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Cynthia D. Bertelsen's Gherkins & Tomatoes

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

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Le départ des fruits et légumes du cœur de Paris: The Loss of Paris’s Les Halles

Le départ des fruits et légumes du cœur de Paris: The Loss of Paris’s Les Halles

Posted on February 28, 2011February 28, 2011 by Cynthia BertelsenIn France1 Minute Read

Curl Up with a Nice Food Blog …

Curl Up with a Nice Food Blog …

Posted on July 21, 2010July 21, 2010 by Cynthia BertelsenIn Art, Paintings1 Minute 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 Chicken or the Egg? 1. The Egg and Art*

The Chicken or the Egg? 1. The Egg and Art*

Posted on October 12, 2009October 12, 2009 by Cynthia BertelsenIn Art, Cookbooks, Eggs, Menus, Spain3 Minutes Read

Food In Art: Giuseppe Arcimboldo

Food In Art: Giuseppe Arcimboldo

Posted on February 27, 2009February 27, 2009 by Cynthia BertelsenIn Art, France1 Minute Read

The Inauguration of 2009 Rendered in Art

The Inauguration of 2009 Rendered in Art

Posted on January 31, 2009January 30, 2009 by Cynthia BertelsenIn Art, Inauguration 20091 Minute Read

Tag: Food in Art

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Newest Book, 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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