Usor:Andrew Dalby/Bibliographia

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Hic habes indicem operum meorum fere omnium / This is an almost complete list of my publications

Libri / Books
  • 2013 : The Breakfast Book Reaktion Books, ISBN 9781780230863
  • 2012 (with Maureen Dalby) : The Shakespeare Cookbook British Museum Press, ISBN 9780714123356
  • 2012 : The Treatise of Walter of Bibbesworth (text, English translation, commentary) Prospect Books, ISBN 9781903018866
  • 2011 : Geoponika: farm work (English translation, footnotes) Prospect Books, ISBN 9781903018699
  • 2010 : South East Asia: Prince Charoon and others (The peace conferences of 1919-23 and their aftermath) Haus Publishing, ISBN 9781905791859
  • 2010 : Eleftherios Venizelos: Greece (The peace conferences of 1919-23 and their aftermath) Haus Publishing, ISBN 9781905791644
    • Turkish translation Eleftherios Venizelos : 1919-1923 Baris Gorusmeleri ve Sonrasi Akilcelen Kitaplar, 2014
  • 2009 : The World and Wikipedia Siduri Books, ISBN 9780956205209
  • 2009 : Cheese: a global history Reaktion Books, ISBN 9781861895233
    • Japanese translation, 2011
  • 2006 : Rediscovering Homer Norton, ISBN 0393057887
    • Spanish translation La reinvención de Homero, 2008
  • 2005 : Venus: a biography J. Paul Getty Museum, ISBN 0892368241
    • also entitled The Story of Venus; German translation Venus: aus dem Leben einer Göttin, 2006
  • 2003 : Bacchus: a biography British Museum Press, ISBN 0714122556
    • also entitled The Story of Bacchus; Korean translation, 2004; German translation Bacchus: aus dem Leben eines Gottes, 2005; Dutch translation Bacchus: het leven van de wijngod, 2006
  • 2003 : Flavours of Byzantium Prospect Books, ISBN 1903018145
    • also entitled Tastes of Byzantium; Turkish translation Bizans'ın damak tadı, 2004
  • 2003 : Food in the Ancient World: from A to Z Routledge, ISBN 0415232597
  • 2002 : Language in Danger Allen Lane, ISBN 0713994436
  • 2000 : Empire of Pleasures Routledge, ISBN 0415186242
  • 2000 : Dangerous Tastes: the story of spices British Museum Press, ISBN 0714127205
    • Japanese translation, 2004; Chinese translation, 2004; Turkish translation Tehlikeli tatlar: tarih boyunca baharat, 2004; Czech translation Nebezpečné chutĕ, 2008; Portuguese translation Sabores perigosos, 2010
  • 1998 : Cato: On Farming (text, English translation, commentary) Prospect Books, ISBN 0907325807
  • 1998 : Dictionary of Languages Bloomsbury, ISBN 0747576831
  • 1998 : A Guide to World Language Dictionaries Library Association Publishing, ISBN 1856042510
  • 1996 (with Sally Grainger) : The Classical Cookbook British Museum Press, ISBN 0714122084
    • German translation Küchengeheimnisse der Antike, 1996; Swedish translation Den klassiska kokboken, 1998; Dutch translation De keuken van Odysseus, 2000; Greek translation Η μαγειρικη της αρχαιοτητας, 2001; Turkish translation Antik çağ yemekleri ve yemek kültürü, 2001; Japanese translation, 2002
  • 1995 : Siren Feasts: a history of food and gastronomy in Greece Routledge, ISBN 0415116201
    • German translation Essen und Trinken im alten Griechenland, 1998; Greek translation Σειρηνεια δειπνα, 2000
  • 1993 : South East Asia: a guide to reference material Hans Zell, ISBN 1873836007
  • 1981 : The story of Ali Baba and the forty thieves (English translation) Andrew Dalby, ISBN 0907049044
Commentationes / Articles
  • 2017 : "Wonderful cacao" in Romantics Anonymous [theatre programme: Shakespeare's Globe]
  • 2016 : "Ancient civilizations", "Aphorisms and sayings", "Aristaios", "Biblical references" (with Susan Weingarten), "Coulommiers", "Literature", "Literature of cheese", "Pliny the Elder", "Varro, Marcus Terentius", "Virgil" in Catherine Donnelly, ed., The Oxford companion to cheese (New York: Oxford University Press, 2016)
  • 2015 : "Men, women and slaves" in John Wilkins, Robin Nadeau, eds, A companion to food in the ancient world (Chichester: Wiley, 2015)
