Usor:Andrew Dalby/Fontes

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ante Christum natum[recensere | fontem recensere]

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 : Abraham Hayward, The Art of Dining, or, Gastronomy and gastronomers. Londinii: John Murray, 1852 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
  • 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
  • 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
  • 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")
  • 1871 : Mary Randolph, The Virginia Housewife, or, methodical cook (Philadelphiae: Butler, 1871) p. 64 ("to caveach fish")
  • 1873 : Alexandre Dumas, Grand Dictionnaire de cuisine (Lutetiae: Lemerre, 1873) pp. 634-635
  • 1873? : Leo Brisse, Cuisine en carême du baron Brisse 2a ed. 1874
  • 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
  • 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
  • 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
  • 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
  • 1888 : Doctor Thebussem, La mesa moderna. Matriti Textus 2a ed. eiusddem 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
  • 1891 : Grace Johnson, Anglo-Indian And Oriental Cookery. Londinii: Allen Textus
  • 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
  • 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)")
  • 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
  • 1896 : Louis Fouquet, Bariana: Recueil de toutes boissons americains et anglaises (Lutetiae) p. 25 no. 18 ("martini cocktail")
  • 1898 : Charles Herman Senn, Senn's culinary encyclopaedia (Londinii: Spottiswoode) Textus apud Internet Archive
  • 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 : Rowland Strong, Where and How to Dine in Paris. Londinii: Grant Richards, 1900 Textus apud Internet Archive

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 : "Indian Cookery" in Isabella Beeton; Charles Herman Senn, ed., Mrs. Beeton's Book of Household Management (Londinii: Ward, Lock, 1906) pp. 1599-1613
  • 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
  • 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")
  • 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")
  • 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")
  • 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
  • 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)
  • 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

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
  • 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"
  • Eric Block, Garlic and Other Alliums: The Lore and the Science. Royal Society of Chemistry, 2010 (Paginae selectae apud Google Books)
  • 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
  • Edward H. Schafer, "T'ang" in K. C. 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
  • 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
  • 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
  • "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
  • 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)
  • 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)
  • 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)
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  • "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 ~)
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  • R. A. Lawrie, D. A. Ledward, Lawrie's meat science. 7a ed. Cantabrigiae: Woodhead, 2006. ISBN 978-1-84569-159-2
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  • "Foodiegate: Ritz and Escoffier at the Savoy" in Paul Levy, Out to Lunch (Londinii: Chatto & Windus, 1986) pp. 225-230
  • 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
  • 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
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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
  • 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
  • "Glossaire technique" in Grégoire Lozinski, ed., La Bataille de Caresme et de Charnage (Lutetiae: Honoré Champion, 1933) pp. 121-190
  • 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)