infants in the confluent smallpox. Tobias Smollett

Out of snow, you can't make cheesecake. Jewish Proverb

January 2023


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 Jonell Galloway), 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 —

5 Brewing Innovations That Are Changing Craft Beer

(Jerard Fagerberg, at InsideHook, on some hi-tech innovations to the ancient process of brewing)


Archaeologists Find 1,900-Year-Old Snacks in Sewers Beneath the Colosseum

(apparently, they also snarfed down pizza while they watched)


Brew Mead Like a Viking

(detailed instructions from Elska á Fjárfelli, AKA Susan Verberg)


Fish That Sparked a National Obsession, A

(Robyn Wilson’s article on the history of Portugal’s love of bacalhau—salt cod—for the BBC)


From Com Chay to Döner Kebabs

(Diana Hubbell’s tribute to international foods-to-drink-by, at Gastro Obscura)


History of the Cocktail Party, The

(Jessica Fields’s article for VinePair)


How Food Powers Your Body

(James Somers explains metabolism for The New Yorker)


How France’s King Charles VI Helped Protect Roquefort Cheese

(Nico Danilovich, in Tasting Table, on an early example of government protection of a regional product)


In The Miracle of Salt, Naomi Duguid Celebrates a Necessity

(Laura Brehaut reviews Naomi Duguid’s ninth book for National Post)


Inside the Scientific Quest to Understand Brussels Sprouts

(Inverse article that focuses on bitterness and biology)


Is Wine Fake?

(Scott Alexander revives—and expands on—questions about the veracity of oenophiles “expert opinions” for Asterisk Magazine)


Midwestern Origin of Fried Green Tomatoes, The

(Issue 72 of David S. Shields’ Unexpected Origins)


No More Fakelore: Revealing the Real Pennsylvania Dutch Cuisine

(NPR’s Nancy Shute gets the lowdown from William Woys Weaver)


Oldest Cooked Leftovers Ever Found Suggest Neanderthals Were Foodies

(article, in The Guardian, on recent discoveries in the famous Shanidar Cave)


Scent of Flavor, The

(Linda Bartoshuk’s article, in Inference, on flavor as an “aggregate of all sensations”)


Short History of Espresso in Italy and the World, A

(Jonathan Morris’ paper in 2008’s 100% Espresso Italiano, edited by Maurizio Cociancich


Viking Nordic Food and Beverages Bibliography

(huge medieval list compiled by Susan Verberg, AKA Elska á Fjárfelli)



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


10 Food Movies and TV Shows That Even Your (Very) Extended Family Will Love


Cooking and Tasting as Complex practice in the Work of Amy Trubek


Did You Know Africa Had a Major Impact on French Cuisine? Everything to Know


Drink Culture Doesn’t Have a “Foodie.” Here’s Why.


Get Back to the Land on a Foraging Adventure


How the Word “Vanilla” Came to Mean “Boring”


How to Make Autocorrect Work the Way You Want


Identity: Are We What We Eat?


Impermanence of Cuisine, The


Most Mispronounced Foods & Drinks from Every Country, The


Nature Is Always Listening: The Science of Mushrooms, Music, and How Sound Waves Stimulate Mycelial Growth


Not Just How, But Why: Recipes That Teach


Please Take a Stand in Recipe Writing


Reflecting on A Year of Teaching


Researching Food Cultures Without Written Recipes


Restaurant-ing with John Margolies


Scientists Don’t Agree on What Causes Obesity, but They Know What Doesn’t


Should You Follow Expiration Dates and Sell-by Dates?


Skyline Chili, and Cincinnati Chili in General, Explained by a Local as Best She Can


Taste of Belonging, The: An Ethnographic Approach to the Study of Commensality and Collectivity


Technology of Writing, The: From the Essay to GPT-3


The Only Sure Thing with AI Is Writing Will Get Blander and the Rich Will Get Richer


Two Weeks in America


What America’s First Cookbook Says About Our Country and Its Cuisine


Why Do We Stuff Foods with Other Types of Food, Anyway?


Why We’re Loving Mid-Century Middle-American Food


World Needs Processed Food, The



— podcasts, etcetera —


Ringer 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


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 #267 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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