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Gherkins & Tomatoes

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

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Obesity and the Birth of France: Louis the Fat and Centralization of Power

Obesity and the Birth of France: Louis the Fat and Centralization of Power

Posted on May 22, 2011September 21, 2019 by Cynthia BertelsenIn France, French Cooking2 Minutes Read

The Cookbooks on Their Shelves: The First English-Language French Cookbooks in the United States, or, Who was Sulpice Barué?

The Cookbooks on Their Shelves: The First English-Language French Cookbooks in the United States, or, Who was Sulpice Barué?

Posted on May 17, 2011September 21, 2019 by Cynthia BertelsenIn Chefs, Cookbooks, France, French Cooking, Reference4 Minutes Read

The Fish of France: Weever (Trachinus draco Linnaeus )

The Fish of France: Weever (Trachinus draco Linnaeus )

Posted on May 13, 2011September 21, 2019 by Cynthia BertelsenIn French Cooking, Photography2 Minutes Read

Scenes from La France Profonde

Scenes from La France Profonde

Posted on April 15, 2011December 13, 2011 by Cynthia BertelsenIn Apples, France, French Cooking, Photography, Uncategorized1 Minute Read

Scenes from La France Profonde

Scenes from La France Profonde

Posted on March 25, 2011March 25, 2011 by Cynthia BertelsenIn France, French Cooking, Photography, Uncategorized1 Minute Read

Vitis, Vin: Gift of Life

Vitis, Vin: Gift of Life

Posted on March 16, 2011March 16, 2011 by Cynthia BertelsenIn Agriculture, France, French Cooking, Photography, Uncategorized2 Minutes Read

Scenes from La France Profonde

Scenes from La France Profonde

Posted on March 12, 2011February 4, 2011 by Cynthia BertelsenIn France, French Cooking, Photography1 Minute Read

Scenes from La France Profonde

Scenes from La France Profonde

Posted on March 5, 2011February 4, 2011 by Cynthia BertelsenIn France, French Cooking, Photography1 Minute Read

Scenes from La France Profonde

Scenes from La France Profonde

Posted on February 25, 2011February 23, 2011 by Cynthia BertelsenIn France, French Cooking1 Minute 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

Scenes from La France Profonde

Scenes from La France Profonde

Posted on February 18, 2011February 18, 2011 by Cynthia BertelsenIn Fish, France, French Cooking, Photography, Wine1 Minute Read

Scenes from La France Profonde

Scenes from La France Profonde

Posted on February 5, 2011February 5, 2011 by Cynthia BertelsenIn France, French Cooking, Photography, Pork, Restaurants1 Minute Read

To India, via Paris’s Le Passage Brady

To India, via Paris’s Le Passage Brady

Posted on January 24, 2011January 24, 2011 by Cynthia BertelsenIn Asian Cooking, Chefs, France, French Cooking, India, Spices3 Minutes Read

Scenes from La France Profonde

Scenes from La France Profonde

Posted on January 23, 2011January 22, 2011 by Cynthia BertelsenIn Art, Chicken, Cooking, France, French Cooking, Mushrooms, Photography1 Minute Read

East is East and West is West: Pondicherry and French Curry

East is East and West is West: Pondicherry and French Curry

Posted on January 20, 2011January 20, 2011 by Cynthia BertelsenIn Cooking, France, French Cooking, India, Menus4 Minutes Read

Culinary Diffusion? Yes, in Alain Ducasse’s Kitchens

Culinary Diffusion? Yes, in Alain Ducasse’s Kitchens

Posted on January 18, 2011January 18, 2011 by Cynthia BertelsenIn Africa, African Cooking, Arab cooking, Chefs, Cooking, French Cooking2 Minutes Read

The Things They Carried*: Brief Glimpses of French Food in Vietnam

The Things They Carried*: Brief Glimpses of French Food in Vietnam

Posted on January 3, 2011January 3, 2011 by Cynthia BertelsenIn Asian Cooking, France, French Cooking3 Minutes Read

