Usor:Andrew Dalby/Fontes

E Vicipaedia
Jump to navigation Jump to search

ante Christum natum[recensere | fontem recensere]

  • saec. VII a.C.n. : Hesiodus, Opera et dies Textus
  • saec. VII a.C.n. : Hesiodus, Theogonia vv. 453-491
  • ante saec. VI a.C.n. : Shijing (James Legge, ed. et interpr., The Chinese Classics vol. 4 i-ii: The first part of the She-king ... The second, third and fourth parts of the She-king. Hongcongi: Lane, Crawford & Co., 1871 pars i pars ii
  • saec. V a.C.n. : Mithaecus, praecepta (maxima parte deperdita)
  • saec. V-III a.C.n. : Chunqiu (James Legge, ed. et interpr., The Chinese Classics. Vol. 5. The Ch'un Ts'ew, with the Tso Chuen (2 partes. Hongcongi: Lane, Crawford, 1872) i ii)
  • saec. IV a.C.n.? : Regimen e corpore Hippocratico
  • saec. IV a.C.n.? : De regimine acutorum e corpore Hippocratico
  • saec. IV/I a.C.n. : Chu ci (楚辭)
  • saec. IV a.C.n./III p.C.n. : Zuo zhuan (James Legge, ed. et interpr., The Chinese Classics. Vol. 5. The Ch'un Ts'ew, with the Tso Chuen (2 partes. Hongcongi: Lane, Crawford, 1872) i ii)
  • c. 350 a.C.n. : Archestratus, Hedypathia (S. Douglas Olson, Alexander Sens, edd., Archestratos of Gela: Greek culture and cuisine in the fourth century BCE (Oxonii: Oxford University Press, 2000)
  • c. 310 a.C.n. : Theophrastus, Historia plantarum 6.6.11, 6.8.1-2 (ed. F. Wimmer [Lutetiae: Didot, 1866] pp. 106-108)
  • saec. III a.C.n.? : "Di Yuan" (地員)[1] in Guanzi
  • saec. III/I a.C.n. : Analecta Confucii 12.22 (James Legge, ed. et interpr., The Chinese Classics. Vol. 1: Confucian Analects [etc.]. 2a ed. Oxonii: Clarendon Press, 1893 p. 261)
  • c. 300 a.C.n. : Diphilus Siphnius, De iis quae vescenda bene valentibus et aegris dantur (fragmentis servatum)
  • 299 a.C.n./281 p.C.n. : Zhushu jinian ("The Annals of the Bamboo Books" in James Legge, ed. et interpr., The Chinese Classics. Vol. 3 i: The first part of the Shoo King [Hongcongi, 1865] pp. 105-183)
  • post 289 a.C.n. : Mencius 2.B.2.8, 5.A.6.4-5.A.7.9, 5.B.1.2, 6.B.1.6 et alibi (James Legge, ed. et interpr., The Chinese Classics. Vol. 2: The Works of Mencius. 2a ed. Oxonii: Clarendon Press, 1895 pp. 214, 360-364, 370, 433 et alibi)
  • c. 239 a.C.n. : Lü Buwei, ed., Lüshi Chunqiu 14/2.1, 14/3.4 (John Knoblock, Jeffrey Riegel, edd. et interprr., The Annals of Lü Buwei [Stanfordiae, 2000] pp. 306-311)
  • saec. III a.C.n. exeunte : Laocius 12
  • saec. II a.C.n.? : Paxamus, De re culinaria ordine alphabetico
  • saec. II a.C.n.? : Paxamus, Georgica
  • saec. II a.C.n. : Nicander Colophonius, Georgica
  • saec. II a.C.n. ineunte? : Zuo zhuan Zhao 9.5, 20.8a (Stephen Durrant, Wai-yee Li, David Schaberg, interprr., Zuo Tradition [Seattli: University of Washington Press, 2016] pp. 1448-1451, 1586-1587)
  • saec. II a.C.n. ineunte : Ennius, Hedyphagetica (E. Courtney, The fragmentary Latin poets [Oxonii, 1993] Ennius fr. 28)
  • c. 170 a.C.n./320 p.C.n. : Shujing (James Legge, ed. et interpr., The Chinese Classics. Vol. 3 i-ii: The Shoo King [Hongcongi, 1865] pars i ii
  • c. 160 a.C.n. : Cato, De agri cultura
  • c. 150 a.C.n. : Gongyang zhuan (Harry Miller, The Gongyang Commentary on the Spring and Autumn Annals. Novi Eboraci: Palgrave Macmillan, 2015)
  • ante 146 a.C.n. : Mago Carthaginiensis, opus de re rustica Punice scriptum
  • ante 139 a.C.n. : Huainanzi 11.16, 19.1, 20.25, 20.26 (John S. Major et al., interprr., The Huainanzi: a guide to the theory and practice of government in early Han China [Novi Eboraci: Columbia University Press, 2010)]
  • ante 122 a.C.n. : Zhuangzi 23, 28 (James Legge, interpr., The Sacred Books of China: The texts of Taoism vol. 2 [Oxonii: Clarendon Press, 1891] pp. 80, 162
  • saec. II a.C.n. exeunte? : Zhou li (Edouard Biot, interpr., Le Tcheou-li, ou Rites des Tcheou. 3 voll. Lutetiae: Imprimerie Nationale, 1851 3 voll. in 1 apud Internet Archive voll. 1-2 vol. 3 apud Gallica
  • saec. I a.C.n.? : Fan Shengzhi, Fan Shengzhi shu (fragmentis servatum)
  • saec. I a.C.n. ineunte : Sima Cian, Opus chronographicum
  • 59 a.C.n. : Wang Bao, Tong yue ("Syngrapha servi")
  • c. 36 a.C.n. : Varro, De re rustica
  • c. 35 a.C.n. : Horatius, Sermones 2.3.150-155
  • 29 a.C.n. : Vergilius, Georgica
  • ante 8 a.C.n. : Liu Xiang, Zhan guo ce
  • ante saec. I : Liji (Séraphin Couvreur, ed. et interpr., Li ki, ou Mémoires sur les bienséances et les cérémonies ... avec une double traduction en français et en latin, 2a ed. [Ho Kien Fu: Mission Catholique, 1913] vol. 1 2) (James Legge, interpr., The Sacred Books of China: The texts of Confucianism partes 3-4: The Lî Kî [Oxonii: Clarendon Press, 1885] i-x xi-xlvi

saec. I-X[recensere | fontem recensere]

Saec. XI[recensere | fontem recensere]

Saec. XII[recensere | fontem recensere]

Saec. XIII[recensere | fontem recensere]

Saec. XIV[recensere | fontem recensere]

Saec. XV[recensere | fontem recensere]

post Gutenberg[recensere | fontem recensere]

1501-1550[recensere | fontem recensere]

1551-1600[recensere | fontem recensere]

1601-1650[recensere | fontem recensere]

1651-1700[recensere | fontem recensere]

1701-1750[recensere | fontem recensere]

1751-1800[recensere | fontem recensere]

1801-1850[recensere | fontem recensere]

1851-1900[recensere | fontem recensere]