  • 2015 : "Ancient world", "Gastris", "Hippocras", "Priapus" in Darra Goldstein, ed., The Oxford companion to sugar and sweets (New York: Oxford University Press, 2015)
  • 2015 : "Towards a new solution of the butt of Malmsey problem" in Petits propos culinaires no. 102 (February 2015) pp. 66-77
  • 2015 (with Maureen Dalby) : "Breaking John of Gaunt's Fast" in Around the Globe no. 60 (2015)
  • 2015 (with Maureen Dalby) : "A Winter's Hodgepot" in Around the Globe no. 59 (2015)
  • 2014 : "Wild parties in prehistoric Greece" in Petits propos culinaires no. 100 (February 2014) pp. 134-139
  • 2014 : "La nourriture des rêves" in Christophe Chandezon, Julien du Bouchet, eds, Artémidore de Daldis et l’interprétation des rêves (Paris: Les Belles Lettres, 2014) pp. 191-205
  • 2014 : "Greece and the First World War" and "Why on Earth was Siam a Participant in the First World War?" in Alan Sharp, ed., 28 June: Sarajevo 1914-Versailles 1919: the war and peace that made the modern world (London: Haus Paublishing, 2014) pp. 228-236
  • 2014 (with Maureen Dalby) : "A Box of Mermalade" in Around the Globe no. 58 (2014)
  • 2014 (with Maureen Dalby) : "Who's For Dinner? Pies, Coffins and Titus Andronicus" in Around the Globe no. 57 (2014)
  • 2014 (with Maureen Dalby) : "In Webster's Kitchen" in Around the Globe no. 56 (2014)
  • 2013 : "De Philippe II à Ptolémée II: le syncrétisme culturel des banquets royaux" in Catherine Grandjean, Anna Heller, Jocelyne Peignot, eds, A la table des rois: luxe et pouvoir dans l’oeuvre d’Athénée (Rennes: Presses Universitaires de Rennes, 2013) pp. 129-147
  • 2013 : "Les sources du luxe du roi Salomon" in Catherine Grandjean, Christophe Hugoniot, Brigitte Lion, eds, Le banquet du monarque dans le monde antique (Rennes: Presses Universitaires de Rennes, 2013) pp. 311-325
  • 2013 : "The flavours of classical Greece" in Ilias Anagnostakis, ed., Flavours and delights: tastes and pleasures of ancient and Byzantine cuisine (Athens: Armos, 2013) pp. 17-36
  • 2013 (with Maureen Dalby) : "Peace, chewet, peace!" in Around the Globe no. 54 (2013)
  • 2013 (with Maureen Dalby) : "Eat your greens? Sup your potage" in Around the Globe no. 53 (2013)
  • 2012 : "Celebrating Hellenism far from Hellas: feasts and festivals of Ptolemy II of Egypt" in Mark McWilliams, ed., Celebration: proceedings of the Oxford Symposium on Food and Cookery (Totnes: Prospect Books, 2012)
  • 2011 : "The Treatise of Walter of Bibbesworth, translated into English" in Petits propos culinaires no. 93 (2011) pp. 21-111
  • 2011 : "The History of Goodenough College" in Janet Sacks, ed., The World in a London Square: a portrait of Goodenough College (London: Third Millennium Publishing, 2011. ISBN 9781906507466) pp. 21-68
  • 2011 : "Venizelos in London" in The Anglo-Hellenic Review no. 43 (Spring 2011) pp. 10-11
  • 2011 : "The regrettable incident at Hereford" in Petits propos culinaires no. 92 (2011) pp. 58-59
  • 2009 : "'We talked about the aubergines': international diplomacy and the Cretan diet" in Richard Hosking, ed., Vegetables: proceedings of the Oxford Symposium on Food and Cookery (Totnes: Prospect Books, 2009)
  • 2007 : "Some Byzantine aromatics" in Leslie Brubaker, Kalliroe Linardou, eds, Eat, drink, and be merry (Luke 12:19): food and wine in Byzantium: in honour of Professor A. A. M. Bryer (Aldershot: Ashgate, 2007. ISBN 978-0-7546-6119-1) pp. 51-59
  • 2007 : "Evolution of food and nutrition in the Mediterranean", "Glossary of typical Mediterranean food products and meals" in Michael Scoullos, Vasiliki Malotidi, eds, Mediterranean Food (Athens: MIO-ECSDE, 2007)
  • 2007 : ”Apicius”, “Cheese: history”, “Fish: preserved fish”, “Greek gastronomy, Influence of”, “Oyster”, “Roman food”, “Tunny”, “Wine”, “Word origins” in Gillian Riley, Oxford Companion to Italian Food (Oxford: Oxford University Press, 2007).
