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Gherkins & Tomatoes

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

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Ats Jaar: Possible Origins of the Practice of Pickling in the Antebellum American South

Ats Jaar: Possible Origins of the Practice of Pickling in the Antebellum American South

Posted on September 27, 2010August 6, 2019 by Cynthia BertelsenIn Africa, African Cooking, Asia, Cookbooks, Cooking, England, English Cooking, India, Methods, Science of cooking, Southern Food6 Minutes Read

Fermented Foods of the World

Fermented Foods of the World

Posted on September 18, 2009September 18, 2009 by Cynthia BertelsenIn Africa, Agriculture, Asia, Cooking, Europe, Fermentation, Methods, Reference2 Minutes Read

Idylls of Cuisine #22

Idylls of Cuisine #22

Posted on July 19, 2009July 13, 2009 by Cynthia BertelsenIn Fermentation, Japan, Photography1 Minute Read

Fermentations and Food Science in China — Joseph Needham’s Magnum Opus and Ancient Probiotics

Fermentations and Food Science in China — Joseph Needham’s Magnum Opus and Ancient Probiotics

Posted on July 17, 2009July 16, 2009 by Cynthia BertelsenIn China, Fermentation3 Minutes Read

Idylls of Cuisine #17

Idylls of Cuisine #17

Posted on June 14, 2009June 11, 2009 by Cynthia BertelsenIn Fermentation, Photography1 Minute Read

Tag: Fermentation

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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

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Reviews for New York Journal of Books

 

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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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