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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: African Cooking

9 Years of Writing about History … A Celebration!

Published July 27, 2017July 27, 2017 by Cynthia Bertelsen in African Cooking, American Cooking, Cookbooks, England, English Cooking, Florida, France, French Cooking, Photography, Southern cooking, Southern Food, Spain, Spanish cooking

They Called it Callaloo

Published October 2, 2016October 3, 2016 by Cynthia Bertelsen in Africa, African Cooking, American Cooking, Cookbooks, Cooking, England, English Cooking, Greens, Okra, Pork

A Juneteenth Commentary: Edna Lewis and the Myths Behind Southern Cooking

Published June 19, 2016June 29, 2016 by Cynthia Bertelsen in Africa, African Cooking, American Cooking, Chefs, Cookbooks, Cooking, England, English Cooking

African Cuisines: Cookbooks for Exploration and Discovery of Superb Flavors

Published June 9, 2016June 15, 2016 by Cynthia Bertelsen in Africa, African Cooking, Bibliographies, Cookbooks, Photography, Reference

What is “American” Food?

Published June 7, 2016June 7, 2016 by Cynthia Bertelsen in African Cooking, Agriculture, American Cooking, Colonization, Cooking, English Cooking, Photography

Peanuts and the Cooking of West Africa

Published April 13, 2016April 13, 2016 by Cynthia Bertelsen in Africa, African Cooking, Cookbooks, Local foods, Peanuts, Peanuts, Photography, Tomatoes

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My Book, Mushroom: A Global History

Availability

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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