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Gherkins & Tomatoes

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

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In a State of Siege: Coronavirus (COVID-19) – Day 10

In a State of Siege: Coronavirus (COVID-19) – Day 10

Posted on March 26, 2020 by Cynthia BertelsenIn Bacon, Eggs, Florida, United States, Writing4 Minutes Read

Eating the Wild Air …

Eating the Wild Air …

Posted on April 4, 2011April 4, 2011 by Cynthia BertelsenIn Cooking, Eggs, France, French Cooking, Photography, Poetry2 Minutes Read

Butterfly of Winter — Fabergé’s Mardi Gras Egg

Butterfly of Winter — Fabergé’s Mardi Gras Egg

Posted on February 12, 2010February 11, 2010 by Cynthia BertelsenIn Art, Eggs, Lent, Russia1 Minute Read

Idylls of Cuisne, #49

Idylls of Cuisne, #49

Posted on February 7, 2010February 2, 2010 by Cynthia BertelsenIn Eggs, Japan, Photography1 Minute 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, #45

Idylls of Cuisine, #45

Posted on January 10, 2010January 10, 2010 by Cynthia BertelsenIn Photography, United States1 Minute Read

Saints, Souls, and Haints: Eggs

Saints, Souls, and Haints: Eggs

Posted on October 19, 2009October 21, 2014 by Cynthia BertelsenIn Eggs, Halloween1 Minute Read

Idylls of Cuisine, #34

Idylls of Cuisine, #34

Posted on October 18, 2009October 21, 2014 by Cynthia BertelsenIn Eggs, Photography1 Minute Read

The Chicken or the Egg? 5. To Market, To Market

The Chicken or the Egg? 5. To Market, To Market

Posted on October 16, 2009October 15, 2009 by Cynthia BertelsenIn Eggs, Photography1 Minute Read

The Chicken or the Egg? 4. Egging Us On

The Chicken or the Egg? 4. Egging Us On

Posted on October 15, 2009October 15, 2009 by Cynthia BertelsenIn Book Reviews, Cooking, Eggs, Food News, France, French Cooking4 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

Moonshine

Moonshine

Posted on June 17, 2009November 29, 2009 by Cynthia BertelsenIn Eggs, English Cooking, French Cooking, Southern Food1 Minute Read

Idylls of Cuisine #8

Idylls of Cuisine #8

Posted on April 5, 2009April 4, 2009 by Cynthia BertelsenIn Easter, Eggs, Photography1 Minute Read

Ham and Eggs

Ham and Eggs

Posted on March 23, 2009March 23, 2009 by Cynthia BertelsenIn Easter, Eggs, Recipes4 Minutes Read

The Eggs Had It: Goodbye, “Cool Hand”

The Eggs Had It: Goodbye, “Cool Hand”

Posted on September 28, 2008October 6, 2008 by Cynthia BertelsenIn Eggs1 Minute Read

Tag: Eggs

Newest book now available!

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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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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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