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Cynthia D. Bertelsen's Gherkins & Tomatoes

A Writer's Musings on Nature and Culture, Since 2008

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11 Years of Writing About Food and Culinary History – A Blog Anniversary!!!

11 Years of Writing About Food and Culinary History – A Blog Anniversary!!!

Posted on July 28, 2019 by Cynthia BertelsenIn Africa, Cookbooks, Cooking, Photography, Reference5 Minutes Read

THE GOURMAND AWARDS

THE GOURMAND AWARDS

Posted on January 17, 2018January 17, 2018 by Cynthia BertelsenIn Africa, Cookbooks, Cooking, Europe, Florida, Food writing, Photography, Reference1 Minute Read

Cooking with Hurricane Irma, Part I: Tomatoes Breathing Fire: A Universal Sauce

Cooking with Hurricane Irma, Part I: Tomatoes Breathing Fire: A Universal Sauce

Posted on September 8, 2017September 8, 2017 by Cynthia BertelsenIn Africa, Burkina Faso, Colonization, Cookbooks, India, Local foods, Tomatoes2 Minutes Read

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

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

Posted on November 4, 2016October 13, 2016 by Cynthia BertelsenIn Africa, Corn, Food News, Greens, Recipes5 Minutes Read

They Called it Callaloo

They Called it Callaloo

Posted on October 2, 2016October 3, 2016 by Cynthia BertelsenIn Africa, African Cooking, American Cooking, Cookbooks, Cooking, England, English Cooking, Greens, Okra, Pork4 Minutes Read

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

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

Posted on June 19, 2016June 29, 2016 by Cynthia BertelsenIn Africa, African Cooking, American Cooking, Chefs, Cookbooks, Cooking, England, English Cooking1 Minute Read

African Cuisines: Cookbooks for Exploration and Discovery of Superb Flavors

African Cuisines: Cookbooks for Exploration and Discovery of Superb Flavors

Posted on June 9, 2016June 15, 2016 by Cynthia BertelsenIn Africa, African Cooking, Bibliographies, Cookbooks, Photography, Reference2 Minutes Read

Peanuts and the Cooking of West Africa

Peanuts and the Cooking of West Africa

Posted on April 13, 2016April 13, 2016 by Cynthia BertelsenIn Africa, African Cooking, Cookbooks, Local foods, Peanuts, Peanuts, Photography, Tomatoes6 Minutes Read

Cassava, One Rugged World-Traveling Ingredient

Cassava, One Rugged World-Traveling Ingredient

Posted on April 4, 2016April 4, 2016 by Cynthia BertelsenIn Africa, African Cooking, American Cooking, Brazil, Cassava, Paraguay6 Minutes Read

Grits on the Menu: A Short Treatise on a Global Favorite

Grits on the Menu: A Short Treatise on a Global Favorite

Posted on March 7, 2016March 7, 2016 by Cynthia BertelsenIn Africa, African Cooking, American Cooking, Colonization, Cookbooks, Cooking, Corn, English Cooking6 Minutes Read

Thinking About Rice in America: The Black Rice Theory – Mysteries, Myths, and Misconceptions

Thinking About Rice in America: The Black Rice Theory – Mysteries, Myths, and Misconceptions

Posted on January 18, 2016January 18, 2016 by Cynthia BertelsenIn Africa, African Cooking, American Cooking, Asia, Colonization, Cookbooks, Cooking, Critic's Corner, England, English Cooking, Photography, Rice, Southern Food4 Minutes Read

Hoppin’ John, or Dashing Myths Galore

Hoppin’ John, or Dashing Myths Galore

Posted on December 30, 2015December 31, 2015 by Cynthia BertelsenIn Africa, African Cooking, American Cooking, Beans, Colonization, Cookbooks, England, Oil Palm, Photography, Rice, Southern Food6 Minutes Read

With Roots in East Africa: Okra, a Veritable World Traveler

With Roots in East Africa: Okra, a Veritable World Traveler

Posted on November 2, 2015August 13, 2017 by Cynthia BertelsenIn Africa, African Cooking, American Cooking, Cooking, Ethiopia, Honduras, Local foods, Okra, Photography4 Minutes Read

