Онлайн книга «Молоко! Самый спорный продукт»
|
–. The Compleat Confectioner: or the Whole Art of Confectionary Made Plain and Easy. Dublin: John Eashaw, 1752. Golden, Janet. A Social History of Wet Nursing in America: From Breast to Bottle. Cambridge: Cambridge University Press, 1996. Gozzini Giacosa, Ilaria. Anna Herklotz, trans. A Taste of Ancient Rome. Chicago: University of Chicago Press, 1992. Grant, Mark. Anthimus: De Observatione Ciborum. Devon, England: Prospect Books, 1996. –. Galen: On Food and Diet. London: Routledge, 2000. Grigson, Jane. English Food. London: Ebury Press, 1974. Grimod de La Reynière, Alexandre-Laurent. Almanacs des Gourmands. Paris: Maradan, 1804. Guinaudeau, Zette. Traditional Moroccan Cooking: Recipes from Fez. London: Serif, 1994 (first published 1958). Hagen, Ann. A Second Handbook of Anglo-Saxon Food & Drink: Production and Distribution. Norfolk, England: Anglo-Saxon Books, 1995. Hale, Sarah Josepha. Early American Cookery: The Good Housekeeper. Mineola, NY: Dover Publications, 1996 (first published 1841). Harland, Marion. Common Sense in the Household: A Manual of Practical Housewifery. New York: Charles Scribner’s Sons, 1871. Hart, Kathleen. Eating in the Dark. New York: Pantheon, 2002. Hartley, Robert M. Historical, Scientific, and Practical Essay on Milk as an Article of Human Sustenance. New York: Jonathan Leavitt, 1842. Harvey, William Clunie, and Harry Hill. Milk Products. London: H. K. Lewis, 1948. Heatter, Maida. Maida Heatter’s Cookies. New York: Cader Books, 1997. Heredia, Ruth. The Amul India Story. New Delhi: Tata McGraw-Hill Publishing, 1997. Herter, Christian Archibald. The Infiuence of Pasteur on Medical Science. An address delivered before the Medical School of Johns Hopkins University. New York: Dodd, Mead & Co, 1902. Hieatt, Constance B., ed. An Ordinance of Pottage. London: Prospect Books, 1988. Hickman, Trevor. The History of Stilton Cheese. Gloucestershire: Alan Sutton Publishing, 1995. Hill, Annabella P. Mrs. Hill’s Southern Practical Cookery and Receipt Book. New York: Carleton, 1867. Hooker, Richard J. The Book of Chowder. Boston: Harvard Common Press, 1978. Hope, Annette. A Caledonian Feast. London: Grafton Books, 1986. –. Londoner’s Larder: English Cuisine from Chaucer to the Present. Edinburgh: Mainstream Publishing, 1990. Huici Miranda, Ambrosio. La Cocina Hispano-Magrebí: Durante La Época Almohade. Gijón, Asturias, Spain: Ediciones Trea, 2005. Irwin, Florence. The Cookin’ Woman: Irish Country Recipes. Belfast: Oliver and Boyd, 1949. Jackson, Tom. Chilled: How Refrigeration Changed the World and Might Do It Again. London: Bloomsbury, 2015. Jaffrey, Madhur. Madhur Jaffrey’s Indian Cookery. London: BBC, 1982. Jost, Philippe. La Gourmandise: Les Chefs-d’oeuvredela Littérature Gastronomique de L’Antiquité a Nos Jours. Paris: Le Pré aux Clercs, 1998. Jung, Courtney. Lactivism: How Feminists and Fundamentalists, Hippies and Yuppies, and the Physicians and Politicians Made Breastfeeding Big Business and Bad Policy. New York: Basic Books, 2015. Kardashian, Kirk. Milk Money: Cash, Cows, and the Death of the American Dairy Farm. Durham: University of New Hampshire Press, 2012. Kelly, Ian. Cooking for Kings: The Life of Antonin Careme, the First Celebrity Chef. New York: Walker & Company, 2003. Kessler, Brad. Goat Song: A Seasonal Life, A Short History of Herding, and the Art of Making Cheese. New York: Scribner, 2009. Kidder, Edward. Receipts of Pastry and Cookery. Iowa City: University of Iowa Press, 1993. Kiple, Kenneth, and Kriemhild Conee Ornelas, eds. The Cambridge World History of Food, vols. 1 and 2. Cambridge: Cambridge University Press, 2000. Kirby, David. Animal Factory: The Looming Threat of Industrial Pig, Dairy, and Poultry Farms to Humans and the Environment. New York: St. Martin’s Press, 2010. Kittow, June. Favourite Cornish Recipes. Sevenoaks, England: J. Salmon Ltd., undated. Kuruvita, Peter. Serendip: My Sri Lankan Kitchen. Millers Point, New South Wales: Murdoch Books Australia, 2009. Kusel-Hédiard, Benita. Le Carnet de Recettes de Ferdinand Hédiard. Paris: Le Cherche Midi Éditeur, 1998. La Falaise, Maxime de. Seven Centuries of English Cooking. London: Weidenfeld & Nicolson, 1973. Latour, Bruno. Alan Sheridan and John Law, trans. The Pasteurization of France. Cambridge, MA: Harvard University Press, 1988. Lambrecht, Bill. Dinner at the New Gene Café: How Genetic Engineering Is Changing What We Eat, How We Live, and the Global Politics of Food. New York: St. Martin’s Press, 2001. Laxness, Halldór. J. A. Thompson, trans. Independent People. New York: Vintage, 1997 (Icelandic original, 1946). Le, Stephen. 100 Million Years of Food. New York: Picador, 2016. Leslie, Eliza. Miss Leslie’s Complete Directions for Cookery. Philadelphia: E. L. Carey and A. Hart, 1837. Lysaght, Patricia, ed. Milk and Milk Products from Medieval to Modern Time: Proceedings of the Ninth International Conference on Ethnological Food Research. Edinburgh: Canongate Press, 1994. MacDonogh, Giles. A Palate in Revolution: Grimod de La Reynière and the Almanack des Gourmands. London: Robin Clark, 1987. Markham, Gervase. Michael R., Best, ed. The English Housewife (1615). Montreal: McGill-Queen’s Press, 1986. Marshall, A. B. Ices Plain & Fancy. New York: Metropolitan Museum of Art, 1976. –. Mrs. A. B. Marshall’s Cookery Book. London: Ward, Lock & Co., 1887. Mason, Laura, and Catherine Brown. The Taste of Britain. London: Harper Press, 2006. Masters, Thomas. The Ice Book: A History of Everything Connected with Ice, with Recipes. London: Simpkin, Marshall & Company, 1844. May, Robert. The Accomplisht Cook. London: Bear and Star in St. Paul’s Churchyard, 1685. McCleary, George Frederick. The Municipalization of the Milk Supply. London: Fabian Municipal Program, 2nd series, no. 1, 1902. Mendelson, Anne. Milk: The Surprising Story of Milk through the Ages. New York: Alfred A. Knopf, 2008. |