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Cynthia D. Bertelsen's Gherkins & Tomatoes

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

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Category: France

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

Seeking Food at the Crossroads of History

Published June 21, 2017 by Cynthia Bertelsen in Cooking, Europe, France, French Cooking, Mexico, Photography

Place and Food, Genius Loci and Terroir

Published June 13, 2017June 14, 2017 by Cynthia Bertelsen in Cookbooks, France, French Cooking, Photography

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The Scent of Cinnamon and Chasing Down Humoral Theory

Published August 22, 2016August 14, 2016 by Cynthia Bertelsen in Arab cooking, Cookbooks, Cooking, England, Food writing, France, Photography, Spain, Spanish cooking

Greens and Roots in Season, or, Martha’s Local Foods (18th century) Cookbook

Published May 3, 2016May 3, 2016 by Cynthia Bertelsen in Cookbooks, Cooking, England, English Cooking, France, French Cooking, Methods

The Power and the Glories of Eating Alone

Published April 8, 2016 by Cynthia Bertelsen in Chefs, Fish, Food writing, France, French Cooking, Menus, Spain, Spanish cooking, Wine

The Mysteries of Mustard, with Thanks to the English

Published March 14, 2016March 14, 2016 by Cynthia Bertelsen in American Cooking, Cookbooks, England, English Cooking, France, Mustard

SLIVERS OF BACON, SWEET ONIONS, AND FRESH CHEESE: TARTE FLAMBÉE, FLAMMEKUECHE, OR ALSATIAN PIZZA BREAD

Published January 21, 2016January 21, 2016 by Cynthia Bertelsen in Bacon, Cooking, France, French Cooking

France and America: Why Paris Haunts Us So

Published November 18, 2015November 18, 2015 by Cynthia Bertelsen in American Cooking, Chefs, Food writing, France, French Cooking, Photography

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My 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.

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