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105. Simoons Frederick J. Food in China: A Cultural and Historical Inquiry. – CRC Press, 1990. – P. 371.

106. Dalby Andrew. Dangerous Tastes: The Story of Spices. – British Museum Press, 2000. – P. 21.

107. Ibid.

108. Simoons Frederick J. Food in China: A Cultural and Historical Inquiry. – CRC Press, 1990. – P. 371.

109. The Herbal of Dioscorides the Greek, Book II (panaceavera.com/ BOOKTWO.pdf). – P. 319.

110. Food in Motion: The Migration of Foodstuffs and Cookery Techniques. – Vol. 2: Ed. Alan Davidson. – Oxford Symposium, 1983. – P. i16.

111. Turner Jack. Spice: The History of a Temptation. – Vintage, 2004. – P. 222.

112. David Elizabeth. Spices, Salts and Aromatics in the English Kitchen. – Penguin, 1970. – P. 34.

113. Sass Lorna J. To the King’s Taste. – Metropolitan Museum of Art, 1975. – P. 24.

114. Hemphill Rosemary. The Penguin Book of Herbs and Spices. – Penguin, 1966. – P. 87, 193

115. Hom Ken. Chinese Cookery. – BBC, 2001. – P. 27.

116. Freedman Paul. Out of the East: Spices and the Medieval Imagination. – Yale University Press, 2008. – P. 11.

117. De Orta Garcia. Colloquies on the Simples and Drugs of India (1563). – Sotheran, 1913. – P. 209.

118. Rajah Carol Selva. Heavenly Fragrance: Cooking with Aromatic Asian Herbs, Fruits, Spices and Seasonings. – Periplus Editions, 2014. – P. 144.

119. Quoted in Strehlow Wighard, Hertzka Gottfried. Hildegard of Bingen’s Medicine. – Inner Traditions, 1988. – P. 37.

120. Culpeper Nicholas. Complete Herbal (1653). – Wordsworth, 1995. – P. 313–314.

121. Quoted in Harper April, Proctor Caroline (eds). Medieval Sexuality: A Casebook. – Routledge, 2007. – P. 119.

122. Turner Jack. Spice: The History of a Temptation. – Vintage, 2004. – P. 195.

123. Stobart Tom. Herbs, Spices and Flavourings. – Woodstock, N.Y.: The Overlook Press. – P. 48.

124. Li Shihzen, Smith Porter, Stuart George Arthur (eds). Chinese Medicinal Herbs. – Georgetown Press, 1973. – P. 37.

125. thespicehouse.com/spices/whole-white-cardamom-pods

126. Rosengarten Frederic. The Book of Spices. – Pyramid, 1969. – P. 169.

127. Stobart Tom. Herbs, Spices and Flavourings. – Woodstock, N.Y.: The Overlook Press. – P. 48.

128. Ibid., p. 168.

129. Fraser James Baillie. Travels in Koordistan, Mesopotamia, &c: Including an Account of Parts of Those Countries Hitherto Unvisited by Europeans. – Bentley, 1840. – P. 119.

130. Ibid., p. 119.

131. Mrs Grieve M. A Modern Herbal. – Cape, 1931. – P. 67.

132. Stobart T. Herbs, Spices and Flavourings. – Woodstock, N.Y.: The Overlook Press. – P. 155.

133. Dalby Andrew. Dangerous Tastes: The Story of Spices. – British Museum Press, 2000. – P. 126.

134. Ibid., p. 94.

135. Lepard Dan. The Handmade Loaf. – Mitchell Beazley, 2004. – P. 230.

136. Leechbook III, quoted in Dendle Peter, Touwaide Alain (eds). Health and Healing from the Medieval Garden. – Boydell Press, 2008. – P. 149.

137. Oxford Companion to Beer. – Oxford University Press, 2011. – P. 267.

138. Turner Jack. Spice: The History of a Temptation. – Vintage, 2004. – P. 4.

139. Tyldesley Joyce. Hatchepsut: The Female Pharaoh. – Penguin, 1996. – P. 145.

140. Breasted James Henry. Ancient Records of Egypt: The Eighteenth Dynasty. – University of Illinois Press, 2001. – P. 109.

141. Ibid., p. 113.

142. Quoted in Dalby Andrew. Dangerous Tastes: The Story of Spices. – British Museum Press, 2000. – P. 37.

143. Theophrastus. Enquiry into Plants, IX, V. – Loeb Classical Library, P. 243.

144. Newitt Malyn. A History of Portuguese Overseas Expansion, 1400–1668. – Routledge, 2004. – P. 107.

145. Van den Broek R. The Myth of the Phoenix. – Brill Archive, 1972. – P. 169.

146. Grigson Jane. English Food. – Macmillan, 1974. – P. 301.

147. Anderson Heather Amdt. Breakfast: A History. – AltaMira Press, 2013. – P. 238.

148. Hartley Dorothy. Food in England (1954). – Little, Brown, 1996. – P. 636.

149. David Elizabeth. Spices, Salts and Aromatics in the English Kitchen. – Penguin, 1970. – P. 26.

150. Eco Umberto. Foucault’s Pendulum. – Picador, 1988. – P. 289.

151. gernot-katzers-spice-pages.com/engl/Sesa_ind.html

152. Galland’s Ali Baba and Other Arabic Versions, by Aboubakr Chraibi // Ulrich Marzolph (ed.). The Arabian Nights in Transnational Perspective. – Wayne State University Press, 2007. – P. ii.

153. Rossant Colette. Apricots on the Nile: A Memoir with Recipes. – Bloomsbury, 2001. – P. 17–18.

154. Ottolenghi Yotam, Tamimi Sami. Jerusalem. – Ebury, 2012. – P. i12.

155. Heal Carolyn, Allsop Michael. Cooking with Spices. – Granada, 1983. – P. 283.

156. Alcock Joan Pilsbury. Food in the Ancient World. – Greenwood, 2006. – P. 183.

157. Davidson Alan (ed.). The Oxford Companion to Food. – Oxford University Press, 2014. – P. 378.

158. Ibid.

159. Harris Jessica B. The Africa Cookbook: Tastes of a Continent. – Simon & Schuster, 1998. – P. 320.