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Cynthia D. Bertelsen's Gherkins & Tomatoes

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

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Online Cookbooks: Sources

Tag: Beans

What the English Cooked in the New World: A Word about the Fallacy of Culinary Appropriation

Published May 10, 2016May 10, 2016 by Cynthia Bertelsen in American Cooking, Beans, Colonization, Cookbooks, Cooking, English Cooking, Reference

Hoppin’ John, or Dashing Myths Galore

Published December 30, 2015December 31, 2015 by Cynthia Bertelsen in Africa, African Cooking, American Cooking, Beans, Colonization, Cookbooks, England, Oil Palm, Photography, Rice, Southern Food

A Bare Table is Like an Artist’s Canvas

Published May 16, 2013May 16, 2013 by Cynthia Bertelsen in Art, Beans, Cassava, Chile Peppers, Corn, Latin America, Photography, Potatoes, Pumpkin, Tomatoes, United States, Virginia

Eat a Meal of Solidarity: Haiti’s Sos Pwa Rouj

Published January 17, 2010January 17, 2010 by Cynthia Bertelsen in Beans, Cooking, Haiti, Recipes

Counting Beans: A Soupçon of History

Published June 26, 2009January 14, 2013 by Cynthia Bertelsen in Africa, African Cooking, American Cooking, Beans, Haiti, Recipes, Southern Food

The Washington Post on Best Cookbooks (Gifts) of 2008

Published December 22, 2008December 22, 2008 by Cynthia Bertelsen in Beans, Book Reviews, Cookbooks, Recipes, Soup

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Yin-Yang Beans

Published October 7, 2008October 7, 2008 by Cynthia Bertelsen in Beans, Photography

White Beans with Cream, Prosciutto, and Parmesan

Published September 14, 2008December 24, 2009 by Cynthia Bertelsen in Beans, Italian Cooking, Pork, Recipes, Soup

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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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