  • 2007 : "Wikipedia(s) on the language map of the world" in English today vol. 23 no. 2 (April 2007) pp. 3-8.
  • 2006 : "Ever closer to Babel: Threlford lecture, 2005" in The Linguist vol. 44 no. 6 (2006) pp. 168-171
  • 2006 : ”Cheese”, “Diet”, “Food preservation”, “Ice and icehouses”, “Meals”, “Meat”, “Plants”, “Resin”, “Salt”, “Trees” in The Cambridge guide to classical civilization (Cambridge: Cambridge University Press, 2006).
  • 2006 : "Bacchus'un gizemleri" in P Dergisi no. 40 (2006) pp. 52-65
  • 2006 : "Myrrh", "Spikenard" in Alan Davidson, Tom Jaine, The Oxford Companion to Food, 2nd ed. (Oxford: Oxford University Press, 2006. ISBN 0192806815).
  • 2006 : ”Alexander the Great”, “Athenaeus”, “Cato”, “Columella”, “Johann von Bockenheim”, “Mithaecus”, “Varro” in Alice Arndt, ed., Culinary biographies (Houston, Texas: Yes Press, 2006).
  • 2006 : "Ginseng: taming the wild" in Richard Hosking, ed., Wild food: proceedings of the Oxford Symposium on Food and Cookery (Totnes: Prospect Books, 2006) pp. 93-104.
  • 2005 : ”Cinnamon, mastic and their analogues: Columbus on the spice trail” in Trees 65 (2005) pp. 22-23.
  • 2005 : "The Satyrica concluded" in Gastronomica vol. 5 no. 4 (2005) pp. 60-72.
  • 2005 : ”Language in danger” in Saab magazine (2005 no. 1).
  • 2005 : “Language” in Man (Washington: Smithsonian Institution; London: Dorling Kindersley, 2005).
  • 2004 : ”Bilingualism in an ancient empire” in The Linguist (2004)
  • 2004 : ”Platina, Brantôme and the female libido” in Petits propos culinaires no. 77 (2004) pp. 132-137.
  • 2004 : ”Alexander the Great and ice-cream”, "As thick as two francs" in Petits propos culinaires no. 76 (2004) pp. 147-149.
  • 2003 : ”Armagnac: the finest hour” in Petits propos culinaires no. 72 (2003) p. 124.
  • 2003 : Translations of two extracts from Athenaeus, in T. K. Hubbard, Homosexuality in Greece and Rome: a sourcebook (Berkeley: University of California Press, 2003).
  • 2003 : ”Ancient Greece”, “Byzantine Empire”, “Epicurus”, “Etymology of food”, “Herodotus”, “Luxury”, “Petronius”, “Rome and the Roman Empire”, “Stimulants”, “Ovid on Aphrodisiacs” in Encyclopedia of food and culture (New York: Scribners, 2003. ISBN 0684805685).
  • 2003 : ”Fat words butter no parsnips: in memory of Jenny Macarthur” in Harlan Walker, ed., The Fat of the Land: proceedings of the Oxford Symposium on Food and Cookery (Bristol: Footwork, 2003).
  • 2002 : ”Levels of concealment: the dress of hetairai and pornai in Greek texts” in L. Llewellyn-Jones, ed., Women's dress in the ancient Greek world (London: Duckworth, 2002).
  • 2002 : ”Quail” in Petits propos culinaires no. 71 (2002) pp. 124-125.
  • 2002 : ”The cost of losing too many tongues” in The Times higher education supplement (24 May 2002) pp. 20-21.
  • 2001 : ”Dining with the Caesars” in Harlan Walker, ed., Food and the memory: proceedings of the Oxford Symposium on Food and Cookery (Totnes: Prospect Books, 2001).
  • 2001 : "Christopher Columbus, Gonzalo Pizarro, and the search for cinnamon" in Gastronomica vol. 1 no. 2 (2001) pp. 40-49.
