Cynthia D. Bertelsen's Gherkins & Tomatoes
A Writer's Musings on Nature and Culture, Since 2008
You're not supposed to begin a piece of writing with a question. Why not? No idea, except that the "experts" seem to think that it's an easy way out. "You can do better," they say. So what was my question? Oh yes. Why is traditional French food so terribly unpopular at the moment? Many authors…
Continue reading ➞ Speaking of France …
It's the 4th of July. A day of almost mythical proportions. For Americans. I got to thinking about the stories surrounding this day, a really special day in the history of the world. Consider the facts: A small, rather weak and geographically diverse conglomeration of settlers rises up like David against a powerful giant -…
Continue reading ➞ The 4th of July: Mythology and American History
Desserts and sweets served in the White House reflect the culinary history of the United States. The patterns of cooking, eating, and serving food in the White House originally relied heavily on the British heritage of the Thirteen Colonies, a pattern that generally continues until the present day. Although wars and economic depressions plagued the…
Continue reading ➞ Florida Oranges, and Other White House Desserts
Nine years ago, I decided to poke a toe into the world of food blogging. I settled on the name, "Gherkins & Tomatoes," based on a painting by Luis Meléndez, a tribute to the period of history known as "The Age of Exploration." Faced with a blank screen demanding something, anything, the first words that…
Continue reading ➞ 9 Years of Writing about History … A Celebration!
There's a whining at the threshold, There's a scratching at the floor. To work! To work! In Heaven's name! The wolf is at the door! ~~~C. P. S. Gilman The season of gift-giving will soon be upon us, with the mail deliverer knocking at our door, bearing credit card bills, not gifts. The holiday season hovers…
Continue reading ➞ Cooking with Wolves (Or, Keeping the Wolf Away from the Door)
President Harry S. Truman found himself on the slimming end of things in 1946. The New York Times reported that Truman's menus seemed a bit austere and quoted White House housekeeper, Mrs. Mary E. Sharpe, as saying "When I make up menus I keep it in mind." "It" being President's Truman's ongoing battle of the…
Continue reading ➞ Poor Harry: Thanksgiving in the Truman White House 1946
"I’d like to be able to say that something mystical drew me through the Olympic National Forest to Ozette. Such as a spiritual connection to Celtic tree gods. Or a quest, inspired by medieval pilgrims hiking 500 miles to Santiago de Compostela. But no,it was an act of God that brought me there as a…
Continue reading ➞ Velveeta and Wonder Bread: Cooking at Ozette, the Pompeii of America
Stuck off the beaten track, but surrounded by the heavy traffic of a congested city, the Grand Market in Virginia Beach, Virginia is not an easy one to pinpoint, even with GPS tracking technology. But "Sam's" voice droned "Turn right, then left," and somehow I managed to avoid the motorcycle on a kamikaze path to my…
Continue reading ➞ They Called it Callaloo
Last night, I stayed awake far longer than I normally do, reading Gayle Forman's new novel, Leave Me. The hook for me was "Every woman who has ever fantasized about driving past her exit on the highway instead of going home to make dinner, and every woman who has ever dreamed of boarding a train…
Continue reading ➞ Women and the Building of America: Reflections
Since modern photography only came into being around 1816, when Nicéphore Niépc combined camera obscura techniques and paper with photosensitive qualities, the faces of so many people will never be known to us. Those of the rich, the powerful, and the occasional peasant – thanks to artists such as Pieter Bruegel the Elder – we their…
Continue reading ➞ Cooks, Kitchens, and Places: Josephine’s Tale
History is written by the victors. ~ Various I started out, you see, to revisit and reponder the works of several “old” historians – Marc Bloch, R. G. Collingwood, H. Butterfield, E. H. Carr, etc. – the “old men” of history, or better said, the “old (white) men” of the history of writing history. Or better…
Continue reading ➞ No Country for Old Historians? Thinking about the Future of the Past
The apple doesn’t fall far from the tree. Folk proverb Two stories convey the essence of apples to me. The first involves an almost surgical treatment of an apple tree in our front yard: One autumn day, Dad’s boss – Dr. C. S. Holton – appeared at the back door of our rambling old ex-farm house, its…
Continue reading ➞ Day 8: Apples – Celebrate American Food History
They're puckish, furry, skittish, with tiny wiggly noses. And darn good eating, according to a chorus of voices in old, as well as modern, American cookbooks. What are they? Why, squirrels of course. Most people know of squirrel meat in traditional Brunswick Stew or Kentucky Burgoo. Many food writers have written on these two quintessential American…
Continue reading ➞ Day 7: Squirrel – Celebrate American Food History
War and food, a timeless tale. Unfortunately. Today's story is about beef, the meat - as we all know - that become synonymous with Britain and went on to become a major force in the American economy in the nineteenth century, as well as providing for a rather mythological view of the American West. (Hint:…
Continue reading ➞ Day 6: Beef – Celebrate American Food History
Tomatoes, poisonous or aphrodisiac? That was the question lurking in the pot for quite some time after the Spanish and the Portuguese began their voyages to the New World beginning around the late fifteenth century and likely introduced the tomato (and other New World foods) to Europe and Africa. John Gerard, a renown herbalist and…
