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Cynthia D. Bertelsen's Gherkins & Tomatoes

A Writer's Musings on Nature and Culture, Since 2008

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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

The Dangers of Nostalgia at the Stove: A Critique of Modern Food Writing

The Dangers of Nostalgia at the Stove: A Critique of Modern Food Writing

Posted on February 16, 2016February 16, 2016 by Cynthia BertelsenIn African Cooking, American Cooking, Cookbooks, Cooking, England, English Cooking, Food writing, Photography, United States4 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

Happy Thanksgiving

Happy Thanksgiving

Posted on November 25, 2015November 25, 2015 by Cynthia BertelsenIn Cookbooks, England, English Cooking, Southern Food, Thanksgiving1 Minute 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

The History and Present State of Food in Virginia

The History and Present State of Food in Virginia

Posted on August 24, 2015September 2, 2015 by Cynthia BertelsenIn Cookbooks, Cooking, England, English Cooking, Virginia2 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

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

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

Recipes from the White Hart Inn: An 18th-Century Cookbook for Today’s Cook

Recipes from the White Hart Inn: An 18th-Century Cookbook for Today’s Cook

Posted on May 18, 2012July 28, 2019 by Cynthia BertelsenIn Book Reviews, Chefs, Cookbooks, Critic's Corner, England, English Cooking, Europe, France, French Cooking6 Minutes Read

Ivan Day: Master Food Historian

Ivan Day: Master Food Historian

Posted on February 25, 2012February 25, 2012 by Cynthia BertelsenIn Chefs, Cooking, English Cooking, French Cooking, Lit & Food1 Minute Read

Idylls of Cuisine, #92

Idylls of Cuisine, #92

Posted on December 19, 2010December 27, 2010 by Cynthia BertelsenIn England, English Cooking, France1 Minute Read

Ats Jaar: Possible Origins of the Practice of Pickling in the Antebellum American South

Ats Jaar: Possible Origins of the Practice of Pickling in the Antebellum American South

Posted on September 27, 2010August 6, 2019 by Cynthia BertelsenIn Africa, African Cooking, Asia, Cookbooks, Cooking, England, English Cooking, India, Methods, Science of cooking, Southern Food6 Minutes Read

Idylls of Cuisine, #54

Idylls of Cuisine, #54

Posted on March 14, 2010March 4, 2010 by Cynthia BertelsenIn Cakes, Cooking, England, English Cooking, Lent, Photography1 Minute Read

A Bloody Fish Story

A Bloody Fish Story

Posted on March 2, 2010September 8, 2017 by Cynthia BertelsenIn Cooking, England, English Cooking, Fish, Lent2 Minutes Read

The Black Fast, a Mortification of the Appetite

The Black Fast, a Mortification of the Appetite

Posted on February 10, 2010February 11, 2010 by Cynthia BertelsenIn Bread, England, English Cooking, France, French Cooking, Lent, Middle Ages, Monasteries, Soup3 Minutes Read

Dig for Victory! Locavorism in Eons Past

Dig for Victory! Locavorism in Eons Past

Posted on December 31, 2009December 31, 2009 by Cynthia BertelsenIn Agriculture, American Cooking, Art, Cooking, England, English Cooking, Europe, Gardens, Hunger, Local foods, Locavores, Posters, United States1 Minute Read

Chocolate and Coffee Pots from Colonial Williamsburg: Slideshow

Chocolate and Coffee Pots from Colonial Williamsburg: Slideshow

Posted on December 30, 2009January 14, 2013 by Cynthia BertelsenIn American Cooking, Cooking, English Cooking, Photography, Virginia1 Minute Read

Idylls of Cuisine, #43

Idylls of Cuisine, #43

Posted on December 27, 2009December 27, 2009 by Cynthia BertelsenIn Cooking, English Cooking, Photography, Southern Food, United States, Virginia1 Minute Read

Mulled Wine, a Timeless Taste of the Divine?

Mulled Wine, a Timeless Taste of the Divine?

Posted on December 23, 2009December 23, 2009 by Cynthia BertelsenIn Christmas, Cooking, England, English Cooking, Wine5 Minutes Read

Idylls of Cuisine, #42

Idylls of Cuisine, #42

Posted on December 20, 2009December 17, 2009 by Cynthia BertelsenIn Art, Christmas, Cooking, England, English Cooking1 Minute Read

Buttering Up

Buttering Up

Posted on December 14, 2009December 14, 2009 by Cynthia BertelsenIn Africa, American Cooking, Butter, Christmas, Cookies, Cooking, England, English Cooking, Morocco, Southern Food4 Minutes Read

Civil War Christmases

Civil War Christmases

Posted on December 10, 2009January 14, 2013 by Cynthia BertelsenIn American Cooking, Christmas, Cooking, England, English Cooking, Menus, United States, Virginia5 Minutes Read

Christmas in Colonial Williamsburg

Christmas in Colonial Williamsburg

Posted on December 7, 2009December 8, 2009 by Cynthia BertelsenIn American Cooking, Bibliographies, Christmas, Cooking, English Cooking, Oysters, Southern Food2 Minutes Read

Christmas in Antebellum Virginia: Part I

Christmas in Antebellum Virginia: Part I

Posted on November 30, 2009December 26, 2015 by Cynthia BertelsenIn Christmas, English Cooking, Menus, United States, Virginia6 Minutes Read

Christmas Cheer, or, Fire Up the Reindeer

Christmas Cheer, or, Fire Up the Reindeer

Posted on November 27, 2009November 27, 2009 by Cynthia BertelsenIn American Cooking, Book Reviews, Christmas, Cookbooks, Cooking, English Cooking, United States2 Minutes Read

Oxford Food Symposium 2009

Oxford Food Symposium 2009

Posted on November 7, 2009November 7, 2009 by Cynthia BertelsenIn Cooking, England, English Cooking, Europe, Food News, Methods1 Minute Read

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My 3rd Book – A Story of Witchcraft, Healing, & Love

My 2nd Book – 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!

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

Topics You’ll Find Here

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Big batch of sofrito getting done.
Tostones! First learned about them in Peace Corps training in Puerto Rico. Then cooked them in Honduras while associated with United Brands in La Lima.
Cuban picadillo with fried potatoes and an egg, a caballo.
The Master's study.

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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