Poor Harry: Thanksgiving in the Truman White House 1946

President Harry S. Truman found himself on the slimming end of things in 1946. The New York Times reported that Truman's menus seemed a bit austere and quoted White House housekeeper, Mrs. Mary E. Sharpe, as saying "When I make up menus I keep it in mind." "It" being President's Truman's ongoing battle of the…

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Relishing the Cranberry: A Real American Original

Bad cranberries don't bounce. Bad cranberries don't float. Bad cranberries sink. In fact, cranberry growers bounce their cranberries seven times over a four‑inch high barrier before packing. Imagine buying unbagged cranberries in the grocery store, with savvy shoppers chasing after red berries boomeranging all over the produce section! Who has ever seen fresh cranberries sold…

What’s Cooking in Kenya? Ugali, Sukuma Wiki, and the Food of Barack Obama’s Father’s Childhood …

"When two locusts fight, it is always the crow who feasts." Nigerian saying quoted in Barack Obama's Dreams of My Father An article in The Times of London stated that Barack Obama's Kenyan family, members of the Luo group, to celebrate his presidential election victory, slaughtered four bulls, sixteen chickens, and a number of sheep…

Muscling in on Mussels

In Dublin's fair city, where the girls are so pretty I first set my eyes on sweet Molly Malone As she wheel'd her wheel barrow Thro' streets broad and narrow (Chorus) Crying "Cockles and Mussels alive, alive O!" Alive, alive O! Alive, alive O Crying Cockles and Mussels Alive, alive O! She was a fishmonger,…

The Harvest Months

The frost descended on the pumpkin the other night and in the early morning light, as I drove around the curving roads of rural Virginia, a dozen cows stood silhouetted and blanketed in thick white fog. Eerily outlined against the fading green of the sparse grass they munched, for some reason those cows reminded me…

Velveeta and Wonder Bread: Cooking at Ozette, the Pompeii of America

"I’d like to be able to say that something mystical drew me through the Olympic National Forest to Ozette. Such as a spiritual connection to Celtic tree gods. Or a quest, inspired by medieval pilgrims hiking 500 miles to Santiago de Compostela. But no,it was an act of God that brought me there as a…

They Called it Callaloo

Stuck off the beaten track, but surrounded by the heavy traffic of a congested city, the Grand Market in Virginia Beach, Virginia is not an easy one to pinpoint, even with GPS  tracking technology. But "Sam's" voice droned "Turn right, then left," and somehow  I managed to avoid the motorcycle on a kamikaze path to my…

The Fallibility of Memory, or, The Fabulists among Us

Memory is a funny thing. By "funny," I'm not thinking Woody Allen amusing or Amy Schumer hilarious. No, by "funny" I mean something akin to "strange" or "perplexing" or even "otherworldly." And indeed memory can be perplexing, making it appear as the stuff of fabulists. Trying to remember what happened last week, much less 50 or…

Women and the Building of America: Reflections

Last night, I stayed awake far longer than I normally do, reading Gayle Forman's new novel, Leave Me. The hook for me was "Every woman who has ever fantasized about driving past her exit on the highway instead of going home to make dinner, and every woman who has ever dreamed of boarding a train…

Cooks, Kitchens, and Places: Josephine’s Tale

Since modern photography only came into being around 1816, when Nicéphore Niépc combined camera obscura techniques and paper with photosensitive qualities, the faces of so many people will never be known to us. Those of the rich, the powerful, and the occasional peasant – thanks to artists such as Pieter Bruegel the Elder – we their…

The Scent of Cinnamon and Chasing Down Humoral Theory

Purple bougainvillea flowers hung thick and rope-like over the sand-colored walls, their little white hearts nearly pulsating in the blazing noon heat of Rabat, Morocco. The door of The English Bookshop stood half-opened. The stern English proprietor stood behind the counter, his thin pale fingers reaching into scuffed cardboard boxes, filled with the newest shipment of books…

Madhur Jaffrey’s “Vegetarian India”: My Review on the”Modern Salt” Site

I love food from India, I mean, I really, really do. And  so when I had a chance to review Madhur Jaffrey's latest, well, what could I say??? Heck, YES! Here's my review, of a marvelous book, on that wonderful new magazine from the U.K. - Modern Salt: MADHUR JAFFREY’S “VEGETARIAN INDIA: A JOURNEY THROUGH…

No Country for Old Historians? Thinking about the Future of the Past

History is written by the victors. ~ Various I started out, you see, to revisit and reponder the works of several “old” historians – Marc Bloch, R. G. Collingwood, H. Butterfield, E. H. Carr, etc. – the “old men” of history, or better said, the “old (white) men” of the history of writing history. Or better…

10 Blog Posts You Loved: A “Thank You” to All My Readers

Happy anniversary to Gherkins & Tomatoes! Since I wrote my first post on July 28, 2008, I have written over a thousand posts, on many, many topics. I want to take this opportunity to thank all of you for reading for all these years. It means a lot to me! Here are the most popular posts from…

