Food Sites for July 2024
Saturday, June 22, 2024
Red wine, and brown liquor, are all very well—in colder seasons—but now it's time to switch to beer (preferably a locally-brewed one, like this).
If we had harbored any doubts about the arrival of summer, they’ve been sweated out of us. Every day, this week, the actual temperature has been in the nineties—plus, augmented by higher-than-average humidity. It’s been brutal. Baking (as in dinner) was out of the question. Even standing, outside, near the grill, was ridiculously hot.
Last month, still in various kinds of recovery, we didn’t do much serious writing. However, we did manage to post more Substack pages:
“TK” some speculation about part of the writing life, with a short story;
“It’s the Sweet of the Year...” more idle thoughts, this time about fishing and the mental make-up of trout, also with a short story;
“De Gustibus Non Est Disputandum” answers a question about food aversions;
“Back to Work...” an apologia, along with part of a new memoir;
“A Different Kind of WIP...” a short story, sans introduction, about getting published;
and
“Something to Chew On...” some speculations on culinary etymology.
We’ve started work on a new book, but haven’t made much progress on it. Perhaps that’s because we edited and designed—and published—a book for someone else. It’s a baseball novel that was delight to read (it’ll be available on July 17th, to coincide with the All-star Game).
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.
A few summery observations, some from On the Table’s culinary quote collection.
A hot dog at the ballpark is better than steak at the Ritz. Humphrey Bogart
Although the frankfurter originated in Frankfurt, Germany, we have long since made it our own, a twin pillar of democracy along with Mom's apple pie. In fact, now that Mom's apple pie comes frozen and baked by somebody who isn't Mom, the hot dog stands alone. What it symbolizes remains pure, even if what it contains does not. William Zinsser
You can find your way across this country using burger joints the way a navigator uses stars. Charles Kuralt
Gary
July 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 Cynthia Bertelsen—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 —
Complete Guide to Quick Breads, The
(a quick introduction from the staff at Chowhound)
Frequent Spicy Meals Linked to Human Longevity
(according to some Chinese research, capsaicin is good for you—alcohol, not so much)
(“short incursion into the history of Romanian cuisine” in the anonymously-posted, Romanian Food Blog)
In the Middle Ages, European Beer Was Hallucinogenic
(Olivia White’s Vinepair article; spoiler alert: they used black henbane, not hops)
Mezcal vs. Tequila: What’s the Difference?
(Christopher Osburn explains, in The Manual)
Pilsner vs. Lager: What’s the Difference?
(Christopher Osburn raises quite a few to find out, in The Manual)
Warmer Climate, Spicier Food. But Which Country Is the Spiciest?
(according to Frank Jacobs, in Big Think, attitude—toward hot & spicy foods—is related to latitude; mostly)
— inspirational (or otherwise useful) sites for writers/bloggers —
25 Essential Pasta Dishes to Eat in Italy, The
Are We Living Through a Bagel Renaissance?
Breakfast Is the Most Important Meal of the Day—Or Is It?
Don’t Call It an “Ethnic” Grocery Store
How Bad Are Ultraprocessed Foods, Really?
How to Handle Being a Picky Eater As an Adult
In Puerto Rico, the Piña Colada Is Always Evolving
Making a Living by Writing Is As Rare as Being a Billionaire
My Macro—and Micro—Food Writing Life
Mystery of Italy’s Saltless Bread, The
“No Pickles? No Deli”: Archetypal American “Secular Jewish Space” Gains Due Regard
Pitch-Perfect Ode to Korean “Drivers’ Restaurants”, A
Restaurant Groups Are the New Chains
Surprising Joys of Indie Publishing, The
There’s a Scientific Reason Why Cold Beer Tastes Better
This Is Why You Add Water to Whiskey (Plus, Our Best Tips)
Toni Morrison: Write, Erase, Do It Over
What’s Cooking? A Culinary Journey through History
Why Calling Hamburgers “Burgers” Is Actually Incorrect
Why Hot Dogs Are Sold in 10-Packs But Hot Dog Buns Are Sold in 8-Packs
Woman Who Created the Modern Cookbook, The
— podcasts, etcetera —•
Archaeologists Reveal How a Town in Syria Survived the Bronze Age Collapse of Civilizations
Chat with Rosa Jackson, Cookbook Author and Cooking School Teacher, A
Day in the Life as a Candy Factory Worker, A
Dr. Chris Van Tulleken: How Ultra-Processed Foods Are Making Us Sick
How a Taiwanese Grandma Makes Over 1,000 Potstickers per Day
How Civilization Was Created by Bread
Most Elaborate Final Meals of Death Row Inmates, The
What Happens to Your Body When You Have a Hangover
— 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 (the Extended Edition)
(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)
Substack Lightnin': Volume One, The First Year
Substack Lightnin': Volume Two, Second Year
Here endeth the sales pitch(es)...
...for the moment, anyway.
______________
The Resource Guide for Food Writers, Update #285 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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