Food Sites for October 2024
Wednesday, September 25, 2024
When life gives you apples, make applesauce…
…and we have, canning next year’s main ingredient for Applesauce Cakes with Cardamom. It’s an autumnal favorite recipe (written by Martha Stewart), that we found years ago. It calls for two cups of homemade apple sauce, so we put up our applesauce in one-pint jars.
No measuring, no waste.
Finally finished editing other people’s books but, at the same time as we were editing, we managed to post eight new Substack pages:
“One-track Mind,” three little tales that happen in the same place;
“A Coarse in Education,” more fiction about the repulsive Natty Vero;
”Geology 101: The Shawangunks,” written because no one in my family would allow me to deliver the lecture;
“$64,000 Question, 64 Years Later,” an excuse to talk about AI and writing;
“Too Much (Is Just Right),” tout sweet;
“Elections are Good…” musing about politicians’ books;
“No Beans,” a memorial to a chilihead;
and
“It's All Greek to Me…”, where taxonomy meets etymology.
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 food writing and anything else we manage to get into print.
In keeping with this month’s photo, here are some prescribed quotes that—taken one per day—are rumored to keep doctors away. (Found in On the Table’s culinary quote collection).
Adam was but human—this explains it all. He did not want the apple for the apple’s sake, he wanted it only because it was forbidden. Mark Twain
All human history attests
That happiness for man,—the hungry sinner!‑
Since Eve ate apples, much depends on dinner. Lord Byron
You put a baby in a crib with an apple and a rabbit. If it eats the rabbit and plays with the apple, I’ll buy you a new car. Harvey Diamond
Gary
October 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 David Leite—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 —
Ancient, Astonishing History of Yerba Mate, The
(Diana Hubbell’s Gastro Obscura account)
(comedian Brian Frange provides descriptions of apple varieties that are “inarguably accurate and not corrupted by corporate influence”)
Beautiful Art of Greece’s “Embroidered” Bread, The
(Yana Frigelis, at GastroObscura, reports on an art form discovered at The European Bread Museum)
Complete Guide to Bitters and the Cocktails to Make With Them, A
(an Infographic from VinePair’s Pete O’Connell)
FoodPrint of Food Packaging, The
(it’s not just plastic)
Have Swiss Scientists Made a Chocolate Breakthrough?
(Imogen Foulks’ BBC report on a new technique that uses entire cacao fruit to replace sugar and eliminate waste)
(Joanne Cronin’s paeon to Ireland’s native oyster—Ostrea edulis—known elsewhere as belon)
(Alisa Wetzel’s article in Butter Journal)
Inside Roman Emperors’ Outrageously Lavish Dinner Parties
(an invitation—mine arrived a bit late—to the feasts described by Guy de la Bèdoyère at Gastro Obscura)
Real Reason Why Oranges are Sold in Those Red Net Bags, The
(Tom Hale, in IFLScience, says it’s due to a kind of optical illusion)
Recipes, Tradition, and Representation
(Patrik Englisch’s paper in The Philosophy of Recipes)
Some Foods Are Styled As “Climate Saviors.” Who Are They Saving?
(Alicia Kennedy, in FoodPrint, on Breadfruit)
Unexpectedly Deep History of Canned Bread, The
(Kaleigh Brown prys off the lid at Takeout)
What Researchers Learned From the World’s Oldest Cookbook
(Babylonian recipe tablets, on public view at Yale’s Peabody Museum)
Why So Many Bars Are Named After Cocks
(the reason, according to Gastro Obscura’s Kathleen Crowther, is no more X-rated than chicken soup)
Your Cup of Coffee Is Already Expensive. It’s About to Get Even Worse
(Ilena Peng reports, in Bloomberg, on the combined effects of demand, supply-chain problems, and climate)
— inspirational (or otherwise useful) sites for writers/bloggers —
1 Thing Americans Do With Coffee That Shocks People Around The World, The
A Little Fiction. Some Recipes. A Fantastic Book. And a Super Event.
Abstinence Makes the Taste Buds Grow Fonder
America’s Regional Burrito Styles
Biscuits Served with Butter, Jam and Exploitation.
Building Blocks: Figs, Greece’s Ancient Superfood
CB on the Road: Along the Amalfi Coast’s Path of the Lemons
Chef Charlotte Jenkins Is Spreading the Gospel of Gullah Cuisine
Cockloaf with a Jerked Banana Glaze
Doctors and Health Experts Are Changing Their Minds about Whole Milk and Cheese
Drinking Wine with Meals Linked to Better Health Outcomes
Fact and Prejudice in Food Writing
Fruit and Alcohol? Chocolate and Cheese? The Surprising Science of Food Pairing
How American Is Apple Pie, Really?
How Do You Deal With a Kitchen Slip-Up?
How Do You Write A (Really Good) Recipe?
How Our Diet and Culinary Heritage Informs the Way We Speak
How to Deliver a Manuscript on Time
Hunt for the Best Harissa, The
Penny De Los Santos: On How Every Meal Tells a Story.
“Practical Art, A”: An Archaeological Perspective on the Use of Recipe Books
Strange Allure of Blue Food, The
“The System Is the Problem, Not People”: How a Radical Food Group Spread Round the World
“There is no Better Way to Explore the World than Through the Universal Language of Food”
Treat Every Onion Like a New Onion
What’s the Difference Between a Gourmand and a Gourmet?
When Did All the Recipes Get “Garlicky”?
Why Brewing Your Own Beer Is Worth the Trouble
Woman Preserving a Beloved Bean Collection, The
— podcasts, etcetera —•
Amazing Japanese Bakery in the Mountains!
Ben & Jerry’s Cookbook Is a Portal to ’60s-Era Nostalgia, The
First Guy to Ever Open a Restaurant, The
How a Massive Bread Factory Produces 150,000 Loaves per Week
— 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)
Noirvella: 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 #288 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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