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Sand, George. Scenes Gourmandes. Paris: Librio, 1999.
Schama, Simon. The Embarrassment of Riches: An Interpretation of Dutch Culture in the Golden Age. London: Harper Perennial: 2004.
Scully, Eleanor, and Terence Scully. Early French Cookery: Sources, History, Original Recipes and Modern Adaptions. Ann Arbor: University of Michigan Press, 1995.
Scully, Terence, ed. Chiquart’s “On Cookery”: A Fifteenth-Century Savoyard Culinary Treatise. New York: Peter Lang, 1986.
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Spaulding, Lily May, and John Spaulding, eds. Civil War Recipes: Receipts from the Pages of Godey’s Lady’s Book. Lexington: University Press of Kentucky, 1999.
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Toklas, Alice B. The Alice B. Toklas Cook Book. New York: Harper & Brothers, 1954.
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Valenze, Deborah. Milk: A Local and Global History. New Haven: Yale University Press, 2011.
Vallery-Radot, Rene. Louis Pasteur. New York: Alfred A. Knopf, 1958.
Van Ingen, Philip, and Paul Emmons Taylor, eds. Infant Mortality and Milk Stations. New York: New York Milk Committee, 1912.
Vehling, Joseph Dommers, ed. and trans. Apicius: Cookery and Dining in Imperial Rome. New York: Dover, 1977.
Verrall, William. Cookery Book. Lewes, East Sussex: Southover Press, 1988. First published 1759.
Walker, Harlan, ed. Milk: Beyond the Dairy: Proceedings of the Oxford Symposium on Food and Cookery, 1999. Totnes, Devon: Prospect Books, 2000.
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William of Rubruck. William Woodville Rockhill, trans. The Journey of William of Rubruck to the Eastern Parts of the World, 1253–1255. London: Hakluyt Society, 1940.
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