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Gherkins & Tomatoes

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

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Cooking in Africa: Memories and Reflections During COVID-19 Isolation

Cooking in Africa: Memories and Reflections During COVID-19 Isolation

Posted on May 20, 2020May 20, 2020 by Cynthia BertelsenIn Africa, Cookbooks19 Minutes Read

“Wisdom Soaked in Palm Oil: Journeying Through the Food and Flavors of Africa” My Newest Book Now Available!!

“Wisdom Soaked in Palm Oil: Journeying Through the Food and Flavors of Africa” My Newest Book Now Available!!

Posted on March 12, 2020March 12, 2020 by Cynthia BertelsenIn Africa, Cookbooks, Ingredients, Recipes1 Minute Read

Wisdom Soaked in Palm Oil: Food & Flavors of Africa, a New Book Forthcoming

Wisdom Soaked in Palm Oil: Food & Flavors of Africa, a New Book Forthcoming

Posted on January 9, 2020January 9, 2020 by Cynthia BertelsenIn Africa, Books, Photography1 Minute Read

They Called it Callaloo

They Called it Callaloo

Posted on October 2, 2016October 3, 2016 by Cynthia BertelsenIn Africa, African Cooking, American Cooking, Cookbooks, Cooking, England, English Cooking, Greens, Okra, Pork4 Minutes Read

Peanuts and the Cooking of West Africa

Peanuts and the Cooking of West Africa

Posted on April 13, 2016April 13, 2016 by Cynthia BertelsenIn Africa, African Cooking, Cookbooks, Local foods, Peanuts, Peanuts, Photography, Tomatoes6 Minutes Read

Vivre en l’Outre-Mer, or, The Trials of Living in French Congo ca. 1923: Part III

Vivre en l’Outre-Mer, or, The Trials of Living in French Congo ca. 1923: Part III

Posted on June 6, 2015April 6, 2015 by Cynthia BertelsenIn Africa, African Cooking, Chefs, Cooking, French Cooking2 Minutes Read

Prometheus Unbound: New Evidence on Humans’ Early Use of Fire

Prometheus Unbound: New Evidence on Humans’ Early Use of Fire

Posted on May 30, 2015June 29, 2015 by Cynthia BertelsenIn Africa, Archaeology, Cooking, Drawings, France, Paintings4 Minutes Read

Vivre en l’Outre-Mer, or, The Trials of Living in French Congo ca. 1923: Part I

Vivre en l’Outre-Mer, or, The Trials of Living in French Congo ca. 1923: Part I

Posted on January 26, 2015February 5, 2015 by Cynthia BertelsenIn Africa, African Cooking, France, French Cooking2 Minutes Read

Africa, I Remember Your Beauty

Africa, I Remember Your Beauty

Posted on August 8, 2014August 8, 2014 by Cynthia BertelsenIn Africa, Agriculture, Burkina Faso, Cattle, Cookbooks, Morocco, Photography1 Minute Read

What the Crystal Ball Never Reveals: A Few Words about Blogging

What the Crystal Ball Never Reveals: A Few Words about Blogging

Posted on August 14, 2013August 14, 2013 by Cynthia BertelsenIn Africa, Lit & Food, Photography3 Minutes Read

The Little Fish with Big Taste: The Much-Maligned Anchovy and its Cousins

The Little Fish with Big Taste: The Much-Maligned Anchovy and its Cousins

Posted on June 24, 2013June 24, 2013 by Cynthia BertelsenIn Africa, African Cooking, Fish, France, French Cooking, Photography3 Minutes Read

Doing What’s Necessary: The Logical Outcome of Haute Cuisine, or, An Extremely Brief Meditation on the History of Privies and Toilets

Doing What’s Necessary: The Logical Outcome of Haute Cuisine, or, An Extremely Brief Meditation on the History of Privies and Toilets

Posted on May 31, 2013May 31, 2013 by Cynthia BertelsenIn Africa, Burkina Faso, Cooking, Food writing, France, Oral History, Photography4 Minutes Read

Belleville, Paris, France: I

Belleville, Paris, France: I

Posted on September 19, 2011December 13, 2011 by Cynthia BertelsenIn Africa, African Cooking, Agriculture, France, French Cooking, Local foods, Photography1 Minute Read

Vivre en l’Outre-Mer, or, The Trials of Living in French Congo ca. 1923: Part III

Vivre en l’Outre-Mer, or, The Trials of Living in French Congo ca. 1923: Part III

