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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: Spain

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

Parsley, Sage, Rosemary and Thyme … and Lavender

Published December 12, 2016December 12, 2016 by Cynthia Bertelsen in Arab cooking, Cookbooks, England, Europe, Middle Ages, Middle East, Monasteries, Spain

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

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

What it Means to See Art: The Intricacies of Duende

Published September 15, 2013September 16, 2013 by Cynthia Bertelsen in Art, Photography, Spain

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

Published August 20, 2013May 7, 2015 by Cynthia Bertelsen in Agriculture, Arab cooking, Cookbooks, Cooking, Local foods, Photography, Spain

Using Cookbooks in Historical Archaeological Research: New Mexico as a Case Study

Published December 17, 2012March 28, 2013 by Cynthia Bertelsen in American Cooking, Archaeology, Cookbooks, Cooking, Food writing, Spain, Spanish Cooking

The Curse of Corn: Poverty and Politics and Pellagra

Published July 24, 2012January 14, 2013 by Cynthia Bertelsen in Agriculture, Corn, Hunger, Italy, Local foods, Paintings, Southern Food, Spain

Pilgrymes, Passing to and Fro: Chaucer Got it Right

Published May 16, 2012October 9, 2012 by Cynthia Bertelsen in Spain

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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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