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Gherkins & Tomatoes

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

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The Grocery List: Color, Primates, and Food Selection

The Grocery List: Color, Primates, and Food Selection

Posted on May 24, 2013May 24, 2013 by Cynthia BertelsenIn American Cooking, Cooking, Food News, Food writing, Home Economics, Photography, Reference2 Minutes Read

Mushroom: A Global History – New book coming out

Mushroom: A Global History – New book coming out

Posted on April 28, 2013April 28, 2013 by Cynthia BertelsenIn Agriculture, Books, Cookbooks, Cooking, France, Local foods, Mushrooms, Photography, Reference1 Minute Read

Foods for a Funeral and a Farewell

Foods for a Funeral and a Farewell

Posted on March 8, 2013March 8, 2013 by Cynthia BertelsenIn American Cooking, Cakes, Cookbooks, Cookies, Cooking, Desserts, Norway, Photography, Pies--Sweet, Reference, Southern Food3 Minutes Read

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

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

Posted on January 22, 2013February 6, 2013 by Cynthia BertelsenIn Bibliographies, Books, Cookbooks, Libraries, Photography, Reference1 Minute Read

How to Tempt the Scrooges, or, Christmas, the Cooking Season

How to Tempt the Scrooges, or, Christmas, the Cooking Season

Posted on December 5, 2012April 2, 2013 by Cynthia BertelsenIn American Cooking, Christmas, Cookbooks, Cooking, Food writing, Holidays, Photography, Reference3 Minutes Read

Paris to the Past – Traveling Through French History by Train: A Book to Love and Cherish

Paris to the Past – Traveling Through French History by Train: A Book to Love and Cherish

Posted on June 2, 2012June 2, 2012 by Cynthia BertelsenIn Book Reviews, France, French Cooking, Reference5 Minutes Read

Assimilating “The Other”

Assimilating “The Other”

Posted on March 15, 2012July 13, 2017 by Cynthia BertelsenIn Book Reviews, Europe, France, Reference1 Minute Read

A Few Marrons Glacés for the Season … A Gift for You

A Few Marrons Glacés for the Season … A Gift for You

Posted on December 16, 2011February 6, 2012 by Cynthia BertelsenIn Christmas, Cookbooks, France, French Cooking, Paintings, Photography, Reference6 Minutes Read

Memoirs of a Breton Peasant: Sifting Through the Nostalgia

Memoirs of a Breton Peasant: Sifting Through the Nostalgia

Posted on November 21, 2011December 20, 2011 by Cynthia BertelsenIn Book Reviews, France, French Cooking, Reference5 Minutes Read

Modernist Cuisine: French-Influenced, Of Course (Hint: “Cuisine”)

Modernist Cuisine: French-Influenced, Of Course (Hint: “Cuisine”)

Posted on September 17, 2011September 17, 2011 by Cynthia BertelsenIn Books, Chefs, Cookbooks, Cooking, French Cooking, Photography, Reference4 Minutes 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

The Cookbooks on Their Shelves: The First English-Language French Cookbooks in the United States, or, Who was Sulpice Barué?

The Cookbooks on Their Shelves: The First English-Language French Cookbooks in the United States, or, Who was Sulpice Barué?

Posted on May 17, 2011September 21, 2019 by Cynthia BertelsenIn Chefs, Cookbooks, France, French Cooking, Reference4 Minutes Read

Auguste Escoffier: Le Guide Culinaire, Revised

Auguste Escoffier: Le Guide Culinaire, Revised

Posted on May 16, 2011May 16, 2011 by Cynthia BertelsenIn Books, Chefs, Cookbooks, France, French Cooking, Reference1 Minute Read

Peregrinations and Pilgrimages: Egeria and the Flour Soup

Peregrinations and Pilgrimages: Egeria and the Flour Soup

Posted on September 30, 2010July 31, 2015 by Cynthia BertelsenIn Lit & Food, Middle East, Reference4 Minutes Read

Idylls of Cuisine, #80

Idylls of Cuisine, #80

Posted on September 19, 2010August 23, 2010 by Cynthia BertelsenIn France, French Cooking, Mushrooms, Paintings, Reference1 Minute Read

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

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

Posted on July 22, 2010July 22, 2010 by Cynthia BertelsenIn Cooking, Libraries, Methods, Reference1 Minute 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

Lent, According to American Cookery, the Magazine, That is

Lent, According to American Cookery, the Magazine, That is

Posted on February 26, 2010February 26, 2010 by Cynthia BertelsenIn Africa, African Cooking, American Cooking, Cooking, Lent, Menus, Reference, Spinach, Sweet Potatoes3 Minutes Read

Food Studies: A How-To Guidebook, a Bit Underdone

Food Studies: A How-To Guidebook, a Bit Underdone

Posted on February 23, 2010February 28, 2010 by Cynthia BertelsenIn Book Reviews, Books, Reference4 Minutes Read

Jane Carson’s Colonial Virginia Cookery: Procedures, Equipment, and Ingredients in Colonial Cooking

Jane Carson’s Colonial Virginia Cookery: Procedures, Equipment, and Ingredients in Colonial Cooking

Posted on December 4, 2009January 14, 2013 by Cynthia BertelsenIn American Cooking, Book Reviews, Cooking, Reference, Southern Food2 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

A Honey of a Bibliography

A Honey of a Bibliography

Posted on October 2, 2009October 2, 2009 by Cynthia BertelsenIn Bibliographies, Books, Reference7 Minutes Read

Fermented Foods of the World

Fermented Foods of the World

Posted on September 18, 2009September 18, 2009 by Cynthia BertelsenIn Africa, Agriculture, Asia, Cooking, Europe, Fermentation, Methods, Reference2 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

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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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