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Gherkins & Tomatoes

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

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The 4th of July: Mythology and American History

The 4th of July: Mythology and American History

Posted on July 4, 2018July 4, 2018 by Cynthia BertelsenIn American Cooking, Cookbooks, Cooking, England, English Cooking, United States1 Minute Read

Biscuits or Scones: British Origins of an American Favorite!

Biscuits or Scones: British Origins of an American Favorite!

Posted on January 27, 2018July 28, 2019 by Cynthia BertelsenIn American Cooking, Bread, Cookbooks, Cooking, England, English Cooking, Photography, Southern cooking2 Minutes Read

9 Years of Writing about History … A Celebration!

9 Years of Writing about History … A Celebration!

Posted on July 27, 2017July 27, 2017 by Cynthia BertelsenIn African Cooking, American Cooking, Cookbooks, England, English Cooking, Florida, France, French Cooking, Photography, Southern cooking, Southern Food, Spain, Spanish cooking5 Minutes Read

Day 6: Beef – Celebrate American Food History

Day 6: Beef – Celebrate American Food History

Posted on July 25, 2016July 27, 2016 by Cynthia BertelsenIn American Cooking, Beef, Cattle, Cookbooks, Cooking, Southern Food4 Minutes Read

Grits on the Menu: A Short Treatise on a Global Favorite

Grits on the Menu: A Short Treatise on a Global Favorite

Posted on March 7, 2016March 7, 2016 by Cynthia BertelsenIn Africa, African Cooking, American Cooking, Colonization, Cookbooks, Cooking, Corn, English Cooking6 Minutes Read

Thinking About Rice in America: The Black Rice Theory – Mysteries, Myths, and Misconceptions

Thinking About Rice in America: The Black Rice Theory – Mysteries, Myths, and Misconceptions

Posted on January 18, 2016January 18, 2016 by Cynthia BertelsenIn Africa, African Cooking, American Cooking, Asia, Colonization, Cookbooks, Cooking, Critic's Corner, England, English Cooking, Photography, Rice, Southern Food4 Minutes Read

Lettice Bryan’s Forgotten Cookbook, The Kentucky Housewife, and Squirrel Soup Two Ways: A Touch of Americana

Lettice Bryan’s Forgotten Cookbook, The Kentucky Housewife, and Squirrel Soup Two Ways: A Touch of Americana

Posted on October 13, 2014October 13, 2014 by Cynthia BertelsenIn American Cooking, Cookbooks, Cooking, England, English Cooking, Local foods, Photography, Soup6 Minutes Read

The South is Rising Again: The 2013 James Beard Nominees

The South is Rising Again: The 2013 James Beard Nominees

Posted on February 20, 2013February 20, 2013 by Cynthia BertelsenIn American Cooking, Chefs, Cooking, Restaurants, Southern Food, United States3 Minutes Read

Are Pole Beans Like Cows? A Crashing Tale

Are Pole Beans Like Cows? A Crashing Tale

Posted on February 17, 2013February 20, 2013 by Cynthia BertelsenIn Beans, Food Columns, Food writing, Southern Food3 Minutes Read

* “We raise the wheat, they give us the corn” : a reflection on life in antebellum Virginia

* “We raise the wheat, they give us the corn” : a reflection on life in antebellum Virginia

Posted on February 4, 2013February 6, 2013 by Cynthia BertelsenIn Africa, Southern Food, Sweet Potatoes3 Minutes Read

*”Late have I loved you, beauty so old and so new”: A Sweet Potato Rhapsody

*”Late have I loved you, beauty so old and so new”: A Sweet Potato Rhapsody

Posted on January 25, 2013February 6, 2013 by Cynthia BertelsenIn Africa, African Cooking, American Cooking, Bibliographies, Southern Food3 Minutes Read

* A Cuisine Created by Slave Women: A Review of Kitty Morse’s Mint Tea and Minarets, and a Brief Word about Dadas**

* A Cuisine Created by Slave Women: A Review of Kitty Morse’s Mint Tea and Minarets, and a Brief Word about Dadas**

Posted on January 8, 2013September 17, 2016 by Cynthia BertelsenIn Book Reviews, Cookbooks, Cooking, Morocco, Photography, Southern Food4 Minutes Read

* Biscuits and Buttermilk: A New Year and New Directions

* Biscuits and Buttermilk: A New Year and New Directions

Posted on January 2, 2013April 2, 2013 by Cynthia BertelsenIn Agriculture, American Cooking, Cookbooks, Cooking, Food writing, Gardens, Photography, Pork, Southern Food2 Minutes Read