  • 2001 : ”Those missing Celtic words” in English today no. 65 (2001) pp. 36-38.
  • 2001 : ”2001: a spice odyssey” in Geographical (April 2001) pp. 34-38.
  • 2001 : ”Food and drink”, “Libraries”, “Oral tradition”, “Symposium” in Encyclopedia of Greece and the Hellenic tradition (London: Fitzroy Dearborn, 2001. ISBN 1579581412).
  • 2000 : ”Topikos oinos: the named wines of Old Comedy” in David Harvey, John Wilkins, eds, The rivals of Aristophanes: studies in Athenian Old Comedy (London: Duckworth, 2000).
  • 2000 : "Lynceus and the anecdotists" in David Braund, John Wilkins, eds, Athenaeus and his world: reading Greek culture in the Roman Empire (Exeter: University of Exeter Press, 2000) pp. 372-394.
  • 2000 : ”To feed a king: tyrants, kings and the search for quality in food and agriculture” in Pallas no. 52 (2000).
  • 2000 : ”The Last Supper menu” in Luciana Romeri, ed., I gamberi alla tavola del Signore (Civis suppl. 16, 2000) pp. 57-62.
  • 2001 : "Argan oil again" in Petits propos culinaires no. 68 (2001) pp. 124-126.
  • 2000 : ”The search for La Canela” in British Museum magazine (Autumn 2000) pp. 28-29.
  • 2000 : ”Chocolate: history”, “Olives and olive oil: history”, “Byzantine Empire”, “Classical Greece”, “Classical Rome”, “Silphium” in Alan Davidson, The Oxford companion to food (Oxford University Press, 2000. ISBN 0192806815).
  • 2000 : ”Mastic for beginners”, "A note on argon oil" in Petits propos culinaires no. 65 (2000) pp. 38-, 106.
  • 2000 : ”The Name of the Rose again; or, what happened to Theophrastus On aphrodisiacs?” in Petits propos culinaires no. 64 (2000) pp. 9-15.
  • 1999 : "'Olivia': one answer and more questions" in Petits propos culinaires no. 62 (1999) pp. 60-61.
  • 1999 : ”The vineyards of Laconia” in Classica [São Paulo] vol. 11/12 (1998-9).
  • 1998 : "Homer's enemies: lyric and epic in the seventh century" in Archaic Greece: new approaches and new evidence ed. Nick Fisher and Hans van Wees (London: Duckworth, 1998).
  • 1998 : ”Food, glorious food” in Ad familiares no. 14 (1998) pp. 14-15.
  • 1997 : ”Christmas dinner in Byzantium” in Harlan Walker, ed., Food on the move: proceedings of the Oxford Symposium on Food and Cookery (Totnes: Prospect Books, 1997).
  • 1996 : ”Alexander's culinary legacy” in Harlan Walker, ed., Cooks and other people: proceedings of the Oxford Symposium on Food and Cookery (Totnes: Prospect Books, 1996).
  • 1996 : ”A lost art? Reconstructing classical Greek cuisine” in Anglo-Hellenic review no. 14 (Autumn 1996) pp. 3-4.
  • 1995 : "The Iliad, the Odyssey and their audiences" in Classical quarterly NS vol. 45 no. 2 (1995) pp. 269-279.
  • 1995 : ”Archestratos: where and when?” in John Wilkins, D. Harvey, M. Dobson, eds, Food in antiquity (Exeter: Exeter University Press, 1995) pp. 400-412.
  • 1995 : "Sir George Scott, 1851-1935: explorer of Burma's eastern borders" in V. T. King, ed., Explorers of South-East Asia (Kuala Lumpur: Oxford University Press/Penerbit Fajar Bakti, 1995).
  • 1993 : ”Food and sexuality in classical Athens: the written sources” in Food, culture and history vol. 1 (1993).
  • 1993 : ”Silphium and asafoetida: evidence from Greek and Roman writers” in Harlan Walker, ed., Spicing up the palate: proceedings of the Oxford Symposium on Food and Cookery(London: Prospect Books, 1993).
  • 1992 : ”Greeks abroad: social organization and food among the Ten Thousand” in Journal of Hellenic studies vol. 112 (1992) pp. 14-30.
  • 1992 : ”Transylvanian inns and travellers” in Harlan Walker, ed., Public eating: proceedings of the Oxford Symposium on Food and Cookery (London: Prospect Books, 1992).
