Salt (69 page)

Read Salt Online

Authors: Mark Kurlansky

Tags: #ebook, #book

BOOK: Salt
8.56Mb size Format: txt, pdf, ePub
Allen, Brigid.
Food: An Oxford Anthology
. Oxford: Oxford University Press, 1994.
Anderson, E. N.
The Food of China
. New Haven: Yale University Press, 1988.
Anthimus.
De obseruatione ciborum
(On the observance of food). Trans. Mark Grant. Devon: Prospect Books, 1996.
Apicius.
Cookery and Dining in Imperial Rome
. Ed. and trans. Joseph Dommers Vehling. New York: Dover, 1977.
Archestratus.
The Life of Luxury
. Trans. John Wilkins and Shaun Hill. Devon: Prospect Books, 1994.
Artusi, Pellegrino.
La scienza in cucina e l’arte di mangiar bene
. 1891. Reprint, San Casciano: Sperling and Kupfer Editori, 1991.
Beeton, Isabella.
Beeton’s Book of Household Management
. London: S. O. Beeton, 1861. Reprint, London: Jonathan Cape, 1968.
Billings, John D.
Hardtack and Coffee
. Boston: George M. Smith, 1887.
Bober, Phyllis Pray.
Art, Culture, and Cuisine: Ancient and Medieval Gastronomy
. Chicago: University of Chicago Press, 1999.
Boni, Ada.
Il talismano della felicità
. Rome: Colombo, 1997.
Brécourt-Villars, Claudine.
Mots de table, mots de bouche
. Paris: Editions Stock, 1996.
Brereton, Georgina E., and Janet M. Ferrier, ed.
Le mèsnagier de Paris
. Paris: Le Livre de Poche, 1994.
Brillat-Savarin, Jean Anthelme.
Physiologie du goût
. Paris: Flammarion, 1982.
Brothwell, Don, and Patricia Brothwell.
Food in Antiquity: A Survey of the Diet of Early Peoples
. Baltimore: Johns Hopkins University Press, 1969.
Bullock, Helen.
The Williamsburg Art of Cookery, or Accomplish’d Gentlewoman’s Companion: Being a Collection of Upwards of Five Hundred of the Most Ancient and Approv’d Recipes in Virginia Cookery
. Williamsburg: Colonial Williamsburg, 1965.
Buhez Association.
Quand les Bretons passent à table
. Rennes: Editions Apogée, 1994.
Capel, José Carlos.
Manual del pescado
. San Sebastián: R and B, 1995.
Cato.
De agricultura
(On farming). Trans. Andrew Dalby. Devon: Prospect Books, 1998.
Correnti, Pino.
Il libro d’oro della cucina e dei vini di Sicilia
. Milano: Mursia, 1976.
Cost, Bruce.
Bruce Cost’s Asian Ingredients: Buying and Cooking the Staple Foods of China, Japan, and Southeast Asia
. New York: William Morrow, 1988.
Couderc, Philippe.
Les plats qui ont fait La France: De l’andouillette au vol-auvent
. Paris: Julliard, 1995.
Curtis, Robert I.
Garum and Salsamenta: Production and Commerce in Materia Medica
. Leiden: E. J. Brill, 1991.
Da Silva, Elian, and Dominique Laurens.
Fleurines & Roquefort
. Rodez: Editions du Rouergue, 1995.
Dalby, Andrew.
Siren Feasts: A History of Food and Gastronomy in Greece
. London: Routledge,1996.
Dalby, Andrew, and Sally Grainger.
The Classical Cookbook
. Los Angeles: J. Paul Getty Museum, 1996.
David, Elizabeth.
English Bread and Yeast Cookery
. 1997. Reprint, Newton, Mass.: Biscuit Books, 1994.
———.
Harvest of the Cold Months: The Social History of Ice and Ices
. London: Viking, 1994.
Davidson, Alan.
North Atlantic Seafood
. London: Macmillan, 1979.
———.
The Oxford Companion to Food
. Oxford: Oxford University Press, 1999.
de la Falaise, Maxime.
Seven Centuries of English Cooking: A Collection of Recipes
. Ed. Arabella Boxer. New York: Grove Press, 1973.
Drummond, J. C., and Anne Wilbraham.
The Englishman’s Food
. London: Pimlico, 1994.
Dumas, Alexandre.
Le grand dictionnaire de cuisine.
Vol. 3, Poissons. 1873. Reprint, Payré: Edit-France, 1995.
Eaton, Mary.
The Cook and Housekeepers Complete and Universal Dictionary
. Bungay, England: 1822.
Evelyn, John.
Acetaria: A Discourse of Sallets.
