The Power and the Glories of Eating Alone

Posted on April 8, 2016July 14, 2019 by Cynthia BertelsenIn Chefs, Fish, Food writing, France, French Cooking, Menus, Spain, Spanish cooking, Wine6 Minutes Read

Unquenchable: Natalie MacLean’s Terrific New Book on Wine

Posted on November 7, 2011November 29, 2011 by Cynthia BertelsenIn Africa, Book Reviews, Cooking, France, French Cooking, Germany, Italian Cooking, Italy, Wine4 Minutes Read

The Last Vineyard in Paris? Clos Montmartre

Posted on October 3, 2011August 27, 2011 by Cynthia BertelsenIn Agriculture, France, French Cooking, Local foods, Photography, Wine1 Minute Read

Celebration! With Champagne …

Posted on July 25, 2011July 28, 2011 by Cynthia BertelsenIn Cooking, Food writing, France, French Cooking, Holidays, Wine1 Minute Read

Scenes from La France Profonde

Posted on February 18, 2011February 18, 2011 by Cynthia BertelsenIn Fish, France, French Cooking, Photography, Wine1 Minute Read

Mulled Wine, a Timeless Taste of the Divine?

Posted on December 23, 2009December 23, 2009 by Cynthia BertelsenIn Christmas, Cooking, England, English Cooking, Wine5 Minutes Read

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

Prosecco Mi Amore

Posted on December 27, 2008December 27, 2008 by Cynthia BertelsenIn Italian Cooking, Wine1 Minute Read

Category: Wine

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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!

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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

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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