Posted on August 22, 2011August 13, 2011 by Cynthia BertelsenIn Africa, African Cooking, Chefs, Cooking, French Cooking2 Minutes Read

Vivre en l’Outre-Mer, or, The Trials of Living in French Congo ca. 1923: Part I

Vivre en l’Outre-Mer, or, The Trials of Living in French Congo ca. 1923: Part I

Posted on August 8, 2011August 8, 2011 by Cynthia BertelsenIn Africa, African Cooking, France, French Cooking2 Minutes Read

Eating Around the Empire in a Day: The 1931 Paris International Colonial Exposition

Eating Around the Empire in a Day: The 1931 Paris International Colonial Exposition

Posted on June 30, 2011September 17, 2011 by Cynthia BertelsenIn Africa, Asia, Cooking, France, French Cooking, Morocco3 Minutes Read

An Ancient Mediterranean Taste: France’s Boutargue

An Ancient Mediterranean Taste: France’s Boutargue

Posted on June 20, 2011September 21, 2019 by Cynthia BertelsenIn Arab cooking, Egypt, Fish, France, French Cooking4 Minutes Read

Cooking with Saint-Pierre (John Dory)

Cooking with Saint-Pierre (John Dory)

Posted on February 23, 2011February 23, 2011 by Cynthia BertelsenIn Africa, Fish, France, French Cooking, Morocco, Recipes5 Minutes Read

Cabbage and Black-Eyed Peas, Oh My! A New Year’s Tradition in the South

Cabbage and Black-Eyed Peas, Oh My! A New Year’s Tradition in the South

Posted on December 22, 2010January 2, 2017 by Cynthia BertelsenIn Africa, African Cooking, Cooking, France, New Year's Day, Southern Food4 Minutes Read

Idylls of Cusine, #76

Idylls of Cusine, #76

Posted on August 22, 2010August 20, 2010 by Cynthia BertelsenIn Africa, African Cooking, Mushrooms, Photography1 Minute Read

Idylls of Cuisine, #59

Idylls of Cuisine, #59

Posted on April 18, 2010April 16, 2010 by Cynthia BertelsenIn Africa, African Cooking, Cooking, Photography1 Minute Read

The British Melting Pot

The British Melting Pot

Posted on March 13, 2010March 13, 2010 by Cynthia BertelsenIn Africa, Book Reviews, Cookbooks, Cooking, India1 Minute Read

Cooking Fish — Let Us Count the World’s Ways: Africa

Cooking Fish — Let Us Count the World’s Ways: Africa

Posted on March 8, 2010March 8, 2010 by Cynthia BertelsenIn Africa, Cooking, Fish, Lent1 Minute Read

Lent, According to American Cookery, the Magazine, That is

Lent, According to American Cookery, the Magazine, That is

Posted on February 26, 2010February 26, 2010 by Cynthia BertelsenIn Africa, African Cooking, American Cooking, Cooking, Lent, Menus, Reference, Spinach, Sweet Potatoes3 Minutes Read

Hunger is the Best Sauce

Hunger is the Best Sauce

Posted on November 11, 2009November 11, 2009 by Cynthia BertelsenIn Africa, Agriculture, Bibliographies, Bread, Cooking, Ethiopia, Europe, Evolution, Italian Cooking, Local foods, Methods, United States4 Minutes Read

Hunger, Starvation, Famine and the Sweep of Human History

Hunger, Starvation, Famine and the Sweep of Human History

Posted on November 9, 2009June 21, 2017 by Cynthia BertelsenIn Africa, Agriculture, China, Europe, Thanksgiving3 Minutes Read

Boarding House Food in Lagos, Nigeria

Boarding House Food in Lagos, Nigeria

Posted on September 24, 2009November 23, 2009 by Cynthia BertelsenIn Africa, African Cooking, Nigeria1 Minute Read

Idylls of Cuisine #29

Idylls of Cuisine #29

Posted on September 6, 2009September 6, 2009 by Cynthia BertelsenIn Africa, African Cooking, Cassava, Cooking, Kenya1 Minute Read

Food and the British Raj in Africa: A Photographic Interlude

Food and the British Raj in Africa: A Photographic Interlude

Posted on September 4, 2009September 4, 2009 by Cynthia BertelsenIn Africa, Cooking, English Cooking, Menus, Methods3 Minutes Read

Idylls of Cuisine #14

Idylls of Cuisine #14

Posted on May 17, 2009May 14, 2009 by Cynthia BertelsenIn Africa, African Cooking, Nigeria, Photography1 Minute Read

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Tag: Africa

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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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Instagram with a Florida Flavor

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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