Libraries – CYNTHIA D. BERTELSEN

Transcription of Medieval Documents, or, What an Online Resource!

May 15, 2019

As I mentioned, albeit briefly, in “A Hastiness of Cooks”: A Practical Handbook for Use in Deciphering the Mysteries of Historic Recipes and Cookbooks, For Living-History Reenactors, Historians, Writers, Chefs, Archaeologists, and, of Course, Cooks, transcription is one of those things that makes all the difference when you’re trying to recreate historic recipes or analyzing … More Transcription of Medieval Documents, or, What an Online Resource!

Prelude to a Bio-Bibliography

May 20, 2018

“Let me take your coat, my dear.” I heard her voice as I stepped off the elevator, into the penthouse suite at the Chicago Hilton on a snowy day in late December. The tall, white-haired woman standing there, holding out her hands to me, drew me over the threshold, welcoming me. The color of Forget-Me-Nots, … More Prelude to a Bio-Bibliography

* New Bibliography Available, on Southern Food & Cooking & Stuff

January 22, 2013

Anyone who reads my blog regularly knows that I love books passionately, especially cookbooks and any books about food. Because of my current emphasis on foods and cooking and foodways of the American South – tied as all that is to social change and the influx of new population groups – I have created a … More * New Bibliography Available, on Southern Food & Cooking & Stuff

The Bibliothèque Nationale de France and Me, Etc.

August 26, 2011

Dear readers of Gherkins & Tomatoes /Cornichons & Tomates, Soon I will embark on a great adventure, doing research on France’s colonial empire at the Bibliothèque Nationale de France and the Archives nationales d’outre mer in Aix-en-Provence, thanks to a grant from the International Association of Culinary Professionals. Until I return, I will not have the … More The Bibliothèque Nationale de France and Me, Etc.

No More “Cookery”: New Library of Congress Subject Heading

July 22, 2010

Culinary researchers: The new, official Library of Congress subject heading for over 800 cooking and food-related subjects changed recently from “cookery” to “cooking.” Here’s the official document, “Cooking and Cookbooks H 1475.”

Old Cookbooks Online — Some New Goodies

August 22, 2009

165 of Virginia Tech’s Newman Library’s collection of thousands of rare and antique cookbooks just went digital. Most of the books stem from the late nineteenth century and many illustrate the trend toward scientific home making, or home economics. Browse the entire list HERE. Some of the highlights include: Edward Smith’s Foods. New York: D. … More Old Cookbooks Online — Some New Goodies

The Random Herbalist: Libraries and Monastic Gardens

August 1, 2009

Another reason why the Internet is so fantastic — here is a catalog of the manuscripts available in the monastery at St. Gall in Switzerland. (You need to be able to read German, or at least have a good dictionary at hand!) In 1875, the Catholic Administration (Katholische Konfessionsteil) of the Canton of St. Gall … More The Random Herbalist: Libraries and Monastic Gardens