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Gherkins & Tomatoes

Cynthia D. Bertelsen's Musings on Nature and Culture, Since 2008

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Parsley, Sage, Rosemary and Thyme … and Lavender

Parsley, Sage, Rosemary and Thyme … and Lavender

Posted on December 12, 2016December 12, 2016 by Cynthia BertelsenIn Arab cooking, Cookbooks, England, Europe, Middle Ages, Middle East, Monasteries, Spain5 Minutes Read

Peregrinations and Pilgrimages: Egeria and the Flour Soup

Peregrinations and Pilgrimages: Egeria and the Flour Soup

Posted on July 31, 2015July 31, 2015 by Cynthia BertelsenIn Middle East, Reference4 Minutes Read

War. Cook. Eat. Love.

War. Cook. Eat. Love.

Posted on April 10, 2012April 10, 2012 by Cynthia BertelsenIn Arab cooking, Book Reviews, Food News, Food writing, Garlic, Iran, Middle East5 Minutes Read

Arabs in France: An Early Account by an Egyptian Imam

Arabs in France: An Early Account by an Egyptian Imam

Posted on January 20, 2012July 18, 2016 by Cynthia BertelsenIn Book Reviews, Egypt, France, French Cooking, Middle East4 Minutes Read

Peregrinations and Pilgrimages: Egeria and the Flour Soup

Peregrinations and Pilgrimages: Egeria and the Flour Soup

Posted on September 30, 2010July 31, 2015 by Cynthia BertelsenIn Lit & Food, Middle East, Reference4 Minutes Read

Hunger, a Weapon of War

Hunger, a Weapon of War

Posted on November 13, 2009November 13, 2009 by Cynthia BertelsenIn Middle East4 Minutes Read

The Archaeology of the Pomegranate

The Archaeology of the Pomegranate

Posted on November 4, 2009November 4, 2009 by Cynthia BertelsenIn Agriculture, Archaeology, Art, Methods, Middle East3 Minutes Read

The Chicken or the Egg? 3. Instructions to the Cook

The Chicken or the Egg? 3. Instructions to the Cook

Posted on October 14, 2009November 29, 2009 by Cynthia BertelsenIn Cookbooks, Eggs, Middle East3 Minutes Read

Iran: The Beauty of an Ancient Cuisine

Iran: The Beauty of an Ancient Cuisine

Posted on June 23, 2009November 29, 2009 by Cynthia BertelsenIn Iran, Photography2 Minutes Read

Ibn Sayyār al-Warrāq: The Tenth-Century’s Answer to Jamie Oliver?

Ibn Sayyār al-Warrāq: The Tenth-Century’s Answer to Jamie Oliver?

Posted on April 23, 2009April 23, 2009 by Cynthia BertelsenIn Cookbooks, Middle Ages, Middle East4 Minutes Read

FOOD AND THE STRANGER IN THE MIDDLE EAST : A Different Look at a Misunderstood Culture

FOOD AND THE STRANGER IN THE MIDDLE EAST : A Different Look at a Misunderstood Culture

Posted on September 23, 2008July 28, 2019 by Cynthia BertelsenIn Bread, Middle East, Recipes9 Minutes Read

Category: Middle East

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My Book about Africa, Now Available!

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

My 2nd Book – Winner of Best in the World Gourmand Cookbook Awards and 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!

Near Meknes, Morocco

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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White bean chili.
What I see on my daily walks.
Couscous with kefta in tomato sauce.
Day 30 of social distancing. Dreaming and Wishing - gherkinstomatoes.com/2020/04/14/dreaming-and-wishing-being-in-a-state-of-siege-coronavirus-covid-19-day-30

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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