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321. Travels of Peter Mundy, in Europe and Asia, 1608–1667. – Hakluyt Society, 1919. – P. 79.
322. Heal Carolyn, Allsop Michael. Cooking with Spices. – Granada, 1983. – P. 244.
323. David Elizabeth. Spices, Salts and Aromatics in the English Kitchen. – Penguin, 1970. – P. 151.
324. Vietnam Pepper Output Likely to be 150,000 Tonnes, India’s 45,000 // Business Standard. – 19 November 2013.
325. Freedman Paul. Out of the East: Spices and the Medieval Imagination. – Yale University Press, 2008. – P. 4.
326. Standage Tom. An Edible History of Humanity. – Atlantic, 2012. – P. 65.
327. The Roman Cookery of Apicius: Trans. and adapted by John Edwards. – Rider, 1985. – P. xxi.
328. MacGregor Neil. A History of the World in 100 Objects. – Allen Lane, 2010. – P. 216.
329. Pliny. Natural History, XII; 14. – P. 29.
330. Grandpre’s Voyage to Bengal // Annual Review and History of Literature. – Longman and Rees, 1804. – P. 49.
331. Isidore of Seville. Etymologiae, Book 17 / Ed. J. Andre. – Paris, 1981. – P. 147–149.
332. Dioscorides. De Materia Medica. – IBIDIS Press, 2000. – Book II. – P. 319.
333. Pomet Pierre et al. A Complete History of Drugs. – J. and J. Bonwicke, S. Birt etc., 1748. – P. 123.
334. Collingham Lizzie. Curry: A Tale of Cooks and Conquerors. – Chatto & Windus, 2005. – P. 120.
335. Kenney-Herbert A. R. Culinary Jottings from Madras. – 1878; Prospect, 1994. – P. 186.
336. David Elizabeth. Spices, Salts and Aromatics in the English Kitchen. – Penguin, 1970. – P. 48.
337. Burke Jason. Kashmir Saffron Yields Hit by Drought, Smuggling and Trafficking // The Guardian Diamond Jared, Guns, Germs and Steel: The Fates of Human Societies. – Norton, 1997. – 19 July 2010.
338. Douglass James. An Account of the Culture and Management of Saffron in England // Philosophical Transactions of the Royal Society. – January 1753.
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347. В одном из примечаний в книге A Quaker Woman’s Cookbook: The Domestic Cookery of Elizabeth Ellicott Lea: Ed William Woys Veaver (Stackpole Books, 2004) объясняется, что в Средние века немецкий термин latwerge мог относиться к любому густому и частично обезвоженному продукту, получающемуся путем медленного отваривания фруктов. Поскольку в это время фрукты в основном отваривали с сахаром, а сахар считался лекарством для употребления внутрь, то latwerge можно было купить только у аптекарей. Однако к XVI веку latwerge стал продовольственным продуктом и частью немецкой народной кухни.
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