Hey, Wait a Minute: Glimpsing What’s Really Behind Words like “Ethnic”

Hey, Wait a Minute: Glimpsing What’s Really Behind Words like “Ethnic”

Posted on July 28, 2015July 28, 2015 by Cynthia BertelsenIn Africa, Asia, Cookbooks, Europe, Photography2 Minutes Read

Gleaning the Lessons of Wandering

Gleaning the Lessons of Wandering

Posted on July 17, 2015July 18, 2015 by Cynthia BertelsenIn Africa, Cookbooks, Cooking, Moroccan Cooking, Morocco, Photography2 Minutes Read

Vivre en l’Outre-Mer, or, The Trials of Living in French Congo ca. 1923: Part III

Vivre en l’Outre-Mer, or, The Trials of Living in French Congo ca. 1923: Part III

Posted on June 6, 2015April 6, 2015 by Cynthia BertelsenIn Africa, African Cooking, Chefs, Cooking, French Cooking2 Minutes Read

The Smoke of Many Fires: A Meditation on Cooking Fires in Africa*

The Smoke of Many Fires: A Meditation on Cooking Fires in Africa*

Posted on May 30, 2015June 29, 2015 by Cynthia BertelsenIn Africa, African Cooking, Art, Burkina Faso, Photography3 Minutes Read

Prometheus Unbound: New Evidence on Humans’ Early Use of Fire

Prometheus Unbound: New Evidence on Humans’ Early Use of Fire

Posted on May 30, 2015June 29, 2015 by Cynthia BertelsenIn Africa, Archaeology, Cooking, Drawings, France, Paintings4 Minutes Read

Vivre en l’Outre-Mer, or, The Trials of Living in French Congo ca. 1923: Part II

Vivre en l’Outre-Mer, or, The Trials of Living in French Congo ca. 1923: Part II

Posted on February 23, 2015February 7, 2015 by Cynthia BertelsenIn Africa, Cooking, French Cooking2 Minutes Read

Vivre en l’Outre-Mer, or, The Trials of Living in French Congo ca. 1923: Part I

Vivre en l’Outre-Mer, or, The Trials of Living in French Congo ca. 1923: Part I

Posted on January 26, 2015February 5, 2015 by Cynthia BertelsenIn Africa, African Cooking, France, French Cooking2 Minutes Read

Eggplant, Out of Africa

Eggplant, Out of Africa

Posted on January 5, 2015December 31, 2014 by Cynthia BertelsenIn Africa, Eggplant4 Minutes Read

Africa, I Remember Your Beauty

Africa, I Remember Your Beauty

Posted on August 8, 2014August 8, 2014 by Cynthia BertelsenIn Africa, Agriculture, Burkina Faso, Cattle, Cookbooks, Morocco, Photography1 Minute Read

Why Do We Cook?

Why Do We Cook?

Posted on September 8, 2013August 8, 2016 by Cynthia BertelsenIn Africa, African Cooking, American Cooking, Cookbooks, Cooking, England, English Cooking, France, Home Economics, Indonesia, Photography4 Minutes Read

Memories are Made of This

Memories are Made of This

Posted on August 25, 2013August 25, 2013 by Cynthia BertelsenIn Morocco, Photography1 Minute Read

What the Crystal Ball Never Reveals: A Few Words about Blogging

What the Crystal Ball Never Reveals: A Few Words about Blogging

Posted on August 14, 2013August 14, 2013 by Cynthia BertelsenIn Africa, Lit & Food, Photography3 Minutes Read

The Little Fish with Big Taste: The Much-Maligned Anchovy and its Cousins

The Little Fish with Big Taste: The Much-Maligned Anchovy and its Cousins

Posted on June 24, 2013June 24, 2013 by Cynthia BertelsenIn Africa, African Cooking, Fish, France, French Cooking, Photography3 Minutes Read

Doing What’s Necessary: The Logical Outcome of Haute Cuisine, or, An Extremely Brief Meditation on the History of Privies and Toilets

Doing What’s Necessary: The Logical Outcome of Haute Cuisine, or, An Extremely Brief Meditation on the History of Privies and Toilets

