Advertisement
sources & further reading
Appears in
By Eleanor Ford
Published 2022
- 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)
Become a Premium Member to access this page
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 160,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Best value
Advertisement
Advertisement
The licensor does not allow printing of this title