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Gherkins & Tomatoes

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

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The French in Indochina: Caricatures and Satire

The French in Indochina: Caricatures and Satire

Posted on September 7, 2011September 7, 2011 by Cynthia BertelsenIn Art, Drawings, France, Vietnam1 Minute Read

Saigon, Indochine 1947: Marchés (Markets)

Saigon, Indochine 1947: Marchés (Markets)

Posted on September 5, 2011September 5, 2011 by Cynthia BertelsenIn Asia, Photography, Vietnam1 Minute Read

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

Eating Around the Empire in a Day: The 1931 Paris International Colonial Exposition

Eating Around the Empire in a Day: The 1931 Paris International Colonial Exposition

Posted on June 30, 2011September 17, 2011 by Cynthia BertelsenIn Africa, Asia, Cooking, France, French Cooking, Morocco3 Minutes Read

To India, via Paris’s Le Passage Brady

To India, via Paris’s Le Passage Brady

Posted on January 24, 2011January 24, 2011 by Cynthia BertelsenIn Asian Cooking, Chefs, France, French Cooking, India, Spices3 Minutes Read

East is East and West is West: Pondicherry and French Curry

East is East and West is West: Pondicherry and French Curry

Posted on January 20, 2011January 20, 2011 by Cynthia BertelsenIn Cooking, France, French Cooking, India, Menus4 Minutes Read

Ats Jaar: Possible Origins of the Practice of Pickling in the Antebellum American South

Ats Jaar: Possible Origins of the Practice of Pickling in the Antebellum American South

Posted on September 27, 2010August 6, 2019 by Cynthia BertelsenIn Africa, African Cooking, Asia, Cookbooks, Cooking, England, English Cooking, India, Methods, Science of cooking, Southern Food6 Minutes Read

Idylls of Cuisine, #74

Idylls of Cuisine, #74

Posted on August 8, 2010August 9, 2010 by Cynthia BertelsenIn Cooking, India, Photography, Rice1 Minute Read

Eating Cat Meat: A Taboo?

Eating Cat Meat: A Taboo?

Posted on June 7, 2010June 8, 2010 by Cynthia BertelsenIn Africa, China, Cooking, Methods, Spain5 Minutes Read

I was in Prison and You Did Not Feed Me

I was in Prison and You Did Not Feed Me

Posted on May 19, 2010May 19, 2010 by Cynthia BertelsenIn Books, Cookbooks, Cooking, Nutrition, Philippines4 Minutes Read

Idylls of Cuisine, #62

Idylls of Cuisine, #62

Posted on May 16, 2010May 16, 2010 by Cynthia BertelsenIn China, Herbs, Photography1 Minute Read

Sour and Bitter Blended in the Soup of Wu:* Very Early Chinese Herbals

Sour and Bitter Blended in the Soup of Wu:* Very Early Chinese Herbals

Posted on May 13, 2010May 13, 2010 by Cynthia BertelsenIn Asia, China, Herbs5 Minutes Read

Culinaria Russia: A Picture Cookbook for Grownups

Culinaria Russia: A Picture Cookbook for Grownups

Posted on April 7, 2010April 11, 2010 by Cynthia BertelsenIn Book Reviews, Cookbooks, Cooking, Russia4 Minutes Read

From Mother Russia with Love: Kulich and Paskha

From Mother Russia with Love: Kulich and Paskha

Posted on March 31, 2010April 7, 2010 by Cynthia BertelsenIn Bread, Easter, Russia5 Minutes Read

From Mother Russia with Love: The Domostroi

From Mother Russia with Love: The Domostroi

Posted on March 29, 2010March 31, 2010 by Cynthia BertelsenIn Cookbooks, Lent, Methods, Reference, Russia3 Minutes Read

Idylls of Cuisine, #56

Idylls of Cuisine, #56

Posted on March 28, 2010March 28, 2010 by Cynthia BertelsenIn Photography, Russia1 Minute Read

From Mother Russia with Love: A Fish in Every Pie

From Mother Russia with Love: A Fish in Every Pie

Posted on March 26, 2010March 26, 2010 by Cynthia BertelsenIn Fish, Menus, Pies--Savory, Russia3 Minutes Read

From Mother Russia with Love: Meaty Mushrooms and Relentless Lent

From Mother Russia with Love: Meaty Mushrooms and Relentless Lent

Posted on March 25, 2010March 25, 2010 by Cynthia BertelsenIn Beef, Cookbooks, Cooking, Lent, Mushrooms, Russia3 Minutes Read

From Mother Russia with Love: Great Lent, the Beginning

From Mother Russia with Love: Great Lent, the Beginning

Posted on March 22, 2010March 22, 2010 by Cynthia BertelsenIn Beer, Cooking, England, Lent, Russia4 Minutes Read

Idylls of Cuisine, #55

Idylls of Cuisine, #55

Posted on March 21, 2010March 4, 2010 by Cynthia BertelsenIn Asia, Korea, Photography1 Minute Read

Cooking Fish — Let Us Count the World’s Ways: Asia 2

Cooking Fish — Let Us Count the World’s Ways: Asia 2

Posted on March 19, 2010March 19, 2010 by Cynthia BertelsenIn Asia, Fish, Korea, Lent, Philippines, Thailand1 Minute Read

The British Melting Pot

The British Melting Pot

Posted on March 13, 2010March 13, 2010 by Cynthia BertelsenIn Africa, Book Reviews, Cookbooks, Cooking, India1 Minute Read

Cooking Fish — Let Us Count the World’s Ways: Asia 1

Cooking Fish — Let Us Count the World’s Ways: Asia 1

Posted on March 11, 2010March 11, 2010 by Cynthia BertelsenIn Asia, Asian Cooking, Cooking, Lent1 Minute Read

Butterfly of Winter — Fabergé’s Mardi Gras Egg

Butterfly of Winter — Fabergé’s Mardi Gras Egg

Posted on February 12, 2010February 11, 2010 by Cynthia BertelsenIn Art, Eggs, Lent, Russia1 Minute Read

Idylls of Cuisne, #49

Idylls of Cuisne, #49

Posted on February 7, 2010February 2, 2010 by Cynthia BertelsenIn Eggs, Japan, Photography1 Minute Read

Feasting in State: Obama’s First Real State Dinner

Feasting in State: Obama’s First Real State Dinner

Posted on November 19, 2009November 19, 2009 by Cynthia BertelsenIn China, Thanksgiving, United States, White House4 Minutes Read

Hunger, Starvation, Famine and the Sweep of Human History

Hunger, Starvation, Famine and the Sweep of Human History

Posted on November 9, 2009June 21, 2017 by Cynthia BertelsenIn Africa, Agriculture, China, Europe, Thanksgiving3 Minutes Read

Idylls of Cuisine, #37

Idylls of Cuisine, #37

Posted on November 8, 2009November 8, 2009 by Cynthia BertelsenIn China, Eggs, Photography1 Minute 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

Saints, Souls, and Haints: Soul Cakes

Saints, Souls, and Haints: Soul Cakes

Posted on October 29, 2009October 21, 2014 by Cynthia BertelsenIn Europe, Halloween, India2 Minutes Read

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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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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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