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

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Nika Standen Hazelton: Remembering a Food Writer Chronicling a Lost World

Nika Standen Hazelton: Remembering a Food Writer Chronicling a Lost World

Posted on March 28, 2021 by Cynthia BertelsenIn American Cooking, Cookbooks, English Cooking, Food writing, France, French Cooking, Germany, Italian Cooking, Italy, Scandinavian Cooking4 Minutes Read

In a State of Siege: Coronavirus (COVID-19) – Days 3 & 4

In a State of Siege: Coronavirus (COVID-19) – Days 3 & 4

Posted on March 20, 2020March 20, 2020 by Cynthia BertelsenIn Chicken, Cookbooks, Cooking, Italian Cooking4 Minutes Read

Tomato Sauce with Butter: Thinking About Marcella Hazan, My Nonna in Spirit

Tomato Sauce with Butter: Thinking About Marcella Hazan, My Nonna in Spirit

Posted on October 1, 2013October 3, 2013 by Cynthia BertelsenIn Art, Cookbooks, Cooking, Italian Cooking, Italy, Photography, Tomatoes3 Minutes Read

The Zen of Artichokes

The Zen of Artichokes

Posted on October 3, 2012October 3, 2012 by Cynthia BertelsenIn Agriculture, Cooking, France, French Cooking, Italian Cooking, Italy, Local foods, Photography2 Minutes Read

Unquenchable: Natalie MacLean’s Terrific New Book on Wine

Unquenchable: Natalie MacLean’s Terrific New Book on Wine

Posted on November 7, 2011November 29, 2011 by Cynthia BertelsenIn Africa, Book Reviews, Cooking, France, French Cooking, Germany, Italian Cooking, Italy, Wine4 Minutes Read

Lemons – Tiny Cathedrals of Gold

Lemons – Tiny Cathedrals of Gold

Posted on April 6, 2011April 6, 2011 by Cynthia BertelsenIn Cooking, Italian Cooking, Italy, Lemons, Lent, Lit & Food, Photography, Poetry, Uncategorized1 Minute Read

Seduced by Spaghetti

Seduced by Spaghetti

Posted on June 17, 2010June 17, 2010 by Cynthia BertelsenIn Cookbooks, Italian Cooking, Italy5 Minutes Read

Still Mi Amore — Wild Abandonment Among the Tomatoes and Zucchini

Still Mi Amore — Wild Abandonment Among the Tomatoes and Zucchini

Posted on June 14, 2010June 15, 2010 by Cynthia BertelsenIn Beef, Cookbooks, Cooking, Italian Cooking3 Minutes Read

The Pull of Italy: An Explanation of, or at Least a Discourse on, an Obsession

The Pull of Italy: An Explanation of, or at Least a Discourse on, an Obsession

Posted on April 26, 2010November 27, 2010 by Cynthia BertelsenIn Cookbooks, Cooking, Italian Cooking, Italy4 Minutes Read

Idylls of Cuisine, #60

Idylls of Cuisine, #60

Posted on April 25, 2010April 24, 2010 by Cynthia BertelsenIn Beef, Cooking, Italian Cooking, Pasta, Photography1 Minute Read

Thomas Jefferson and His Magic “Maccaroni” Machine

Thomas Jefferson and His Magic “Maccaroni” Machine

Posted on January 11, 2010January 14, 2013 by Cynthia BertelsenIn American Cooking, Cooking, Italian Cooking, Pasta, United States, Virginia1 Minute Read

Pandolce: From Liguria with Love, Thanks to Laura Schenone

Pandolce: From Liguria with Love, Thanks to Laura Schenone

Posted on December 22, 2009December 20, 2009 by Cynthia BertelsenIn Baking, Bread, Christmas, Cooking, Italian Cooking, Italy, Techniques1 Minute Read

The Feat of Feasting

The Feat of Feasting

Posted on November 16, 2009November 16, 2009 by Cynthia BertelsenIn American Cooking, Italian Cooking, Local foods, Locavores, Menus, Thanksgiving4 Minutes Read

