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Cynthia D. Bertelsen's Gherkins & Tomatoes

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

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Online Cookbooks: Sources

Category: Archaeology

Weather, Weather, Weather

Published September 15, 2017September 15, 2017 by Cynthia Bertelsen in Agriculture, Archaeology, Colonization, Cookbooks

The Copeland Spoon: A Taste of Material Culture from Early Virginia

Published August 10, 2016August 10, 2016 by Cynthia Bertelsen in American Cooking, Archaeology, Colonization, Cookbooks, Photography, Southern Food

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

Published May 30, 2015June 29, 2015 by Cynthia Bertelsen in Africa, Archaeology, Cooking, Drawings, France, Paintings

A Glass of Wine and a Bit of Mutton*

Published April 2, 2013October 19, 2016 by Cynthia Bertelsen in American Cooking, Archaeology, Asia, Cookbooks, England, English Cooking, Lamb, Morocco, Mutton, Photography, Sheep, United States, Virginia

Using Cookbooks in Historical Archaeological Research: New Mexico as a Case Study

Published December 17, 2012March 28, 2013 by Cynthia Bertelsen in American Cooking, Archaeology, Cookbooks, Cooking, Food writing, Spain, Spanish Cooking

The Curse of Corn: Pellagra

Published July 20, 2012January 14, 2013 by Cynthia Bertelsen in Archaeology, Corn, Southern Food

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Hunger is the Best Sauce

Published November 11, 2009November 11, 2009 by Cynthia Bertelsen in Africa, Agriculture, Bibliographies, Bread, Cooking, Ethiopia, Europe, Evolution, Italian Cooking, Local foods, Methods, United States

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

Published November 6, 2009November 7, 2009 by Cynthia Bertelsen in Archaeology, Book Reviews, China, Italian Cooking, Italy, Local foods, Pasta, Reference

The Archaeology of the Pomegranate

Published November 4, 2009November 4, 2009 by Cynthia Bertelsen in Agriculture, Archaeology, Art, Methods, Middle East

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My Book, Mushroom: A Global History

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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.

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