Food & Writing Sites for April 2026
Tuesday, March 17, 2026
It’s not officially Spring, yet, but we’ve been teased enough to make us believe that it’s imminent. Only two weeks until trout season opens, and another week or two before morels start peeking out among the dead leaves of the departing season. The apple trees will, once again, be in bloom, and we can put this awful Winter behind us.
Since the last issue of these updates, we’ve posted yet more pages via Substack:
“Book, Cover, Judging by...” the intersection of life and Beatniks;
“Re: Quest…” recycling about recycling some old art;
“Birds w/o Words…” just photos this time;
“A Short Valentine's Day Story…” with nods to Puccini and Austen;
“A Hero Ain’t Nuthin’ but a Sandwich…” or food grammar;
“Joking in Bad Taste…” some cannibal humor; and
“WIPing a Book into Shape…” a new addition to a work-in-progress.
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.
Avant avril, a suitably Gallic pairing of Spring and sausages from On the Table’s culinary quote collection:
Gary, April 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 —
18th- and 19th- Century Cooking in the Hudson Valley
(artifacts from Huguenot Street—"one of the oldest continuously inhabited settlements in the United States”)
Chocolate Company Announces Plans to Produce Lab-Grown Cocoa
(Joe Wilkins’ article, in Futurism, on one approach to circumventing the effect of climate change on cacao farming)
Issue 105, Miracle Foods, Part 2: Tofu comes to America
(David S. Shields’ substack page on soy products)
(Spanish museum celebrating all things Iberico)
Travelling Ingredient, The: How Migration Built Every Cuisine in the World
(as Jordi Luque says, in Feast, “the history of cuisine is the history of migration”)
Vinegar Connoisseurs International
(“the Grand Central Station for vinegar information”)
Welcome to our Online Collections Database!
(from the culinary arts museum at Johnson & Wales University)
(Mark Hay’s answer, in Popular Science)
— inspirational (or useful) sites for writers/bloggers —
11 Celebrity Chefs Who Completely Changed How People Cook and Eat
16 Most Popular Sandwiches From Across The Globe, The
“Cookbooks Are an Archive of a Moment:” A Conversation with Tanya Bush
Cute Food Gets Serious—and Savory
Dinner Is Being Recorded, Whether You Know It or Not
Horse Meat Set to Be Banned in Italy Amid Draft Equine Bill
How Impressionist Artists Paved the Way for Declassified French Wine
Korsha Wilson on Being a Food Journalist
Most Beautiful Freezer in the World, The
No-Shame Adult Guide to Instant Noodles, The
Padma Lakshmi’s Cookbook Collection Is a Problem
Sad News from Maine: The Eels Are Out
Supreme Court Just Made AI Art Legally Worthless, The
What I Ate as an Unpaid Intern at Noma
— podcasts, et cetera —
Chip Tasting with Sommelier Natalie MacLean
Food Chain, The: How to Write a Recipe
Food Programme, The: Eating Together
IKEA Roasted a Modern Food Photography Obsession
Love and Sausages with Bruce McCulloch
This New Book Shares the Farm-to-Table Indian Cooking the World Hasn’t Tasted
— 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, there’s a price to take full advantage of them, or they 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)
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, The Second Year
Substack Lightnin’: Volume Three, The Third Year
Here endeth the sales pitch(es)...
...for the moment, anyway.
______________
The Resource Guide for Food Writers, Update #306 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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