Black is the Colour of My … Food

Posted on February 29, 2016February 29, 2016 by Cynthia BertelsenIn Art, Cooking, Food Science, Photography, Poetry3 Minutes Read

Cookbooks for the Season: Preserving is the Hot Topic These Days

Posted on December 12, 2014December 12, 2014 by Cynthia BertelsenIn Cookbooks, Cooking, Food Science, Home Economics, Techniques3 Minutes Read

Waiting for Pears

Posted on August 30, 2012July 19, 2017 by Cynthia BertelsenIn Agriculture, Food Science, France, French Cooking, Local foods, Pears, Photography2 Minutes Read

Starvation and Hunger, Humankind’s Constant Companions: A Pre-Thanksgiving Meditation

Posted on November 10, 2009November 10, 2009 by Cynthia BertelsenIn Food Science, Methods, Nutrition5 Minutes Read

Reveling in Books: Catching Fire

Posted on June 22, 2009June 22, 2009 by Cynthia BertelsenIn Book Reviews, Food Science, Homo Erectus, Homo Habilis, Meat3 Minutes Read

Michael Ruhlman’s “Ratio”

Posted on April 13, 2009April 13, 2009 by Cynthia BertelsenIn Book Reviews, Food Science, French Cooking2 Minutes Read

Category: Food Science

Gainesville Local Author Series

Cynthia Bertelsen's Talk: Thanksgiving with Amelia Simmons, at Gainesville Public LibraryNovember 24th, 2019

12 days to go.

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My 3rd Book – A Story of Witchcraft, Healing, & Love

My 2nd Book – Praised by Publishers Weekly as “a remarkable book.”

My 1st Book – Mushroom: A Global History

My book, now available! On Kindle, too!

The Author

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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Instagram with a Florida Flavor

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