Reading saved me as a child, giving me a way to see the world outside the walls of my childhood home, offering me respite and escape from an often intolerable and hostile atmosphere. The public library in my small town in eastern Washington state became my sanctuary. So it’s no surprise that I cherish books … More Another Stellar Book Set in a Library: Bella Osborne’s “The Library”
A few weeks ago, on the strength of a rather glowing review, I added Matt Haig‘s The Midnight Library to my bulging Kindle library. And although I never read books in the fantasy genre – well, I DID read Like Water for Chocolate once upon a time – I could not stop reading Haig’s bestseller, … More “Try Before You Buy”: Matt Haig’s “The Midnight Library”
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!
“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
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
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.
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.”
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
CYNTHIA D. BERTELSEN 
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