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8. Turner Jack. Spice: The History of a Temptation. – Vintage, 2004. – P. xix.
9. Rosengarten Frederic. The Book of Spices. – Pyramid, 1969. – P. 16.
10. Dalby Andrew. Dangerous Tastes: The Story of Spices. – British Museum Press, 2000. – P. i0.
11. Ibid., p. 16.
12. Schivelbusch Wolfgang. Tastes of Paradise (1979). – Vintage, 1993. – P. 5.
13. Fenn John (ed.). The Paston Letters. – Knight, 1840. – P. 66.
14. Paston-Williams Sara. The Art of Dining: A History of Cooking and Eating. – National Trust, 1993. – P. 36.
15. www.godecookery.com/goderec/grec13.htm
16. Redon Odile. Francoise Sabban and Silvano Serventi, The Medieval Kitchen. – University of Chicago Press, 1998. – P. 26.
17. Rosengarten Frederic. The Book of Spices. – Pyramid, 1969. – P. 61.
18. The Crusaders and the Diffusion of Foods, cliffordawright.com
19. Quoted in John Block Friedman. The Monstrous Races in Medieval Art and Thought. – Syracuse University Press, 2000. – P. 166.
20. Corn Charles. The Scents of Eden. – Kodansha, 1998. – P. xx.
21. Pavord Anna. The Naming of Names: The Search for Order in the World of Plants. – Bloomsbury, 2005. – P. 21.
22. Arber Agnes. Herbals: Their Origin and Evolution. – Cambridge University Press, 1912. – P. 2.
23. Beeton Isabella. Book of Household Management. – Beeton, 1861. – P. 183.
24. Slater Nigel. Toast. – Fourth Estate, 2003. – P. 18.
25. Interviewed in Christopher Frayling, Strange Landscape // A Journey through the Middle Ages. – BBC, 1995. – P. 12–13.
26. Ottolenghi Yotam, Tamimi Sami. Jerusalem. – Ebury, 2012. – P. 16.
27. Turner Jack. Spice: The History of a Temptation. – Vintage, 2004. – P. xiv.
28. Dalby Andrew. Dangerous Tastes: The Story of Spices. – British Museum Press, 2000. – P. 128.
29. Mrs Grieve M. A Modern Herbal. – Cape, 1931. – P. 728.
30. Cheskin Louis. Color Guide for Marketing Media. – Macmillan, 1954. – P. 37.
31. Dalby Andrew. Dangerous Tastes: The Story of Spices. – British Museum Press, 2000. – P. 145.
32. Quoted in Dalby Andrew. Dangerous Tastes: The Story of Spices. – British Museum Press, 2000. – P. 145.
33. Don George. General History of the Dichleamydeous Plants. – Rivington, 1832. – P. 294.
34. Bayless Rick. Rick Bayless Mexican Kitchen. – Simon & Schuster, 1996. – P. 66.
35. Quoted in Dalby Andrew. Siren Feasts: A History of Food and Gastronomy in Greece. – Routledge, 1996. – P. 140.
36. De Orta Garcia. Colloquies on the Simples and Drugs of India (1563). – Sotheran, 1913. – P. 44.
37. Ibid., p. 45.
38. Stobart Tom. Herbs, Spices and Flavourings. – International Wine and Food Publishing Company, 1970. – P. 29.
39. Roy Nilanjana S. (ed.). A Matter of Taste: The Penguin Book of Indian Writing on Food. – Penguin India, 2004. – P. 94.
40. Beaumont William. Experiments and Observations on the Gastric Juice and on the Physiology of Digestion. – Maclachlan & Stewart, 1838. – P. 15.
41. Ecott Tim. Vanilla: Travels in Search of the Luscious Substance. – Michael Joseph, 2004. – P. 209.
42. Quoted in Martin Edwin Thomas. Thomas Jefferson: Scientist. – Collier, 1961. – P. 15.
43. Dalby Andrew. Dangerous Tastes: The Story of Spices. – British Museum Press, 2000. – P. 148.
44. Le Couteur Penny, Burreson Jay. Napoleon’s Buttons: 17 Molecules That Changed History. – Tarcher/Penguin, 2003. – P. i30.
45. Ibid.
46. Ecott Tim. Vanilla: Travels in Search of the Luscious Substance. – Michael Joseph, 2004. – P. 21.
47. Phillips John. The Marquis de Sade: A Very Short Introduction. – Oxford University Press, 2005. – P. 26.
48. Ecott Tim. Vanilla: Travels in Search of the Luscious Substance. – Michael Joseph, 2004. – P. 125.
49. Giorgio Buccallati, Terqa: A Narrative; http://128.97.6.202/tq/pages/i0. html (January 2009)
50. Quoted in Dalby Andrew. Dangerous Tastes: The Story of Spices. – British Museum Press, 2000. – P. 50–51.
51. David Elizabeth. Spices, Salts and Aromatics in the English Kitchen. – Penguin, 1970. – P. 27.
53. Pigafetta Antonio. The First Voyage around the World. – Hakluyt Society, 1874. – P. 65.
54. Ibid., p. 102.
55. Ibid., p. 124.
55. Turner Jack. Spice: The History of a Temptation. – Vintage, 2004. – P. 27.
56. Ibid., p. 134–135.
57. Le Couteur Penny, Burreson Jay. Napoleon’s Buttons: 17 Molecules That Changed History. – Tarcher/Penguin, 2003. – P. 33.
58. Turner Jack. Spice: The History of a Temptation. – Vintage, 2004. – P. 290.
59. Goldstein Darra. The Georgian Feast: The Vibrant Culture and Savory Food of the Republic of Georgia. – University of California Press, 1999. – P. xiv.
60. Zhou Jiaju, Xie Guirong et al. Encyclopaedia of Traditional Chinese Medicines. – Vol. 5. Isolated Compounds. – Springer, 2011. – P. 587.
61. Gerard John. Herball. – Norton & Whittakers, 1636. – P. 245.
62. Kingsbury John. Deadly Harvest. – Allen & Unwin, 1967. – P. 90.
63. May Robert. The Accomplishd Cook (1660). – Brooke, 1671. – P. 156.
64. Stobart T. Herbs, Spices and Flavourings. – Woodstock, N.Y.: The Overlook Press. – P. 125.
65. Ibid., p. 126.
66. Sir Hugh Plat. Delightes for Ladies (1609). – Boles, 1630. – Section D (10).
67. How English Mustard Almost Lost Its Name // bbc.co.uk (2 September 2012).
68. Reynolds Barbara. Dorothy L. Sayers: Her Life and Soul. – Hodder, 1993. – P. 191.
69. David Elizabeth. Spices, Salts and Aromatics in the English Kitchen. – Penguin, 1970. – P. 41.
70. Hartley Dorothy. Food in England (1954). – Little, Brown, 1996. – P. 93.
71. Evelyn John. Acetaria: A Discourse of Sallets (1699). – Brooklyn Botanic Garden, 1937. – P. 30.
72. Mrs Grieve M. A Modern Herbal. – Cape, 1931. – P. 567.
73. Culpeper Nicholas. Complete Herbal (1653). – Wordsworth, 1995. – P. 176.
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