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Smith, Adam. An Inquiry into the Nature and Causes of the Wealth of Nations. Edited by Edwin Cannon. New York: Modern Library, 1937. First published in 1776.

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РЫБА И РЫБНЫЙ ПРОМЫСЕЛ

Binkley, Marian. Voices from Off Shore: Narratives of Risk and Danger in the Nova Scotian Deep-Sea Fishery. St. John’s: Iser, 1994.

Blades, Kent. Net Destruction: The Death of Atlantic Canada’s Fishe-ries. Halifax: Nimbus, 1995.

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Chantraine, Pol. The Last Cod Fish: Life and Death of the Newfoundland Way of Life. Toronto: Robert Davies, 1994.

Clement, Wallace. The Struggle to Organize: Resistance in Canada’s Fishery. Toronto: McClelland and Stewart, 1986.

Collins, Captain J. W. Howard Blackburn’s Fearful Experience of a Gloucester Halibut Fisherman, Astray in a Dory in a Gale off the Newfoundland Coast in Midwinter. Gloucester: Ten Pound Island, 1987.

Convenant, René. Galeriens des Brumes: Sur les voiliers Terre-neuvas. St.-Malo: L’Ancre de Marine, 1988.

Doel, Priscilla. Port O‘Call: Memories of the Portuguese White Fleet in St. John’s, Newfoundland. St. John’s: Iser, 1992.

Earle, Liz. Cod Liver Oil. London: Boxtree, 1995.

Garland, Joseph E. Gloucester on the Wind: America’s Greatest Fishing Port in the Days of Sail. Dover, N. H.: Arcadia, 1995.

Grzimek’s Animal Life Encyclopedia. Vol. 4, Fishes I. New York: Van Nostrand Reinhold, 1973.

Homans, J. Smith, and J. Smith Homans, Jr., ed. Cyclopedia of Commerce and Commercial Navigation. New York: Harper and Bro-thers, 1858.

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Jentoft, Svein. Dangling Lines: The Fisheries Crisis and the Future of Coastal Communities: The Norwegian Experience. St. John’s: Iser, 1993.

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Jоnsson, J. “Fisheries off Iceland, 1600–1900”. ICES Marine Science Symposium, 198 (1994): 3–16.

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Martin, Cabot. No Fish and Our Lives: Some Survival Notes for Newfoundland. St. John’s: Creative Publishers, 1992.

McCloskey, William. Fish Decks: Seafarers of the North Atlantic. New York: Paragon, 1990.

Melville, Herman. Moby Dick or The Whale. New York: Random House, 1930. First published in 1851.

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Montgomery, Doris. The Gaspé Coast in Focus. New York: E. P. Dutton, 1940.

Parsons, Gillian A. The Influence of Thomas Henry Huxley on the Nineteenth-Century English Sea Fisheries. Lancaster: University of Lancaster, 1994.

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Pierce, Wesley George. Goin’ Fishin’: The Story of the Deep-Sea Fishermen of New England. Salem: Marine Research Society, 1934.

Ryan, Shannon. Fish out of Water: The Newfoundland Saltfish Trade, 1814–1914. St. John’s: Breakwater, 1986.

Storey, Norman. What Price Cod? A Tugmaster’s View of the Cod Wars. North Humberside: Hutton Press, 1992.

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Thór, Jón Th. British Trawlers and Iceland, 1919–1976. Göteborg, Sweden: University of Göteborg, 1995.

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ИСТОРИЯ ЕДЫ И АНТРОПОЛОГИЯ

Allen, Brigid. Food: An Oxford Anthology. Oxford: Oxford University, 1994.

Artusi, Pellegrino. The Art of Eating Well. Translated by Kyle M. Phillips III. New York: Random House, 1996.

Brereton, Georgine E., and Janet M. Ferrier, ed. Le Ménagier de Paris. Paris: Le Livre de Poche, 1994.

Brillat-Savarin, Jean Anthelme. Physiologie du goût. Paris: Flammarion, 1982. First published in 1825.

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De Andrade, Margarette. Brazilian Cookery: Traditional and Modern. Rio de Janeiro: A Casa do Livro Eldorado, 1985.

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Hieatt, Constance B., ed. An Ordinance of Pottage: An Edition of the Fifteenth Century Culinary Recipes in Yale University’s Ms Beinecke 163. London: Prospect, 1988.

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McClane, A. J. The Encyclopedia of Fish Cookery. New York: Henry Holt, 1977.

McGee, Harold. On Food and Cooking: The Science and Lore of the Kitchen. New York: Scribner’s, 1984.

Montagne, Prosper. Larousse gastronomique. Paris: Larousse, 1938.

Oliver, Sandra L. Saltwater Foodways: New Englanders and Their Food, at Sea and Ashore, in the Nineteenth Century. Mystic, Conn.: Mystic Seaport Museum, 1995.

Otaegui, Carmen. El Bacalao: Joya de nuestra cocina. Bilbao: BBK, 1993.

Pizer, Vernon. Eat the Grapes Downward: An Uninhibited Romp through the Surprising World of Food. New York: Dodd, Mead, 1983.

Riley, Gillian. Renaissance Recipes. London: New England Editions, 1993.

Root, Waverley. Food. New York: Simon and Schuster, 1980.

Root, Waverley, and Richard de Rochemont. Eating in America: A History. New York: William Morrow, 1976.

Scully, Terence, ed. The Viandier of Taillevent. Ottawa: University of Ottawa Press, 1988.

Sloat, Caroline, ed. Old Sturbridge Village Cookbook. Old Saybrook, Conn.: Globe Pequot Press, 1984.

Tannahill, Reay. Food in History. New York: Stein and Day, 1973.

Thorne, John, with Matt Lewis Thorne. Serious Pig: An American Cook in Search of His Roots. New York: North Point Press, 1996.

Toussaint-Samat,

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