253. Corelli Marie. Wormwood: A Drama of Paris (1890). – Broadview Press, 2004. – P. 363.
254. Ellmann Richard. Oscar Wilde. – Penguin, 1987. – P. 441.
255. Magnan V. On the Comparative Action of Alcohol and Absinthe // The Lancet. – 19 September 1874. – P. 412.
256. Lachenmeier Dirk W., Emmert J., Kuballa T., Sartor G. Thujone – Cause of Absinthism? // Forensic Science International. – May 2005.
257. FDA and French Disagree on Pink Peppercorn’s Effects // New York Times. – 31 March 1982.
257. Zohary Michael. Plants of the Bible. – Cambridge University Press, 1982. – P. 184.
259. Evelyn John. Acetaria: A Discourse of Sallets (1699). – Brooklyn Botanic Garden, 1937. – P. 164.
260. Heal Carolyn, Allsop Michael. Cooking with Spices. – Granada, 1983. – P. 83.
261. What a Hundred Millions Calls to 311 Reveal about New York // Wired.com. – 1 November 2010.
262. David Elizabeth. Spices, Salts and Aromatics in the English Kitchen. – Penguin, 1970. – P. 33.
263. Stobart T. Herbs, Spices and Flavourings. – Woodstock, N.Y.: The Overlook Press. – P. 77.
264. Diosgenin, a Steroid Saponin of Trigonella foenum graecum (Fenugreek), Inhibits Azoxymethane-Induced Aberrant Crypt Foci Formation in F344 Rats and Induces Apoptosis in HT-29 Human Colon Cancer Cells // Cancer Epidemiology, Biomarkers and Prevention. – August 2004.
265. Europe E.coli Outbreak May Have Been Caused by Egyptian Seeds // Daily Mail. – 30 June 2011.
266. Quoted in Davidson Alan (ed.). The Oxford Companion to Food. – Oxford University Press, 2014. – P. 742.
267. Pliny. Natural History, XV; 33. – P. 21.
268. Gerard John. Herball. – Norton & Whittakers, 1636. – P. i006.
269. The Roman Cookery of Apicius: Trans. and adapted by John Edwards. – Rider, 1985. – P. 8.
270. Ibid., p. 166.
271. McLaren Angus. A History of Contraception. – Wiley-Blackwell, 1992. – P. 28.
272. Quoted in Dalby Andrew. Dangerous Tastes: The Story of Spices. – British Museum Press, 2000. – P. 80.
273. Laurence John. Complete Body of Husbandry and Gardening. – Tho. Woodward, 1726. – P. 398.
274. Stuart David C. Dangerous Garden: The Quest for Plants to Change Our Lives. – Harvard University Press, 2004. – P. 43.
275. Collingham Lizzie. Curry: A Tale of Cooks and Conquerors. – Chatto & Windus, 2005. – P. 24.
275. Woman «Overdoses» on Liquorice // BBC News website. – 21 May 2004.
276. Stobart T. Herbs, Spices and Flavourings. – Woodstock, N.Y.: The Overlook Press. – P. 197.
277. Theophrastus. Enquiry into Plants, III, XVIII. – P. 303.
278. Ottolenghi Yotam. Plenty. – Ebury, 2010. – P. 214.
279. Guiseppe Inzenga, Sir Henry Yule. On the Cultivation of Sumach, Rhus coriaria, in the Vicinity of Celli, near Palermo // Transactions of the Botanical Society. – 1868. – Vol. IX. – P. 14.
280. Dalby Andrew. Dangerous Tastes: The Story of Spices. – British Museum Press, 2000. – P. 76.
281. Boehmer Elleke (ed.). Empire Writing: An Anthology of Colonial Literature. 1870–1918 – Oxford University Press, 1998. – P. 331.
282. Mrs Grieve M. A Modern Herbal. – Cape, 1931. – P. 788.
283. http://gernot-katzers-spice-pages.com/engl/Tama_ind.html
284. Stein Rick. Rick Stein’s India. – BBC/Ebury, 2013. – P. 266.
285. Christie Agatha. At Bertram’s Hotel. – 1965, HarperCollins, 2002. – P. 8.
286. Ibid., p. 13.
287. Boxer Arabella. Book of English Food: Rev. edn. – Fig Tree, 2012. – P. 200.
288. Ayrton Elisabeth. The Cookery of England. – Penguin, 1974. – P. 520.
289. Gaskell Elizabeth. Cranford (1853). – Penguin, 2005). – P. 81.
290. Postcard from Virginia Woolf to Grace Higgens, 1936, quoted in Jans Ondaatje Rolls. The Bloomsbury Cookbook. – Thames & Hudson, 2014. – P. 180.
