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Gherkins & Tomatoes

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

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I’ll Always Have Paris

I’ll Always Have Paris

Posted on October 11, 2020October 11, 2020 by Cynthia BertelsenIn Food writing, France, Writing3 Minutes Read

Doña Olga, Una Cocinera Mágica: Memories of a Paraguayan Cook

Doña Olga, Una Cocinera Mágica: Memories of a Paraguayan Cook

Posted on September 5, 2020September 5, 2020 by Cynthia BertelsenIn Cookbooks4 Minutes Read

Cooking with Wolves (Or, Keeping the Wolf Away from the Door)

Cooking with Wolves (Or, Keeping the Wolf Away from the Door)

Posted on November 28, 2016November 28, 2016 by Cynthia BertelsenIn American Cooking, Cookbooks5 Minutes Read

Cooks, Kitchens, and Places: Josephine’s Tale

Cooks, Kitchens, and Places: Josephine’s Tale

Posted on August 29, 2016August 29, 2016 by Cynthia BertelsenIn American Cooking, Cookbooks, Cooking, England, English Cooking, Europe, Germany, Ireland, Photography2 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

From Mother Russia with Love: Meaty Mushrooms and Relentless Lent

From Mother Russia with Love: Meaty Mushrooms and Relentless Lent

Posted on March 9, 2015March 9, 2015 by Cynthia BertelsenIn Beef, Cookbooks, Cooking, Lent, Mushrooms, Russia3 Minutes Read

The Expert (French) Cook in Enlightenment France: A Review

The Expert (French) Cook in Enlightenment France: A Review

Posted on January 14, 2012February 6, 2012 by Cynthia BertelsenIn Book Reviews, Chefs, Cooking, Food writing, France, French Cooking, Methods, Paintings4 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 August 22, 2011August 13, 2011 by Cynthia BertelsenIn Africa, African Cooking, Chefs, Cooking, French Cooking2 Minutes Read

Thomas Jefferson: The Francophile Who Became the First U.S. “Foodie”

Thomas Jefferson: The Francophile Who Became the First U.S. “Foodie”

Posted on February 21, 2011January 14, 2013 by Cynthia BertelsenIn American Cooking, Desserts, French Cooking, Recipes, Southern Food, White House3 Minutes Read

What Do You Mean You Don’t Need Cookbooks? (Or, What Good are All Those Cookbooks on Your Sagging Shelves?)

What Do You Mean You Don’t Need Cookbooks? (Or, What Good are All Those Cookbooks on Your Sagging Shelves?)

Posted on May 24, 2010September 22, 2010 by Cynthia BertelsenIn Cookbooks, Cooking, Local foods3 Minutes Read

From Mother Russia with Love: Meaty Mushrooms and Relentless Lent

From Mother Russia with Love: Meaty Mushrooms and Relentless Lent

Posted on March 25, 2010March 25, 2010 by Cynthia BertelsenIn Beef, Cookbooks, Cooking, Lent, Mushrooms, Russia3 Minutes Read

De-Constructing Hawaii’s Loco Moco

De-Constructing Hawaii’s Loco Moco

Posted on January 25, 2010February 6, 2013 by Cynthia BertelsenIn Beef, Hawaii, Home Economics, Ingredients, Methods2 Minutes Read

Idylls of Cuisine, #47

Idylls of Cuisine, #47

Posted on January 24, 2010January 22, 2010 by Cynthia BertelsenIn Cooking, Haiti, Photography1 Minute Read

Holy Mackerel!

Holy Mackerel!

Posted on January 20, 2010January 13, 2010 by Cynthia BertelsenIn Fish, Food Columns, Recipes6 Minutes Read

Idylls of Cuisine, #43

Idylls of Cuisine, #43

Posted on December 27, 2009December 27, 2009 by Cynthia BertelsenIn Cooking, English Cooking, Photography, Southern Food, United States, Virginia1 Minute Read

A Russian Cook

A Russian Cook

Posted on December 18, 2009December 18, 2009 by Cynthia BertelsenIn Book Reviews, Cookbooks, Food writing, Mushrooms4 Minutes Read

Souls of Cooks

Souls of Cooks

Posted on December 17, 2009December 17, 2009 by Cynthia BertelsenIn American Cooking, Cooking, Methods, Oral History2 Minutes Read

In the Kitchen with Barbara Kingsolver: I

In the Kitchen with Barbara Kingsolver: I

Posted on December 8, 2009December 8, 2009 by Cynthia BertelsenIn Book Reviews, Books, Cooking, Latin America, Lit & Food, Mexico, United States1 Minute Read

Idylls of Cuisine, #41

Idylls of Cuisine, #41

Posted on December 6, 2009December 1, 2009 by Cynthia BertelsenIn African Cooking, American Cooking, Art, Cooking, Photography1 Minute Read

Christmas in Antebellum Virginia: Part I

Christmas in Antebellum Virginia: Part I

Posted on November 30, 2009December 26, 2015 by Cynthia BertelsenIn Christmas, English Cooking, Menus, United States, Virginia6 Minutes Read

To the Cooks, Prosit! Part II

To the Cooks, Prosit! Part II

Posted on November 25, 2009November 24, 2009 by Cynthia BertelsenIn Art, Cooking, Europe, Lit & Food, Thanksgiving1 Minute Read

To the Cooks, Prosit! Part I

To the Cooks, Prosit! Part I

Posted on November 23, 2009November 22, 2009 by Cynthia BertelsenIn Art, Cooking, Europe, Lit & Food, Thanksgiving1 Minute Read

The Historic Gastronomist

The Historic Gastronomist

Posted on November 14, 2009November 23, 2009 by Cynthia BertelsenIn Agriculture, American Cooking, Cookbooks, Cooking, Methods, Video1 Minute Read

Ghosts of Gourmet: Ann Seranne

Ghosts of Gourmet: Ann Seranne

Posted on October 17, 2009November 23, 2009 by Cynthia BertelsenIn American Cooking, Bibliographies, Cookbooks, Food writing2 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

The Chicken or the Egg? 2. The Cooking of Eggs

The Chicken or the Egg? 2. The Cooking of Eggs

Posted on October 13, 2009January 27, 2013 by Cynthia BertelsenIn Cooking, Eggs, English Cooking3 Minutes Read

If Salvador Dalí Dreamed Ferran Adrià

If Salvador Dalí Dreamed Ferran Adrià

Posted on October 10, 2009October 11, 2019 by Cynthia BertelsenIn Music, Restaurants1 Minute Read

To Balance, Strength, Love, Faith, and Hope:* Jehangir Mehta’s Mantra

To Balance, Strength, Love, Faith, and Hope:* Jehangir Mehta’s Mantra

Posted on September 26, 2009November 23, 2009 by Cynthia BertelsenIn Asia, India1 Minute 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

Boarding Houses, Fodder for Popular Culture

Boarding Houses, Fodder for Popular Culture

Posted on September 22, 2009February 19, 2016 by Cynthia BertelsenIn American Cooking3 Minutes Read

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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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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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