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Cynthia D. Bertelsen's Gherkins & Tomatoes

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

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Category: Middle Ages

Parsley, Sage, Rosemary and Thyme … and Lavender

Published December 12, 2016December 12, 2016 by Cynthia Bertelsen in Arab cooking, Cookbooks, England, Europe, Middle Ages, Middle East, Monasteries, Spain

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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The Ancient Story Behind Veterans’/Armistice Day, or, The Significance of St. Martin of Tours

Published November 11, 2013November 11, 2013 by Cynthia Bertelsen in American Cooking, Cooking, English Cooking, French Cooking, Middle Ages, Photography, United States

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

Begging the Question: Les Quatre Mendiants and Provence’s Thirteen Christmas Desserts

Published December 7, 2010December 27, 2010 by Cynthia Bertelsen in Christmas, Cooking, France, French Cooking, Monasteries, Nuts

Peregrinations and Pilgrimages: Medieval Benedictine Hospitality

Published October 11, 2010August 20, 2012 by Cynthia Bertelsen in Europe, Middle Ages, Monasteries

Hildegard von Bingen, First Female Food Writer in the West?

Published September 23, 2010September 25, 2010 by Cynthia Bertelsen in Cookbooks, Germany, Middle Ages, Milk

Sugar, Saffron, Spices — The Arab Influence on Spanish Cuisine, a Brief Meditation

Published June 2, 2010February 10, 2014 by Cynthia Bertelsen in Arab cooking, Beef, Cookbooks, Latin America, Middle Ages, Morocco, Spain, Spanish cooking

Of Herbs and Other Country Messes

Published May 11, 2010May 12, 2010 by Cynthia Bertelsen in Art, Books, Cookbooks, England, Europe, Greece, Middle Ages, Paintings

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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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