Джон О'Коннелл: Энциклопедия специй. От аниса до шалфея

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.

74. Evelyn John. Acetaria: A Discourse of Sallets (1699). – Brooklyn Botanic Garden, 1937. – P. 113.

75. Higman B.W. Slave Population and Economy in Jamaica, 1807–1834. – Cambridge University Press, 1979. – P. 25.

76. Renny Robert. An History of Jamaica. – Cawthorn, 1807. – P. 159.

77. The Sugar Cane // A Monthly Magazine, Devoted to the Interests of the Sugar Cane Industry. 1873. – Galt & Co. – Vol. 5. – P. 24.

78. Davies Carole Elizabeth Boyce (ed.). Encyclopedia of the African Diaspora. – ABC–CLIO, 2008. – P. 591.

79. Sweet Heat: For Jamaicans, It’s All about Jerk // New York Times. – 2 July 2008.

80. Gardner William James. A History of Jamaica. – Elliot Stock, 1878.

81. Paston-Williams Sara. The Art of Dining: A History of Cooking and Eating. – National Trust, 1993. – P. 160.

82. Ibid., p. 322.

83. Grigson Jane. English Food. – Macmillan, 1974. – P. 273.

84. Brears P. C. D. The Gentlewoman’s Kitchen: Great Food in Yorkshire, 1650–1750. – Wakefield Historical Publications, 1984. – P. 71.

85. Fearnley-Whittingstall Hugh, Fisher Nick. The River Cottage Fish Book. – Bloomsbury, 2007. – P. 418.

86. Beef Up your Christmas Menu // Financial Times. – 29 November 2008.

87. Kurlansky Mark . Salt. – Random House, 2002. – P. 124.

88. The Ultimate Corned Beef and Cabbage, epicurious.com

89. Shephard Sue. Pickled, Potted and Canned: The Story of Food Preserving. – Headline, 2000. – P. 63.

90. Marks Gil. The Encyclopedia of Jewish Food. – Houghton Mifflin Harcourt, 2010. – P. 145.

91. David Elizabeth. Spices, Salt and Aromatics in the English Kitchen. – Penguin, 1970. – P. 22.

92. Gerard John. Herball. – Norton & Whittakers, 1636. – P. 1002.

93. Mrs Grieve M. A Modern Herbal. – Cape, 1931. – P. 39.

94. Nicoll James. An Historical and Descriptive Account of Iceland, Greenland and the Faroe Islands. – Oliver & Boyd, 1840. – P. 387.

95. Wahhab Iqbal, Singh Vivek . The Cinnamon Club Cookbook. – Absolute Press, 2003. – P. 31.

96. Schouten Willem . The Relation of a Wonderful Voyage. – Nathanaell Newbery, 1619. – quoted in Dalby Andrew. Dangerous Tastes: The Story of Spices. – British Museum Press, 2000. – P. 81.

97. Demand for a Chinese Fruit Skyrockets // Washington Post. – 18 November 2005.

98. David Elizabeth. Spices, Salts and Aromatics in the English Kitchen. – Penguin, 1970. – P. 28.

99. www.splendidtable.org/story/how-the-flavors-of-the-middle-east-ended-up-in-mexico

100. Corn Charles. The Scents of Eden: A History of the Spice Trade. – Kodansha, 1998. – P. 6.

101. Polo Marco. The Book of Ser Marco Polo: Trans. and ed. H. Yule and H. Cordier. – John Murray, 1921. – Vol. 2. – P. 249–250.

102. Torck Mathieu . Avoiding the Dire Straits: An Inquiry into Food Provisions and Scurvy in the Maritime and Military History of China and Wider East Asia. – Otto Harrassowitz Verlag, 2009. – P. 147.

103. Quoted in Torck Mathieu . Avoiding the Dire Straits: An Inquiry into Food Provisions and Scurvy in the Maritime and Military History of China and Wider East Asia. – Otto Harrassowitz Verlag, 2009. – P. 147.

104. Dunn Ross E. The Adventures of Ibn Battuta, a Muslim Traveller of the Fourteenth Century. – University of California Press, 1986. – P. 225.

105. Simoons Frederick J. Food in China: A Cultural and Historical Inquiry. – CRC Press, 1990. – P. 371.

106. Dalby Andrew. Dangerous Tastes: The Story of Spices. – British Museum Press, 2000. – P. 21.

107. Ibid.

108. Simoons Frederick J. Food in China: A Cultural and Historical Inquiry. – CRC Press, 1990. – P. 371.

109. The Herbal of Dioscorides the Greek, Book II (panaceavera.com/ BOOKTWO.pdf). – P. 319.

110. Food in Motion: The Migration of Foodstuffs and Cookery Techniques. – Vol. 2: Ed. Alan Davidson. – Oxford Symposium, 1983. – P. i16.

111. Turner Jack. Spice: The History of a Temptation. – Vintage, 2004. – P. 222.

112. David Elizabeth. Spices, Salts and Aromatics in the English Kitchen. – Penguin, 1970. – P. 34.

113. Sass Lorna J. To the King’s Taste. – Metropolitan Museum of Art, 1975. – P. 24.

114. Hemphill Rosemary. The Penguin Book of Herbs and Spices. – Penguin, 1966. – P. 87, 193