Chapter 11: Sauces

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Brears, P. Transparent pleasures—the story of the jelly. Petits propos culinaires 53: 8–19 and 54 (1996): 25–37.

Harper, D. Gastronomy in ancient China—cooking for the Sage King. Parabola 9, no. 4 (1984): 38–47.

Kenney, E.J., trans. The Ploughman’s Lunch: Moretum. Bristol: Bristol Classical Press, 1984.

Kurlansky, M. Salt: A World History. New York: Walker, 2002.

Mennell, S. Lettre d’un pâtissier anglois, et autres contributions à une polémique gastronomique du XVIIIème siècle. Exeter: Univ. of Exeter Press, 1981.