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Food Sites for March 2023

Thursday, February 16, 2023


Croci are starting to sprout... so things are looking up!


Groundhog Day and Valentine’s Day are in the rearview mirror, President’s Day is right around the corner, but we’re looking forward to the next important milestone: The Spring equinox. For now, all we do is cook, write, and post Substack newsletters:


A Toast for a geriatric wedding.

Paddling Down the Old Milne Stream... about some writers’ feelings about “tiddely-pom.”

Raising Another Glass...on self-doubt and how one writer overcame it.

Tapping Our Family Trees on things we might learn from our DNA>

Something in the Air, in which Salman Rushdie gave us an excuse to revisit ancient writings.

Just My Type... on our life-long struggle with keyboards.


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


Late winter is about hope—often thwarted hope. Consequently, some comments that may, or may not, be from On the Table’s culinary quote collection.


Hope springs eternal in the human breast... Alexander Pope


“Hope” is the thing with feathers. Emily Dickenson


Hope in reality is the worst of all evils because it prolongs the torments of man. Friedrich Nietzsche 

March 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 Roz Cummins), 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 —


7 Strange but Scrumptious Facts About the History of the Hamburger

(Thom Dunn, at Upworthy, reveals the fact that hamburger’s origin is still mysterious)


American Cheese Deserves Your Respect

(Shilpa Uskokovic’s Bon Appetit article about stuff that’s either white or yellow)


Cacao, from Womb to Tomb

(Gastro Obscura’s Senior Editor, Sam O’Brien on chocolate’s history)


Did You Know Velveeta Cheese Has Hudson Valley Roots?

(and not just Velveeta; David Levine’s article in Hudson Valley)


Discover the History of Beets

(Tori Avey’s article for PBS’s The History Kitchen)


Eating Cat Meat: A Taboo?

(meow, Cynthia Bertelsen!)


Everything You Ever Wanted to Know About Fermented Shrimp

(Eater’s Annie Hariharan and Alia Ali tell the pungent story of Southeast Asia’s signature ingredient)


French Influence on Vietnamese Cuisine, The

(Emily Monaco’s article at Epicure & Culture)


From Fish to Mushrooms to Tomatoes

(ketchup history from Julia Skinner)


I Desperately Want to Have a Beer at This Ancient Sumerian Bar

(Barry Petchesky visits an Iraqi archaeological site)


La Briffe

(Ruth Reichl’s substack pages)


Last Mustard Maker in Dijon, The

(Emily Monaco’s Gastro Obscura article on the Gallic condiment)


Murky, Salty Mystery of Worcestershire Sauce, The

(provided by Matthew Zuras, at Epicurious)


Reviving the American Chestnut

(Nicholas Gill’s New Worlder article on the endangered Castanea dentata)


Tour of America’s Beloved Regional Cocktails, A

(Guided by Nicole Hansen, at Punch)



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


Auspicious, Delicious Treats


Authenticity in the Kitchen


Best Places to Write Your Novel According to Authors, The: Tried and Tested


Capturing Family Recipes for Digital Sharing Across the Generations


Chef’s Knife, The—A Blade of Glory


Cottage Cheese Is Making a Comeback


Final Meal, A: Remembering a Friend Through the Food We Shared


Food Expiration Dates You Should Actually Follow, The


From the Trenches: The Joy of Breakfast


Glories of Dining Out Alone, The


How Did “Recipe Developer” Become a Famous Job?


How These AI-Powered Chatbots Keep Getting Better


Long Forgotten Snack Foods of the 1970s


Magic of Mushrooms in Arts, The— in Pictures


Pocketful of Dough


Reviewing the Costs

Sauce That Survived Italy’s War on Pasta, The


She Made Me a Food Writer


We Need to Talk About Wine Talk


What You Buy When You Buy the Classics


When Guinea Pig Goes Gourmet


Word Processors Through Time: Before MS Word & Google Docs



— more blogs —


Last in Cheeseland


Manhattan [food] Project, The


Sippity Sup


— podcasts, etcetera —


Conversation with Daniela Galarza, A


Inside an Insect Farm: Are Mealworms a Sustainable Meat Alternative?


Stories From the Torrid History of Absinthe


Why Sweden Loves Food in Tubes


You Suck at Cooking



— 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 #269 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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