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Gherkins & Tomatoes

Cynthia D. Bertelsen's Musings on Nature and Culture, Since 2008

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Cooking in Africa: Memories and Reflections During COVID-19 Isolation

Cooking in Africa: Memories and Reflections During COVID-19 Isolation

Posted on May 20, 2020May 20, 2020 by Cynthia BertelsenIn Africa, Cookbooks19 Minutes Read

Escaping to Morocco, via the Magic Carpet of Memory: COVID-19 Isolation, Day 62 (I Think)

Escaping to Morocco, via the Magic Carpet of Memory: COVID-19 Isolation, Day 62 (I Think)

Posted on May 4, 2020May 8, 2020 by Cynthia BertelsenIn Africa, Cookbooks, Morocco3 Minutes Read

“Wisdom Soaked in Palm Oil: Journeying Through the Food and Flavors of Africa” My Newest Book Now Available!!

“Wisdom Soaked in Palm Oil: Journeying Through the Food and Flavors of Africa” My Newest Book Now Available!!

Posted on March 12, 2020March 12, 2020 by Cynthia BertelsenIn Africa, Cookbooks, Ingredients, Recipes1 Minute Read

Maryse Condé’s “Of Morsels and Marvels”: A New Book by a Not-to-be-Missed Writer of Style and Substance

Maryse Condé’s “Of Morsels and Marvels”: A New Book by a Not-to-be-Missed Writer of Style and Substance

Posted on February 9, 2020February 9, 2020 by Cynthia BertelsenIn Africa, Book Reviews, Cookbooks, France, French Cooking2 Minutes Read

Wisdom Soaked in Palm Oil: Food & Flavors of Africa, a New Book Forthcoming

Wisdom Soaked in Palm Oil: Food & Flavors of Africa, a New Book Forthcoming

Posted on January 9, 2020January 9, 2020 by Cynthia BertelsenIn Africa, Books, Photography1 Minute Read

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

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

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

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

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

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 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

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

* A Cuisine Created by Slave Women: A Review of Kitty Morse’s Mint Tea and Minarets, and a Brief Word about Dadas**

* A Cuisine Created by Slave Women: A Review of Kitty Morse’s Mint Tea and Minarets, and a Brief Word about Dadas**

Posted on January 8, 2013September 17, 2016 by Cynthia BertelsenIn Book Reviews, Cookbooks, Cooking, Morocco, Photography, Southern Food4 Minutes Read

The Meat of the Matter: A Question of Sacred Reverence

The Meat of the Matter: A Question of Sacred Reverence

Posted on October 26, 2012October 26, 2012 by Cynthia BertelsenIn Africa, Agriculture, Beef, Cattle, Cooking, Festivals, Hunger, Lent, Local foods, Photography3 Minutes Read

Arabs in France: An Early Account by an Egyptian Imam

Arabs in France: An Early Account by an Egyptian Imam

Posted on January 20, 2012July 18, 2016 by Cynthia BertelsenIn Book Reviews, Egypt, France, French Cooking, Middle East4 Minutes Read

Unquenchable: Natalie MacLean’s Terrific New Book on Wine

Unquenchable: Natalie MacLean’s Terrific New Book on Wine

Posted on November 7, 2011November 29, 2011 by Cynthia BertelsenIn Africa, Book Reviews, Cooking, France, French Cooking, Germany, Italian Cooking, Italy, Wine4 Minutes Read

The Creation of French Africa: Officialdom at Work

The Creation of French Africa: Officialdom at Work

Posted on October 27, 2011October 27, 2011 by Cynthia BertelsenIn Africa, France, Paintings, Portugal1 Minute Read

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My Book about Africa, Now Available!

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

My 2nd Book – Winner of Best in the World Gourmand Cookbook Awards and 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!

Near Meknes, Morocco

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

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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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