Continue reading ➞ Day 5: Tomatoes – Celebrate American Food History
English novelist Charles Dickens once compared eating cornbread to eating a pincushion. In that disdainful sentiment, I see generations of English and other European people trying to adapt to this New World grain when their favorite grain - wheat - failed to thrive. Corn, or maize/Indian corn as it was called by the early settlers, originated -…
Continue reading ➞ Day 4: Corn – Celebrate American Food History
On June 20, 2016, Jas. Townsend and Son posted a remarkable video on YouTube. Over 1 million people have since watched Mr. Townsend cooking fried chicken, based on a recipe from an English cookbook from 1736: Dictionarium Domesticum, by lexicographer Nathan Bailey. Bailey's greatest work appears to have been his Universal Etymological Dictionary, published in 1721.…
Continue reading ➞ Day 3: Chicken – Celebrate American Food History
Jonathan Swift once quipped, "It was a brave man who first ate an oyster." And an even braver one who pried open the shell without special gloves and knives. Actually, it's more likely that our hero (or heroine) used a rock to smash into the mollusk. Oysters kept people alive in the early days of colonial North America,…
Continue reading ➞ Day 2: Oysters – Celebrate American Food History
It's soon to be a big, big day for Gherkins & Tomatoes - on July 28 G&T will celebrate eight (8) years (!) of writing about food and food history. Why, that's 1,181 posts. Yes, there could - and should - have been more lots more, but we must take into account the time spent writing…
Continue reading ➞ Day 1: Tuckahoe – Celebrate American Food History
Of the three influences on early American cooking - Native American, European, and African - Native Americans deserve far more credit, for one thing, than just for their expertise on corn. Thanks to that knowledge, Europeans and others became rather adept at manipulating corn and cornmeal, and other ingredients, in order to stay alive in the New…
Continue reading ➞ Pemmican, and Other Sundry Treats from Jas. Townsend
It's time ... to share a pie or something else with someone today.
Directions for Making a Chouder First lay some Onions to keep the pork from burning, Because in Chouder there can be no turning; Thus you in in Chouder always must begin. Next lay some Fish cut crossways very nice Then season well with pepper, Salt, and Spice; Parsley, Sweet-Marjoram, Savory, and Thyme, Then Biscuit next…
Continue reading ➞ Ship’s Biscuit/Hardtack , the Food of History
Powered by the mythology that has grown up around Southern food over the last several years, many voices claim ownership, hurling harsh accusations of cultural appropriation, and silencing and shaming contrary opinions. The argument is not easy to prove, as it remains hampered by a lack of statistics, contemporary documentation, and clear evidence of outright…
Continue reading ➞ A Juneteenth Commentary: Edna Lewis and the Myths Behind Southern Cooking
Photo credit: C. BertelsenLiving today’s hurry-up-run-run-run-faster-faster-text-text lifestyle tends to blunt contact with more earthy things, like cooking. The act of cooking offers something that the stiffest drink or most potent tranquilizer cannot. Dare I say it out loud? It’s even better than sex, in a way. Especially when chocolate is involved, but that’s another story…
Continue reading ➞ Transform Your Aching Soul with Cooking
Cassava, for me, remains the Sleeping Beauty of Latin American kitchens. I remember clearly the first time I ever ate cassava. I was sitting on a porch in a Paraguayan boarding house, torrential rain streaming hard off the thatched roof. I really didn't know what I was doing there, on so many levels. Behind that wall of water, the cook - a…
Continue reading ➞ Cassava, One Rugged World-Traveling Ingredient
Farming is not a romantic occupation. In spite of pastoral memoirs like Tim Stark's Heirloom and Barbara Kingsolver's Animal, Vegetable, Miracle: A Year of Food Life, the reality of farming means backbreaking work and early mornings, poor harvests and lots of worry as Mother Nature hurls hail at a field of ripe corn. But it's…
Continue reading ➞ Farming is NOT a Romantic Occupation
Big Hominy Grits (Photo credit: James Bridle) These days, when you drive through the endless piney woods of low-country Georgia and South Carolina, you will see fields of corn, and not so much cotton. And, if you're lucky when you stop for breakfast, there will be grits on the menu. Not just any old grits,…
Continue reading ➞ Grits on the Menu: A Short Treatise on a Global Favorite
Claire Howland* opened her left eye, squinting at the mottled ceiling of her bedroom, the peeling paint accentuated by the feeble morning sunshine. Groaning, she remembered something about the upcoming day, market day. She hoped that the new Irish maid, Kate, had prepared the boarders’ breakfast, oatmeal porridge thinned with milk from the stringy cow…
Is nostalgia dangerous? More to the point, is nostalgia a dangerous weapon when held in the hands of some food writers? I'll confess to a salient fact: I've written about food through a thick lens of nostalgia, licking the pot of myth and stirring with the spoon of longing . I've cooked the iconic dishes of…
Continue reading ➞ The Dangers of Nostalgia at the Stove: A Critique of Modern Food Writing
Note: My point here, and elsewhere, on my blog and in my work, is to present information in as truthful a manner as I can, in order to raise questions and, hence, awareness. The truth is that there are more than ways than one to look at issues. Blindly accepting points of view only serves…