1699. Reprint, Devon: Prospect Books, 1996.
Faccioli, Emilio, ed.
L’arte della cucina in Italia
. Torino: Giulio Einaudi, 1987.
Fitzgibbon, Theodora.
A Taste of Ireland
. London: Weidenfeld and Nicolson, 1968.
Flandrin, Jean-Louis, and Massimo Montanari.
Histoire de L’Alimentation
. Paris: Librarie Arthème Fayard, 1996.
Glasse, Hannah.
The Art of Cookery Made Plain and Easy Which Far Exceeds Any Thing of the Kind Ever Yet Published by a Lady
. London: printed by the author, 1747.
(the widow) Gontier.
Traité de l’olivier, l’histoire et la culture de cet arbre, les différentes manieres d’exprimer l’huile d’olive, celles de la conserver, &c.
1784. Reprint, Nîmes: C. Lacour, 1990.
Gozzini7/12/2010 Giacosa, Ilaria.
A Taste of Ancient Rome
. Trans. Anna Herklotz. Chicago: University of Chicago Press, 1992.
Grimod de La Reynière, Alexandre.
Ecrits gastronomiques
. “Almanach des gourmands,” 1803, and Manuel des Amphiryions, 1808. Reprint, Paris: Bibliothèques 10/18, 1997.
Hagen, Ann.
A Second Handbook of Anglo-Saxon Food and Drink: Production and Distribution
. Norfolk, England: Anglo-Saxon Books, 1995.
Hale, Sarah Josepha.
The Good Housekeeper, or The Way to Live Well and to Be Well while We Live
. Boston: Otis, Broader, 1841.
Henisch, Bridget Ann.
Fast and Feast: Food in Medieval Society
. University Park: Pennsylvania State University Press, 1990.
Hieatt, Constance B., ed.
An Ordinance of Pottage: An Edition of the Fifteenth Century Culinary Recipes in Yale University’s Ms Beinecke 163
. London: Prospect, 1988.
Hope, Annette.
A Caledonian Feast
. London: Grafton, 1989.
———.
Londoners’ Larder
. Edinburgh: Mainstream Publishing, 1990.
Hume, Audrey Noel.
Food
. Williamsburg, Va.: Colonial Williamsburg Foundation, 1990.
Innis, Harold A.
The Cod Fisheries: The History of an International Economy
. New Haven: Yale University Press, 1940.
Jarvis, Norman R.
Curing Fishery Products
. Kingston, Mass.: Teaparty Books, 1987.
Kasper, Lynne Rossetto.
The Splendid Table: Recipes from Emilia-Romagna, the Heartland of Northern Italian Food
. New York, William Morrow, 1992.
Ky, Tran, and François Drouard.
Le chou et la choucroute
. Condé-sur-Noireau: Editions Charles Corlet, 1997.
Laudan, Rachel.
The Food of Paradise: Exploring Hawaii’s Culinary Heritage
. Honolulu: University of Hawaii Press, 1996.
Launay, André.
Caviare and After: The Truth About Luxury Foods
. London: Macdonald, 1964.
Levy, Esther.
Jewish Cookery Book.
Philadelphia, 1871. Reprint, Cambridge: Applewood Books, 1988.
Marre, Francis.
Défendez votre estomac contre les fraudes alimentaires
. Paris: H. Malet, 1911.
May, Robert.
The Accomplisht Cook
. 1685. Reprint, Devon: Prospect Books, 1994.
McClane, A. J.
The Encyclopedia of Fish Cookery
. New York, Henry Holt, 1977.
McGee, Harold.
On Food and Cooking: The Science and Lore of the Kitchen
. New York: Scribner’s, 1984.
Molokhovets, Elena,
A Gift to Young Housewives
. Trans. Joyce Toomre. 1897. Reprint, Bloomington: Indiana University Press, 1998.
Montagné, Prosper.
Larousse gastronomique
. Paris: Larousse, 1938.
Montefiore, Judith.
The Jewish Manual
. London. T. and W. Boone, 1846.
Moore, John Hammond, comp. and ed.
The Confederate Housewife: Receipts and Remedies, Together with Sundry Suggestions for Garden, Farm, and Plantation
. Columbia, S.C.: Summerhouse Press, 1997.
Peachey, Stuart.
Civil War and Salt Fish: Military and Civilian Diet in the Seventeenth Century.
Leigh on Sea, Essex: Partizan Press, 1988.
Peterson, T. Sarah.
Acquired Taste: The French Origins of Modern Cooking.
Ithaca: Cornell University Press, 1994.
