Cynthia D. Bertelsen's Gherkins & Tomatoes
A Writer's Musings on Nature and Culture, Since 2008
Desert. From ecclesiastical Latin. Dēsertum. "Abandoned place." The word conjures up images of vast sand dunes, blurred footsteps leading to the top. There, some poor soul lies prostrate, skin parched and blistered from the ray guns of a merciless sun. Lands of little rain, uninhabited, lifeless. That, I must admit, covered my initial definition of…
Continue reading ➞ Going to the Desert
I stood in front of her, the dim buzzing of children’s voices fading behind me. Her glowing face stared out at me, a wisp of a smile on her perfect lips, a vast verdant landscape stretching out behind her. Leaning close to the tiny sign to the right of the painting, I read “Mrs. Davies…
Continue reading ➞ The Threads of Time, or, Who is that Woman in the Painting?
Good morning to everyone. Hurricane Irma came knocking on my door on Monday, September 11, 2017. Her gusty breath took down a kingly live oak in my neighbor's yard and threatened to rip up my back fence. Some of my fellow citizens still wade thigh-high in the muddy alligator- and snake-infested water of Newnan's Lake.…
Continue reading ➞ Weather, Weather, Weather
I am of the unpopular opinion that no one owns cuisine. In spite of UNESCO decrees and loud cries from the lecture stand or pages of popular books, the fact remains: Food and ingredients travel with people. People share food. People love food. People want the recipes. Or at least the basic facts about how…
Continue reading ➞ Cooking with Hurricane Irma, Part I: Tomatoes Breathing Fire: A Universal Sauce
You know how some people are fussy eaters? The ones you hesitate to invite to your table because you’ll end up making three dinners instead of one? Well, I’m learning that plants are worse, much worse. At least some are. Very picky. Very. As a neophyte gardener, for that is essentially how I must describe…
Continue reading ➞ Fussy Eaters, or, The Plants in My Garden
I didn’t know it then, but when I was much – heck, I’ll be really honest here and say a lot – younger, I began participating in a grand social experiment, one that I understand more with each passing year. Given my nature, the experiment naturally involved food. And that experiment began with a road…
Continue reading ➞ The Food of Florida: A Grand and Ongoing Experiment
Florida's vegetation reminds me of a willful, obstinate child. You know, the one who seems to be everywhere all at once and defies all the rules, crossing the line on limits, chocolate smeared across her face, filched from a secret and forbidden stash. Wild and ungovernable, in other words. And saw palmetto (Serenoa repens) is one of the wildest…
Continue reading ➞ The Seminoles, Eli Lilly, and the Ancient Saw Palmetto of Florida
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…
Continue reading ➞ No Country for Old Historians? Thinking about the Future of the Past
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…
Continue reading ➞ Day 7: Squirrel – 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:…
Continue reading ➞ Day 6: Beef – 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,…
Continue reading ➞ Day 2: Oysters – Celebrate American Food History
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…
Continue reading ➞ Pemmican, and Other Sundry Treats from Jas. Townsend
Writers throw out the words "African cooking" all the time. I know. I have written same words, to my great embarrassment. But stop and think about something for a moment. The term "African cooking" is just as ridiculous as calling the cooking of Europe "European cooking," lumping together the cuisine of France with that of…
Continue reading ➞ Peanuts and the Cooking of West Africa
Farming is not a romantic occupation. In spite of pastoral memoirs like Tim Stark's Heirloom and Barbara Kingsolver's Animal, Vegetable, Miracle: A Year of Food Life, the reality of farming means backbreaking work and early mornings, poor harvests and lots of worry as Mother Nature hurls hail at a field of ripe corn. But it's…
Continue reading ➞ Farming is NOT a Romantic Occupation
(Due to a foul up with WordPress and dates, this post appeared on December 30. I was not finished with it yet! But now I am!) Black-eyed peas, a gift to the New World from Africa. These beans were there as early as 1659 at St. Louis, now present-day Senegal, but they actually originated in North Africa, in…
Continue reading ➞ Hoppin’ John, or Dashing Myths Galore
Yesterday, while driving across the vast expanse of South Carolina, I noticed dueling billboards, advertising Margaret Holmes canned goods and the Glory line of fresh chopped collards and Bruce's Candied Yams. So I decided to repost this while I look more deeply into the foods eaten in Africa prior to the tragedy of the African…
Continue reading ➞ With Roots in East Africa: Okra, a Veritable World Traveler
It's not my earliest memory, but it best sums up who my father was. Among other things, he stood over 6 feet without shoes, and he laughed, often, his enjoyment of life so very apparent. He could build anything, and do anything, or so it seemed. Even in the kitchen, he conjured up a myriad of…
Continue reading ➞ The Lone Tree: A View of My Father
The dog days of summer arrive, as they always do, abruptly and relentless with a seemingly never-ending swelter. Visions of panting tongues and listless tails crowd my thoughts. But what does that phrase have to do with summer heat? A quick glance at an etymological source informs me that real, breathing dogs played no role in the…
Continue reading ➞ Food, the Dog Days of Summer, and a Few Other Shocking Facts
It’s not REAL mayonnaise. You know the one I mean. Mayonnaise – made with egg yolks, an acidic liquid, a dash of mustard, salt, and oil, usually olive – feels as smooth and soft as a silk pillow, sliding like thickened cream across the tongue. There’re no startled taste buds in the presence of too much…
Continue reading ➞ Real Mayonnaise, Real Food? Or Just Sanctimonious Snobbery?
