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Gherkins & Tomatoes

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

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The Bibliothèque Nationale de France and Me, Etc.

The Bibliothèque Nationale de France and Me, Etc.

Posted on August 26, 2011August 26, 2011 by Cynthia BertelsenIn Africa, Agriculture, Algeria, French Cooking, Libraries, Local foods, Photography, Reference, Senegal, Tunisia, Vietnam1 Minute Read

A Taste Sweeter Than Meat, More Ancient Than Wine

A Taste Sweeter Than Meat, More Ancient Than Wine

Posted on March 7, 2011March 6, 2011 by Cynthia BertelsenIn Agriculture, Arab cooking, Cooking, France, French Cooking, Local foods, Olives, Photography, Poetry2 Minutes Read

Is Cooking Necessary?*

Is Cooking Necessary?*

Posted on October 4, 2010October 4, 2010 by Cynthia BertelsenIn American Cooking, Cooking, Local foods, Locavores, Recipes, Science of cooking3 Minutes Read

What Do You Mean You Don’t Need Cookbooks? (Or, What Good are All Those Cookbooks on Your Sagging Shelves?)

What Do You Mean You Don’t Need Cookbooks? (Or, What Good are All Those Cookbooks on Your Sagging Shelves?)

Posted on May 24, 2010September 22, 2010 by Cynthia BertelsenIn Cookbooks, Cooking, Local foods3 Minutes Read

Dig for Victory! Locavorism in Eons Past

Dig for Victory! Locavorism in Eons Past

Posted on December 31, 2009December 31, 2009 by Cynthia BertelsenIn Agriculture, American Cooking, Art, Cooking, England, English Cooking, Europe, Gardens, Hunger, Local foods, Locavores, Posters, United States1 Minute Read

The Feat of Feasting

The Feat of Feasting

Posted on November 16, 2009November 16, 2009 by Cynthia BertelsenIn American Cooking, Italian Cooking, Local foods, Locavores, Menus, Thanksgiving4 Minutes Read

Hunger is the Best Sauce

Hunger is the Best Sauce

Posted on November 11, 2009November 11, 2009 by Cynthia BertelsenIn Africa, Agriculture, Bibliographies, Bread, Cooking, Ethiopia, Europe, Evolution, Italian Cooking, Local foods, Methods, United States4 Minutes Read

No Thanks to Marco Polo: An Encyclopedia of Italy’s Pasta Shapes

No Thanks to Marco Polo: An Encyclopedia of Italy’s Pasta Shapes

Posted on November 6, 2009November 7, 2009 by Cynthia BertelsenIn Archaeology, Book Reviews, China, Italian Cooking, Italy, Local foods, Pasta, Reference3 Minutes Read

Panning for Gold: Harvesting Honey

Panning for Gold: Harvesting Honey

Posted on September 29, 2009September 29, 2009 by Cynthia BertelsenIn Agriculture, Art, Local foods1 Minute Read

Food in Medieval England: Diet and Nutrition

Food in Medieval England: Diet and Nutrition

Posted on September 19, 2009September 8, 2017 by Cynthia BertelsenIn Agriculture, Archaeology, England, English Cooking, Local foods, Middle Ages1 Minute Read

Elizabeth Romer’s Chronicle of Tuscan Agriculture

Elizabeth Romer’s Chronicle of Tuscan Agriculture

Posted on August 13, 2009November 23, 2009 by Cynthia BertelsenIn Agriculture, Cookbooks, Italian Cooking, Italy, Local foods3 Minutes 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

Reviews for The Roanoke Times

Reviews for New York Journal of Books

 

Posts Since 2008

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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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