Platina.
De honesta voluptate et valetudine
(On right pleasure and good health). Trans. Mary Ella Milham. Tempe, Ariz.: Medieval and Renaissance Texts and Studies, 1998.
Prato, Caterina.
Manuale di cucina per principianti e per cuoche già pratiche
. Milan: Anonima Libraria Italiana, 1923.
Reboul, J.-B.
La cuisinière Provençal
. Marseilles: Tacussel, 1910.
Reynaud, Joseph.
Guide pratique de la culture de l’olivier: Son fruit et son huile
. Nîmes: C. Lacour, 1998.
Riddervold, Astri, and Andreas Ropeid, ed.
Food Conservation
. London: Prospect Books, 1988.
Root, Waverley.
Food
. New York: Simon and Schuster, 1980.
Root, Waverley, and Richard de Rochemont.
Eating in America: A History
. New York: William Morrow, 1976.
Schoeneck, Annelies.
Making Sauerkraut and Pickled Vegetables at Home: The Original Lactic Acid Fermentation Method.
Vancouver, British Columbia: Alive Books, 1988.
Schweid, Richard.
Hot Peppers: Cajuns and Capsicum in New Iberia, Louisiana
. Berkeley, Calif.: Ten Speed Press, 1989.
Scully, Terence, ed.
The Neapolitan Recipe Collection
(Cuoco Napoletano). Ann Arbor: University of Michigan Press, 2000.
———.
The Viandier of Taillevent
. Ottowa: University of Ottowa Press, 1988.
Shactman, Tom.
Absolute Zero and the Conquest of Cold
. Boston: Houghton Mifflin, 1999.
Simeti, Mary Taylor.
Pomp and Sustenance: Twenty-five Centuries of Sicilian Food
. Hopewell, N.J.: Ecco Press, 1988.
Simmons, Amelia.
American Cookery, or The Art of Dressing Viands, Fish, Poultry and Vegetables, and the Best Modes of Making Pastes, Puffs, Pies, Tarts, Puddings, Custards, and Preserves, and All Kinds of Cakes, from the Imperial Plumb to Plain Cake. Adapted to This Country and All Grades of Life
. Hartford, Conn.: published according to an act of Congress, 1796.
Simon, André L.
A Concise Encyclopedia of Gastronomy
. London: Collins, 1952.
Simoons, Frederick J.
Food in China: A Cultural and Historical Inquiry
. Boca Raton: CRC Press, 1991.
Sloat, Caroline, ed.
Old Sturbridge Village Cookbook
. Old Saybrook, Conn: Globe Pequot Press, 1984.
Smith, Andrew F.
Pure Ketchup: A History of America’s National Condiment
. Columbia: University of South Carolina Press, 1996.
Smith, Eliza.
The Compleat Housewife
. London, 1758.
Spaulding, Lily May, and John Spaulding.
Civil War Recipes: Receipts from the Pages of Godey’s Lady’s Book
. Lexington, Ky.: University Press of Kentucky, 1999.
Tannahill, Reay.
Food in History
. New York: Stein and Day, 1973.
Tante Marie.
La véritable cuisine de famille
. Paris: A. Taride, 1926.
Thibaut-Comelade, Elaine.
La table médiévale des Catalans
. Perpignan: Les Presses du Languedoc, 1995.
Thorne, Stuart.
The History of Food Preservation
. Totowa, N.J.: Barnes and Noble Books, 1986.
Toussaint-Samat, Maguelonne.
History of Food
. Trans. Anthea Bell. Oxford: Blackwell, 1992.
Trager, James.
The Food Chronology: A Food Lover’s Compendium of Events and Anecdotes, from Prehistory to the Present
. New York: Henry Holt, 1995.
Tsuji, Shizuo.
Japanese Cooking: A Simple Art
. Tokyo: Kodansha, 1980.
Visser, Margaret.
Much Depends on Dinner: The Extraordinary History and Mythology, Allure and Obsessions, Perils and Taboos of an Ordinary Meal
. New York: Macmillan, 1986.
Wheaton, Barbara Ketcham.
Savoring the Past: The French Kitchen and Table from 1300 to 1789
. New York: Scribner, 1996.

Other books

Dead Line by Stella Rimington
The Portable Veblen by Elizabeth Mckenzie
Infinite Desire by Danielle Jamie
Steppenwolf by Hermann Hesse, David Horrocks, Hermann Hesse, David Horrocks
Cheap by Ellen Ruppel Shell
Switcheroo by Goldsmith, Olivia