It’s maddening, but true: we know very little about the authors of some of best cookbooks ever written in America. Thanks to today’s 24/7 media cycle, Paula Deen’s foibles and Rachael Ray’s battle with her weight are no mystery. But we know next to zilch about Lettice Bryan, who wrote an amazingly detailed, 1300-recipe cookbook,…
Worn and well-used cutting boards like mine, made from one piece of blonde oak, tell stories of past meals. This gouge here, that’s from the day I sliced the boule with the extra thick crust, for the open-faced cheese-and-tomato sandwiches. And that dent there, well, I pressed a little too hard on the chef’s knife…
Continue reading ➞ Cutting Boards and French Comfort Food
© 2014 C. Bertelsen
Cookbooks, if you look closely, contain more than recipes. Even when recipes predominate - in books with no headnotes, contributor names, nothing more than ingredients and methods - you learn a lot about the people who wrote the books. By scrutinizing the text, you develop a sense of what’s important to the authors and the authors' intended audience.…
Continue reading ➞ The Gaza Kitchen: A Portrait of Cooking and Culinary Exile
Two baseball-sized scoops of green peanut-butter ice cream grabbed my attention right away. Resting on shredded iceberg lettuce, they were melting fast in the Florida heat. Beads of condensation dribbled across the white plate, like a pearl necklace ringing the throat of a marble Venus. Ice cream and lettuce? What a crazy combination! What sat before…
Food and cooking serve as metaphors for life and love. Each plays a huge role in the way I see and photograph the world. I seek to nourish both eye and soul with my photography, in much the same way I feed bodies through my cooking. The work of food photographer Penny de los Santos…
Continue reading ➞ Les Rêves de Julia (Julia’s Dreams): Meditations and Memories
Bill Yosses, the current White House pastry chef says pie is the all-time favorite in the Obama White House, but adds that “The dessert that was the biggest hit last year was a sugar cookie in the shape of the First Family’s dog, Bo. This year we have a black and yellow bumblebee to celebrate…
Continue reading ➞ Eating Dessert at the White House + A Word about Dallas, November 22, 1963*
The soft, beguiling fragrance permeates the air, rising above the aroma of the Jonagolds and the Galas, even over the sweet perfume of the Golden Delicious apples piled in baskets, resembling yellow baseballs. The knobby Bartlett pears (Pyrus communis), also known as the Williams pear, still slightly green but with a small and promising pink…
Continue reading ➞ Pears – an Exploration of Ancient Food Preservation
Folklore or fakelore, the general consensus seems to be that the Irish who came to America brought their custom of carving turnips for All Hallows Eve. They must grow large turnips in the sod over there! Lacking a turnip, rutabagas, beets, or gourds would also do. Delicious legend, that's what started the practice of carving…
Penelope Casas, an expert on Spanish cuisine, passed away last week, not too long after the death of yet another one of my favorite food writers, Leslie Land. Now this may seem strange to you, and it does feel odd to me at times, but through the books these writers wrote and the recipes they…
I’d never experienced it before. Amoebas, yes. Worms, yes. Dengue, yes. Broken bones, yes. Malaria dreams, yes. But not cravings for thick juicy hamburgers or plump buttermilk pancakes swimming in melted butter and golden maple syrup or crispy fried chicken with cream gravy. In spite of all the years of traveling and living among cultures…
Continue reading ➞ Journeys versus Destinations: Homesick for My Food
