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Food Sites for February 2024

Thursday, January 18, 2024

Winter is citrus season... not that it grows here in the northeast.


February is so unpleasant that the ancients wisely made it shorter than all the other months. Later, pitiless scientists decided to add an extra February day every four years. Their excuse was that this was required to make the calendar come out right... but I suspect it was just to remind us that it’s an election year—so, basically, rubbing salt in a wound.


We are, however, still scribbling away—working on a collection of stories based on an earlier novella. January saw us adding new stories about Natty Vero (“The Social Contract” and “About Face”). Naturally, we’ve also posted more Substack pages: 

WIP-lashes” adds one of those new stories about our current favorite anti-hero;

Who Was That Masked Man?” who knows, anymore?;

Everything I learned from Hipparchus” offers proof that math is not required to achieve nerdiness;

Position Desired” is a tongue-in-cheek classified ad;


You can, should you choose to, 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, that includes our food writing and anything else we manage to get into print


More seasonal items from On the Table’s culinary quote collection.

“...a February face, so full of frost, of storm and cloudiness” William Shakespeare


“What good is the warmth of summer, without the cold of winter to give it sweetness.”—John Steinbeck

“February, when the days of winter seem endless and no amount of wistful recollecting can bring back any air of summer.” Shirley Jackson

 “Winter is the time for comfort, for good food and warmth, for the touch of a friendly hand and for a talk beside the fire: it is the time for home.”— Edith Sitwell


“The color of springtime is in the flowers, the color of winter is in the imagination.”—Terri Guillemets

February 2024


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 Krishnendu Ray—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 —


Absinthe Minded

(Barnaby Conrad III—author of Absinthe: History in a Bottle—writes, in The New Criterion, on the role of the green fairy in the arts)


Cow Milk Mafia

(Marielle Williamson, in The Bittman Project, on legal restrictions of First Amendment rights in support of the dairy industry)


“How Do You Reduce a National Dish to a Powder?”: The Weird, Secretive World of Crisp Flavours

(a British take on the science behind potato-chip flavors, by Amelia Tait, in The Guardian)


Origin and Spread of Domestication and Farming

(PDF of Premendra Priyadarshi’s 2021 book, based on research using archaeology and DNA analysis)


School Lunches: the Last 120 Years

(Lexi Earl’s essay at Vittles)


Sweet Wine, Explained: Everything You Need to Know About the Delicious, Sugary Tipple

(Mike Desimone and Jeff Jenssen are pouring in the Robb Report)


This Prohibition-Era Map Is a Love Letter to Alcohol

(Frank Jacobs’ “Big Think” article for Gastro Obscura)


Unending Quest to Build a Better Chicken, The

(Boyce Upholt reports, in Noēma, on the history of man-made changes in Gallus gallus domesticus)


What Did Crusaders Eat?

(according to Nathan Steinmeyer, in Bible History Daily, archaeology provides some answers)


What Is Gingerbread? The Answer Is Complicated

(Anne Ewbank’s answer at Gastro Obscura)



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


Biblical Bread: Baking Like the Ancient Israelites


Consumers Equate Healthy with Sustainable Food. But Is It Always True?


Craft as a Teacher


Economics Behind Grandma’s Tuna Casseroles, The


Feast of Seven Fishes, The: Cultural Images That No Longer Exist


Fish & Chips, a History


Food Design, Nutrition, and Innovation


From Birch-Tree Juice to Christmas Bread, Our Food Tells the Story of Who We Are


How a Midnight Feast Became a Month-Long Dining Extravaganza in New Orleans


How America’s Beloved Meyer Lemon Caused a Mid-Century Citrus Panic


It’s Time to Rewrite the Rules of Historical Fiction


Jane Grigson: Her Life and Legacy


Kitchen Chemistry Hacks Explained


Kugel and Pudding: Tasting Jewish American Foodways


Ladle Me a Bowl of the Midwestern Good Stuff


Lost and Found on My Computer


Meatballs Made with Mammoth DNA Created by Australian Food Startup


Messy History of Emily Dickinson’s Black Cake Recipe, The


Most Famous Local Dish from Every State, The


One Day—and One Night—in the Kitchen at Les Halles


Papa’s Tomato Pies


Recipes in Memoirs and Narrative Nonfiction


Revolutionary Chicago: from the Rise of the Hog Butcher to Modern Culinary Capital


Scammy AI-Generated Book Rewrites Are Flooding Amazon


Scientists Played Music to Cheese as It Aged. Hip-Hop Produced the Funkiest Flavor


Seaweed: Should We Be Eating More of It?


Sriracha Shortage Is a Very Bad Sign, The


These Books Will Help Heal Your Relationship with Food




Why is Food Education so Unappetising?


Why Osage Chef Ben Jacobs Launched a Direct-to-Tribe Meal Delivery Service



— another blog —


Vulgar Chef, The


— podcasts, etcetera —


Eat, Drink, Read: Dwight Garner’s Obsession with Word and Table


Hot Stove Radio


Return to Recipe Graves, A


What Medieval Junk Food Was Like


What We Ate 60 Years Ago / Rare Commercials from the 50s and 60s


Who Invented Peanut Butter?


Why Don’t We Roast Chestnuts Anymore?



— 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 are providing 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


The Backstories: As retold by Gary Allen


Tabula Rasa, Baby: (Not Written in Stone)


Unbelievable: A Modern Novella






Hot Hot Hot/Risky Business

The Long & Short of It: A Miscellany


Beer Taste & Other Disorders


Galloping Gourmand: A Culinary Collection


Here endeth the sales pitch(es)...


...for the moment, anyway.




The Resource Guide for Food Writers, Update #280 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 ©2024 by Gary Allen.




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