Читать книгу "Энциклопедия специй. От аниса до шафрана - Джон А. О'Коннелл"

Chamberlain Lesley. The Food and Cooking of Eastern Europe – University of Nebraska Press, 1989.

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Corn Charles. The Scents of Eden. – Kodansha, 1998.

Dalby Andrew. Siren Feasts: A History of Food and Gastronomy in Greece. – Routledge, 1996.

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

Dalby Andrew. Tastes of Byzantium: The Cuisine of a Legendary Empire. – I.B. Tauris, 2010.

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

David Elizabeth. Is There a Nutmeg in the House? – Michael Joseph, 2000.

DeWitt Dave, W. Bosland Paul. The Complete Chile Pepper Book. – Timber Press, 2009.

Diamond Jared. Guns, Germs, and Steel. – Norton, 1997.

Dodge Bertha S. Quest for Spices and New Worlds. – Archon, 1988.

Driver Christopher. Berriedale-Johnson Michelle. Pepys at Table. – Bell & Hyman, 1984.

Ecott Tim. Vanilla: Travels in Search of the Luscious Substance. – Michael Joseph, 2004.

Edwards John (ed). The Roman Cookery of Apicius. – Rider, 1984.

Fletcher Nichola. Charlemagne’s Tablecloth: A Piquant History of Feasting. – Weidenfeld & Nicolson, 2004.

Foster Nelson, Cordell Linda S. (eds). Chilies to Chocolate: Food the Americas Gave the World. – University of Arizona Press, 1992.

Frayling Christopher. Strange Landscape: A Journey through the Middle Ages. – BBC, 1995.

Freedman Paul. Out of the East: Spices and the Medieval Imagination. – Yale University Press, 2008.

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Goldstein Darra. The Georgian Feast: The Vibrant Culture and Savory Food of the Republic of Georgia. – University of California Press, 1999.

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Grigson Jane. Vegetable Book. – Lond.: Penguin, 1998.

Hagen Ann. A Handbook of Anglo-Saxon Food: Processing and Consumption. – Anglo-Saxon Books, 1992.

Harris Jessica B. The Africa Cookbook: Tastes of a Continent. – Simon & Schuster, 1998.

Hartley Dorothy. Food in England. – Macdonald (1954). – Little Brown, 1996.

Heal Carolyn, Allsop Michael. Cooking with Spices. – Granada, 1983.

Hemphill Rosemary. The Penguin Book of Herbs and Spices. – Penguin, 1966.

Humble Nicola. Culinary Pleasures: Cookbooks and the Transformation of British Food. – Faber, 2005.

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Jaffrey Madhur. A Taste of India. – Pavilion, 1988.

Jaffrey Madhur. The Ultimate Curry Bible. – Ebury, 2003.

Keay John. The Spice Route. – John Murray, 2005.

Milton Giles. Nathaniel’s Nutmeg. – Hodder, 1999.

Ottolenghi Yotam. Plenty. – Ebury, 2010.

Ottolenghi Yotam, Tamimi Sami. Jerusalem. – Ebury, 2012.

Ortiz Elizabeth Lambert. Encyclopedia of Herbs, Spices and Flavourings. – Dorling Kindersley, 1992.

Paston-Williams Sara. The Art of Dining. – National Trust, 1993.

Pavord Anna. The Naming of Names: The Search for Order in the World of Plants. – Bloomsbury, 2010.

Pearson M. N. The Portuguese in India. – Cambridge University Press, 1987.

Porter Roy. The Greatest Benefit to Mankind: A Medical History of Humanity from Antiquity to the Present. – Harpercollins, 1997.

Psilakis Maria and Nikos. Cretan Cooking. – Karmanor, 2003.

Redon Odile, Sabban Françoise, Serventi Silvano. The Medieval Kitchen: Recipes from France and Italy. – University of Chicago Press, 1998.

Roden Claudia. A Book of Middle Eastern Food. – Penguin, 1968.

Roden Claudia. The Book of Jewish Food – Penguin, 1996.

Roden Claudia. Arabesque: A Taste of Morocco, Turkey and Lebanon. – Michael Joseph, 2005.

Rosengarten Frederic Jr. The Book of Spices. – Pyramid, 1969.

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

Schivelbusch Wolfgang. Tastes of Paradise: A Social History of Spices, Stimulants and Intoxicants (1979). – Vintage, 1993.

Shaffer Marjorie. Pepper: A History of the World’s Most Influential Spice. – Thomas Dunne, 2013.

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

Stein Rick. Rick Stein’s India. – BBC/Ebury, 2013.

Stobart Tom. Herbs Spices and Flavourings. – International Wine and Food Publishing Company, 1970.

Strong Roy. Feast: A History of Grand Eating. – Cape, 2002.

Stuart David. The Kitchen Garden. – Hale, 1984.

Sugg Richard. Mummies, Cannibals and Vampires: The History of Corpse Medicine from the Renaissance to the Victorians. – Routledge, 2011.

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

Veruzabova Ivana. Czech and Slovak Food and Cooking. – Aquamarine, 2012.

Willard Pat. Secrets of Saffron. – Souvenir, 2001.

Zubaida Sami, Tapper Richard (eds). Culinary Cultures of the Middle East. – I.B. Tauris, 1994.

Благодарности

Каждый, кто ищет более подробную ботаническую информацию о предмете этой книги, должен найти в Google сайт Spice Pages Гернота Катцера – вот уж где вас будет ждать настоящий праздник изобилия подобных сведений. Каждый, кто заинтересовался употреблением специй в древности, должен прочитать книги Эндрю Долби «Опасные вкусы: история специй» (Andrew Dalby. Dangerous Tastes: The Story of Spices, 2000) и «Еда в Древнем мире – от А до Я» (Andrew Dalby. Food in the Ancient World from A-Z, 2003). А для углубленного, стимулирующего дальнейший интерес к изучению предмета нет ничего лучше книги Джека Тёрнера «Специи: история искушения» (Jack Turner. Spice: The History of a Temptation, 2004). С удовольствием читал и использовал материалы из книг Джона Кейи «Путь специй» (John Keay. The Spice Route, 2005), Джайлса Милтона «Мускатный орех для Натаниэля» (Giles Milton. Nathaniel’s Nutmeg, 1999) и Берты Додж «В поисках специй и новых миров» (Bertha S. Dodge. Quests for Spices and New Worlds, 1988). Я также многим обязан Тому Стобарту за его книгу «Травы, специи и пряности» (Tom Stobart. Herbs, Spices and Flavourings, 1970) и Элизабет Дэвид за бодрящую читателя главу «Специи, соль и ароматизаторы» (Spices, Salt and Aromatics) в книге «Английская кухня» (Elizabeth David. English Kitchen, 1970). Более полная библиография приведена в списке литературы.