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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

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?)


1933 Cocktail Parade

(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)


“Dining with the Sultan”: A Unique Exhibit Explores the Fine Art of Feasting in Historic Islamic Lands

(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)


Lebanon Bologna

(Brian Yarvin’s Gastro Obscura article on a Pennsylvania specialty)


Pompeii Thermopolium

(Gastro Obscura restaurant review of a fast food eatery that closed in 71 BCE)


Stable Isotope Chemistry Reveals Plant-Dominant Diet Among Early Foragers on the Andean Altiplano, 9.0–6.5 Cal. KA

(Jennifer C. Chen, et. al., cast doubt on assumptions about the paleo diet; in PLOS One)


Ultimate Aromatherapy

(putting wine into words, by Cong Cong Bo, at Tim Atkin)


What’s in a Name?

(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)


You Just Ate Mold—Now What?

(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.


Consider the Food Writer


Defining and Refining a Food Justice Lens


Dining Dangerously


Eat a Burrito About It


Freshman 15—Why We Think It’s a Toxic Myth + Tips for Healthy Diet as a Student


Global Diversity of French Fry Dips, The


History of Horseradish


Ingredient Importance in Food


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


Theatre of Food, The


Wondrous Wordplay of Lunar New Year Food, The



— another blog —


Frascati Cooking That’s Amore


— podcasts, etcetera —


Does the Shape of a Wine Glass Really Matter?


Facts About 80s Snacks


Food Ranger, The


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


Munchies: Josh Ozersky


OTR Food & History



— 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 #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.




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