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37. Ibid., p. 45.
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45. Ibid.
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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.
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65. Ibid., p. 126.
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82. Ibid., p. 322.
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92. Gerard John. Herball. – Norton & Whittakers, 1636. – P. 1002.
93. Mrs Grieve M. A Modern Herbal. – Cape, 1931. – P. 39.
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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.
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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.
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116. Freedman Paul. Out of the East: Spices and the Medieval Imagination. – Yale University Press, 2008. – P. 11.
117. De Orta Garcia. Colloquies on the Simples and Drugs of India (1563). – Sotheran, 1913. – P. 209.
118. Rajah Carol Selva. Heavenly Fragrance: Cooking with Aromatic Asian Herbs, Fruits, Spices and Seasonings. – Periplus Editions, 2014. – P. 144.
119. Quoted in Strehlow Wighard, Hertzka Gottfried. Hildegard of Bingen’s Medicine. – Inner Traditions, 1988. – P. 37.
120. Culpeper Nicholas. Complete Herbal (1653). – Wordsworth, 1995. – P. 313–314.
121. Quoted in Harper April, Proctor Caroline (eds). Medieval Sexuality: A Casebook. – Routledge, 2007. – P. 119.
122. Turner Jack. Spice: The History of a Temptation. – Vintage, 2004. – P. 195.
123. Stobart Tom. Herbs, Spices and Flavourings. – Woodstock, N.Y.: The Overlook Press. – P. 48.
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128. Ibid., p. 168.
129. Fraser James Baillie. Travels in Koordistan, Mesopotamia, &c: Including an Account of Parts of Those Countries Hitherto Unvisited by Europeans. – Bentley, 1840. – P. 119.
130. Ibid., p. 119.
131. Mrs Grieve M. A Modern Herbal. – Cape, 1931. – P. 67.
132. Stobart T. Herbs, Spices and Flavourings. – Woodstock, N.Y.: The Overlook Press. – P. 155.
133. Dalby Andrew. Dangerous Tastes: The Story of Spices. – British Museum Press, 2000. – P. 126.
134. Ibid., p. 94.
135. Lepard Dan. The Handmade Loaf. – Mitchell Beazley, 2004. – P. 230.
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138. Turner Jack. Spice: The History of a Temptation. – Vintage, 2004. – P. 4.
139. Tyldesley Joyce. Hatchepsut: The Female Pharaoh. – Penguin, 1996. – P. 145.
140. Breasted James Henry. Ancient Records of Egypt: The Eighteenth Dynasty. – University of Illinois Press, 2001. – P. 109.
141. Ibid., p. 113.
142. Quoted in Dalby Andrew. Dangerous Tastes: The Story of Spices. – British Museum Press, 2000. – P. 37.
143. Theophrastus. Enquiry into Plants, IX, V. – Loeb Classical Library, P. 243.
144. Newitt Malyn. A History of Portuguese Overseas Expansion, 1400–1668. – Routledge, 2004. – P. 107.
145. Van den Broek R. The Myth of the Phoenix. – Brill Archive, 1972. – P. 169.
146. Grigson Jane. English Food. – Macmillan, 1974. – P. 301.
147. Anderson Heather Amdt. Breakfast: A History. – AltaMira Press, 2013. – P. 238.
148. Hartley Dorothy. Food in England (1954). – Little, Brown, 1996. – P. 636.
149. David Elizabeth. Spices, Salts and Aromatics in the English Kitchen. – Penguin, 1970. – P. 26.
150. Eco Umberto. Foucault’s Pendulum. – Picador, 1988. – P. 289.
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153. Rossant Colette. Apricots on the Nile: A Memoir with Recipes. – Bloomsbury, 2001. – P. 17–18.
154. Ottolenghi Yotam, Tamimi Sami. Jerusalem. – Ebury, 2012. – P. i12.
155. Heal Carolyn, Allsop Michael. Cooking with Spices. – Granada, 1983. – P. 283.
156. Alcock Joan Pilsbury. Food in the Ancient World. – Greenwood, 2006. – P. 183.
157. Davidson Alan (ed.). The Oxford Companion to Food. – Oxford University Press, 2014. – P. 378.
158. Ibid.
159. Harris Jessica B. The Africa Cookbook: Tastes of a Continent. – Simon & Schuster, 1998. – P. 320.
160. Polo Marco. The Book of Ser Marco Polo: Trans. and ed. H. Yule and H. Cordier. – John Murray, 1921. – Vol. 2. – P. 340.
161. Rosengarten Frederic. The Book of Spices. – Pyramid, 1969. – P. 422.
162. Stobart T. Herbs, Spices and Flavourings. – Woodstock, N.Y.: The Overlook Press. – P. 68.
163. Living through Crises: How the Food, Fuel and Financial Shocks Affect the Poor. – World Bank Publications, 2012. – P. 223.
