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Appears in
Pepper
Pepper

By Christine McFadden

Published 2008

  • About
  1. Achaya, K.T. Indian food: a historical companion. Oxford University Press, New Delhi 1994
  2. Accum, F. A treatise on adulterations of food, and culinary poisons. Abraham Small, Philadelphia 1820
  3. Arctander, S. Perfume and flavour materials of natural origin. Elizabeth, N.J., USA 1960
  4. Barron, R. Flavours of Greece. Grub Street, London 2000
  5. Bell, G.A., Watson, A.J. (editors) Tastes and aromas: the chemical senses in science and industry. Blackwell Science, Oxford 1999
  6. Buxton, M. Medieval cooking today. The Kylin Press, Buckinghamshire 1983
  7. Cardoz, F. One spice, two spice. Absolute Press, Bath 2007
  8. Cheney, D. Tasting. Dorling Kindersley, London, New York 2006
  9. Cherikoff, V. The bushfood handbook. Cherikoff Pty Ltd, New South Wales, Australia 2000
  10. Collingham, L. Curry a biography. Chatto & Windus, London 2005
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  12. Culpeper, N. Culpeper’s complete herbal. (Originally published in 1652) Foulsham, London reprint c. 1940 Dalby, A. Dangerous tastes: the story of spices. British Museum Press, London 2000
  13. Dalby, A. Food in the ancient world from A to Z. Routledge, London and New York 2003
  14. David, E. Spices, salt and aromatics in the English kitchen. Penguin Books, London 1975
  15. Davidson, A. The Oxford companion to food. Oxford University Press, Oxford 1999
  16. DeWitt, D., Gerlach, N. The spicy food lover’s bible. Stewart, Tabori & Chang, New York 2005
  17. Dorje, R. Food in Tibetan life. Prospect Books, London 1987
  18. Dunlop, F. Sichuan cookery. Penguin Books, London 2003
  19. Faas, P. Around the Roman table. Macmillan, London 2003
  20. Fernández-Armesto, F. Food, a history. Pan Books, London 2002
  21. Fisher, C., Scott, T.R. Food flavours: biology and chemistry. The Royal Society of Chemistry, Cambridge 1997
  22. Food and Agriculture Organization of the United Nations Utilization of tropical foods: sugars, spices and stimulants. FAO Food and Nutrition Paper 47/6, Rome 1989
  23. Gozzini Giacosa, I. A taste of ancient Rome. The University of Chicago Press, 1992
  24. Grocock, C., Grainger, S. Apicius. Prospect Books, Totnes, Devon, 2006
  25. Guinaudeau-Franc, Z. Traditional Moroccan cooking: recipes from Fez. Serif, London 1994
  26. Heath, H.B. Source book of flavours. AVI Publishing Company, New York 1981
  27. Hemphill, I. Spice notes: a cook’s compendium of herbs and spices. Macmillan, Sydney 2002
  28. Heritage, L. Cassell’s universal cookery book. Cassell, London 1901
  29. Hicks, A. Red peppercorns – what they really are. Petit Propos Culinaires 10, Prospect Books, London 1982
  30. Hopkinson, S. Second helpings of roast chicken. Ebury Press, London 2001
  31. Hyman, P. and M. Long pepper: a short history.
  32. Petit Propos Culinaires 6, Prospect Books, London 1980
  33. Jordan, M.A. Salt & pepper. Broadway Books, New York 1999
  34. Kaneva-Johnson, M. The melting pot: Balkan food and cookery. Prospect Books, Totnes, Devon 1999
  35. Kunz, G. and Kaminsky, P. The elements of taste. Little, Brown and Company, New York 2001
  36. Mariani, J.F. The encyclopedia of American food & drink. Lebhar-Friedman Books, New York 1999
  37. Mennell, S. All manners of food. Basil Blackwell, Oxford and New York 1987
  38. Monroe, J. Star of India: the spicy adventures of curry. John Wiley, Chichester 2004
  39. Narayan, S. Monsoon diary: reveries and recipes from South India. Bantam Books, London 2004
  40. Norman, J. Herb and spice: the cook’s reference. Dorling Kindersley, London 2002
  41. Parry, J.W. The spice handbook. Chemical Publishing Co. Inc., New York 1945
  42. Pliny the Elder The natural history. Bostock, J., Riley, H.T. (eds). Taylor and Francis, London 1855
  43. Proceedings of the Oxford Symposium on Food and Cookery Spicing up the palate: studies of flavourings – ancient and modern. Prospect Books, Devon 1992

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