Hunger is the Best Sauce

Hunger is the Best Sauce

Posted on November 11, 2009November 11, 2009 by Cynthia BertelsenIn Africa, Agriculture, Bibliographies, Bread, Cooking, Ethiopia, Europe, Evolution, Italian Cooking, Local foods, Methods, United States4 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

Saints, Souls, and Haints: Honey Cakes

Saints, Souls, and Haints: Honey Cakes

Posted on October 27, 2009October 21, 2014 by Cynthia BertelsenIn Halloween, Italian Cooking, Italy2 Minutes Read

Coming Up: New Food Memoirs & Other Treats

Coming Up: New Food Memoirs & Other Treats

Posted on August 29, 2009November 23, 2009 by Cynthia BertelsenIn Bibliographies, Book Reviews, Cookbooks, Italian Cooking1 Minute Read

Idylls of Cuisine #26

Idylls of Cuisine #26

Posted on August 16, 2009August 15, 2009 by Cynthia BertelsenIn Italian Cooking, Italy, Pasta, Photography1 Minute Read

Wrestling with Risotto

Wrestling with Risotto

Posted on August 15, 2009August 15, 2009 by Cynthia BertelsenIn Italian Cooking, Photography, Rice, Video1 Minute Read

The Man Who Drew Too Much

The Man Who Drew Too Much

Posted on August 14, 2009April 12, 2016 by Cynthia BertelsenIn Cookbooks, Europe, France, French Cooking, Italian Cooking, Italy2 Minutes Read

Elizabeth Romer’s Chronicle of Tuscan Agriculture

Elizabeth Romer’s Chronicle of Tuscan Agriculture

Posted on August 13, 2009November 23, 2009 by Cynthia BertelsenIn Agriculture, Cookbooks, Italian Cooking, Italy, Local foods3 Minutes Read

The Hermetic Lady in the Palazzo: Marlena de Blasi

The Hermetic Lady in the Palazzo: Marlena de Blasi

Posted on August 12, 2009November 23, 2009 by Cynthia BertelsenIn Cookbooks, Italian Cooking, Italy4 Minutes Read

Old News: Le Ricette per Cucina Raccolte dal Principe Don Paolo Borghese

Old News: Le Ricette per Cucina Raccolte dal Principe Don Paolo Borghese

Posted on June 27, 2009November 29, 2009 by Cynthia BertelsenIn Cookbooks, Italian Cooking, Italy1 Minute Read

Idylls of Cuisine #16

Idylls of Cuisine #16

Posted on June 7, 2009June 4, 2009 by Cynthia BertelsenIn Archaeology, Italian Cooking, Italy1 Minute Read

At the Tables of the Monks: In the Beginning (Part II)

At the Tables of the Monks: In the Beginning (Part II)

Posted on May 19, 2009May 20, 2009 by Cynthia BertelsenIn Italian Cooking, Italy, Middle Ages3 Minutes Read

At the Tables of the Monks: Part I

At the Tables of the Monks: Part I

Posted on May 18, 2009May 18, 2009 by Cynthia BertelsenIn France, French Cooking, Italian Cooking, Italy2 Minutes Read

Fish: Garum and Beyond

Fish: Garum and Beyond

Posted on May 4, 2009May 3, 2009 by Cynthia BertelsenIn Africa, Fish, Italian Cooking, Italy, Recipes2 Minutes Read

The Pope and the Porcupine

The Pope and the Porcupine

Posted on April 22, 2009April 22, 2009 by Cynthia BertelsenIn Italian Cooking, Italy, Recipes3 Minutes Read

Idylls of Cuisine #7

Idylls of Cuisine #7

Posted on March 29, 2009March 28, 2009 by Cynthia BertelsenIn Italian Cooking, Photography1 Minute Read

Life, Love, and Lost Raviolis

Life, Love, and Lost Raviolis

Posted on March 24, 2009November 29, 2009 by Cynthia BertelsenIn American Cooking, Food writing, Italian Cooking4 Minutes Read

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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

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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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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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