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Cynthia D. Bertelsen's Gherkins & Tomatoes

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

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  • Online Cookbooks and Other Culinary Materials: Sources

Food in Medieval England: Diet and Nutrition

Food in Medieval England: Diet and Nutrition

Posted on September 19, 2009September 8, 2017 by Cynthia BertelsenIn Agriculture, Archaeology, England, English Cooking, Local foods, Middle Ages1 Minute Read

Fish Stomachs?????

Fish Stomachs?????

Posted on September 10, 2009September 10, 2009 by Cynthia BertelsenIn American Cooking, Asia, Asian Cooking, Cookbooks, English Cooking, Fish3 Minutes Read

The Random Herbalist: The Church as Farmer

The Random Herbalist: The Church as Farmer

Posted on August 4, 2009July 23, 2009 by Cynthia BertelsenIn Agriculture, Herbs, Middle Ages, Monasteries2 Minutes Read

At the Tables of the Monks: The Infirmary Cook

At the Tables of the Monks: The Infirmary Cook

Posted on June 1, 2009November 29, 2009 by Cynthia BertelsenIn English Cooking, Middle Ages2 Minutes Read

At the Tables of the Monks: The Fish-Cooks

At the Tables of the Monks: The Fish-Cooks

Posted on May 31, 2009November 29, 2009 by Cynthia BertelsenIn English Cooking, Fish1 Minute Read

At the Tables of the Monks: The Guest-Hall Cook

At the Tables of the Monks: The Guest-Hall Cook

Posted on May 30, 2009November 29, 2009 by Cynthia BertelsenIn English Cooking1 Minute Read

At the Tables of the Monks: The Caterer (or Buyer)

At the Tables of the Monks: The Caterer (or Buyer)

Posted on May 28, 2009November 29, 2009 by Cynthia BertelsenIn English Cooking1 Minute Read

At the Tables of the Monks: The Kitchener

At the Tables of the Monks: The Kitchener

Posted on May 27, 2009November 29, 2009 by Cynthia BertelsenIn English Cooking2 Minutes Read

At the Tables of the Monks: The Refectorian

At the Tables of the Monks: The Refectorian

Posted on May 26, 2009November 29, 2009 by Cynthia BertelsenIn English Cooking, Middle Ages2 Minutes Read

Monastery Kitchens

Monastery Kitchens

Posted on May 23, 2009October 19, 2009 by Cynthia BertelsenIn Archaeology, English Cooking, Middle Ages1 Minute Read

At the Tables of the Monks: In the Beginning (Part II)

At the Tables of the Monks: In the Beginning (Part II)

Posted on May 19, 2009May 20, 2009 by Cynthia BertelsenIn Italian Cooking, Italy, Middle Ages3 Minutes Read

Dame Alice de Bryene’s Household Book: Easter 1413

Dame Alice de Bryene’s Household Book: Easter 1413

Posted on April 8, 2009April 8, 2009 by Cynthia BertelsenIn Chicken, Easter, English Cooking, Middle Ages, Recipes3 Minutes Read

Spice of History, or the Long Winding Road and Some Spice Blends for Today

Spice of History, or the Long Winding Road and Some Spice Blends for Today

Posted on August 14, 2008October 3, 2008 by Cynthia BertelsenIn Bibliographies, Recipes5 Minutes Read

Tag: Middle Ages

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My 3rd Book – A Story of Witchcraft, Healing, & Love

My 2nd Book – 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!

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

Topics You’ll Find Here

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Big batch of sofrito getting done.
Tostones! First learned about them in Peace Corps training in Puerto Rico. Then cooked them in Honduras while associated with United Brands in La Lima.
Cuban picadillo with fried potatoes and an egg, a caballo.
The Master's study.

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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