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

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Science: The Missing Ingredient in the So-Called Art of Cooking

Science: The Missing Ingredient in the So-Called Art of Cooking

Posted on May 17, 2015May 17, 2015 by Cynthia BertelsenIn Chefs, Cookbooks, Cooking, Food News, Food writing, Photography3 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 Grocery List: Color, Primates, and Food Selection

The Grocery List: Color, Primates, and Food Selection

Posted on May 24, 2013May 24, 2013 by Cynthia BertelsenIn American Cooking, Cooking, Food News, Food writing, Home Economics, Photography, Reference2 Minutes Read

Julia Child’s “The French Chef, ” by Dana Polan

Julia Child’s “The French Chef, ” by Dana Polan

Posted on July 17, 2012July 17, 2012 by Cynthia BertelsenIn Book Reviews, Cookbooks, Cooking, Food News, France, French Cooking, Uncategorized4 Minutes Read

War. Cook. Eat. Love.

War. Cook. Eat. Love.

Posted on April 10, 2012April 10, 2012 by Cynthia BertelsenIn Arab cooking, Book Reviews, Food News, Food writing, Garlic, Iran, Middle East5 Minutes Read

The Roger Smith Cookbook Conference

The Roger Smith Cookbook Conference

Posted on February 8, 2012February 9, 2012 by Cynthia BertelsenIn Cookbooks, Cooking, Food News, Food writing, India, Methods1 Minute Read

The Ancient Sin of Gluttony: What’s Really Behind the Shunning of Paula Deen

The Ancient Sin of Gluttony: What’s Really Behind the Shunning of Paula Deen

Posted on January 26, 2012July 12, 2016 by Cynthia BertelsenIn American Cooking, Cooking, Critic's Corner, Editorials, Food News, Food writing, France, French Cooking, United States4 Minutes Read

Michel de Montaigne: “Literally” an Ancestor?

Michel de Montaigne: “Literally” an Ancestor?

Posted on September 25, 2011September 25, 2011 by Cynthia BertelsenIn Food News, Food writing, France, Photography1 Minute Read

New Clothes Always Help

New Clothes Always Help

Posted on July 28, 2011July 28, 2011 by Cynthia BertelsenIn Art, Food News, Food writing1 Minute Read

Un Petit Départ, Un Petit “Au Revoir”, or, Helping Père Noël and Saint Nicolas

Un Petit Départ, Un Petit “Au Revoir”, or, Helping Père Noël and Saint Nicolas

Posted on December 14, 2010December 14, 2010 by Cynthia BertelsenIn Christmas, Food News1 Minute Read

Another Last Word on French Cuisine and UNESCO’s “Intangible Cultural Heritage” Program

Another Last Word on French Cuisine and UNESCO’s “Intangible Cultural Heritage” Program

Posted on November 23, 2010December 27, 2010 by Cynthia BertelsenIn Cooking, Food News, France, French Cooking3 Minutes Read

French Cuisine, an Exposition on Medieval Food Not to be Missed

French Cuisine, an Exposition on Medieval Food Not to be Missed

Posted on November 22, 2010December 27, 2010 by Cynthia BertelsenIn Art, Cooking, Food News, France, French Cooking, Paintings, Photography1 Minute Read

The French Gastronomic Meal, UNESCO’s Intangible Cultural Heritage of Humanity

The French Gastronomic Meal, UNESCO’s Intangible Cultural Heritage of Humanity

Posted on November 18, 2010December 27, 2010 by Cynthia BertelsenIn Cooking, Food News, France, French Cooking2 Minutes Read

What’s New in Culinary Books

What’s New in Culinary Books

Posted on July 22, 2010July 22, 2010 by Cynthia BertelsenIn Bibliographies, Cookbooks, Food News, Food writing, Methods2 Minutes Read

In Haiti, The Four Horsemen Strike Again

In Haiti, The Four Horsemen Strike Again

Posted on January 13, 2010January 13, 2010 by Cynthia BertelsenIn Food News, Haiti1 Minute Read

Scaling Back, Nothing Fishy About It!

Scaling Back, Nothing Fishy About It!

Posted on November 17, 2009November 17, 2009 by Cynthia BertelsenIn Editorials, Food News1 Minute 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

Saints, Souls, and Haints: Ghoulish Goodies

Saints, Souls, and Haints: Ghoulish Goodies

Posted on October 24, 2009October 21, 2014 by Cynthia BertelsenIn Book Reviews, Cookbooks, Food News, Halloween1 Minute Read

The Chicken or the Egg? 4. Egging Us On

The Chicken or the Egg? 4. Egging Us On

Posted on October 15, 2009October 15, 2009 by Cynthia BertelsenIn Book Reviews, Cooking, Eggs, Food News, France, French Cooking4 Minutes Read

R.I.P. Gourmet

R.I.P. Gourmet

Posted on October 5, 2009October 5, 2009 by Cynthia BertelsenIn Food News2 Minutes Read

Weihenstephan, the Oldest Brewery in the World (?)

Weihenstephan, the Oldest Brewery in the World (?)

Posted on August 26, 2009August 26, 2009 by Cynthia BertelsenIn Europe, Fermentation, Food News, Germany, Monasteries2 Minutes Read

Food History Isn’t Just Old Stuff

Food History Isn’t Just Old Stuff

Posted on February 16, 2009February 16, 2009 by Cynthia BertelsenIn American Cooking, Book Reviews, Food News4 Minutes Read

Fabulous Food Blogs, Round 2

Fabulous Food Blogs, Round 2

Posted on February 7, 2009February 7, 2009 by Cynthia BertelsenIn Food News, Food writing2 Minutes Read

No Longer an Old Wives’ Tale: The Measure of Garlic’s Medicinal Powers

No Longer an Old Wives’ Tale: The Measure of Garlic’s Medicinal Powers

Posted on February 3, 2009February 2, 2009 by Cynthia BertelsenIn Food News, Garlic1 Minute Read

Four Food Groups of the Apocalypse

Four Food Groups of the Apocalypse

Posted on February 2, 2009February 3, 2009 by Cynthia BertelsenIn American Cooking, Food News1 Minute Read

Fabulous Food Blogs

Fabulous Food Blogs

Posted on January 25, 2009January 25, 2009 by Cynthia BertelsenIn Cookbooks, Food News, Food writing2 Minutes Read

500 Years of Grapes and Wine in America: A Remarkable Story

500 Years of Grapes and Wine in America: A Remarkable Story

Posted on January 24, 2009January 26, 2009 by Cynthia BertelsenIn American Cooking, Food News, Wine1 Minute Read

Braving the Elements, Slogging Through the Crowds, Eating Thanks to Whole Foods: Inauguration 2009

Braving the Elements, Slogging Through the Crowds, Eating Thanks to Whole Foods: Inauguration 2009

Posted on January 21, 2009January 23, 2009 by Cynthia BertelsenIn American Cooking, Food News2 Minutes Read

Palette Didn’t Deliver: Inaugural Dining on the Streets of Washington, DC

Palette Didn’t Deliver: Inaugural Dining on the Streets of Washington, DC

Posted on January 20, 2009January 20, 2009 by Cynthia BertelsenIn American Cooking, Food News, Restaurants1 Minute Read

Eating in Washington, DC Hazardous to One Food Writer’s Health …

Eating in Washington, DC Hazardous to One Food Writer’s Health …

Posted on January 19, 2009 by Cynthia BertelsenIn Food News1 Minute 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

My book, now available! On Kindle, too!

Near Meknes, Morocco

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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

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White bean chili.
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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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