Food Sites for April 2023
Sunday, March 12, 2023
Root vegetables hold us over until the first spring greens appear.
According to Eliot, “April is the cruelest month” but, for our money, March is the bad guy. Perhaps it’s just the difference between Eliot's British April and our Hudson Valley April. Even now—with a huge snowstorm in the forecast—crocus, snowdrops, and hellebores sit blooming, waiting to be crushed.
These newsletters are always posted around two weeks before their title months, but our longed-for April is nowhere to be seen. The clocks have just sprung ahead, foreshadowing The Spring equinox, less than two weeks away but—in March—all we managed to do was cook, write, and post Substack newsletters.
This month, we added:
List-making 101, an excursion into the history of—of all things—taxonomy as it applies to sauces.
A Little Story; an attempt to tell a war story that isn’t gung-ho patriotic.
Knowledge Aforethought introduced our latest book, Hot Hot Hot/Risky Business.
Afterthought revisited an enormous dinner of Maryland crabs.
Another New Story spun a Kafkaesque tale of lunchtimes gone awry.
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.
Rondout Creek flows into the Hudson not far from our house. With the Opening Day of trout season fast approaching, I’m reminded of a passage that—for once—does not appear in On the Table’s culinary quote collection.
“If I were a trout, I should ascend every stream till I found the Rondout. It is the ideal brook. What homes these trout have, what retreats under the rocks, what paved or flagged courts ... what crystal depths where no net or snare can reach them.” John Burroughs
Does that make me an April Fool—or must I actually stand in icy waters with a flyrod in hand to qualify?
Gary
April 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 Alicia Kennedy), 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 —
(Tony Rehagen, at experience, on the application of modern technology to ancient brewing methods)
Curados, Kombuchas, Pulques: A Flowering of Fermented Flavors in Oaxaca
(Joe Ray’s article in Wired)
Delicious History of Deep-Fried Foods, The
(the short version, from Fried Generation)
Hollywood History of Fettucine Alfredo, The
(according to Giada De Laurentiis)
Little-Known History of Champagne, The
(from Lily Radziemski, at BBC’s World Table)
Most Iconic Sandwich in Every State, The
(Hannah Doolin’s gallery at delish)
(Andrew Snavely’s primer, at Primer)
Surprisingly Sacred Roots of Chocolate, The
(Sam O’Brien’s article in Gastro Observer)
(shaken—or stirred—by Punch)
(Courtney Iseman’s list in Punch)
Why Is It Called “Corned Beef” If It Doesn’t Contain Corn?
(Ellen Gutoskey has the answer, at Mental Floss)
— inspirational (or otherwise useful) sites for writers/bloggers —
Digging in the (Orange) Crates
Experts Explain the Science of Why You Get “Hangry”—and How to Avoid It
Gastronomy and Everyday Aesthetics
In Praise of Indie Coffee Shops
Let’s Talk About the Writing Process
Lust, Lies, and Empire: The Fishy Tale Behind Eating Fish on Friday
Metaphysics of Waffle House, The
My Day in the KFC Test Kitchen
On Acceptance: Thinking Through Traveling via Flavor
On Culinary Tourism: The First Lecture in the Class I'm Teaching This Semester
On Food Destinations: The Construction of Desire
Push for Food Sovereignty Is Evolving Puerto Ricans’ Relationship with the Land, A
Raise a Toast in Honor of the World’s Oldest Known Beerhall!
Support Group for Former Trendy Foods, A
— podcasts, etcetera —
Michel Houellebecq: “Writing Is Like Cultivating Parasites in Your Brain.”
Thick and Tangy History of Ketchup, The
Where Did Cheese Really Come From?
— 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
(Hardcover)
(Paper)
(Kindle)
(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
(Hardcover)
(Kindle)
The Business of Food: Encyclopedia of the Food And Drink Industries
(Hardcover)
(Kindle)
Human Cuisine
(Paper)
(Kindle)
Herbs: A Global History
(Hardcover)
(Kindle)
Sausage: A Global History
(Hardcover)
(Kindle)
Can It! The Perils and Pleasures of Preserving Foods
(Hardcover)
(Kindle)
Sauces Reconsidered: Après Escoffier
Terms of Vegery
(Paper)
(Kindle)
How to Serve Man:
On Cannibalism, Sex, Sacrifice, & the Nature of Eating
(Paper)
(Kindle)
How to Write a Great Book
The Digressions of Dr Sanscravat: Gastronomical Ramblings & Other Diversions
(Paper)
(Kindle)
Ephemera: a short collection of short stories
(Paper)
(Kindle)
Prophet Amidst Losses
(Paper)
(Kindle)
Future Tense: Remembrance of Things Not Yet Past
(Paper)
(Kindle)
Backstories: As retold by Gary Allen
(Paper)
(Kindle)
Tabula Rasa, Baby: (Not Written in Stone)
(Paper)
(Kindle)
Unbelievable: A Modern Novella
(Paper)
(Kindle)
Hot Hot Hot/Risky Business
(Paper)
(Kindle)
Here endeth the sales pitch(es)...
...for the moment, anyway.
______________
The Resource Guide for Food Writers, Update #270 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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