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sources & further reading

Appears in
The Nutmeg Trail
The Nutmeg Trail

By Eleanor Ford

Published 2022

  • About
  • Abraham, Tanya. Eating with History: Ancient Trade-Influenced Cuisines of Kerala (Niyogi Books, 2020)
  • Andrews, Jean. Peppers: The Domesticated Capsicums (University of Texas Press, 1995)
  • Andrews, Jean. The Pepper Trail: History and Recipes from Around the World (University of North Texas Press, 1999)
  • Aye, MiMi. Mandalay: Recipes and Tales from a Burmese Kitchen (Bloomsbury, 2019)
  • Batmanglij, Najmieh. Silk Road Cooking: A Vegetarian Journey (Mage, 2002)
  • Brissenden, Rosemary. South East Asian Food (Penguin, 1970)
  • Collingham, Lizzie. Curry: A Tale of Cooks and Conquerors (Vintage Books, 2006)
  • Dalby, Andrew. Dangerous Tastes: The Story of Spices (The British Museum Press, 2000)
  • Dunlop, Fuchsia. Every Grain of Rice: Simple Chinese Home Cooking (Bloomsbury, 2012)
  • Farrimond, Dr Stuart. The Science of Spice (Dorling Kindersley, 2018)
  • Ford, Eleanor. Fire Islands: Recipes from Indonesia (Murdoch Books, 2019)
  • Helou, Anissa. Feast: Food of the Islamic World (HarperCollins, 2018)
  • Hildebrand, Caz. The Grammar of Spice (Thames and Hudson, 2017)
  • Islamic Arts Museum Malaysia. Spice Journeys: Taste and Trade in the Islamic World (IAMM Publications, 2006)
  • Jaffrey, Madhur. Madhur Jaffrey’s Ultimate Curry Bible (Random House, 2003)
  • Keay, John. The Spice Route: A History (John Murray, 2005)
  • King, Niloufer Ichaporia. My Bombay Kitchen: Traditional and Modern Parsi Home Cooking (University of California Press, 2007)
  • Kuruvita, Peter. Serendip: My Sri Lankan Kitchen (Murdoch Books, 2009)
  • Libro di Cucina (Venice, 1300s)
  • Mahmood Ahmed, Saliha. Khazana: A Treasure Trove of Modern Mughal Dishes (Hodder & Stoughton, 2018)
  • McFadden, Christine. Pepper: The Spice that Changed the World (Absolute Press, 2008)
  • Milton, Giles. Nathaniel’s Nutmeg: How One Man’s Courage Changed the Course of History (Hodder & Stoughton, 1999)
  • Nabhan, Gary Paul. Cumin, Camels and Caravans: A Spice Odyssey (University of California Press, 2014)
  • Norman, Jill. The Complete Book of Spices (Dorling Kindersley, 1990)
  • Salloum, Habeeb, & Salloum, Muna, & Salloum Elias, Leila. Scheherazade’s Feasts: Foods of the Medieval Arab World (University of Pennsylvania Press, 2013)
  • Solomon, Charmaine. Encyclopedia of Asian Food (Periplus Editions, 1998)
  • Turner, Jack. Spice: The History of a Temptation (Harper Perennial, 2004)
  • Usmani, Sumayya. Summers Under the Tamarind Tree: Recipes and Memories from Pakistan (Frances Lincoln, 2016)
  • Van Esterik, Penny. Food Culture in Southeast Asia (Greenwood, 2008)
  • Viestad, Andreas. Where Flavor was Born (Chronicle Books, 2007)
  • Wright, Clifford A. The Medieval Spice Trade and the Diffusion of the Chile (Gastronomica: The Journal of Food and Culture, 2007)
  • Zumbroich, Thomas J. From mouth fresheners to erotic perfumes: The evolving socio-cultural significance of nutmeg, mace and cloves in South Asia (Journal of Indian Medicine, 2012)
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