Day 8: Apples – Celebrate American Food History

The apple doesn’t fall far from the tree. Folk proverb Two stories convey the essence of apples to me. The first involves an almost surgical treatment of an apple tree in our front yard: One autumn day, Dad’s boss – Dr. C. S. Holton – appeared at the back door of our rambling old ex-farm house, its…

Day 7: Squirrel – Celebrate American Food History

They're puckish, furry, skittish, with tiny wiggly noses. And darn good eating, according to a chorus of voices in old, as well as modern, American cookbooks. What are they? Why, squirrels of course. Most people know of squirrel meat in traditional Brunswick Stew or Kentucky Burgoo. Many food writers have written on these two quintessential American…

Day 6: Beef – Celebrate American Food History

 War and food, a timeless tale. Unfortunately. Today's story is about beef, the meat - as we all know - that become synonymous with Britain and went on to become a major force in the American economy in the nineteenth century, as well as providing for a rather mythological view of the American West. (Hint:…

Day 5: Tomatoes – Celebrate American Food History

Tomatoes, poisonous or aphrodisiac? That was the question lurking in the pot for quite some time after the Spanish and the Portuguese began their voyages to the New World beginning around the late fifteenth century and likely introduced the tomato (and other New World foods) to Europe and Africa. John Gerard, a renown herbalist and…

Day 4: Corn – Celebrate American Food History

English novelist Charles Dickens once compared eating cornbread to eating a pincushion. In that disdainful sentiment, I see generations of English and other European people trying to adapt to this New World grain when their favorite grain - wheat - failed to thrive. Corn, or maize/Indian corn as it was called by the early settlers, originated -…

Day 3: Chicken – Celebrate American Food History

On June 20, 2016, Jas. Townsend and Son posted a remarkable video on YouTube. Over 1 million people have since watched Mr. Townsend cooking fried chicken, based on a recipe from an English cookbook from 1736: Dictionarium Domesticum, by lexicographer Nathan Bailey.  Bailey's greatest work appears to have been his Universal Etymological Dictionary, published in 1721.…

Day 2: Oysters – Celebrate American Food History

Jonathan Swift once quipped, "It was a brave man who first ate an oyster." And an even braver one who pried open the shell without special gloves and knives. Actually, it's more likely that our hero (or heroine)  used a rock to smash into the mollusk. Oysters kept people alive in the early days of colonial North America,…

Day 1: Tuckahoe – Celebrate American Food History

It's soon to be a big, big day for Gherkins & Tomatoes - on July 28 G&T will celebrate eight (8) years (!) of writing about food and food history. Why, that's 1,181 posts. Yes, there could - and should - have been more lots more, but we must take into account the time spent writing…

The Poetry of Curry, or, a Traveler’s Tale

For numerous reasons, lately I've been indulging in one of my passions - cooking the food of the Indian sub-continent. I just ran across again William Makepeace Thackeray's "A Poem to Curry," quoted by nearly everyone who takes a stab at writing about the mystery of curry, and how it traveled to the nooks and crannies…

Pemmican, and Other Sundry Treats from Jas. Townsend

Of the three  influences on early American cooking - Native American, European, and African - Native Americans deserve far more credit, for one thing, than just for their expertise on corn.  Thanks to that knowledge, Europeans and others became rather adept at manipulating corn and cornmeal, and other ingredients, in order to stay alive in the New…

Ship’s Biscuit/Hardtack , the Food of History

Directions for Making a Chouder First lay some Onions to keep the pork from burning, Because in Chouder there can be no turning; Thus you in in Chouder always must begin. Next lay some Fish cut crossways very nice Then season well with pepper, Salt, and Spice; Parsley, Sweet-Marjoram, Savory, and Thyme, Then Biscuit next…

A Tarte to prouoke courage either in man or Woman.

Thomas Dawson’s pie recipe (The Good Housewife’s Jewell, 1596) was meant to impart courage to a man or a woman, the sweet potato being considered an aphrodisiac at the time: A Tarte to prouoke courage either in man or Woman. TAKE a quart of good wine, and boyle therein two Burre rootes scraped cleane, two good Quinces,…

A Juneteenth Commentary: Edna Lewis and the Myths Behind Southern Cooking

Powered by the mythology that has grown up around Southern food over the last several years, many voices claim ownership, hurling harsh accusations of cultural appropriation, and silencing and shaming contrary opinions. The argument is not easy to prove, as it remains hampered by a lack of statistics, contemporary documentation, and clear evidence of outright…

Transform Your Aching Soul with Cooking

Photo credit: C. BertelsenLiving today’s hurry-up-run-run-run-faster-faster-text-text lifestyle tends to blunt contact with more earthy things, like cooking. The act of cooking offers something that the stiffest drink or most potent tranquilizer cannot. Dare I say it out loud? It’s even better than sex, in a way. Especially when chocolate is involved, but that’s another story…

African Cuisines: Cookbooks for Exploration and Discovery of Superb Flavors

Only one of this year’s new releases in print cookbooks covers the cooking of Africa, unless you count books about Moroccan cooking by Fatéma Hal and Z. Guinaudeau, as well as Kittee Berns’s Teff Love: Adventures in Vegan Ethiopian Cooking. The rest only come in Kindle editions, a medium which is not my first choice…