Food Sites for March 2024
Saturday, February 17, 2024
March is when Spring officially arrives—at least that’s what the astronomers tell us. However, with their eyes firmly fixed upon the heavens, it’s easy for them to ignore the sloppy snow that vexes us, here on Earth—at least on the part of our planet that we occupy. Oh sure, there are signs of Spring, even as we write this. But we certainly don’t expect to be standing in the backyard (cool cocktail in hand, charmed by the musical offerings of several avian neighbors, while ogling the verdant garden, and savoring the smoky aroma of grilling meats) any time soon.
We are, however, still scribbling away—working on a collection of stories based on an earlier novella, and—of course—another book. As you no doubt expect, we’ve posted more Substack pages:
“Roads Not Taken...” a sample from one of those (possible) new books;
“Ideopathic Ideation” another rambling essay on the creative process;
“In Praise of Idleness” comes closer to answering the questions from the previous substack post; and
“Fossils” some idle speculations on poetry and paleontology.
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, some from On the Table’s culinary quote collection.
Spring is when you feel like whistling even with a shoe full of slush. Doug Larson
It was one of those March days when the sun shines hot and the wind blows cold: When it is Summer in the light, and Winter in the shade. Charles Dickens
Are you sure the mango is a food? Seems more like a spring tonic to me. Earl Derr Biggers
The flowers of late winter and early spring occupy places in our hearts well out of proportion to their size. Gertrude S. Wister
Gary
March 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 Natalie MacLean—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 Hottest Peppers In The World, The: From Pepper X To Naga Viper
(the topic for All That’s Interesting’s Austin Harvey is—literally—too hot to handle)
10 Weirdest Ingredients Ever Put into Beer, The
(Pete O’Connell creeped me out at VinePair—really? roasted goat brains?)
(complete recipe book, with some very odd concoctions)
Beefalo, a Hybrid Blend of Cows and Buffalo, The
(bison, actually; Rachel Funnell’s article in IFLScience)
Beginner’s Guide to Clarified Milk Punch, A
(history, technique, and recipes from Corin Hirsch at WineEnthusiast)
(an exhibit at the Los Angeles County Museum of Art)
Have a Trophy? Mix This Victorian Drink in It
(Anne Ewbank’s Gastro Obscura article on drinking from loving cups)
(Brian Yarvin’s Gastro Obscura article on a Pennsylvania specialty)
(Gastro Obscura restaurant review of a fast food eatery that closed in 71 BCE)
(Jennifer C. Chen, et. al., cast doubt on assumptions about the paleo diet; in PLOS One)
(putting wine into words, by Cong Cong Bo, at Tim Atkin)
(Gastro Obscura’s Andrew Coletti removes the confusion between several unrelated plants used for food that share a common name: “arrowroot”)
White Castle System of Eating Houses, The
(American fast food history, one response to Upton Sinclair’s The Jungle)
(Emily Laurence’s GQ Daily article on the pros—and some serious cons—of ingesting mold)
— inspirational (or otherwise useful) sites for writers/bloggers —
10 Candies from the ’80s You Didn’t Know Still Exist
38 All-Time Best Food Movies, The
Around the World in 10 Sandwiches
Breweries Are Great Third Places. But We Deserve Even Better Ones.
Defining and Refining a Food Justice Lens
Freshman 15—Why We Think It’s a Toxic Myth + Tips for Healthy Diet as a Student
Global Diversity of French Fry Dips, The
Inside the Beef Industry’s Campaign to Influence Kids
Latest Findings on What to Eat and What Not to Eat, The
Longed-For Taste of Home in The Exile’s Cookbook, A
Murky Campaign to Discredit Lab-Grown Meat, The
Rise and Fall of Oat Milk, The: Has the Trendiest Dairy Alternative Finally Fallen from Grace?
Smoked Monkey and Whole Sharks: The Suitcase Smugglers Feeding Europe’s Hunger for Bushmeat
Wondrous Wordplay of Lunar New Year Food, The
— another blog —
— podcasts, etcetera —
Does the Shape of a Wine Glass Really Matter?
How an Indian Stew Shaped the Modern World: From Cleopatra to Queen Elizabeth
How To Make Dim Sum | Yan Can Cook | KQED
Making American Cheese to Debunk a Conspiracy
my backstory and how i became a creator
— 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
(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)
The 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)
The Long & Short of It: A Miscellany
(Paper)
(Kindle)
Beer Taste & Other Disorders
(Paper)
(Kindle)
Galloping Gourmand: A Culinary Collection
(Paper)
(Kindle)
Here endeth the sales pitch(es)...
...for the moment, anyway.
______________
The Resource Guide for Food Writers, Update #281 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.
0 Comments:
Post a Comment
Subscribe to Post Comments [Atom]