Food Sites for December 2024
Tuesday, November 19, 2024
A familiar scent, more savory and welcoming than Pumpkin Spice Anything
The season we used to call Le Grand Bouffe approaches, ’though we now celebrate it with some age-based moderation. Youth and many of its more voracious appetites have gone to wherever such pleasures go. Still, we look forward to the idea of gross self-indulgence—even if we stick to just one—not heaping—plate at the holiday dinner table.
And maybe just one dessert.
By procrastinating (avoiding work on books-in-progress), we’ve been able to post several new Substack pages:
“So Long, and Thanks for All the Fish...”; a memento mori;
“To Quote Mr. Twain...” on why I’m not dead;
“Thinking, Remembering, Rethinking,” more on memory;
“Thinking About History,” a parable of political disappointment;
“Now is the Season of Our Discontent,” and comfort food;
“Snapshots,” some thoughts about photography (and imposter syndrome); and
“Tryptophanic Leftovers,” irreverent thoughts on the upcoming holiday...
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.
As is our wont, we include some seasonal quotations (found in On the Table’s culinary quote collection).
Coexistence... what the farmer does with the turkey—until Thanksgiving. Mike Connolly
Cooking Tip: Wrap turkey leftovers in aluminum foil and throw them out. Nicole Hollander
I loved my mother very much, but she was not a good cook. Most turkeys taste better the day after; my mother’s tasted better the day before. In our house, Thanksgiving was a time for sorrow. Rita Rudner
Gary
December 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 Michael Procopio
—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 —
All the US Presidents and Their Favorite Drinks
(Mashed’s Carlie Hoke is pouring)
(Jake Emen tells Vinepair why “the world’s most celebrated brandy is ignored in its homeland)
How the British Monarchy Made Breakfast the Most Important Meal of the Day
(Tom Parker Bowles’ LitHub “overview of Royal Culinary History”)
How to Drink a Martini Like Ernest Hemingway
(according to Mario Scinto, in The Takeout, his martinis were very dry)
Is Grass-Fed Beef Really Better for You?
(Rebecca Strong’s simple answer—at ask men—is “yes”)
None of the Liquid, All of the Flavor: The Actual Business Behind Sherry Barrel-Aging
(Evan Rail’s VinePair account of the strange legal status of barrels—without even touching that of bourbon barrels in the US)
Royal Origin Story of Cherries Jubilee Is Deliciously Fascinating, The
(Erica Martinez, in Take-out, on Escoffier and Queen Victoria)
Utah: Home of the “Dirty Soda”
(Utah’s Mormon population has made it the gastronomically weirdest—and, oddly, most American—state)
What Are Capers? This Small But Mighty Ingredient Can Transform Your Cooking
(a tart and salty answer from Martha Stewart)
White Striping Disease in Supermarket Chicken
(a report on standard factory-farmed chickens, by The Humane League)
Women’s Place: Cookbooks' Images of Technique and Technology in the British Kitchen
(Anne Murcott’s paper)
— inspirational (or otherwise useful) sites for writers/bloggers —
5 Boring Ways to Become More Creative
5 of History’s Most Delicious Natural Disasters
25 Most Influential Cookbooks from the Last 100 Years, The
An Atlas Like No Other: McAtlas
Don’t Even Think About Putting Ketchup on a Hot Dog
Easing Back into Writing: A Guide for Troubled Times
How to Detect AI-Generated Recipes and Images Online
ISSUE 93, REFLECTIONS, Part 1: The South and Xtreme Flavors
Many Disgusting Dishes & Culinary Horrors of Europe, The
There Is No “Essence” of an Ingredient
This Book Contains a Century of Historical Sandwiches
To Be a Historian Is to Be Ever-Curious
Who Would Want to Be a Restaurant Reviewer? Why It Is a Horrible Gig
Why Soul Food Restaurants Are Disappearing and How to Save Them
You’ll Have to Take My Glass From My Cold, Wine-Stained Hand
— podcasts, etcetera —•
Real Reason Cheese Is Yellow, The
Why Didn’t Ancient Philosophers Eat Meat?
— changed URL —
— 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 #290 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.
As the author of this page—being a real living person—I have not used AI for any purpose (beyond routine spellcheck). Nor do I permit the use of any of its content for training of AI systems, or in the generation of AI content.
Copyright ©2024 by Gary Allen.
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