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Gherkins & Tomatoes

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

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Day 3: Chicken – Celebrate American Food History

Day 3: Chicken – Celebrate American Food History

Posted on July 22, 2016July 27, 2016 by Cynthia BertelsenIn American Cooking, Chicken, Cooking, England, English Cooking1 Minute Read

Day 2: Oysters – Celebrate American Food History

Day 2: Oysters – Celebrate American Food History

Posted on July 21, 2016July 27, 2016 by Cynthia BertelsenIn American Cooking, Cookbooks, Cooking, England, Hunger, Oysters2 Minutes Read

Day 1: Tuckahoe – Celebrate American Food History

Day 1: Tuckahoe – Celebrate American Food History

Posted on July 20, 2016July 27, 2016 by Cynthia BertelsenIn American Cooking, Cookbooks, Cooking, Drawings, England, English Cooking2 Minutes Read

Pemmican, and Other Sundry Treats from Jas. Townsend

Pemmican, and Other Sundry Treats from Jas. Townsend

Posted on July 13, 2016July 17, 2016 by Cynthia BertelsenIn American Cooking, Cookbooks, Local foods2 Minutes Read

Time to Cook

Time to Cook

Posted on July 9, 2016 by Cynthia BertelsenIn American Cooking, Cookbooks, Cooking, Photography1 Minute Read

Ship’s Biscuit/Hardtack , the Food of History

Ship’s Biscuit/Hardtack , the Food of History

Posted on June 26, 2016June 26, 2016 by Cynthia BertelsenIn American Cooking, Cookbooks, England1 Minute Read

Grits on the Menu: A Short Treatise on a Global Favorite

Grits on the Menu: A Short Treatise on a Global Favorite

Posted on March 7, 2016March 7, 2016 by Cynthia BertelsenIn Africa, African Cooking, American Cooking, Colonization, Cookbooks, Cooking, Corn, English Cooking6 Minutes Read

Thinking About Rice in America: The Black Rice Theory – Mysteries, Myths, and Misconceptions

Thinking About Rice in America: The Black Rice Theory – Mysteries, Myths, and Misconceptions

Posted on January 18, 2016January 18, 2016 by Cynthia BertelsenIn Africa, African Cooking, American Cooking, Asia, Colonization, Cookbooks, Cooking, Critic's Corner, England, English Cooking, Photography, Rice, Southern Food4 Minutes Read

From Velouté to Casserole: A Question of Green Beans, Amandine, and Campbell’s Cream of Mushroom Soup

From Velouté to Casserole: A Question of Green Beans, Amandine, and Campbell’s Cream of Mushroom Soup

Posted on November 27, 2015December 4, 2015 by Cynthia BertelsenIn American Cooking, Beans, Cooking, French Cooking, Mushrooms, Recipes, Soup4 Minutes Read

France and America: Why Paris Haunts Us So

France and America: Why Paris Haunts Us So

Posted on November 18, 2015November 18, 2015 by Cynthia BertelsenIn American Cooking, Chefs, Food writing, France, French Cooking, Photography2 Minutes Read

Whereupon We Examine Kissing Cousins: Yorkshire Pudding and Spoonbread

Whereupon We Examine Kissing Cousins: Yorkshire Pudding and Spoonbread

Posted on October 19, 2015October 19, 2015 by Cynthia BertelsenIn American Cooking, Cookbooks, English Cooking, Photography5 Minutes Read

Christmas in the White House: President Benjamin Harrison’s Carlsbad Wafers and His 1890 Christmas Dinner

Christmas in the White House: President Benjamin Harrison’s Carlsbad Wafers and His 1890 Christmas Dinner

Posted on December 22, 2014December 17, 2014 by Cynthia BertelsenIn American Cooking, Menus, United States, White House2 Minutes Read

A Reality Checklist about Romanticizing Kitchens Past

A Reality Checklist about Romanticizing Kitchens Past

Posted on October 23, 2014October 23, 2014 by Cynthia BertelsenIn American Cooking, Cookbooks, Cooking, England, English Cooking, Lemons, Techniques5 Minutes Read

Lettice Bryan’s Forgotten Cookbook, The Kentucky Housewife, and Squirrel Soup Two Ways: A Touch of Americana

Lettice Bryan’s Forgotten Cookbook, The Kentucky Housewife, and Squirrel Soup Two Ways: A Touch of Americana

Posted on October 13, 2014October 13, 2014 by Cynthia BertelsenIn American Cooking, Cookbooks, Cooking, England, English Cooking, Local foods, Photography, Soup6 Minutes Read

Swamp Cabbage and Sunshine: Craziest-Ever Hearts of Palm Salad Sums Up Florida’s Food History