  • 1851 : Giovanni Rajberti, L'arte di convitare. 1851 Textus
  • 1852 : "Curries" in Robert F. Riddell, Indian domestic economy and receipt book (3a ed. Bombayae: Bombay Gazette Press) pp. 380-406
  • 1852 : Sarah Josepha Hale, The ladies' new book of cookery. 1852 Textus
  • 1852 : Abraham Hayward, The Art of Dining, or, Gastronomy and gastronomers. Londinii: John Murray, 1852 Textus apud Internet Archive
  • 1832 : Edwin Lankester, Vegetable Substances Used for the Food of Man pp. 313-314
  • 1852 : M. F. Dunal, "Solanaceae" in A. de Candolle, Prodromus systematis naturalis regni vegetabilis vol. 13 fasc. 1 (Lutetiae: Masson, 1852) p. 428
  • 1853 : Alexis Soyer, The Pantropheon, or History of food and its preparation from the earliest ages of the world. Londinii: Simpkin, Marshall Textus apud Internet Archive
  • 1854 : Giovanni Vialardi, Tratto di cucina, pasticceria moderna, credenza. Taurinis, 1854 Textus
  • 1855 : "Notice sur Brillat-Savarin, Grimod de la Reynière, Cussy, Roques, Berchoux et Colnet" in Justin Améro, ed., Les Classiques de la table: Nouvelle édition refondue et complétée (Lutetiae: Didot, 1855) vol. 1 pp. v-xv
  • 1855/1861 : Victor Coste[fr], Voyage d'exploration sur le littoral de la France et de l'Italie. Textus; 2a ed., 1861 De auctore
  • 1856 : Urbain Dubois, Emile Bernard, La cuisine classique: études pratiques, raisonnées et démonstratives de l'école française appliquée au service à la russe. Lutetiae, 1856 Textus apud Internet Archive
  • 1858 : Nuevo cocinero mejicano en forma de diccionario. Lutetiae: Rosa y Bouret, 1858 Textus
  • 1858 : "Brillat-Savarin" in Irish Quarterly Review vol. 8 no. 30 (1858) pp. 461-492
  • 1858 : Il cuciniere italiano moderno. Liburni Textus Editio recentior, anno incerto
  • 1859 : Il cuoco milanese e la cuciniera piemontese (Mediolani) pp. 302-303 ("Risotto alla milanese")
  • 1859 : The habits of good society: a handbook of etiquette for ladies and gentlemen. Londinii: Hogg Textus apud Internet Archive
  • 1859 : Charles Monselet et al., La Cuisinière poétique. Lutetiae: Lévy Textus; Lipsiae: Dürr Textus
  • 1860 : James Emerson Tennant, Ceylon: an account of the island, physical, historical, and topographical. 4a ed. 2 voll. Londinii: Longman, 1860 vol. 1 vol. 2
  • 1860 : Emile de La Bédollière, Le nouveau Paris: histoire de ses 20 arrondissements. Lutetiae: Barba (p. 273 apud Google Books)
  • 1861 : Isabella Beeton, Beeton's Book of Household Management (Londinii, 1861) pp. 135-136 "Kegeree"
  • 1861 : Herbert Byng Hall, The Oyster: where, how, and when to find, breed, cook, and eat it. Londinii: Trübner, 1861 Textus
  • 1862 : Alfred Delvau, Histoire anecdotique des cafés et cabarets de Paris. Lutetiae, 1862 Textus apud Gallica
  • 1863 : Thomas George Shaw, Wine, the Vine and the Cellar. Londinii: Longman, Green, 1863 Textus
  • 1864 : Cookery for English households by a French lady (1864) pp. 93-94 sub titulo Poulet au vin blanc
  • 1865 : Emanuele Rossi, La vera cuciniera genovese (Genuae) Textus
  • 1866 : André Jullien; C. E. Jullien, ed., Topographie de tous les vignobles connus (5a ed. Lutetiae, 1866) Textus apud Internet Archive
  • 1867 : Leo Brisse, Le calendrier gastronomique pour l’année 1867: les 365 menus du baron Brisse: un menu par jour Textus alibi editio 1868
  • 1867 : "Restaurants" in Alfred Delvau, Les plaisirs de Paris (Lutetiae, 1867) pp. 109-144
  • 1867 : Jules Gouffé, Le Livre de cuisine (Lutetiae: Hachette) Textus 2a ed. 1870 4a ed. 1877, pp. 633-634
  • 1868 : Jules Gouffé; Alphonse Gouffé, interpr., The royal cookery book (Le livre de cuisine). Londinii: Sampson Low, 1868 Textus apud Internet Archive
  • 1868 : Theodoro J. H. Langgaard, Novo formulario medico e pharmaceutico (1868) (p. 537 apud Google Books)
  • 1868? : Leo Brisse, La Cuisine à l'usage des ménages bourgeois et des petits ménages editio 1884
  • 1869 : "Curries" in The Indian Cookery Book: a practical handbook to the kitchen in India (Calcuttae: Wyman) pp. 14-34
  • 1869 : William Terrington, Cooling cups and dainty drinks. Londinii: Routledge Textus apud Internet Archive
  • 1869 : Jules Gouffé, Le livre des conserves. Lutetiae: Hachette, 1869 Textus apud Internet Archive
  • 1870 : Urbain-Dubois, Cosmopolitan cookery: popular studies (Londinii: Longmans, 1870) p. 11 ("'Cuscus' of the Arabs")
  • 1872 : Urbain Dubois, Cuisine de tous les pays: études cosmopolites. 3a ed. (Lutetiae: Dentu, 1872) pp. 69-70 ("Soupe maigre aux huîtres; Soupe aux huîtres à l'américaine")
  • 1873 : Alexandre Dumas, Grand Dictionnaire de cuisine (Lutetiae: Lemerre, 1873) pp. 634-635
  • 1873 : Emile Zola, Le Ventre de Paris (Lutetiae: Charpentier) pp. 154-155
  • 1873? : Leo Brisse, Cuisine en carême du baron Brisse 2a ed. 1874
  • 1875 : Henry Vizetelly, The wines of the world characterized and classed, with some particulars respecting the beers of Europe (Londinii: Ward, Lock, 1875) pp. 51-57
  • 1876 : Henry Vizetelly, Facts about sherry. Londinii: Ward, Lock, 1876 Textus
  • 1876 : Lewis Henry Morgan, "[montezumasdinne00morggoog/page/n45/mode/2up Montezuma's Dinner]" [commentatio sine titulo divulgata] in North American Review (Aprilis 1876) pp. 265-308; postea forma libri reimpressa Novi Eboraci: New York Labor News Company, 1950
  • 1877 : Jules Gouffé, Le Livre de pâtisserie. Lutetiae: Hachette Textus apud Internet Archive
  • 1877 : "Sauce" in Eneas Sweetland Dallas[en], Kettner's Book of the Table (Londinii: Dulau, 1877) pp. 409-419
  • 1878 : A. R. Kenney-Herbert, Culinary Jottings for Madras ... by "Wyvern". Maderaspatani: Higginbotham Textus; titulo Culinary Jottings 5a ed. 1885
  • 1879 : Henriette Davidis, Praktisches Kochbuch für die Deutschen in Amerika (Milwaukee: Brumber, 1879) Textus 2a ed. 1897
  • 1879 : Henry Vizetelly, Facts about champagne and other sparkling wines. Londinii: Ward, Lock, 1879 Textus
