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75. Higman B.W. Slave Population and Economy in Jamaica, 1807–1834. – Cambridge University Press, 1979. – P. 25.

76. Renny Robert. An History of Jamaica. – Cawthorn, 1807. – P. 159.

77. The Sugar Cane // A Monthly Magazine, Devoted to the Interests of the Sugar Cane Industry. 1873. – Galt & Co. – Vol. 5. – P. 24.

78. Davies Carole Elizabeth Boyce (ed.). Encyclopedia of the African Diaspora. – ABC–CLIO, 2008. – P. 591.

79. Sweet Heat: For Jamaicans, It’s All about Jerk // New York Times. – 2 July 2008.

80. Gardner William James. A History of Jamaica. – Elliot Stock, 1878.

81. Paston-Williams Sara. The Art of Dining: A History of Cooking and Eating. – National Trust, 1993. – P. 160.

82. Ibid., p. 322.

83. Grigson Jane. English Food. – Macmillan, 1974. – P. 273.

84. Brears P. C. D. The Gentlewoman’s Kitchen: Great Food in Yorkshire, 1650–1750. – Wakefield Historical Publications, 1984. – P. 71.

85. Fearnley-Whittingstall Hugh, Fisher Nick. The River Cottage Fish Book. – Bloomsbury, 2007. – P. 418.

86. Beef Up your Christmas Menu // Financial Times. – 29 November 2008.

87. Kurlansky Mark. Salt. – Random House, 2002. – P. 124.

88. The Ultimate Corned Beef and Cabbage, epicurious.com

89. Shephard Sue. Pickled, Potted and Canned: The Story of Food Preserving. – Headline, 2000. – P. 63.

90. Marks Gil. The Encyclopedia of Jewish Food. – Houghton Mifflin Harcourt, 2010. – P. 145.

91. David Elizabeth. Spices, Salt and Aromatics in the English Kitchen. – Penguin, 1970. – P. 22.

92. Gerard John. Herball. – Norton & Whittakers, 1636. – P. 1002.

93. Mrs Grieve M. A Modern Herbal. – Cape, 1931. – P. 39.

94. Nicoll James. An Historical and Descriptive Account of Iceland, Greenland and the Faroe Islands. – Oliver & Boyd, 1840. – P. 387.

95. Wahhab Iqbal, Singh Vivek. The Cinnamon Club Cookbook. – Absolute Press, 2003. – P. 31.

96. Schouten Willem. The Relation of a Wonderful Voyage. – Nathanaell Newbery, 1619. – quoted in Dalby Andrew. Dangerous Tastes: The Story of Spices. – British Museum Press, 2000. – P. 81.

97. Demand for a Chinese Fruit Skyrockets // Washington Post. – 18 November 2005.

98. David Elizabeth. Spices, Salts and Aromatics in the English Kitchen. – Penguin, 1970. – P. 28.

99. www.splendidtable.org/story/how-the-flavors-of-the-middle-east-ended-up-in-mexico

100. Corn Charles. The Scents of Eden: A History of the Spice Trade. – Kodansha, 1998. – P. 6.

101. Polo Marco. The Book of Ser Marco Polo: Trans. and ed. H. Yule and H. Cordier. – John Murray, 1921. – Vol. 2. – P. 249–250.

102. Torck Mathieu. Avoiding the Dire Straits: An Inquiry into Food Provisions and Scurvy in the Maritime and Military History of China and Wider East Asia. – Otto Harrassowitz Verlag, 2009. – P. 147.

103. Quoted in Torck Mathieu. Avoiding the Dire Straits: An Inquiry into Food Provisions and Scurvy in the Maritime and Military History of China and Wider East Asia. – Otto Harrassowitz Verlag, 2009. – P. 147.

104. Dunn Ross E. The Adventures of Ibn Battuta, a Muslim Traveller of the Fourteenth Century. – University of California Press, 1986. – P. 225.

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.