  • 1991 : "On the edge of the feast: outsiders in early Greece" in Harlan Walker, ed., Feasting and fasting: proceedings of the Oxford Symposium on Food and Cookery (London: Prospect Books, 1991)
  • 1991 : ”The curriculum vitae of Duris of Samos” in Classical quarterly NS vol. 41 (1991) pp. 539-541.
  • 1989 : ”Men, women and food in early Athens” in Feyzi Halici, ed., Second International Food Congress, Turkey, 1988 (Konya: Kultur ve Turism Vakfi, 1989) pp. 80-97.
  • 1989 : ”On thria” in Petits propos culinaires no. 31 (1989) pp. 56-57.
  • 1988 : ”A dictionary of Oriental collections in Cambridge University Library" in Transactions of the Cambridge Bibliographical Society vol. 9 (1988) pp. 248-280.
  • 1988 : ”Hippolochus, The wedding feast of Caranus the Macedonian” in Petits propos culinaires no. 29 (1988) pp. 37-45
    • Reprinted in Alan Davidson, Helen Saberi, ed., The wilder shores of gastronomy (Berkeley, California: Ten Speed Press, 2002) pp. 288-297.
  • 1987 : ”The Banquet of Philoxenus: a new translation with culinary notes” in Petits propos culinaires no. 26 (1987) pp. 28-36.
  • 1986 : ”The Sumerian catalogs” in Journal of library history vol. 21 no. 3 (Summer 1986) pp. 475-487.
  • 1984 : ”La collection Scott de Cambridge et l'imprimerie dans le Sud-Est asiatique” in Revue française de l'histoire du livre (April-June 1984) pp. 331-344.
  • 1984 : ”Suggested transliterations for two Tai languages of China” in South East Asia Library Group Newsletter no. 27/8 (July 1984).
  • 1981 : ”B. Traven in paperback” in Penguin Collectors' Society newsletter no. 16 (May 1981).
  • 1980 : ”Archives of the Wa” in Bulletin of the Friends of Cambridge University Library no. 1 (1980) pp. 8-10.
  • 1980 : ”Fraktur: Gothic in Germany” in Antiquarian book monthly review vol. 7 no. 6 (1980) pp. 300-307.
  • 1979 : ”By whim, envy or resentment led” in Libraries information bulletin [Cambridge] no. 91 (1979) pp. 2-5.
  • 1979 : ”The perils of translation” in Libraries information bulletin [Cambridge] no. 85 (1979) pp. 1-4.
  • 1979 : ”Aequitas tributorum” in Spink's numismatic circular (April 1979) p. 182.
  • 1979 : "The importance of being editor: periodicals of the Churches of Christ" in Libraries information bulletin [Cambridge] no. 82 (1979) pp. 5-8.
  • 1979 : ”Gaseleiana” in Libraries information bulletin [Cambridge] no. 81 (1979) pp. 2-4.
  • 1978 : ”Fold up the map of Europe” in Libraries information bulletin [Cambridge] no. 74 (1978) pp. 3-5.
  • 1978 : ”Weekly memorials for the ingenious: an error corrected” in Notes and queries NS vol. 25 no. 6 (December 1978) pp. 524-526.
  • 1977 : ”Good words cost nothing” in Libraries information bulletin [Cambridge] no. 70 (1977) pp. 2-3.
  • 1976 : ”Sold down the river” in Libraries information bulletin [Cambridge] no. 47 (1976) pp. 2-3.
  • 1976 : ”Four translations of Orlando Furioso” in Cambridge review vol. 98 no. 2233 (1976) pp. 183-186.
  • 1975 : ”Casanova was a librarian” in New library world (January 1975) pp. 5-6.