  • 1880 : Henry Vizetelly, Facts about Port and Madeira. Londinii: Ward, Lock, 1880 Formula:Giigle Books
  • 1882 : Henry Vizetelly, A history of champagne. Londinii: Vizetelly, 1882 Textus
  • 1882 : Leo Brisse; Edith Matthew Clark, ed. et interpr., 366 menus and 1200 recipes of the Baron Brisse in French and English. Londinii: Low, Marston, Searle, & Rivington Textus
  • 1883 : Samuel Wells Williams, The Middle Kingdom. Ed. recensa. Londinii: Allen, 1883 vol. 1 vol. 2
  • 1883 : Alphonse de Candolle, Origine des plantes cultivées. Lutetiae: Baillière Textus
  • 1883 : "Tripes à la mode de Caen" in Charles Dickens, Dickens's Dictionary of Paris, 1883. Macmillan (p. 268 apud Google Books)
  • 1885 : Lafcadio Hearn, La Cuisine creole: a collection of culinary recipes from leading chefs and noted Creole housewives who have made New Orleans famous for its cuisine. 2a ed. Novae Aureliae, 1885 Textus
  • 1885 : A. B. Marshall, The Book of Ices. Londinii Textus priscus; editio aucta
  • 1886 : Gulielmus Carew Hazlitt, Old Cookery Books and Ancient Cuisine (Londinii: Elliot Stock, 1886) Textus apud Internet Archive; editio 1902 apud Project Gutenberg; apud Vicifontem
  • 1886 : J. E. T. Aitchison, "Some Plants of Afghanistan and Their Medicinal Products" in Pharmaceutical Journal and Transactions (Decembri 1886); reimpressum in eiusdem Notes on the Products of Western Afghanistan and North-Eastern Persia (Edinburgi, 1890) pp. 69-73
  • 1887 : Maria Parloa, Miss Parloa's Kitchen Companion (Bostoniae: Estes and Lauriat) p. 225
  • 1887-1890 : E. L. Sturtevant, "The History of Garden Vegetables" in American Naturalist voll. 21-24 (1887-1890): vol. 21 pp. 49-59, 125-133, 321-333, 433-444, 701-712, 826-833, 903-912, 975-985; vol. 22 pp. 420-433, 802-808, 979-987; vol. 24 pp. 30-48, 143-157, 629-656, 719-744 (cf. 1919)
  • 1888 : Doctor Thebussem, La mesa moderna. Matriti Textus 2a ed. eiusdem anni
  • 1888 : Dainty Dishes for Indian Tables (2a ed. Calcuttae: Newman, 1888) pp. 158-161
  • 1888 : W. H. Dawe, The Wife's Help to Indian Cookery (Londinii: Elliot Stock, 1888) Textus
  • 1889 : Gustave Garlin, Le cuisinier moderne. Lutetiae: Garnier, 1889 vol. 1 2
  • 1889-1891 : Joseph Favre, Dictionnaire universel de cuisine et d'hygiène alimentaire vol. 1 vol. 2
  • 1890-1891 : John R. Philpots, Oysters, and all about them. 2 voll. Londinii: John Richardson, 1890-1891 Textus
  • 1891 : Grace Johnson, Anglo-Indian And Oriental Cookery. Londinii: Allen Textus
  • 1891 : Gabrielle Le Brasseur; Mary Hooper, interpr., Hints on cookery and management of the table (Londinii: Spencer Blackett, 1891) pp. 27-28 (titulus priscus: Ma cuisine)
  • 1891 : Pellegrino Artusi, La scienza in cucina e l'arte di mangiar bene. Florentiae: Landi, 1891 Textus apud Internet Archive
  • 1892 : Charles Herman Senn, Practical gastronomy and culinary dictionary (Londinii: Spottiswoode) Textus apud Internet Archive
  • 1893 : Caroline Sullivan, The Jamaica Cookery Book (Kingston Iamaicae: Gardner, 1893) p. 115 ("scaveeched king-fish")
  • 1893 : Flora Annie Steel, Grace Gardiner, The complete Indian housekeeper and cook (3a ed. Edinburgi: Edinburgh Press, 1893) Textus Nova ed. 1909
  • 1893 : Jessup Whitehead, Cooking for profit: A new American cook book. Chicagine (p. 193 apud Google Books) ("Oyster brochettes à la creole")
  • 1894 : Charles Ranhofer, The Epicurean (Novi Eboraci, 1894) pp. 408-413
  • 1894 : Spons' Household Manual: a treasury of domestic receipts and guide for home management (Londinii: Spon) p. 500 ("Malay chicken (Doopiazeh curry)")
  • 1894 : A. B. Marshall, Fancy Ices. Londinii Textus
  • 1894 : Chatillon-Plessis, La Vie à table à la fin du 19e siècle. Lutetiae: Diderot (pp. 273-275 apud Google Books)
  • 1895 : Thomas J. Murrey, The Murrey Collection of Cookery Books (Novi Eboraci) "Oysters and Fish" pp. 27-28 ("Oysters en brochette")
  • 1895 : George J. Kappeler, Modern American Drinks: How to Mix and Serve All Kinds of Cups and Drinks. Novi Eboraci: Merriam, 1895 Textus
  • 1895 : George Augustus Sala, The Thorough Good Cook p. 343 editionis Neo-Eboracensis 1896
  • 1895 : Jean De Gouy, La Cuisine et la patisserie bourgeoises en Belgique et à l'étranger. Bruxellis (p. 157 apud Google Books) (petits pâtés au godiveau")
  • 1896 : Louis Fouquet, Bariana: Recueil de toutes boissons americains et anglaises (Lutetiae) p. 25 no. 18 ("martini cocktail")
  • 1897 : Bram Stoker, Dracula (Londinii) p. 1
  • 1898 : Charles Herman Senn, Senn's culinary encyclopaedia (Londinii: Spottiswoode) Textus apud Internet Archive
  • 1898 : George Watt, The pests and blights of the tea plant being a report of investigations conducted in Assam and to some extent also in Kangra. Calcuttae: Superintendent, Government Printing Textus apud Internet Archive
  • 1898 : H. C. Irish[es], "A revision of the genus Capsicum, with especial reference to garden varieties" in Missouri Botanical Garden Annual Report (1898) pp. 53-110 JSTOR
  • 1898 : Encarnación Pinedo[d], El cocinero español. Franciscopoli (Dan Strehl, Victor Valle, edd., Encarnación’s kitchen : Mexican recipes from nineteenth-century California [Berkeleiae: University of California Press, 2003])
  • 1899 : Nathaniel Newnham-Davis, Dinners and Diners: where and how to dine in London. Londinii: Grant Richards, 1899 Textus apud Internet Archive
  • 1900 : The Nabob's Cookery Book: a manual of East and West Indian recipes ... by P. O. P. (Londinii: Warne) no. 1-24
  • 1900 : The Picayune's Creole Cook Book Novae Aureliae de editione prima; ed. 2ae (1901) reimpressae exemplar mutuabile; ed. 4a (1910)
  • 1900 : Rowland Strong, Where and How to Dine in Paris. Londinii: Grant Richards, 1900 Textus apud Internet Archive
  • 1900 : Pierre Lacam, Le mémorial historique et géographique de la pâtisserie (Lutetiae) p. 171