291. Smith Eliza. The Compleat Housewife. – Longman et al., 1727. – P. 170.
292. Stobart Tom. Herbs, Spices and Flavourings. – International Wine and Food Publishing Company, 1970. – P. 46.
293. Roden Claudia. A Book of Middle Eastern Food. – Penguin, 1968. – P. 397.
294. Culpeper Nicholas. Complete Herbal (1653). – Wordsworth, 1995. – P. 59.
295. Hemphill Rosemary. Penguin Book of Herbs and Spices. – Penguin, 1966. – P. 75–76.
296. Cameron Malcolm Laurence. Anglo-Saxon Medicine. – Cambridge University Press, 1993. – P. 147.
297. Coles William. Adam in Eden, or Nature’s Paradise. – Streater, 1657. – P. 53.
298. Riley Gillian. The Oxford Companion to Italian Food. – Oxford University Press, 2007. – P. 190.
299. David Elizabeth. Spices, Salts and Aromatics in the English Kitchen. – Penguin, 1970. – P. 32.
300. Collingham Lizzie. Curry: A Tale of Cooks and Conquerors. – Chatto & Windus, 2005. – P. 35.
301. Hemphill Rosemary. The Penguin Book of Herbs and Spices. – Penguin, 1966. – P. 81.
302. Hemphill Rosemary. The Penguin Book of Herbs and Spices. – Penguin, 1966. – P. 130.
303. Gerard John. Herball. – Norton & Whittakers, 1636. – P. 242.
304. Mrs Grieve M. A Modern Herbal. – Cape, 1931. – P. 419.
305. Parkinson John. Theatrum botanicum. – Thomas Cotes, 1640. – P. 861.
306. Bonser Wilfrid. The Medical Background of Anglo-Saxon England. – Wellcome, 1963. – P. 164.
307. Dalby Andrew. Dangerous Tastes: The Story of Spices. – British Museum Press, 2000. – P. 100.
308. Culpeper Nicholas. Complete Herbal (1653). – Wordsworth, 1995. – P. 320.
309. De Renou Jean. Medicinal Dispensatory. – Streater and Cottrel, 1657. – P. 272.
310. Quoted in DeMaitre Luke. Medieval Medicine: The Art of Healing from Head to Toe. – ABC–CLIO, 2013. – P. 259.
311. DeMaitre Luke. Medieval Medicine: The Art of Healing from Head to Toe. – ABC–CLIO, 2013. – P. 25.
312. Yoshioka T., Fujii E., Endo M. Anti-Inflammatory Potency of Dehydrocurdione, a Zedoary-Derived Sesquiterpene // Inflammation Research. – 1998. – Vol. 47(12). – P. 476–481.
313. Mossendew Jane. Thorn, Fire and Lily: Gardening with God in Lent and Easter. – Bloomsbury, 2004. – P. 34.
314. Popular Names of British Plants // All The Year Round. – 1864. – Vol. 10. – P. 538.
315. Kaufman Cathy K. Cooking in Ancient Civilisations. – Greenwood, 2006. – P. 31.
316. www2.warwick.ac.uk/knowledge/health/nigella-seeds-the-vicks-inhaler-of-ancient-greece
317. Quoted in Hagen Ann. A Handbook of Anglo-Saxon Food: Processing and Consumption. – Anglo-Saxon Books, 1992. – P. 98.
318. Ibid., p. 99.
319. Lacey Robert, Danziger Danny. The Year 1000: What Life Was Like at the Turn of the First Millennium. – Abacus, 2000. – P. 90.
320. Visscher Jacobus Canter. Letters from Malabar. – Adelphi Press, 1862. – P. 153
321. Travels of Peter Mundy, in Europe and Asia, 1608–1667. – Hakluyt Society, 1919. – P. 79.
322. Heal Carolyn, Allsop Michael. Cooking with Spices. – Granada, 1983. – P. 244.
323. David Elizabeth. Spices, Salts and Aromatics in the English Kitchen. – Penguin, 1970. – P. 151.
324. Vietnam Pepper Output Likely to be 150,000 Tonnes, India’s 45,000 // Business Standard. – 19 November 2013.
325. Freedman Paul. Out of the East: Spices and the Medieval Imagination. – Yale University Press, 2008. – P. 4.
326. Standage Tom. An Edible History of Humanity. – Atlantic, 2012. – P. 65.
327. The Roman Cookery of Apicius: Trans. and adapted by John Edwards. – Rider, 1985. – P. xxi.
328. MacGregor Neil. A History of the World in 100 Objects. – Allen Lane, 2010. – P. 216.
329. Pliny. Natural History, XII; 14. – P. 29.
330. Grandpre’s Voyage to Bengal // Annual Review and History of Literature. – Longman and Rees, 1804. – P. 49.
331. Isidore of Seville. Etymologiae, Book 17 / Ed. J. Andre. – Paris, 1981. – P. 147–149.
332. Dioscorides. De Materia Medica. – IBIDIS Press, 2000. – Book II. – P. 319.
333. Pomet Pierre et al. A Complete History of Drugs. – J. and J. Bonwicke, S. Birt etc., 1748. – P. 123.
334. Collingham Lizzie. Curry: A Tale of Cooks and Conquerors. – Chatto & Windus, 2005. – P. 120.
335. Kenney-Herbert A. R. Culinary Jottings from Madras. – 1878; Prospect, 1994. – P. 186.
336. David Elizabeth. Spices, Salts and Aromatics in the English Kitchen. – Penguin, 1970. – P. 48.
337. Burke Jason. Kashmir Saffron Yields Hit by Drought, Smuggling and Trafficking // The Guardian Diamond Jared, Guns, Germs and Steel: The Fates of Human Societies. – Norton, 1997. – 19 July 2010.
338. Douglass James. An Account of the Culture and Management of Saffron in England // Philosophical Transactions of the Royal Society. – January 1753.
339. Quoted in Hartley Dorothy. The Land of England: English Country Customs through the Ages (Macdonald, 1979), P. 354.
340. Hakluyt Richard. The Principal Navigations, Voyages, Traffics and Discoveries of the English Nation. – Vol. 5. – Cambridge University Press, 1904. – P. 240.
341. Willard Pat. Secrets of Saffron. – Souvenir Press, 2001. – P. 112.
342. Meet the Producer – David Smale // The Guardian. – 16 November 2013.
343. David Elizabeth. Spices, Salts and Aromatics in the English Kitchen. – Penguin, 1970. – P. 46.
344. Collingham Lizzie. Curry: A Tale of Cooks and Conquerors. – Chatto & Windus, 2005. – P. 27–28.
345. Roden Claudia. The Book of Jewish Food. – Penguin, 1996. – P. 384.