Savoring the Daily on the Fringes of the Coalfields

Savoring the Daily on the Fringes of the Coalfields

Posted on December 8, 2012April 2, 2013 by Cynthia BertelsenIn American Cooking, Hungary, Photography, Southern Food2 Minutes Read

Ode to the Great Pumpkin [Pie]: Speak, Memory*

Ode to the Great Pumpkin [Pie]: Speak, Memory*

Posted on October 18, 2012November 25, 2015 by Cynthia BertelsenIn American Cooking, England, Food writing, Photography, Pies--Sweet, Pumpkin3 Minutes Read

‘Tis now the very witching time of night*: Lessons from a Rotting Pumpkin

‘Tis now the very witching time of night*: Lessons from a Rotting Pumpkin

Posted on October 15, 2012January 20, 2013 by Cynthia BertelsenIn Photography, Pumpkin2 Minutes Read

The Curse of Corn: Poverty and Politics and Pellagra

The Curse of Corn: Poverty and Politics and Pellagra

Posted on July 24, 2012January 14, 2013 by Cynthia BertelsenIn Agriculture, Corn, Hunger, Italy, Local foods, Paintings, Southern Food, Spain3 Minutes Read

The Curse of Corn: Pellagra

The Curse of Corn: Pellagra

Posted on July 20, 2012January 14, 2013 by Cynthia BertelsenIn Archaeology, Corn, Southern Food1 Minute Read

The Ancient Sin of Gluttony: What’s Really Behind the Shunning of Paula Deen

The Ancient Sin of Gluttony: What’s Really Behind the Shunning of Paula Deen

Posted on January 26, 2012July 12, 2016 by Cynthia BertelsenIn American Cooking, Cooking, Critic's Corner, Editorials, Food News, Food writing, France, French Cooking, United States4 Minutes Read

Coming Home to Roost: The Chickens of Marjorie Kinnan Rawlings

Coming Home to Roost: The Chickens of Marjorie Kinnan Rawlings

Posted on November 28, 2011January 14, 2013 by Cynthia BertelsenIn Florida, Photography, Poultry2 Minutes 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

Cabbage and Black-Eyed Peas, Oh My! A New Year’s Tradition in the South

Cabbage and Black-Eyed Peas, Oh My! A New Year’s Tradition in the South

Posted on December 22, 2010January 2, 2017 by Cynthia BertelsenIn Africa, African Cooking, Cooking, France, New Year's Day, Southern Food4 Minutes Read

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

Idylls of Cuisine, #73

Idylls of Cuisine, #73

Posted on August 1, 2010July 31, 2010 by Cynthia BertelsenIn Corn, Southern Food1 Minute Read

Being Catty: Hey, Did You Know That Catfish Tastes OK?

Being Catty: Hey, Did You Know That Catfish Tastes OK?

Posted on January 13, 2010January 14, 2013 by Cynthia BertelsenIn Fish, Food Columns, Recipes, Southern Food3 Minutes Read

Thomas Jefferson and His Magic “Maccaroni” Machine

Thomas Jefferson and His Magic “Maccaroni” Machine

Posted on January 11, 2010January 14, 2013 by Cynthia BertelsenIn American Cooking, Cooking, Italian Cooking, Pasta, United States, Virginia1 Minute Read

Chocolate and Coffee Pots from Colonial Williamsburg: Slideshow

Chocolate and Coffee Pots from Colonial Williamsburg: Slideshow

Posted on December 30, 2009January 14, 2013 by Cynthia BertelsenIn American Cooking, Cooking, English Cooking, Photography, Virginia1 Minute Read

Buttering Up

Buttering Up

Posted on December 14, 2009December 14, 2009 by Cynthia BertelsenIn Africa, American Cooking, Butter, Christmas, Cookies, Cooking, England, English Cooking, Morocco, Southern Food4 Minutes Read

Christmas Dinner at Mount Vernon, 1790

Christmas Dinner at Mount Vernon, 1790

Posted on December 9, 2009January 14, 2013 by Cynthia BertelsenIn American Cooking, Christmas, Cooking, Menus, United States, Virginia2 Minutes Read

Christmas in Colonial Williamsburg

Christmas in Colonial Williamsburg

Posted on December 7, 2009December 8, 2009 by Cynthia BertelsenIn American Cooking, Bibliographies, Christmas, Cooking, English Cooking, Oysters, Southern Food2 Minutes Read

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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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