Usor:Andrew Dalby/Fontes

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ante Gutenberg[recensere | fontem recensere]

post Gutenberg[recensere | fontem recensere]

saeculum XVI[recensere | fontem recensere]

saeculum XVII[recensere | fontem recensere]

saeculum XVIII[recensere | fontem recensere]

saeculum XIX[recensere | fontem recensere]

saeculum XX[recensere | fontem recensere]

  • 1900 : The Nabob's Cookery Book: a manual of East and West Indian recipes ... by P. O. P. (Londinii: Warne) no. 1-24
  • 1901 : Henriette Davidis; Luise Holle, ed., Henriette Davidis-Holle: Praktisches Kochbuch für die bürgerliche und feine Küche (Bielefeld: Velhagen & Klasing, 1901) Textus
  • 1903 : Auguste Escoffier, Le Guide culinaire (Lutetiae, 1903) pp. 525-526
  • 1903 : Adolphe Meyer, The post-graduate cookery book (Novi Eboraci: Caterer, 1903) pp. 30-31
  • 1904 : "Indian Cookery" in Mrs. Beeton's Book of Household Management (Londinii: Ward, Lock) pp. 1599-1613
  • 1907? : Auguste Escoffier, A Few Recipes (Londinii: Escoffier, 1907?) Textus
  • 1907 : Henriette Davidis; Gertrude Wiemann, ed., Praktisches Kochbuch für die bürgerliche und feine Küche. Neue illustrierte Ausgabe (Berolini: W. Herlet, 1907) Recensio interretialis
  • 1909 : Auguste Escoffier, A Guide to Modern Cookery (2a ed. Londinii, 1909) Textus impressionis 1926
  • 1912 : Auguste Escoffier, Le Livre des menus. Lutetiae, 1912 Textus
  • 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
  • 1920 : Carmen de Burgos, La cocina práctica (Valentiae: Sempere, 1920) Textus
  • 1922 : Henriette Davidis; Rudolf Zäh, ed., Praktisches Kochbuch für die bürgerliche und feine Küche. Volksausgabe (1922) Index capitulorum
  • 1927 : Auguste Escoffier, Le Riz. Lutetiae: Flammarion, 1927 Textus
  • 1928 : Auguste Escoffier, L'Aide-mémoire culinaire. Lutetiae: Flammarion, 1928 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 : 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
  • 1933 : Sloppy Joe's Cocktails Manual (Havanae, 1933) p. 18 ("dry martini, sweet martini")
  • 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
  • 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")
  • 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
  • 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
  • 1999 : Pat Chapman's Curry Bible. Londinii: Hodder & Stoughton. ISBN 0-340-68037-7

Saeculum XXI[recensere | fontem recensere]

  • 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)
  • 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

Eruditio[recensere | fontem recensere]

  • 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
  • Lou DiPalo, Rachel Wharton, "Mozzarella (Burrata)" in DiPalo's Guide to the Essential Foods of Italy (Novi Eboraci: Ballantine, 2014)
  • "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)
  • Louis Girault, Kallawaya: guérisseurs itinérants des Andes (Lutetiae: ORSTOM, 1984) pp. 399-400 (Paginae selectae apud Google Books)
  • Karen Hess, ed., The Virginia House-wife, by Mary Randolph (University of South Carolina Press, 1984) pp. 263-264 (Paginae selectae apud Google Books)
  • 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)
  • "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)
  • "Sake Brewing" in Naomichi Ishige, The History and Culture of Japanese Food (Londinii: Kegan Paul, 2001) pp. 32-35
  • Dan Jurafsky, The Language of Food. Novi Eboraci: Norton, 2014 (quaere "sik" apud Google Books)
  • R. A. Lawrie, D. A. Ledward, Lawrie's meat science. 7a ed. Cantabrigiae: Woodhead, 2006. ISBN 978-1-84569-159-2
  • 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
  • "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
  • 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
  • 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
  • Julius Preuss, Biblisch-talmudische Medizin. Berolini: Karger, 1911 Textus 1928 reimpressum
  • "Risotto" in Gillian Riley, The Oxford Companion to Italian Food (Oxonii: Oxford University Press, 2007) pp. 444-445
  • 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)
  • William Shurtleff, Akiko Aoyagi, History of soy sauce (160 CE to 2012) ... bibliography and sourcebook. Soyinfo Center, 2012 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)
  • "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)
  • Barbara Ketcham Wheaton, Savouring the past (London: Chatto & Windus, 1983) p. 128
  • Heinrich Zimmer, Altindisches Leben (Berolini: Weidmann, 1879) pp. 272-280

Lexica[recensere | fontem recensere]

  • Richard Allsopp, Dictionary of Caribbean English Usage (Oxonii: Oxford University Press, 1996) s.v. cabeche
  • Albert Barrère, Charles Godfrey Leland, A Dictionary of Slang, Jargon and Cant (Ballantyne Press, 1889-1890) 1 2
  • 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
  • Bronwen Percival, "Cheddar"; Val Bines, "Cheddaring" in Catherine Donnelly, ed., The Oxford Companion to cheese (Novi Eboraci: Oxford University Press, 2016) pp. 131-136
  • Charles Perry, "Qaṭāʾif" in Darra Goldstein, ed., The Oxford Companion to Sugar and Sweets (Oxonii: Oxford University Press, 2015) p. 569
  • Richard Hosking, A Dictionary of Japanese Food: Ingredients and Culture. Tuttle, 1996
  • Andrew Dalby, "Stimulants" in Solomon H. Katz, ed., Encyclopedia of Food and Culture (Novi Eboraci: Scribner, 2003) vol. 3 pp. 346-349
  • Alain Rey, ed., Dictionnaire historique de la langue française (2a ed. Lutetiae: Le Robert, 1998) vol. 1 p. 407
  • 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]

  • Georges Vicaire, Bibliographie gastronomique. Lutetiae: Rouquette, 1890 (Textus apud Google Books)

Achaya[recensere | fontem recensere]

Vide[recensere | fontem recensere]

  • Rubiés 2000 (downloaded)
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