saeculum XX[recensere | fontem recensere]

  • 1901 : Henriette Davidis; Luise Holle, ed., Henriette Davidis-Holle: Praktisches Kochbuch für die bürgerliche und feine Küche (Bielefeld: Velhagen & Klasing, 1901) Textus apud Internet Archive
  • 1903 : Nathaniel Newnham-Davis, Algernon Bastard, The Gourmet's Guide to Europe. Londinii: Grant Richards, 1903 Textus apud Internet Archive
  • 1903 : Adolphe Meyer, The post-graduate cookery book (Novi Eboraci: Caterer, 1903) pp. 30-31
  • 1903 : Ketab, Indian dishes for English tables. Londinii: Chapman & Hall, 1903 Textus apud Internet Archive
  • 1904 : A. R. Kenney-Herbert, Wyvern's Indian Cookery Book. Maderaspatani: Higginbotham, 1904 Textus apud Internet Archive
  • 1904 : Edmond Richardin, ed., L'Art du bien manger (Lutetiae, 1904) Textus
  • 1905 : Joseph Favre, Dictionnaire universel de cuisine pratique. 2a ed. vol. 1 vol. 2 vol. 3 vol. 4
  • 1906 : Edmond Richardin, ed., L'art du bien manger (Lutetiae, 1906) p. 252
  • 1906 : "Indian Cookery" in Isabella Beeton; Charles Herman Senn, ed., Mrs. Beeton's Book of Household Management (Londinii: Ward, Lock, 1906) pp. 1599-1613
  • 1906 : Frank Schloesser, The Greedy Book: a gastronomical anthology (Londinii: Gay and Bird, 1906) p. 167
  • 1907 : Auguste Escoffier, Le Guide culinaire (2a ed. Lutetiae, 1907) pp. 525-526
  • 1907 : Auguste Escoffier, A Guide to Modern Cookery. Londinii: Heinemann Textus; 2a ed. Londinii, 1909; Textus impressionis 1926
  • 1907? : Auguste Escoffier, A Few Recipes (Londinii: Escoffier, 1907?) Textus apud Internet Archive
  • 1907 : Henriette Davidis; Gertrude Wiemann, ed., Praktisches Kochbuch für die bürgerliche und feine Küche. Neue illustrierte Ausgabe (Berolini: W. Herlet, 1907) Recensio interretialis
  • 1908 : Nathaniel Newnham-Davis, The Gourmet's Guide to Europe. 2a ed. Londinii: Grant Richards, 1908 Textus apud Internet Archive
  • 1909 : Eleanor Jenkinson, The Ocklye Cookery Book: a book of recipes by a lady and her cook. Crowborough: H. Wilkins, 1909 Textus apud Internet Archive
  • 1911 : Robert H. Christie, Banquets of the Nations: eighty-six dinners characteristic and typical each of its own country. Edinburgh: Gray, 1911 Textus apud Internet Archive
  • 1911 : Nathaniel Newnham-Davis, The Gourmet's Guide to Europe. 3a ed. Londinii: Grant Richards, 1911 Textus apud Internet Archive
  • 1912 : Auguste Escoffier, Le Livre des menus. Lutetiae, 1912 Textus
  • 1912 : Francis Jammes, Les Géorgiques chrétiennes (1912) p. 145 editionis 1914
  • 1913 : Emilia Pardo Bazán, La cocina española antigua. Matriti: Renacimiento, 1913 Textus
  • 1914 : May Byron, Pot-luck, or The British home cookery book. Londinii: Hodder & Stoughton, 1914 2a ed. 1915
  • 1914 : Nathaniel Newnham-Davis, The Gourmet's Guide to London. Londinii: Grant Richards Textus apud Internet Archive; Novi Eboraci: Brentano's Textus apud Project Gutenberg
  • 1919 : Édouard Nignon et al., L'Heptameron des gourmets. Lutetiae, 1909 Textus apud Gallica
  • 1919 : E. L. Sturtevant; U. P. Hedrick, ed., Sturtevant's notes on edible plants. (Report of the New York Agricultural Experiment Station, 1919, pars 2.) Albaniae, 1919 Textus
  • 1920 : Carmen de Burgos, La cocina práctica (Valentiae: Sempere, 1920) Textus
  • 1920 : Marcel Rouff, La Vie et la passion de Dodin-Bouffant gourmet. Lutetiae: Société littéraire de France (editio lacunosa); editio perfecta, 1924 Recensio interretialis editionis 1924
  • 1922 : Henriette Davidis; Rudolf Zäh, ed., Praktisches Kochbuch für die bürgerliche und feine Küche. Volksausgabe (1922) Index capitulorum
  • 1923 : Thomas Gringoire[fr], Louis Saulnier, Le Répertoire de la cuisine. 3a ed. Londinii: Allard, 1923 Textus apud Gallica (1a ed. 1914)
  • 1927 : Auguste Escoffier, Le Riz. Lutetiae: Flammarion, 1927 Textus
  • 1928 : Auguste Escoffier, L'Aide-mémoire culinaire. Lutetiae: Flammarion, 1928 Textus
  • 1928 : Austin de Croze, Les Plats régionaux de France. 1400 succulentes recettes traditionnelles de toutes les provinces françaises. Lutetiae: Editions Montaigne Textus
  • 1929 : Dionisio Pérez, Guía del buen comer español. Matriti, 1929 Textus
  • 1930 : Gerardo Corrales, Club de cantiñeros de la República de Cuba: Manual oficial (Havanae, 1930) p. 51 ("Martini cocktail ... fórmula original creación de la case Martini & Rossi")
  • 1931 : Maud Grieve; Hilda Leyel, ed., A modern herbal (Londinii: Jonathan Cape, 1931) p. 974 ("Meadowsweet") Recensio interretialis
  • 1931 : Poesia nascosta: seicento ricette di cucina ebraica in Italia (Patavii, 1931) Textus
  • 1932 : Sloppy Joe's Cocktails Manual (Havanae, 1932) pp. 9, 13 ("Bacardi cocktails: mojito; Gordon Dry Gin cocktails: mojito")
  • 1932 : Filippo Tommaso Marinetti, La cucina futurista. Mediolani: Sonzogno, 1932 Textus
  • 1932 : Florence White, Good Things in England (Londinii: Jonathan Cape, 1932) ("caramel cream")
  • 1933 : Sloppy Joe's Cocktails Manual (Havanae, 1933) p. 18 ("dry martini, sweet martini")
  • 1933 : Walter Starkie, Raggle-Taggle: adventures with a fiddle in Hungary and Roumania (Londinii) p. 289
  • 1934 : Auguste Escoffier, Ma Cuisine. Lutetiae: Flammarion, 1934 Textus
  • 1935 : María Mestayer de Echagüe[es], Platos escogidos de la cocina vasca. Bilbao: Grijelmo, 1935 Textus
  • 1938 : Prosper Montagné, Larousse gastronomique (Lutetiae: Larousse, 1938) p. 574
  • 1939 : Floridita cock-tails (Havanae, 1939) pp. 47-48 ("mojito criollo no. 1, no. 2, no.3")
  • 1939 : Sloppy Joe's Cocktail Manual (Havanae, 1939) pp. 10, 14 ("Sloppy Joe's ron drinks: mojito; jin mojito")
  • 1939 : Charles H. Baker Jr, The Gentleman’s Companion, Volume II: being an exotic drinking book. Novi Eboraci: Derrydale Press, 1939 Textus
  • 1939 : Stanley Clisby Arthur, Famous New Orleans Drinks and How to Mix 'Em. Novae Aureliae: Harmanson, 1939 Textus
  • 1940 : Claud Bald, Indian Tea: 'A Textbook on the Culture and Manufacture of Tea. Ed. 5a. Calcuttae: Thacker, Spink & Co. 4a ed., 1922 apud Internet Archive
  • 1945 : Buwei Yang Chao, Yuen Ren Chao, How to Cook and Eat in Chinese[en]. Novi Eboraci: John Day[4] exemplar mutuabilis editionis 1949; editionis 1963; editionis Britannicae
  • 1948 : David A. Embury, The Fine Art of Mixing Drinks. Novi Eboraci: Doubleday, 1948
  • 1948 : Hilario Alonso Sánchez, El Arte del Cantinero (Havanae, 1948) p. 436 ("mojito")
  • 1948 : Ron Daiquiri coctelera cocktail book (Havanae, 1948) p. 20 ("Cuban drinks: mojito")
  • 1949 : M. F. K. Fisher, interpr., Jean Anthelme Brillat-Savarin: The Physiology of Taste; or, Meditations on transcendental gastronomy. Novi Eboraci: Limited Editions Club, 1949
  • medio saeculo XX : Phia Sing (Alan Davidson, Jennifer Davidson, edd., Phia Sing: Traditional Recipes of Laos [Londinii: Prospect Books, 1981] pp. 48, 183, 197 et passim}
  • 1954 : Elizabeth David, Italian Food. Londinii: Macdonald
  • c. 1960 : Felice Cùnsolo, Cucina milanese. Mediolani: Novedit, s.d. Textus
  • 1960 : Elizabeth David, French Provincial Cooking. Harmondsworth: Penguin, 1960
  • 1963 : Elizabeth David, Italian Food. Nova ed. (Harmondsworth: Penguin, 1963) pp. 123-125
  • 1975 : Alan Davidson, Fish and Fish Dishes of Laos (Rutland: Tuttle, 1975) p. 104
  • 1975 : Elisabeth Lambert Ortiz, Caribbean Cooking (Londinii: Deutsch, 1975) pp. 76-77 et passim
  • 1979 : Alan Davidson, North Atlantic Seafood (Londinii: Macmillan, 1979) pp. 186-187
  • 1980 : Meera Taneja, Indian Regional Cookery (Londinii: Mills and Boon) pp. 18-19 ("aaloo samosa, pastries filled with spicy potato")
  • 1981 : Alan Davidson, Mediterranean Seafood (2a ed. Londinii: Penguin, 1981) p. 178
  • 1983 : Elizabeth David, French Provincial Cooking. Nova ed. Londinii: Penguin, 1983
  • 1993 : Rena Salaman, Greek Food. Nova ed. (Londinii: Harper Collins, 1993) pp. 26, 66-67 ("mayiritsa")
  • 1995 : Maria Kaneva Johnson, The Melting Pot: Balkan food and cookery (Totenais: Prospect Books, 1995) pp. 78-79, cf. 63
  • 1999 : Pat Chapman's Curry Bible. Londinii: Hodder & Stoughton. ISBN 0-340-68037-7

