Энциклопедия специй. От аниса до шафрана - Джон А. О'Коннелл

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197. Church Arthur H. The Chemistry of Paints and Painting. – Seeley, Service & Co., 1915. – P. 14.

198. Quoted in McCouat Philip. The Life and Death of Mummy Brown // Journal of Art in Society. – 2013, www.artinsociety.com

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203. Milton Giles. Nathaniel’s Nutmeg. – Hodder, 1999. – P. 6.

204. Forbes Anna. Unbeaten Tracks in Islands of the Far East (1887). – Oxford University Press, 1987. – P. 61–62.

205. Ibid., p. 228.

206. Milton Giles. Nathaniel’s Nutmeg. – Hodder, 1999. – P. 368.

207. Couperus Louis. The Hidden Force (1921). – University of Massachusetts Press, 1985. – P. 159.

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216. Sokolov Raymond. Why We Eat What We Eat: How Columbus Changed the Way the World Eats. – Simon & Schuster, 1993. – P. 129.

217. Turner Jack. Spice: The History of a Temptation. – Vintage, 2004. – P. 46.

218. Smith Ifeyironwa Francisca. Foods of West Africa: Their Origin and Use. – National Library of Canada, 1998. – P. 95.

219. De Marees Pieter. Description and Historical Account of the Gold Kingdom of Guinea (1602). – British Academy, 1987. – P. 160.

220. Keay John. The Spice Route. – John Murray, 2005. – P. 150.

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223. Harris Jessica B. The Africa Cookbook: Tastes of a Continent. – Simon & Schuster, 1998. – P. 153.

224. Ibid.

225. Ibid., p. 90.

226. Lanchester John. Restaurant Review: Nando’s’ // The Guardian Heal Carolyn, Allsop Michael. Cooking with Spices. – Granada, 1983. – 15 January 2011.

227. Bosland Paul W., DeWitt Dave. Complete Chile Pepper Book. – Timber Press, 2009. – P. i0.

228. Lawless Harry T., Heymann Hildegarde. Sensory Evaluation of Food: Principles and Practices. – Springer, 1999. – P. 202.

229. Ibid., p. 204.

230. Logue Alexandra W. The Psychology of Eating and Drinking. – Psychology Press, 2004. – P. 274.

231. Ibid.

232. Heal Carolyn, Allsop Michael. Cooking with Spices. – Granada, 1983. – P. 90.

233. gernot-katzers-spice-pages.com/engl/Caps_fru.html

234. Goldman Jason. Why Do We Eat Chilli? //The Guardian. – 14 September 2010.

235. Logue Alexandra W. The Psychology of Eating and Drinking. – Psychology Press, 2004. – P. 274.

236. Turner Jack. Spice: The History of a Temptation. – Vintage, 2004. – P. 12.

237. Collingham Lizzie. Curry: A Tale of Cooks and Conquerors. – Chatto & Windus, 2005. – P. 54.

238. Ibid., p. 53.

239. Rosengarten Frederic. The Book of Spices. – Pyramid, 1969. – P. 145.

240. Morris Sallie, Mackley Lesley. The Complete Cook’s Encyclopaedia of Spices. – Hermes House, 1997. – P. 31.

241. Heal Carolyn, Allsop Michael. Cooking with Spices. – Granada, 1983. – P. 86.

242. Smith Delia. How To Cook: Book Two. – BBC, 1999. – P. 130.

243. Quoted in Dalby Andrew. Dangerous Tastes: The Story of Spices. – British Museum Press, 2000. – P. 149.

245. DeWitt Dave, Gerlach Nancy. The Food of Santa Fe: Authentic Recipes from the American Southwest. – Tuttle Publishing, 1998. – P. 14.

246. Ibid.

247. gernot-katzers-spice-pages.com/engl/Caps_fru.html

248. Bryan Susan Montoya. Chile Experts: Trinidad Moruga Scorpion is the Hottest // Associated Press. – 15 February 2012.

249. Ibid.

250. Cornell Martyn. http://zythophile.wordpress.com/2010/12/23/how-to-go-a-wassailing/

250. Marks Gil. Olive Trees and Honey: A Treasury of Vegetarian Recipes from Jewish Communities around the World. – Wiley & Sons, 2005. – P. 10.

251. John Evelyn. Cook: Ed. Christopher Driver. – Prospect, 1997. – P. 43.

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253. Corelli Marie. Wormwood: A Drama of Paris (1890). – Broadview Press, 2004. – P. 363.

254. Ellmann Richard. Oscar Wilde. – Penguin, 1987. – P. 441.

255. Magnan V. On the Comparative Action of Alcohol and Absinthe // The Lancet. – 19 September 1874. – P. 412.

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257. FDA and French Disagree on Pink Peppercorn’s Effects // New York Times. – 31 March 1982.

257. Zohary Michael. Plants of the Bible. – Cambridge University Press, 1982. – P. 184.