Usor:Andrew Dalby/Fontes

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ante Christum natum[recensere | fontem recensere]

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
  • 1903 : Ketab, Indian dishes for English tables. Londinii: Chapman & Hall, 1903 Textus apud Internet Archive
  • 1904 : "Indian Cookery" in Mrs. Beeton's Book of Household Management (Nova ed. Londinii: Ward, Lock) pp. 1599-1613
  • 1904 : A. R. Kenney-Herbert, Wyvern's Indian Cookery Book. Maderaspatani: Higginbotham, 1904 Textus apud Internet Archive
  • 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
  • 1909 : Auguste Escoffier, A Guide to Modern Cookery (2a ed. Londinii, 1909) Textus impressionis 1926
  • 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
  • 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 : 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
  • 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
  • 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)
  • 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 Schafer, "T'ang" in K. C. Chang, ed., Food in Chinese Culture (Novo Portu, 1977) pp. 122-124
  • 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
  • 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)
  • 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)
  • 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)
  • "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
  • Dan Jurafsky, The Language of Food. Novi Eboraci: Norton, 2014 (quaere "sik" apud Google Books)
  • 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
  • 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
  • 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
  • Mudaliyar C. Rasanayagam, Ancient Jaffna (Maderaspatani: Everyman's Publishers, 1926) p. 152
  • 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, 1963) p. 20
  • 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)
  • 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)
  • 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)
  • 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)
  • Barbara Ketcham Wheaton, Savouring the past (London: Chatto & Windus, 1983) p. 128
  • 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
  • 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
  • "Risotto" in Gillian Riley, The Oxford Companion to Italian Food (Novi Eboraci: Oxford University Press, 2007) pp. 444-445
  • 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"
  • 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

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)