Saeculum XXI[recensere | fontem recensere]

  • 2001 : Diane Kochilas, The Glorious Foods of Greece (Novi Eboraci: William Morrow, 2001) p. 125 ("Greek Easter innards sausage: kokkoretsi")
  • 2002 : Eliana Thibaut i Comalada, La cuina tradicional de la Catalunya Nord (Cossetània Edicions, 2002. ISBN 84-95684-67-5) (p. 143 apud Google Books) ("llagostada o civet de llagosta de Cotlliure")
  • 2002 : William Rubel, The Magic of Fire (Berkeleiae: Ten Speed Press) pp. 112-113 ("lamb kebab")
  • 2003 : Alan Davidson, Seafood of South-East Asia (2a ed. Totenais: Prospect Books, 2003) p. 139
  • 2003 : Clifford Wright, The Little Foods of the Mediterranean (Cantabrigiae Mass.: Harvard Common Press, 2003) (pp. 451-452 apud Google Books) ("mulinciana a schibecci" et "cucuzzeddi fritti cu schibecci", paropsides duae de melongena fricta e sicbeis)
  • 2006 : Christopher Grocock, Sally Grainger, edd., Apicius. A critical edition with an introduction and an English translation. Totenais: Prospect Books. ISBN 1903018137 (Latine, Anglice)
  • 2010 : "Crab paste jeow: jeow nam bpoo" in Dorothy Culloty, Food from Northern Laos: the Boat Landing cookbook (Te Awamutu Novae Zelandiae: Galangal Press, 2010) pp. 82-91, cf. p. 39
  • 2019 : Fuchsia Dunlop, The Food of Sichuan (Londinii: Bloomsbury, 2019) pp. 342-367

Eruditio[recensere | fontem recensere]