And a Cake Fit for Three Kings: Galette/Gateau des Rois

And a Cake Fit for Three Kings: Galette/Gateau des Rois

Posted on December 31, 2010January 7, 2017 by Cynthia BertelsenIn Baking, France, French Cooking2 Minutes Read

Thinking of Others as You Bite into that Bûche de Noël

Thinking of Others as You Bite into that Bûche de Noël

Posted on December 20, 2010December 27, 2010 by Cynthia BertelsenIn Cakes, Chocolate, Christmas, France, French Cooking1 Minute Read

Oreillettes, A Part of Provence’s Thirteen Desserts

Oreillettes, A Part of Provence’s Thirteen Desserts

Posted on December 13, 2010November 20, 2017 by Cynthia BertelsenIn Christmas, Cooking, Desserts, France, French Cooking, Photography1 Minute Read

The Provençal Thirteen: Fennel- and Cumin-Scented Sablés

The Provençal Thirteen: Fennel- and Cumin-Scented Sablés

Posted on December 10, 2010December 9, 2014 by Cynthia BertelsenIn Baking, Christmas, Cookies, Cooking, France, French Cooking, Spices2 Minutes Read

Nougat Noir, or Black Nougat, Another of the Thirteen Desserts

Nougat Noir, or Black Nougat, Another of the Thirteen Desserts

Posted on December 9, 2010December 27, 2010 by Cynthia BertelsenIn Christmas, Cooking, France, French Cooking, Honey3 Minutes Read

Les Quatre Mendiants au Chocolat, A Candy Offshoot of Provence’s Thirteen Christmas Desserts

Les Quatre Mendiants au Chocolat, A Candy Offshoot of Provence’s Thirteen Christmas Desserts

Posted on December 8, 2010December 27, 2010 by Cynthia BertelsenIn Baking, Chocolate, Christmas, Cooking, France, French Cooking1 Minute Read

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

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

Posted on December 7, 2010December 27, 2010 by Cynthia BertelsenIn Christmas, Cooking, France, French Cooking, Monasteries, Nuts2 Minutes Read

Panis focacius, la Gibacié, and la Pompe à l’huîle, Kin Under the Crust, One of the Thirteen

Panis focacius, la Gibacié, and la Pompe à l’huîle, Kin Under the Crust, One of the Thirteen

Posted on December 6, 2010December 27, 2010 by Cynthia BertelsenIn Bread, Christmas, Cooking, France, French Cooking, Olives3 Minutes Read

No Partridges, Just Thirteen Desserts: French Christmas Culinary Traditions

No Partridges, Just Thirteen Desserts: French Christmas Culinary Traditions

Posted on November 30, 2010December 15, 2015 by Cynthia BertelsenIn Christmas, France, French Cooking, Paintings3 Minutes Read

Another Last Word on French Cuisine and UNESCO’s “Intangible Cultural Heritage” Program

Another Last Word on French Cuisine and UNESCO’s “Intangible Cultural Heritage” Program

Posted on November 23, 2010December 27, 2010 by Cynthia BertelsenIn Cooking, Food News, France, French Cooking3 Minutes Read

French Cuisine, an Exposition on Medieval Food Not to be Missed

French Cuisine, an Exposition on Medieval Food Not to be Missed

Posted on November 22, 2010December 27, 2010 by Cynthia BertelsenIn Art, Cooking, Food News, France, French Cooking, Paintings, Photography1 Minute Read

The French Gastronomic Meal, UNESCO’s Intangible Cultural Heritage of Humanity

The French Gastronomic Meal, UNESCO’s Intangible Cultural Heritage of Humanity

Posted on November 18, 2010December 27, 2010 by Cynthia BertelsenIn Cooking, Food News, France, French Cooking2 Minutes Read

Tag: Cuisine Francaise

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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

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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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