346. Gerard John. Herball. – Norton & Whittakers, 1636. – P. 152.
347. В одном из примечаний в книге A Quaker Woman’s Cookbook: The Domestic Cookery of Elizabeth Ellicott Lea: Ed William Woys Veaver (Stackpole Books, 2004) объясняется, что в Средние века немецкий термин latwerge мог относиться к любому густому и частично обезвоженному продукту, получающемуся путем медленного отваривания фруктов. Поскольку в это время фрукты в основном отваривали с сахаром, а сахар считался лекарством для употребления внутрь, то latwerge можно было купить только у аптекарей. Однако к XVI веку latwerge стал продовольственным продуктом и частью немецкой народной кухни.
348. Strong Roy. Feast: A History of Grand Eating. – Cape, 2002. – P. 72.
349. Something Smells Odd in the Lucrative World of Saffron // The Independent. – 10 January 2011.
350. McCann James C. Stirring the Pot: A History of African Cuisine. – Ohio University Press, 2009. – P. 73.
352. Ortiz Elisabeth Lambert. Encyclopedia of Herbs, Spices and Flavourings. – Dorling Kindersley, 1992. – P. 150.
354. Jaffrey M. Ultimate Curry Bible. – Ebury Press, 2003. – P. 16.
354. Kuper Jessica (ed.). The Anthropologists’ Cookbook (1977). – Routledge, 1997. – P. 110.
355. Terry Tan. The Thai Table. – Singapore: Marshall Cavendish, 2007. – Р. 128.
356. Ottolenghi Yotam, Tamimi Sami. Jerusalem. – Ebury Press, 2012. – P. 302.
357. Grigson J. Charcuterie and French Pork Cookery. – Publ. Grub Street, 2008. – P. 41.
358. Collingham Lizzie. Curry: A Tale of Cooks and Conquerors. – Chatto & Windus, 2005. – P. 115.
359. Beeton Isabella. Book of Household Management. – Beeton, 1861. – P. 3.
360. Livingstone David. Expedition to the Zambesi. – John Murray, 1894. – P. 143.
361. Castell Hazel, Griffin Kathleen (eds). Out of the Frying Pan: Seven Women Who Changed the Course of Postwar Cookery. – BBC Books, 1993. – P. 135.
362. Rosengarten Frederic. The Book of Spices. – Pyramid, 1969. – P. 423.
363. Stobart T. Herbs, Spices and Flavourings. – Woodstock, N.Y.: The Overlook Press. – P. 71.
364. Davidson A. (ed.). Oxford Companion to Food. – Oxford University Press, 1999. – P. 672.
365. Jaffrey M. Ultimate Curry Bible. – Ebury Press, 2003. – P. 326.
366. Ottolenghi Y., Tamimi S. Jerusalem. – Ebury Press, 2012. – P. 34.
367. Woolley Hannah. The Gentlewoman’s Companion. – Maxwell, 1675. – P. 146.
368. Snodgrass Mary Ellen. Encyclopedia of Kitchen History. – Routledge, 2004. – P. 256.
369. A—Z of Unusual Ingredients: Ras el hanout // Daily Telegraph. – 20 November 2013.
Избранная библиография
Adams Jad. Hideous Absinthe: A History of the ‘Devil in a Bottle’. – I. B. Tauris, 2004.
Arber Agnes. Herbals. – Cambridge University Press, 1912.
Ayrton Elisabeth. The Cookery of England. – Penguin, 1974.
Başan Ghillie. Tagine: Spicy Stews from Morocco. – Ryland: Peters & Small, 2007.
Başan Ghillie. The Food and Cooking of Lebanon, Jordan and Syria. – Lorenz, 2011.
Başan Ghillie. The Complete Book of Turkish Cooking. – Hermes House, 2013.
Black Maggie. A Heritage of British Cooking. – Letts, 1978.
Boxer Arabella. Book of English Food. – Hodder, 1991.
Chamberlain Lesley. The Food and Cooking of Eastern Europe – University of Nebraska Press, 1989.
Collingham Lizzie. Curry: A Tale of Cooks and Conquerors. – Chatto & Windus, 2005.
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.
Goldstein Darra. A Taste of Russia. – Random House, 1983.
Goldstein Darra. The Georgian Feast: The Vibrant Culture and Savory Food of the Republic of Georgia. – University of California Press, 1999.
Grigson Jane. English Food. – Macmillan, 1974.
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.
Jaffrey Madhur. Madhur Jaffrey’s Indian Cookery. – BBC, 1982.
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.