  • K. T. Achaya, Indian Food: a historical companion (Dellii: Oxford University Press, 1994)
  • Carole Lambert, "Medieval France: B. The South" in Melitta Weiss Adamson, ed., Regional Cuisines of Medieval Europe: A Book of Essays (Londinii: Routledge, 2002) pp. 67-84
  • Simon Varey, "Medieval and Renaissance Italy: A. The Peninsula" in Melitta Weiss Adamson, ed., Regional Cuisines of Medieval Europe: A Book of Essays (Londinii: Routledge, 2002) pp. 85-112
  • E. N. Anderson, Food and Environment in Early and Medieval China (Philadelphiae: University of Pennsylvania Press, 2014) pp. 85-87
  • A. C. Andrews, "Index of plants" in W. H. S. Jones, Pliny: Natural History, books XXIV-XXVII (Cantabrigiae Mass., editio recensa, 1980) pp. 485-557 s.v. "oenanthe"
  • Luc Bihl-Willette, Des tavernes aux bistrots. Une histoire des cafés (Lutetiae: L'Âge d'Homme, 1997. ISBN 9782825107737)
  • Eric Block, Garlic and Other Alliums: The Lore and the Science. Royal Society of Chemistry, 2010 (Paginae selectae apud Google Books)
  • Hector Bolitho, The Glorious Oyster: His History in Rome and in Britain, His Anatomy and Reproduction, how to Cook Him, and what Various Writers and Poets Have Written in His Praise. Novi Eboraci: Knopf, 1929
  • Paul W. Bosland, Alton L. Bailey, Jaime Iglesias-Olivas, Capsicum pepper varieties and classification. NMSU Cooperative Extension Service and Agricultural Experiment Station, 1998
  • David Burnett, Helen Saberi, The Road to Vindaloo: curry cooks and curry books. Totnes: Prospect Books, 2008. ISBN 978-1-903018-57-6
  • David Burton, The Raj at Table: A Culinary History of the British in India. Londinii: Faber, 1994
  • Kwang-chi Chang, "Food and Food Vessels in Ancient China" in Transactions of the New York Academy of Medicine ser. 2a vol. 35 (1973)
  • Kwang-chi Chang, ed., Food in Chinese Culture. Novo Portu: Yale University Press, 1977
  • Edward H. Schafer, "T'ang" in Kwang-chi Chang, ed., Food in Chinese Culture (Novo Portu: Yale University Press, 1977) pp. 122-124
  • Claire Clifton, Colin Spencer, edd., The Faber Book of Food. Londinii: Faber, 1993
  • Sophie D. Coe, America's First Cuisines. Austinopoli: University of Texas Press, 1994 Exemplar mutuabile
  • J. Michelle Coghlan, ed., The Cambridge Companion to Literature and Food. Cantabrigiae: Cambridge University Press, 2020 (Paginae selectae apud Google Books)
  • William J. Darby, Paul Ghalioungui, Louis Grivetti, Food: gift of Osiris (Londinii: Academic Press, 1977) pp. 656-660
  • "The True Emulsion" in Elizabeth David, An Omelette and a Glass of Wine (Londinii, 1984) (Fragmenta editionis recentioris apud Google Books)
  • Alan Davidson, Mediterranean Seafood (2a ed. Harmondsworth: Penguin, 1981) pp. 50-54
  • Alan Davidson, ed., National and Regional Styles of Cookery: Proceedings: Oxford Symposium 1981 (Londinii: Prospect Books, 1981) (textus apud Google Books)
  • Keiko Ohnuma, "Curry Rice: Gaijin Gold: how the British version of an Indian dish turned Japanese" in Petits propos culinaires no. 52; reimpressum in Alan Davidson, Helen Saberi, edd., The Wilder Shores of Gastronomy (Berkeleiae: Ten Speed Press, 2002) pp. 160-167
  • Antoine De Baecque, La France Gastronome: comment le restaurant est entré dans notre histoire. Lutetiae: Payot, 2019. ISBN 978-2228922647
  • "Interior Regulations": A chapter in the Classic of Rites instructs us how to prepare food" in Daniel Ding, The Historical Roots of Technical Communication in the Chinese Tradition. Cantabrigiae: Cambridge Scholars Publishing, 2020 (pp. 131-146 apud Google Books)
  • Lou DiPalo, Rachel Wharton, "Mozzarella (Burrata)" in DiPalo's Guide to the Essential Foods of Italy (Novi Eboraci: Ballantine, 2014)
  • David Downie, A Taste of Paris (Novi Eboraci: St Martin's Press, 2017) pp. 184-201
  • Florike Egmond, The World of Carolus Clusius: natural history in the making, 1550-1610 (Londinii: Pickering and Chatto, 2010)
  • "Soy Sauce" in Edward R. Farnworth, ed., Handbook of Fermented Functional Foods (2a ed. CRC Press, 2008) pp. 17-18, 442-448 (Paginae selectae apud Google Books)
  • Priscilla Parkhurst Ferguson, Accounting for Taste: The Triumph of French Cuisine (Chicagi: University of Chicago Press, 2004) pp. 30-33 et alibi
  • Joan Fitzpatrick, Food in Shakespeare. Londinii: Ashgate, 2007. ISBN 9780754684145
  • Jill Francis, "John Parkinson: Gardener and Apothecary of London" in S. Francia, A. Stobart, edd., Critical Approaches to the History of Western Herbal Medicine (Londinii: Bloomsbury, 2014) pp. 229–246 (Paginae selectae apud Google Books)
  • David Gentilcore, Food and Health in Early Modern Europe: diet, medicine and society, 1450–1800 (Londinii: Bloomsbury, 2016) pp. 139-144
  • Louis Girault, Kallawaya: guérisseurs itinérants des Andes (Lutetiae: ORSTOM, 1984) pp. 399-400 (Paginae selectae apud Google Books)
  • Eric Glatré, Histoire(s) de vin: 33 dates qui façonnèrent les vignobles français. Paris: Le Félin, 2020 (Paginae selectae apud Google Books)
  • Carrington Goodrich, "Chinese Food over the Millennia" in Journal of the American Oriental Society vol. 99 (1979)
  • Emily Gowers, The Loaded Table (Oxonii: Oxford University Press, 1993) pp. 180-210
  • Peter Heine, Kulinarische Studien: Untersuchungen zur Kochkunst im arabisch-islamischen Mittelalter (1988) pp. 101-102
  • Karen Hess, ed., The Virginia House-wife, by Mary Randolph (University of South Carolina Press, 1984) pp. 263-264 (Paginae selectae apud Google Books)
  • Thomas O. Höllmann, Schlafender Lotus, trunkenes Huhn. Kulturgeschichte der chinesischen Küche. Monaci: C. H. Beck, 2010. ISBN 978-3-406-60539-0
  • Lipke B. Holthuis, Marine Lobsters of the World (FAO, 1991) pp. 151-152
  • T. C. Huang, D. F. Teng, "29: Soy Sauce" in Handbook of Food and Beverage Fermentation Technology (2004. ISBN 978-0-8247-4780-0)
  • Pierre Hurtubise, "«De Honesta Voluptate» ou l'art de bien manger à Rome pendant la Renaissance" in Annales: Histoire, économie & société vol. 13 no. 2 (1994) pp. 235-247
  • Pierre Hurtubise, "La "Table" d'un cardinal de la Renaissance" in Mélanges de l'Ecole fraiçaise de Rome: Moyen-Age vol. 92 (1980) pp. 249-282
  • Pierre Hurtubise, "Une vie de palais: la cour du cardinal Alexandre Farnèse vers 1563" in Renaissance and Reformation vol. 16 (1992) pp. 37-54 JSTOR
  • "Fermented Foods of the Far East" in Robert W. Hutkins, Microbiology and Technology of Fermented Foods (2a ed. Wiley, 2018) pp. 513-554 (Paginae selectae apud Google Books)
  • Philip Hyman, Mary Hyman, "Les Livres de cuisine imprimés en France: du règne de Charles VIII à la fin de l'Ancien régime" in Livres en bouche: cinq siècles d'art culinaire français (Lutetiae: Bibliothèque nationale de France, 2001) pp. 55-75
  • "Sake Brewing" in Naomichi Ishige, The History and Culture of Japanese Food (Londinii: Kegan Paul, 2001) pp. 32-35
  • Alexandra Hicks, "The Mystique of Garlic: history, uses, superstitions, and scientific revelations" in Tom Jaine, ed., Oxford Symposium on Food & Cookery 1984 & 1985: Cookery: Science, Lore & Books (Londinii: Prospect Books, 1986) pp. 140-161
  • Hugh Johnson, The World Atlas of Wine (Londinii: Mitchell Beazley, 1971) pp. 128-135. 7a ed., 2013
  • Hugh Johnson, Jancis Robinson, The World Atlas of Wine (7a ed. Londinii, 2013) pp. 258-259
  • Dan Jurafsky, The Language of Food. Novi Eboraci: Norton, 2014 (quaere "sik" apud Google Books)
  • David B. Goldstein, "Failures of Eating in The Merchant of Venice" in Pierre Kapitaniak, Christophe Hauserman, Dominique Goy-Blanquet, edd., Shakespeare et les arts de la table: Actes du congrès organisé par la Société Française Shakespeare les 17, 18 et 19 mars 2011 (OpenEdition Journals, 2012 ~)
  • "The Chiles of Oaxaca" in Diana Kennedy, Oaxaca al gusto: an infinite gastronomy (Austinopoli: University of Texas Press, 2010) pp. xix-xxii
  • Kian Lam Kho, "Dragon on a Platter: the art of naming Chinese dishes" in Mark McWilliams, ed., Food and Communication: proceedings of the Oxford Symposium on Food and Cookery 2015 (Londinii: Prospect Books, 2016)
  • David R. Knechtges, "Food in Early Chinese Literature" in Journal of the American Oriental Society vol. 106 (1986) pp. 49-63 JSTOR
  • David R. Knechtges, "Gradually Entering the Realm of Delight: Food and Drink in Early Medieval China" in Journal of the American Oriental Society vol. 117 (1997) pp. 229-239 JSTOR
  • T. C. Lai, Chinese Food for Thought. Hongcongi: Hong Kong Book Centre, 1978
  • Berthold Laufer, "Sino-Iranica: Chinese contributions to the history of civilization in ancient Iran, with special reference to the history of cultivated plants and products" (Field Museum of Natural History. Publications, Anthropological series vol. 15, 1919) pp. 185-630 textus pp. 376-377
  • Bruno Laurioux, "Le latin de la cuisine" in Monique Goullet, Michel Parisse, edd., Les Historiens et le latin médiéval (Lutetiae: Editions de la Sorbonne, 2001. ISBN 9782859444204
