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Cynthia D. Bertelsen's Gherkins & Tomatoes

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

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Hey, Wait a Minute: Glimpsing What’s Really Behind Words like “Ethnic”

Hey, Wait a Minute: Glimpsing What’s Really Behind Words like “Ethnic”

Posted on July 28, 2015July 28, 2015 by Cynthia BertelsenIn Africa, Asia, Cookbooks, Europe, Photography2 Minutes Read

Prometheus Unbound: New Evidence on Humans’ Early Use of Fire

Prometheus Unbound: New Evidence on Humans’ Early Use of Fire

Posted on May 30, 2015June 29, 2015 by Cynthia BertelsenIn Africa, Archaeology, Cooking, Drawings, France, Paintings4 Minutes Read

From Mother Russia with Love: Great Lent, the Beginning

From Mother Russia with Love: Great Lent, the Beginning

Posted on March 2, 2015February 28, 2015 by Cynthia BertelsenIn Beer, Cooking, England, Lent, Russia4 Minutes Read

The Curse of Modern Food Writing: The Dearth of Pleasure

The Curse of Modern Food Writing: The Dearth of Pleasure

Posted on February 2, 2015July 28, 2019 by Cynthia BertelsenIn Cookbooks, Cooking, England, Food writing, Peanuts, Photography3 Minutes Read

Vivre en l’Outre-Mer, or, The Trials of Living in French Congo ca. 1923: Part I

Vivre en l’Outre-Mer, or, The Trials of Living in French Congo ca. 1923: Part I

Posted on January 26, 2015February 5, 2015 by Cynthia BertelsenIn Africa, African Cooking, France, French Cooking2 Minutes Read

December 12: The Virgin of Guadalupe

December 12: The Virgin of Guadalupe

Posted on December 12, 2014December 12, 2014 by Cynthia BertelsenIn France, French Cooking, Mexico3 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

Cutting Boards and French Comfort Food

Cutting Boards and French Comfort Food

Posted on August 21, 2014November 29, 2014 by Cynthia BertelsenIn Cookbooks, Cooking, Food writing, France, French Cooking, Local foods, Photography, Potatoes5 Minutes Read

The Biggest Food Revolution Ever: The Printed Cookbook?

The Biggest Food Revolution Ever: The Printed Cookbook?

Posted on January 17, 2014July 28, 2019 by Cynthia BertelsenIn Bibliographies, Cookbooks, Europe, Food writing, Methods, Photography, Reference6 Minutes Read

The Gift of French Cuisine

The Gift of French Cuisine

Posted on December 15, 2013January 3, 2014 by Cynthia BertelsenIn Cookbooks, Cooking, France, French Cooking, Photography3 Minutes Read

Les Rêves de Julia (Julia’s Dreams): Meditations and Memories

Les Rêves de Julia (Julia’s Dreams): Meditations and Memories

Posted on December 7, 2013January 3, 2014 by Cynthia BertelsenIn Agriculture, Art, Beef, Chefs, Cookbooks, Cooking, France, French Cooking, Photography2 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

What’s A Turnip Got to Do with Halloween? Or Rutabagas, Beets, and Gourds, for That Matter?

What’s A Turnip Got to Do with Halloween? Or Rutabagas, Beets, and Gourds, for That Matter?

Posted on October 31, 2013October 31, 2013 by Cynthia BertelsenIn Art, England, Halloween, Ireland, Local foods, Photography, Pumpkin, Rutabaga, Uncategorized, Video1 Minute 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 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

Cookbooks Tell the Story of Our Lives: Remembering Penelope Casas and The Foods and Wines of Spain

Cookbooks Tell the Story of Our Lives: Remembering Penelope Casas and The Foods and Wines of Spain

Posted on August 20, 2013April 8, 2019 by Cynthia BertelsenIn Agriculture, Arab cooking, Cookbooks, Cooking, Local foods, Photography, Spain2 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

Mushrooms on My Mind, Naturally

Mushrooms on My Mind, Naturally

Posted on August 1, 2013August 1, 2013 by Cynthia BertelsenIn Asia, Cookbooks, Cooking, Food News, Food writing, France, Indonesia, Mushrooms, Photography, Reference2 Minutes Read

The Little Fish with Big Taste: The Much-Maligned Anchovy and its Cousins

The Little Fish with Big Taste: The Much-Maligned Anchovy and its Cousins

Posted on June 24, 2013June 24, 2013 by Cynthia BertelsenIn Africa, African Cooking, Fish, France, French Cooking, Photography3 Minutes Read

In My Grandfather’s Garden, or, a Long Apothegm on Apricots

In My Grandfather’s Garden, or, a Long Apothegm on Apricots

Posted on June 12, 2013June 12, 2013 by Cynthia BertelsenIn Agriculture, Apricots, Asia, China, France, French Cooking, Local foods, Photography, Pies--Sweet4 Minutes Read

Doing What’s Necessary: The Logical Outcome of Haute Cuisine, or, An Extremely Brief Meditation on the History of Privies and Toilets

Doing What’s Necessary: The Logical Outcome of Haute Cuisine, or, An Extremely Brief Meditation on the History of Privies and Toilets

Posted on May 31, 2013May 31, 2013 by Cynthia BertelsenIn Africa, Burkina Faso, Cooking, Food writing, France, Oral History, Photography4 Minutes Read

Mushroom: A Global History – New book coming out

Mushroom: A Global History – New book coming out

Posted on April 28, 2013April 28, 2013 by Cynthia BertelsenIn Agriculture, Books, Cookbooks, Cooking, France, Local foods, Mushrooms, Photography, Reference1 Minute 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

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

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

Ode to the Great Pumpkin [Pie]: Speak, Memory*

Ode to the Great Pumpkin [Pie]: Speak, Memory*

Posted on October 18, 2012November 25, 2015 by Cynthia BertelsenIn American Cooking, England, Food writing, Photography, Pies--Sweet, Pumpkin3 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

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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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