Posted on May 31, 2013May 31, 2013 by Cynthia BertelsenIn Africa, Burkina Faso, Cooking, Food writing, France, Oral History, Photography4 Minutes Read

The Story Behind a Kitchen-Counter Sweet-Potato Patch

The Story Behind a Kitchen-Counter Sweet-Potato Patch

Posted on February 6, 2013September 22, 2019 by Cynthia BertelsenIn Africa, Agriculture, American Cooking, Cookbooks, Cooking, England, Gardens, Local foods, Photography, Southern Food, Sweet Potatoes4 Minutes Read

* “We raise the wheat, they give us the corn” : a reflection on life in antebellum Virginia

* “We raise the wheat, they give us the corn” : a reflection on life in antebellum Virginia

Posted on February 4, 2013February 6, 2013 by Cynthia BertelsenIn Africa, Southern Food, Sweet Potatoes3 Minutes Read

*”Late have I loved you, beauty so old and so new”: A Sweet Potato Rhapsody

*”Late have I loved you, beauty so old and so new”: A Sweet Potato Rhapsody

Posted on January 25, 2013February 6, 2013 by Cynthia BertelsenIn Africa, African Cooking, American Cooking, Bibliographies, Southern Food3 Minutes Read

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My 3rd Book – A Story of Witchcraft, Healing, & Love

My 2nd Book – Praised by Publishers Weekly as “a remarkable book.”

Local Author Series – 11/24/19

My 1st Book – Mushroom: A Global History

My book, now available! On Kindle, too!

My Amazon Author Page

Click on the photo to go my Amazon.com Author Page.

 

More about Mushroom: A Global History

You’ll find Mushroom: A Global History widely available on many book sellers’ sites.

The book deals with the culinary history of mushrooms. It is NOT a book about mycology, nor does it pretend to be.

Book Reviews by Cynthia Bertelsen

Reviews for The Roanoke Times

Reviews for New York Journal of Books

 

Posts Since 2008

Topics You’ll Find Here

Follow me on Twitter

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Instagram with a Florida Flavor

Big batch of sofrito getting done.
Tostones! First learned about them in Peace Corps training in Puerto Rico. Then cooked them in Honduras while associated with United Brands in La Lima.
Cuban picadillo with fried potatoes and an egg, a caballo.
The Master's study.

British Food and Food History Links

  • * 15th-Century Cookery Books (Full Text)
  • * 39 Dishes from the First Christmas Menu, Published in 1660
  • * Britannia – Cooking
  • * British Cookbook Primer
  • * British Cookbooks, a Gift to America
  • * British Food
  • * British Food Bloggers
  • * British Food in America
  • * British Food: A History
  • * British History Online
  • * British, Scottish, Welsh Food & Cooking
  • * Chutney Recipes from Food Network UK
  • * Cookbooks – 18th Century Cookbooks (England, Scotland, America)
  • * Culinary History Online
  • * Culinary Jottings for Madras, by Col. Kenney-Henry
  • * Dictionary of Middle-English Cookery Terms
  • * DNA and the British Isles
  • * Elizabethan Era Resources
  • * English Cookbooks
  • * English Fairy Tales – Bibliography (quite stupendous, with links to full-text)
  • * Great British Chefs
  • * Heston Blumenthal's Web Site
  • * Historic Food by Ivan Day
  • * Ivan Day's Historic British Food
  • * Libraries – BOOKS FOR COOKS AT THE BRITISH LIBRARY
  • * Libraries – Fons Grewe Collection at University of Barcelona
  • * Map of British DNA Patterns
  • * Measuring Worth
  • * Medieval English Cookery Books
  • * Miss Foodwise
  • * Oxford University Press List of Links related to Britain's History
  • * Restaurants – Dishoom
  • * Stuart Peachey Food & Cookery Historical Booklets
  • * The British Library
  • * The Foods of England
  • * The Forme of Cury (Earliest English Cookbook)
  • * The National Archives UK
  • * Thomas Gloning’s Corpus of Culinary & Dietetic Texts of Europe from the Middle Ages to 1800
  • * Vision of Britain (maps through history)
  • * Volume (Liquid) Converter to Metric
  • Cooking Terms (US/UK/NZ/AU/CA)
  • The English Diaspora

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