  • Bruno Laurioux, Le Règne de Taillevent: livres et pratiques culinaires à la fin du moyen age (Lutetiae: Publications de la Sorbonne, 1997) pp. 155, 170-172 Textus
  • R. A. Lawrie, D. A. Ledward, Lawrie's meat science. 7a ed. Cantabrigiae: Woodhead, 2006. ISBN 978-1-84569-159-2
  • Cecilia Leong-Salobir, Food Culture in Colonial Asia: a taste of empire (Londinii: Routledge, 2011) p. 18
  • "Foodiegate: Ritz and Escoffier at the Savoy" in Paul Levy, Out to Lunch (Londinii: Chatto & Windus, 1986) pp. 225-230
  • Gilly Lehmann, "At The Dramatists’ Table: The Climax and Decline of a Mannerist Cuisine in England, 1580-1630" in Pierre Kapitaniak et al., edd., Shakespeare et les arts de la table: Actes du congrès organisé par la Société Française Shakespeare les 17, 18 et 19 mars 2011 (OpenEdition Journals, 2012 ~)
  • Manuel Martínez Llopis, Simone Ortega, La Cocina típica de Madrid (Matriti: Alianza Editorial, 1987) pp. 95-101
  • Janet Long-Solís, Capsicum y cultura: la historia del chilli (2a ed. Mexicopoli: Fondo de Cultura Económica, 1998) pp. 91-93, 163
  • Alessandro Lovatelli, Status of oyster culture in selected Asian countries. Bancoci: National Inland Fisheries Institute, 1988
  • A. A. Macdonell, A. B. Keith, Vedic index of names and subjects (Londinii: Murray, 1912) vol. 1 p. 338, vol. 2 pp. 477-478
  • "Meat" in Harold McGee, On Food and Cooking (Novi Eboraci: Scribner, 1984; Londinii: Allen & Unwin, 1986) pp. 82-122
  • Justine Woodard McKnight, “A Study of Native American Plant Use, based on a review of early historic comments on subsistence and technology” in Charles LeeDecker et al., Archaeology of the Puncheon Run Site (Dover: Delaware Department of Transportation, 2004/2005) vol. 2 pp. E1-E123
  • Clyde L. MacKenzie et al., edd., The history, present condition, and future of the molluscan fisheries of North and Central America and Europe. 3 voll. (NOAA technical report NMFS no. 127-129. US Department of Commerce, 2017) vol. 1 vol. 2 vol. 3
  • Carolin C. Young, "The Soup that Went Into the Tureen" in Mark McWilliams, ed., Food & Material Culture: Proceedings of the Oxford Symposium on Food and Cookery 2013. Totenais: Prospect Books, 2014 (pp. 33-47 apud Google Books) (vide "Vincent La Chapelle and the Chesterfield Tureen", pp. 33-43)
  • Ray Sokolov, "Secrets of the Great Chefs: decrypting untrustworthy communications from the kitchens of Carême, Escoffier and Guérard" in Mark McWilliams, ed., Food & Communication: proceedings of the Oxford Symposium in Food and Cookery 2015 (Londinii: Prospect Books, 2015) pp. 20-28
  • "Cheddar Cheese" in Laura Mason, Catherine Brown, Traditional Foods of Britain: an inventory (Totnes: Prospect Books, 1999) pp. 118-120
  • H. L. Mencken, The American Language: supplement 1 (Novi Eboraci: Knopf, 1945) pp. 256-260
  • Stephen Mennell, All Manners of Food (Oxoniae: Blackwell, 1985) pp. 134-165
  • Marie-Josèphe Moncorgé, Lyon 1555: capitale de la culture gourmande au XVIe siècle (Lugduni: Editions Lyonnaises d'Art et d'Histoire, 2008) pp. 115-126, 227-228
  • "Kiwifruit" in Julia F. Morton, Fruits of warm climates (Miami, 1987) pp. 287-300 Textus
  • S. Douglas Olson, Alexander Sens, Archestratos of Gela: Greek Culture and Cuisine in the Fourth Century BCE. Oxonii: Oxford University Press, 2000. (Graece, Anglice)
  • Om Prakash, Economy and food in ancient India. Part 2: Food. Dellii: Bharatiya Vidya, 1987; 1a ed., titulo Food and drinks in ancient India (1961) pp. 22-24 et passim
  • José Pardo-Tomás, María Luz López Terrada, Las primeras noticias sobre plantas americanas en las relaciones de viajes y crónicas de Indias (1493-1553). Valencia : Instituto de Estudios Documentales e Históricos sobre la Ciencia, 1993 alibi
  • Jeffrey M. Pilcher,Planet Taco: a global history of Mexican food (Novi Eboraci: Oxford University Press, 2012) pp. 69-71
  • Liliane Plouvier, "La gastronomie dans les Pays-Bas méridionaux sous les ducs de Bourgogne: le témoignage des livres de cuisine" in Publications du Centre Européen d'Etudes Bourguignonnes vol. 47 (2007)
  • Liliane Plouvier, "Spécialités bourguignonnes dans les Pays-Bas méridionaux (XVe siècle)" in Paul Janssens, Siger Zeischka, edd., La Noblesse à table: des ducs de Bourgogne aux rois des Belges (2008) pp. 285-306 (Paginae selectae apud Google Books)
  • Julius Preuss, Biblisch-talmudische Medizin. Berolini: Karger, 1911 Textus 1928 reimpressum
  • Mudaliyar C. Rasanayagam, Ancient Jaffna (Maderaspatani: Everyman's Publishers, 1926) p. 152
  • W. W. Rockhill, "Notes on the Relations and Trade of China with the Eastern Archipelago and the Coasts of the Indian Ocean during the Fourteenth Century" in T'oung Pao 2a ser. vol. 14 (1913) pp. 473-476; vol. 15 (1914) pp. 419-447; vol. 16 (1915) pp. 61-159, 236-271, 374-392, 435-467, 604-626
  • Françoise Sabban, "Insights into the problem of preservation by fermentation in 6th century China" in A. Riddervold, A. Ropeid, edd., Food conservation (Londinii: Prospect Books, 1988) pp. 45-55
  • Maxime Rodinson, A. J. Arberry, Charles Perry, Medieval Arab Cookery. Totnes: Prospect Books, 2001
  • Roberto Rubino et al., Italian Cheese: a guide to its discovery and appreciation. Bra: Slow Food, 2005
  • Priscilla C. Sanchez, Philippine Fermented Foods: Principles and Technology (Manilae: UP Press, 2008) (Paginae selectae apud Google Books)
  • Edward Schafer, The Golden Peaches of Samarkand (Berkeleiae: University of California Press, 1963) p. 20
  • Edward Schafer, B. E. Wallacker, "Local tribute products of the T'ang dynasty" in Journal of Oriental Studies vol. 4 (1957/1958) pp. 213-248
  • Colleen Taylor Sen, Feasts and Fasts: a history of food in India (Londinii: Reaktion Books, 2015) pp. 153, 193-195, 204-206
  • William Shurtleff, Akiko Aoyagi, History of soy sauce (160 CE to 2012) ... bibliography and sourcebook. Soyinfo Center, 2012 Textus apud Internet Archive
  • Frederick J. Simoons, Food in China: A Cultural and Historical Inquiry (CRC Press, 2014) pp. 378-381 (Paginae selectae apud Google Books)
  • W. F. Smith, Rabelais in his Writings. Cantabrigiae: Cambridge University Press, 1918 Textus apud Internet Archive
  • Raymond Sokolov, Why We Eat What We Eat. How Columbus Changed the Way the World Eats (Novi Eboraci: Simon & Schuster, 1991) pp. 29-31 (Paginae selectae apud Google Books)
  • Yan-kit So, Classic Food of China (Londinii: Macmillan, 1992) pp. 27-28
  • Rebecca Spang, The Invention of the Restaurant: Paris and modern gastronomic culture. 2a ed. Cantabrigiae Massachusettensium: Harvard University Press, 2020
  • "Food" in P. T. Srinivasa Iyengar, Pre-Aryan Tamil Culture (Maderaspatani: University of Madras, 1930) pp. 57-65
  • Keith Steinkraus, Handbook of Indigenous Fermented Foods (2a ed. Novi Eboraci: Marcel Dekker, 1996) (Paginae selectae) (Paginae selectae apud Google Books)
  • Roel Sterckx, Food, Sacrifice, and Sagehood in Early China (Cantabrigiae: Cambridge University Press, 2011) pp. 65-76
  • Roel Sterckx, ed., Of Tripod and Palate: Food, Politics, and Religion in Traditional China. Londinii: Palgrave Macmillan, 2005
  • Timothy J. Tomasik, "Cuisine by the Cut of One's Trousers. Cookbook Marketing in Early Modern France" in Food and History vol. 14 (2016) pp. 223-247
  • Timothy J. Tomasik, interpr.; Ken Albala, ed., The Most Excellent Book of Cookery: an edition and translation of the 16th century "Livre fort excellent de cuysine". Totnes: Prospect Books, 2014. ISBN 978-1-903018-96-5
  • Gillian Riley, "Platina, Martino, and Their Circle" in Harlan Walker, ed., Cooks and other people: proceedings of the Oxford Symposium on Food and Cookery (Totenais: Prospect Books, 1996) (Textus apud Google Books)
  • Andrew Dalby, "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, 1992 (Londinii: Prospect Books, 1993) pp. 67-72
  • Priscilla Bain, Maggie Black, "A Glance at the Life of Sir Kenelm Digby, Knight, at his cookbook called The Closet Opened ..." in Harlan Walker, ed., Cooks and Other People: proceedings of the Oxford Symposium on Food and Cookery 1995 (Londinii: Prospect Books, 1996) (pp. 27-34 apud Google Books)
  • William Woys Weaver, interpr., Sauer's Herbal Cures: America's First Book of Botanic Healing, 1762-1778. Novi Eboraci: Routledge, 2001 (Paginae selectae apud Google Books)
  • Paul Wheatley, "Geographical notes on some commodities involved in Sung maritime trade" in Journal of the Malayan Branch of the Royal Asiatic Society vol. 32 no. 2 (1959) pp. 1-140 JSTOR
  • Barbara Ketcham Wheaton, Savouring the past (London: Chatto & Windus, 1983) p. 128
  • Diego Zancani, "Notes on the vocabulary of gastronomy in literary works from Boccaccio to Giulio Cesare Croce" in The Italianist vol. 30 suppl. 2 (2010) pp. 132-148, praecipue pp. 136-137
  • Heinrich Zimmer, Altindisches Leben (Berolini: Weidmann, 1879) pp. 272-280
  • Daniel Zohary, Maria Hopf, Domestication of Plants in the Old World: the origin and spread of cultivated plants in West Asia, Europe and the Nile Valley. 3a ed. (Oxonii: Oxford University Press, 2000. ISBN 9780198503569) pp. 195-197

