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Cynthia D. Bertelsen's Gherkins & Tomatoes

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

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Online Cookbooks: Sources

Category: Science of cooking

Medieval England: Medicine as Food, Food as Medicine

Published January 21, 2016January 21, 2016 by Cynthia Bertelsen in Art, Bibliographies, Cookbooks, Cooking, Drawings, England, English Cooking, Europe, Middle Ages, Science of cooking

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Ats Jaar: Possible Origins of the Practice of Pickling in the Antebellum American South

Published September 27, 2015 by Cynthia Bertelsen in Africa, African Cooking, Asia, Cookbooks, Cooking, England, English Cooking, India, Methods, Science of cooking, Southern Food

Reflections on a Green-Grape Tart

Published September 28, 2012April 10, 2013 by Cynthia Bertelsen in Africa, France, French Cooking, Grapes, Middle Ages, Science of cooking

Preserved Lemons: The New French Staple?

Published January 23, 2012February 6, 2012 by Cynthia Bertelsen in Cooking, Food Science, France, French Cooking, Lemons, Moroccan Cooking, Morocco, Nutrition, Science of cooking

Is Cooking Necessary?*

Published October 4, 2010October 4, 2010 by Cynthia Bertelsen in American Cooking, Cooking, Local foods, Locavores, Recipes, Science of cooking

Ats Jaar: A Little Taste of Southeast Asia in the Antebellum South

Published February 4, 2010July 27, 2017 by Cynthia Bertelsen in Asia, Cookbooks, Cooking, England, India, Methods, Science of cooking, Southern Food

How Cooking Works: The Chemistry of the Matter

Published March 14, 2009March 8, 2009 by Cynthia Bertelsen in American Cooking, Science of cooking

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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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