Recensiones / Reviews
  • 2017 : Eleanor Dickey, ed., The Colloquia of the Hermeneumata Pseudodositheana (2012-2015) in Petits Propos Culinaires no. 107 (January 2017) pp. 122-124
  • 2016 : Inês de Ornellas e Castro, tr., O livro de cozinha de Apício (2015) in Petits Propos Culinaires no. 105 (April 2016) p. 1201
  • 2016 : Palmira Fontes de Costa, ed., Medicine, Trade and Empire: Garcia de Orta's Colloquies (2013) in Petits Propos Culinaires no. 105 (April 2016) pp. 120-121
  • 2016 : Werner Tietz, Dilectus ciborum. Essen im Diskurs der römischen Antike (2013) in sehepunkte vol. 16 no. 4 (2016)
  • 2013 : Signe Rousseau, Food and Social Media: You Are What You Tweet (2012) in Food and foodways (2013)
  • 2013 : Sten Hedberg, tr., Lucius Junius Moderatus Columella: Tolv böcker om lantbruk (2012?) in Petits propos culinaires no. 99 (2013)
  • 2013 : Steven E. Sidebotham, Berenike and the Ancient Spice Route (2011), Raoul McLoughlin, Rome and the Distant East: Trade routes to the Ancient Lands of Arabia, India and China (2010) in Petits propos culinaires no. 98 (2013) pp. 114-116
  • 2012? : Maria Allen, The Routledge Portuguese Bilingual Dictionary (2011) in The Linguist
  • 2011 : James Gregory, Of Victorians and vegetarians: The Vegetarian Movement in Nineteenth-Century Britain (2007) in The Historian (2011) pp. 613-614
  • 2010? : S. D. Olson, ed., Athenaeus V: The Learned Banqueters, books 10.420e–11 (2009) in Classical review
  • 2009 : Andrew Robinson, Lost languages (2009) in History today vol. 59 no. 7 (2009) p. 65
  • 2009 : Ken Albala, The banquet: dining in the great courts of late Renaissance Europe (2007) in The Historian vol. 71 no. 3 (2009)
  • 2007 : Robert Appelbaum, Aguecheek's beef, Belch's hiccup, and other gastronomic interjections (2006) in The Times higher education supplement (23 Feb. 2007) p. 23
  • 2007 : Katherine M. D. Dunbabin, The Roman Banquet: Images of Conviviality (2003), Matthew Roller, Dining posture in ancient Rome (2006), Fragkiska Megaloudi, Plants and diet in Greece from Neolithic to classic periods: the archaeobotanical remains (2006?) in Petits propos culinaires no. 82 (2007) pp. 119-121
  • 2006 : Patrick Faas, Around the Roman Table: Food and Feasting in Ancient Rome (2005) in The Historian (2006) pp. 874-875
  • 2003 : Stuart J. Fleming, Vinum: the story of Roman wine (2001) in Gastronomica vol. 3 no. 2 (2003) pp. 114-115
  • 2003 : Kenneth F. Kiple, Kriemhild Conee Ornelas, eds, The Cambridge world history of food (2000) in Journal of world history vol. 14 no. 3 (2003) pp. 393-396
  • 2003 : S. D. Olson, A. Sens, Archestratos of Gela: Greek Culture and Cuisine in the Fourth Century (2000) in Hermathena no. 173-174 (2003) pp. 222-228
  • 2003 : David Downie, Cooking the Roman way (2002) in Petits propos culinaires no. 73 (2003) p. 94
  • 2003 : Henry Marks, Byzantine cuisine (2002) in Petits propos culinaires no. 72 (2003) pp. 113-115
  • 2002 : Serge Safran, L'amour gourmand (2000), John Wilkins, The boastful chef (2001) in Petits propos culinaires no. 70 (2002) pp. 108, 112-118
  • 2001 : Luciana Romeri, ed., I gamberi alla tavola del Signore (2000), Mathias Bode, Apicius (1999) in Petits propos culinaires no. 68 (2001) pp. 103-104
  • 2000 : O. Pecere, A. Stramaglia, ed., La letteratura di consumo nel mondo greco-latino (1996) in Classical review vol. 50 (2000) pp. 113-115
  • 1997 : John Wilkins, D. Harvey, M. Dobson, eds, Food in antiquity (1995) in Classical review vol. 47 (1997) pp. 145-146
  • 1995 : J. Wilkins, S. Hill, trs, Archestratus, The life of luxury (1994) in Classical review vol. 45 (1995) p. 434
  • 1988 : Bernard Comrie, ed., The wold's major languages (1987) in The Linguist vol. 27 no. 2 (1988) pp. 90-91.
  • 1988 : William Radice, Barbara Reynolds, eds, The translator's art: essays in honour of Betty Radice (1987) in Penguin Collectors' Society newsletter no. 30 (1988) pp. 57-59.
  • 1981 : Piet Schreuders, Paperbacks U.S.A. (1981) in Penguin Collectors' Society newsletter
  • 1980 : Jakó Zsigmond, Philobiblon transilvan (1977) in The book collector vol. 29 no. 3 (1980) pp. 443-446