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167. Schivelbusch Wolfgang. Tastes of Paradise: A Social History of Spices, Stimulants and Intoxicants (1979). – Vintage, 1993. – P. 207.
168. Rosengarten Frederic. The Book of Spices. – Pyramid, 1969. – P. 353.
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170. Ibid., p. 95.
171. Porter Roy, Teich Mikulas (eds). Drugs and Narcotics in History. – Cambridge University Press, 1997. – P. 8.
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176. Takahashi K., Fukazawa M. et al. A Pilot Study of Antiplaque Effects of Mastic Chewing-Gum in the Oral Cavity // Periodontal. – April 2003.
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178. Turner Jack. Spice: The History of a Temptation. – Vintage, 2004. – P. 208.
179. Polo Marco. The Travels of Marco Polo: Trans. Henry Yule (Wikisource).
180. Warner Marina. Alone of All Her Sex: The Myth and the Cult of the Virgin Mary. – Oxford University Press, 2013. – P. 102.
181. Freedman Paul. Out of the East: Spices and the Medieval Imagination. – Yale University Press, 2008. – P. 8i.
182. Gibbon Edward. History of the Decline and Fall of the Roman Empire. – J. & J. Harper, 1826. – P. 431.
183. Donkin R. A. Dragon’s Brain Perfume: A Historical Geography of Camphor. – Brill, 1999. – P. 6.
184. Grigson Jane. Charcuterie and French Pork Cookery. – Michael Joseph, 67X. – P. 37.
185. David Elizabeth. French Provincial Cooking (1960). – Folio Society, 2008. – P. 73.
186. David Elizabeth. Spices, Salts and Aromatics in the English Kitchen. – Penguin, 1970. – P. 36.
187. Warner Marina. Monsters of Our Own Making: The Peculiar Pleasures of Fear. – University Press of Kentucky, 2007. – P. 65.
188. Culpeper Nicholas. Complete Herbal (1653). – Wordsworth, 1995. – P. 142.
189. Quoted in Freedman Paul. Out of the East: Spices and the Medieval Imagination. – Yale University Press, 2008. – P. 15.
190. Sugg Richard. Mummies, Cannibals, and Vampires: The History of Corpse Medicine From the Renaissance to the Victorians. – Routledge, 2011. – P. 1.
191. Ibid., p. 173.
192. Quoted in El Daly Okasha. Egyptology: The Missing Millennium: Ancient Egypt in Medieval Arabic Writings. – Psychology Press, 2005. – P. 97.
193. Pepys Samuel. Diary 1668–1669. – University of California Press, 2000. – P. 197.
194. Pettigrew Thomas. A History of Egyptian Mummies. – Longman, 1834. – P. 7.
195. Tyldesley Joyce. Egypt: How a Lost Civilisation Was Rediscovered. – Random House, 2010. – P. 41.
196. McCouat Philip. The Life and Death of Mummy Brown // Journal of Art in Society. – 2013, www.artinsociety.com
197. Church Arthur H. The Chemistry of Paints and Painting. – Seeley, Service & Co., 1915. – P. 14.
198. Quoted in McCouat Philip. The Life and Death of Mummy Brown // Journal of Art in Society. – 2013, www.artinsociety.com
199. Burne-Jones Georgiana. Memorials of Edward Burne-Jones. – Vol. 2 (1904). – Lund Humphries, 1993. – P. 114.
200. Kipling Rudyard. Something of Myself (1937). – Cambridge University Press, 1991. – P. 10.
201. Techniques: The Passing of Mummy Brown // Time. – 2 October 1964.
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203. Milton Giles. Nathaniel’s Nutmeg. – Hodder, 1999. – P. 6.
204. Forbes Anna. Unbeaten Tracks in Islands of the Far East (1887). – Oxford University Press, 1987. – P. 61–62.
205. Ibid., p. 228.
206. Milton Giles. Nathaniel’s Nutmeg. – Hodder, 1999. – P. 368.
207. Couperus Louis. The Hidden Force (1921). – University of Massachusetts Press, 1985. – P. 159.
208. Ahmad Tajuddin S. et al. An Experimental Study of Sexual Function Improving Effect of Myristica fragrans Houtt // BMC Complementary and Alternative Medicine. – 20 July 2005.
