Food & Writing Sites for March 2026
Wednesday, February 18, 2026
We’re still in February, with March just around the corner. In most years, there would be hellebores blooming atop the very frozen soil of our garden. This year, deep snow prevents even a teasing early-season glimpse of the blooms. That's alright... we know that Spring WILL come.
Eventually.
Since the last issue of these updates, we’ve posted yet more pages via Substack:
“According to The Good Doctor...” on how writers support themselves;
“A Change of Heart…” a new Vero story;
“Seasoned with Regret…” some “celebrity” culinary memories;
“Decades Ago...” where does wisdom come from?;
“Stirring Prose…” on writing in jail; and
“Incipit Vita Nova…” a valentine from Dante.
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.
For March, a suitably quixotic and ambiguous selection from On the Table’s culinary quote collection:
You might just as well say that “I like what I get” is the same thing as “I get what I like”! The March Hare, in Alice’s Adventures in Wonderland
Gary
March 2026
PS: If you encounter broken links, changed URLs—or if you 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 Alison Pearlman)—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 —
(Dorothy Patent, on threats to the cavendish banana)
Cultural History of Food in the Modern Age, A
(paper by Amy Bentley)
Forgotten Chefs Who Made Carne con Chile a Texas Mexican Standard, The
(Tom Little’s Gastro Obscura post)
(Joe Zadeh’s Vittles article about the fear of reheating rice)
(individually wrapped at The Retroist)
New Study Reveals Stark Disparities in Ultra-Processed Food Purchases Among U.S. Households
(report from ”the Global Food Research Program at UNC-Chapel Hill and The George Institute for Global Health”)
What Did America’s First Bourbons Taste Like?
(Aaron Goldfarb, at VinePair, on how white lightning evolved into modern bourbon)
When Sugar Grew in the Holy Land
(Nathan Steinmeyer’s report, in Bible History Daily, on recent archaeological finds)
Why Do Leftovers Taste Better the Next Day?
(Nitya Rao explains at Mentalfloss)
— inspirational (or useful) sites for writers/bloggers —
8 Types of Potatoes and the Best Ways to Use Them
Comfort Foods You Have To Try At Least Once, The
American Food Traditions That Started as Marketing Ploys
Ark-Mex Edges Toward Extinction
Biggest Difference Between a Winery and a Vineyard, The
Brief History of “Salads,” A—the Jell-O Kind
Can Civilization Function Without Alcohol?
Chef Recreating 18th-Century Recipes From a Thrift-Shop Find, The
Cookbook Marketing and Publicity
Cost and Affordability of Plant-Based Diets: Global Evidence from 2000 to 2025
Eating Behind Bars: When Food Is an Active Form of Punishment
Everything You Need to Know About the True Origins of the Everything Bagel
For Men, How Much Alcohol Is Too Much?
For When You Feel Like You Can’t Write
Gourmet Magazine Is Back. It’s Not Exactly Sanctioned.
How a Top Cookbook Editor Builds Her List
How to Use Boredom as a Performance Enhancer
How “Wine Moms” Entered the Conversation About ICE
ISSUE 104, CULINARY CHARACTERS, Part 3: Evelyn Haines and Strange Food
Jessica B. Harris on Writing History Through Recipes
Natasha Pickowicz Is Way More Than Cake
No Cocktail History Is Complete Without Tom Bullock
On Collecting—and Reviewing-Cookbooks
People Born Before 1970 Share What They Ate for Dinner Growing Up, and It’s a Blast From the Past
Portrait of the Pie Artist as an Instagram Star
Promontory, Vine Energy, and the Condition of Art
Short History of the Autobiographical Restaurant, A
Skewers and the Stakes, The: On Negative Reviews of Restaurants
Tamar Adler on “The Exquisite Beauty of the Commonplace”
The Naked Emperor and 100 Point Scores
There’s a Reason American Kids Are Such Picky Eaters
What Actually Makes a Martini a Martini?
What You’re Eating—Is It Genuine?
Why Cooking Is the Best: Part Two
Why Does Every Menu Have a Mocktail? Inside the Evolution of Non-Alcoholic Drinks
Why MLK Is Relevant to Today’s Food Industry
Why We Need Cookbooks More than Ever
Wine-Ordering Mistake a Lot of People Make (And Why You Should Avoid It), The
— podcasts, et cetera —
10 Levels of PB&J (Amateur to Advanced)
Are Cooking Shows Gone for Good?
— 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)
Inedible: Cruel & Unusual Foods That Moms Used to Make and Inflicted on Young & Innocent Palates
Substack Lightnin’: Volume One, The First Year
Substack Lightnin’: Volume Two, Second Year
Substack Lightnin’: Volume Three, Third Year
Here endeth the sales pitch(es)...
...for the moment, anyway.
______________
The Resource Guide for Food Writers, Update #305 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 ©2026 by Gary Allen.
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