Cynthia D. Bertelsen's Gherkins & Tomatoes
A Writer's Musings on Nature and Culture, Since 2008
Sugary milky sweetness, that first delicious taste, imprints itself on a baby’s tiny tongue, and seals forever a great love. From the very beginning of life, then, a yearning for that nectar haunts us forever and never leaves us in peace. This primal urge for sweetness led to the scourge of slavery and fuels the…
Continue reading ➞ Reflections on a Green-Grape Tart
No, it's not. That's your immediate answer, isn't it? After all, you've got more important things to do, don't you? Or do you? You can live your life without cooking. You can go to your nearest grocery store and bypass all the technology and knowledge that took your ancestors centuries to refine. You can buy…
Continue reading ➞ Is Cooking Necessary?*
Having trouble keeping your red cabbage red and your green leafies green? Although cooking IS an art, wielding a well-honed knife and calculating the cooking time for a roast require a certain basic understanding of the science side of the kitchen, too. Food science guru Shirley Corriher cooks up some lessons in this well-done video.…
Continue reading ➞ How Cooking Works: The Chemistry of the Matter
