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Food Sites for February 2023

Thursday, January 12, 2023


One of our favorite Peekamoose waterfalls—

with not much in the way of falling water.


Winter has finally arrived with a vengeance—not a lot of snow, so far, but it’s been damned cold around here. Definitely soup, stew, and baking season. We haven’t once been tempted to go wandering in the woods (that photo was taken from the side of the road, not far from the car’s heater). Consequently, we’ve been cooking, writing, and posting Substack newsletters:

Portrait of the Artist as The Invisible Man. Excruciating self-analysis and a bit more of the story from the last episode (Once More, Under the WIP).

Another WIP, interrupted. Another excerpt from yet another book-in-progress.

WIP-lash added another sample from the previous post, but—just to make things interesting (that is: difficult)—out of chronological order.

Chuck Full o Something: an exercise in unmitigated digression.


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


We hoped to find some wintery comments from On the Table’s culinary quote collection but, instead, found these about frozen food. 


Go figure.


If it weren’t for Philo T. Farnsworth, inventor of the television, we’d still be eating frozen radio dinners. Johnny Carson

 I personally prefer a nice frozen TV Dinner at home, mainly because it’s so little trouble. All you have to do is have another drink while you're throwing it in the garbage. Jack Douglas

February 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 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 —


“Abominable Pig” and the “Mother of All Vices:” Pork, Wine, and the Culinary Clash of Civilizations in the Early Modern Mediterranean

(Eric Dursteler’s chapter in Insatiable Appetite)


Add “Electric” to Your Flavor Palate.

(Sam Lin-Sommer explores Sichuan Pepper—and similar spices—for Gastro Obscura)


Cookbook for Dining with the Dead, A

(Sam O'Brien’s Gastro Obscura article on the foods of Día de los Muertos)


Forgotten Baking Technique That Turns Bacteria Into Delicious, Cheesy Bread, The

(Natalie Zarrelli describes baking bread with bacteria in place of yeast at Gastro Obscura )


Forgotten Cookbooks That Fueled Women’s Suffrage, The

(Sam O'Brien’s Gastro Obscura article about an 1886 book that merged cookery with activism)


History of the Martini Glass, The

(a toast from Olivia White, at VinePair)


How Countries Use Food to Win Friends and Influence People

(an excerpt from Fabio Parasecoli’s book, Gastronativism: Food, Identity, Politics)


I Eat, Therefore I Am: Disgust and the Intersection of Food and Identity

(Daniel Kelly and Nicolae Morar in The Oxford Handbook of Food Ethics)


Is a “Sweet Tooth” Genetic?

(anthropologist Stephen Wooding addresses the question in Sapiens)


Mysterious Origin of Corn, The

(the history and genetics of maize, from Carol A. Westbrook at 3 Quarks Daily)


Passion (and Fantastical Fashion) of France’s Food Brotherhoods, The

(Anna Mindess on the serious—and sometimes seriously silly—groups that revere regional specialites in France; article at Gastro Obscura)


Same Compounds: Different Flavours?
(Barry C. Smith's paper in Proceedings of Wine Active Compounds 2008 ) 

Sifter, The

(database of 5,000 historical cookbooks and related food history, started by Barbara Ketcham Wheaton six decades ago but online now)


“Squirrel, if You’re so Inclined”

(“recipes, narrative and the rhetoric of southern identity” by Carrie Helms Tippen, in Food, Culture & Society)


These Medieval Food Habits Changed the Way Food is Eaten Today

(Larry Holzwarth, at History Collection, on what ordinary people ate) 


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


4 Library Collections Filled with Culinary Treasures


AI Reveals the Most Human Parts of Writing


Challenges of Writing a Continent-Spanning Cookbook, The


Eat Like England’s First Non-Royal Ruler with This Propaganda-Filled Cookbook


Food of the Gods: Cure for Humanity? A Cultural History of the Medicinal and Ritual Use of Chocolate


Food Writing as Craft


“Hot Girl Food”: How Food Porn Changed in 2022


How Food Influencers Sharpen Their Brands: Print Cookbooks

Is Your Favorite Food Genetic? Study Identifies 325 Genes That Influence Taste


On Cultural Appropriation


Processed Food Is Not a Drug


Quest for the Gros Michel, A: the Great Banana of Yesteryear


Southern Cooking Myths You Shouldn’t Believe


Taste of Louisiana, A: Mainstreaming Blackness Through Food in The Princess and the Frog


To Cook a Wolf–Baking with M F K Fisher


What You Need in Your Kitchen Most, According to Cookbook Authors



— podcasts, etcetera —


Everything You Know About Mexican Food Is a Lie


Food Origins: Why Jesus Never Ate a Banana


French Guy Cooking


Inspiring Persistence of Marion Nestle, The


Making Pasta, Making Memories


Making Pots from German Helmets 1946


Many Rooms in the House, The: Research on Past Foodways in Modern Europe


Mysterious Rise of Food Allergies, The


Super Heroes: Our Favorite Italian Sandwich Shops in...


Texas Is Having A Testicle Festival & You Can Taste Them Battered, Fried Or Grilled


Trouble with Money and Publishing, 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


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 #268 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 ©2023 by Gary Allen.




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