Lexica[recensere | fontem recensere]

  • Richard Allsopp, Dictionary of Caribbean English Usage (Oxonii: Oxford University Press, 1996) s.v. cabeche
  • Mary Ella Milham, "Platina" in Alice Arndt, ed., Culinary Biographies. Houston: Yes Press, 2006. ISBN 978-0-9718322-1-3 pp. 288-291
  • Albert Barrère, Charles Godfrey Leland, A Dictionary of Slang, Jargon and Cant (Ballantyne Press, 1889-1890) 1 2
  • Paul Martin Blüher, Blühers Rechtschreibung der Speisen und Getränke : alphabetisches Fachlexikon. 1899 Textus
  • Marianne Bouchon, "Latin de cuisine" in Archivum Latinitatis Medii Aevi vol. 22 (1952) pp. 63-76
  • F. G. Cassidy, R. B. Le Page, Dictionary of Jamaican English (Cantabrigiae: Cambridge University Press, 1967) s.vv. cabeach, scaveeched fish
  • Alan Davidson, The Oxford Companion to Food (Oxonii: Oxford University Press, 1999. ISBN 0-19-211579-0) pp. 623-624; Tom Jaine, ed., 2a ed. 2006; 3a ed. 2014
  • "Jury dégustateur" in Arthur Martin Dinaux; Gustave Brunet, ed., Les sociétés badines, bachiques, chantantes et littéraires (2 voll. Lutetiae: Bachelin-Deflorenne, 1867) vol. 1 (vol. 1 pp. 428-434 apud Google Books) (vol. 2)
  • Bronwen Percival, "Cheddar"; Val Bines, "Cheddaring" in Catherine Donnelly, ed., The Oxford Companion to cheese (Novi Eboraci: Oxford University Press, 2016) pp. 131-136
  • "Chile" in Georg Friederici, Amerikanistisches Wörterbuch (Hamburgi: Cram, De Gruyter, 1947) pp. 174-175
  • Charles Perry, "Qaṭāʾif" in Darra Goldstein, ed., The Oxford Companion to Sugar and Sweets (Oxonii: Oxford University Press, 2015) p. 569
  • Samuel Halkett, John Laing; James Kennedy et al., edd., Dictionary of Anonymous and Pseudonymous English Literature (editio aucta. 9 voll. Edinburgi: Oliver and Boyd, 1926-1963 1 2 3 4 5 6 7 8 9)
  • Richard Hosking, A Dictionary of Japanese Food: Ingredients and Culture. Tuttle, 1996
  • Man-kuei Li, "Yüan Mei" in Arthur W. Hummel et al., Eminent Chinese of the Ch'ing Period (Vasingtoniae, 1943) vol. 2 pp. 955-957
  • Andrew Dalby, "Stimulants" in Solomon H. Katz, ed., Encyclopedia of Food and Culture (Novi Eboraci: Scribner, 2003) vol. 3 pp. 346-349
  • "Glossaire technique" in Grégoire Lozinski, ed., La Bataille de Caresme et de Charnage (Lutetiae: Honoré Champion, 1933) pp. 121-190
  • "Bacci (André)" in Louis-Gabriel Michaud, ed., Biographie universelle ancienne et moderne 2a ed. vol. 2 (Lutetiae, 1843) p. 560 (index)
  • Alain Rey, ed., Dictionnaire historique de la langue française (2a ed. Lutetiae: Le Robert, 1998) vol. 1 p. 407
  • "Risotto" in Gillian Riley, The Oxford Companion to Italian Food (Novi Eboraci: Oxford University Press, 2007) pp. 444-445
  • Jancis Robinson, The Oxford Companion to Wine. Oxonii: Oxford University Press, 1994. 3a ed., 2006. pirated
  • Andrew F. Smith, ed., The Oxford Companion to American Food and Drink. Oxford University Press, 2007 (Paginae selectae apud Google Books)
  • D'Arcy Wentworth Thompson, Glossary of Greek Fishes (Londinii: Oxford University Press, 1947) p. 132 s.v. "κραγγών"

Mote[recensere | fontem recensere]

Bibliographiae[recensere | fontem recensere]

Achaya[recensere | fontem recensere]

Vide[recensere | fontem recensere]

  • Rubiés 2000 (downloaded)
  1. Textus
  2. Roy Shipperbottom, "Elizabeth Raffald (1733-1781)" in Harlan Walker, ed., Cooks and other people: proceedings of the Oxford Symposium on Food and Cookery (Totenais: Prospect Books, 1996) (pp. 233-236 apud Google Books)
  3. Fide #Andrews (1995) p. 33: fortasse et in aliis operibus?
  4. Charles W. Hayford, "Open Recipes Openly Arrived At" in Journal of Oriental Studies vol. 45 (2012) pp. 67-87 JSTOR