209. De Orta Garcia. Colloquies on the Simples and Drugs of India (1563). – Sotheran, 1913. – P. 273.
210. Reisner Robert George. Bird: The Legend of Charlie Parker. – Citadel Press, 1962. – P. 149.
211. Malcolm X. The Autobiography of Malcolm X. – Grove Press, 1965. – P. 152.
212. Stillé Alfred. Therapeutics and Materia Medica, Vol. 1. – Blanchard and Lea, 1860. – P. 511.
213. Fernie W. T. Herbal Simples Approved for Modern Uses of Cure. – Boericke & Tafel, 1897. – P. 395.
214. David Elizabeth. Is There a Nutmeg in the House? (Michael Joseph, 2000), P. 94.
215. Paprika: A Primer on Hungary’s Spicy Obsession // CNN.com. – 29 November 2013.
216. Sokolov Raymond. Why We Eat What We Eat: How Columbus Changed the Way the World Eats. – Simon & Schuster, 1993. – P. 129.
217. Turner Jack. Spice: The History of a Temptation. – Vintage, 2004. – P. 46.
218. Smith Ifeyironwa Francisca. Foods of West Africa: Their Origin and Use. – National Library of Canada, 1998. – P. 95.
219. De Marees Pieter. Description and Historical Account of the Gold Kingdom of Guinea (1602). – British Academy, 1987. – P. 160.
220. Keay John. The Spice Route. – John Murray, 2005. – P. 150.
221. Mbongue G. Y., Kamptchouing P., Dimo T. Effects of the Aqueous Extract of Dry Seeds of Aframomum melegueta on Some Parameters of the Reproductive Function of Mature Male Rats // Andrologia. – 2012. – Vol. 44 (1). – P. 53–58.
222. Dybas Cheryl Lyn, Raskin Ilya. Out of Africa: A Tale of Gorillas, Heart Disease… and a Swamp Plant // BioScience. – 2007. – Vol. 57(5). – P. 392–397.
223. Harris Jessica B. The Africa Cookbook: Tastes of a Continent. – Simon & Schuster, 1998. – P. 153.
224. Ibid.
225. Ibid., p. 90.
226. Lanchester John. Restaurant Review: Nando’s’ // The Guardian Heal Carolyn, Allsop Michael. Cooking with Spices. – Granada, 1983. – 15 January 2011.
227. Bosland Paul W., DeWitt Dave. Complete Chile Pepper Book. – Timber Press, 2009. – P. i0.
228. Lawless Harry T., Heymann Hildegarde. Sensory Evaluation of Food: Principles and Practices. – Springer, 1999. – P. 202.
229. Ibid., p. 204.
230. Logue Alexandra W. The Psychology of Eating and Drinking. – Psychology Press, 2004. – P. 274.
231. Ibid.
232. Heal Carolyn, Allsop Michael. Cooking with Spices. – Granada, 1983. – P. 90.
233. gernot-katzers-spice-pages.com/engl/Caps_fru.html
234. Goldman Jason. Why Do We Eat Chilli? //The Guardian. – 14 September 2010.
235. Logue Alexandra W. The Psychology of Eating and Drinking. – Psychology Press, 2004. – P. 274.
236. Turner Jack. Spice: The History of a Temptation. – Vintage, 2004. – P. 12.
237. Collingham Lizzie. Curry: A Tale of Cooks and Conquerors. – Chatto & Windus, 2005. – P. 54.
238. Ibid., p. 53.
239. Rosengarten Frederic. The Book of Spices. – Pyramid, 1969. – P. 145.
240. Morris Sallie, Mackley Lesley. The Complete Cook’s Encyclopaedia of Spices. – Hermes House, 1997. – P. 31.
241. Heal Carolyn, Allsop Michael. Cooking with Spices. – Granada, 1983. – P. 86.
242. Smith Delia. How To Cook: Book Two. – BBC, 1999. – P. 130.
243. Quoted in Dalby Andrew. Dangerous Tastes: The Story of Spices. – British Museum Press, 2000. – P. 149.
245. DeWitt Dave, Gerlach Nancy. The Food of Santa Fe: Authentic Recipes from the American Southwest. – Tuttle Publishing, 1998. – P. 14.
246. Ibid.
247. gernot-katzers-spice-pages.com/engl/Caps_fru.html
248. Bryan Susan Montoya. Chile Experts: Trinidad Moruga Scorpion is the Hottest // Associated Press. – 15 February 2012.
249. Ibid.
250. Cornell Martyn. http://zythophile.wordpress.com/2010/12/23/how-to-go-a-wassailing/
250. Marks Gil. Olive Trees and Honey: A Treasury of Vegetarian Recipes from Jewish Communities around the World. – Wiley & Sons, 2005. – P. 10.
251. John Evelyn. Cook: Ed. Christopher Driver. – Prospect, 1997. – P. 43.
252. Adams Jad. Hideous Absinthe: A History of the ‘Devil in a Bottle’. – I. B. Tauris, 2004. – P. 55.
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.
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268. Gerard John. Herball. – Norton & Whittakers, 1636. – P. i006.
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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.
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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.
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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
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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.
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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.
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345. Roden Claudia. The Book of Jewish Food. – Penguin, 1996. – P. 384.
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.
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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.
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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.
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