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Cynthia D. Bertelsen's Gherkins & Tomatoes

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

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In the Scent of Cinnamon, a Whiff of Medieval Humoral Theory

In the Scent of Cinnamon, a Whiff of Medieval Humoral Theory

Posted on April 9, 2019April 8, 2019 by Cynthia BertelsenIn Cinnamon, Cookbooks, Moroccan Cooking, Spanish cooking, Spices5 Minutes Read

To India, via Paris’s Le Passage Brady

To India, via Paris’s Le Passage Brady

Posted on January 24, 2011January 24, 2011 by Cynthia BertelsenIn Asian Cooking, Chefs, France, French Cooking, India, Spices3 Minutes Read

The Provençal Thirteen: Fennel- and Cumin-Scented Sablés

The Provençal Thirteen: Fennel- and Cumin-Scented Sablés

Posted on December 10, 2010December 9, 2014 by Cynthia BertelsenIn Baking, Christmas, Cookies, Cooking, France, French Cooking, Spices2 Minutes Read

Saffron: The Gold We Eat

Saffron: The Gold We Eat

Posted on July 29, 2010July 30, 2010 by Cynthia BertelsenIn Beef, Recipes, Rice, Spices4 Minutes Read

Idylls of Cuisine #27

Idylls of Cuisine #27

Posted on August 23, 2009August 21, 2009 by Cynthia BertelsenIn Asia, India, Photography, Spices1 Minute Read

Category: Spices

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

My 2nd Book – 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!

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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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

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