Swamp Cabbage and Sunshine: Craziest-Ever Hearts of Palm Salad Sums Up Florida’s Food History

Posted on June 26, 2014June 26, 2014 by Cynthia BertelsenIn American Cooking, Cookbooks, Cooking, Florida, Local foods, Photography6 Minutes Read

Eating Dessert at the White House + A Word about Dallas, November 22, 1963*

Eating Dessert at the White House + A Word about Dallas, November 22, 1963*

Posted on November 21, 2013November 22, 2013 by Cynthia BertelsenIn American Cooking, Baking, Chefs, Cooking, England, English Cooking, Food Columns, France, French Cooking, Lemons, Local foods, Photography, United States, White House6 Minutes Read

Pears – an Exploration of Ancient Food Preservation

Pears – an Exploration of Ancient Food Preservation

Posted on November 15, 2013November 15, 2013 by Cynthia BertelsenIn American Cooking, China, France, French Cooking, Local foods, Paintings, Pears, Photography3 Minutes Read

The Ancient Story Behind Veterans’/Armistice Day, or, The Significance of St. Martin of Tours

The Ancient Story Behind Veterans’/Armistice Day, or, The Significance of St. Martin of Tours

Posted on November 11, 2013November 11, 2013 by Cynthia BertelsenIn American Cooking, Cooking, English Cooking, French Cooking, Middle Ages, Photography, United States3 Minutes Read

The Legend of the Blackberries on Michaelmas Day

The Legend of the Blackberries on Michaelmas Day

Posted on September 30, 2013September 30, 2013 by Cynthia BertelsenIn American Cooking, Art, Cooking, England, English Cooking, Photography1 Minute Read

Why Do We Cook?

Why Do We Cook?

Posted on September 8, 2013August 8, 2016 by Cynthia BertelsenIn Africa, African Cooking, American Cooking, Cookbooks, Cooking, England, English Cooking, France, Home Economics, Indonesia, Photography4 Minutes Read

Remembering Julia Child, “Our Lady of the Ladle”*: A Reprint and More

Remembering Julia Child, “Our Lady of the Ladle”*: A Reprint and More

Posted on August 12, 2013August 12, 2013 by Cynthia BertelsenIn American Cooking, France, French Cooking3 Minutes Read

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

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

Burnt Toast, or, What Most Food Blogs Never Mention

Burnt Toast, or, What Most Food Blogs Never Mention

Posted on March 7, 2013March 7, 2013 by Cynthia BertelsenIn American Cooking, Cooking, Critic's Corner, Photography1 Minute Read

The South is Rising Again: The 2013 James Beard Nominees

The South is Rising Again: The 2013 James Beard Nominees

Posted on February 20, 2013February 20, 2013 by Cynthia BertelsenIn American Cooking, Chefs, Cooking, Restaurants, Southern Food, United States3 Minutes Read

The Story Behind a Kitchen-Counter Sweet-Potato Patch

The Story Behind a Kitchen-Counter Sweet-Potato Patch

Posted on February 6, 2013September 22, 2019 by Cynthia BertelsenIn Africa, Agriculture, American Cooking, Cookbooks, Cooking, England, Gardens, Local foods, Photography, Southern Food, Sweet Potatoes4 Minutes Read

*”Late have I loved you, beauty so old and so new”: A Sweet Potato Rhapsody

*”Late have I loved you, beauty so old and so new”: A Sweet Potato Rhapsody

Posted on January 25, 2013February 6, 2013 by Cynthia BertelsenIn Africa, African Cooking, American Cooking, Bibliographies, Southern Food3 Minutes Read

* Biscuits and Buttermilk: A New Year and New Directions

* Biscuits and Buttermilk: A New Year and New Directions

Posted on January 2, 2013April 2, 2013 by Cynthia BertelsenIn Agriculture, American Cooking, Cookbooks, Cooking, Food writing, Gardens, Photography, Pork, Southern Food2 Minutes Read

Savoring the Daily on the Fringes of the Coalfields

Savoring the Daily on the Fringes of the Coalfields

Posted on December 8, 2012April 2, 2013 by Cynthia BertelsenIn American Cooking, Hungary, Photography, Southern Food2 Minutes 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

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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

Reviews for The Roanoke Times

Reviews for New York Journal of Books

 

Posts Since 2008

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White bean chili.
What I see on my daily walks.
Couscous with kefta in tomato sauce.
Day 30 of social distancing. Dreaming and Wishing - gherkinstomatoes.com/2020/04/14/dreaming-and-wishing-being-in-a-state-of-siege-coronavirus-covid-19-day-30

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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