ACHAYA K.T., 1994, Indian Food: A Historical Companion, Oxford: Oxford University Press.
ADAMSON M.W., 2002, Regional Cuisines of Medieval Europe, New York, Routledge.
ALDEBRANDIN, 1911, LeRégime du Corps. Librairie Ancienne Honoré Champion, ed. Paris: Bibliotéque Nationale et de la Bibliotéque de l’ Arsenal.
ANDERSON R., POLANSKY M., MIRSKY N., ROUSSEL A., 2003, Chromium, cinnamon and tea as insulin potentiators and antioxidants, Meeting Abstract. Retrieved May 13, 2008, from http://www.ars.usda.gov/research/publications/publications.htm?SEQ_NO_115=147320
ANDERSON R.A., et al., Jan. 2004 “Isolation and characterization of polyphenol type-A polymers from cinnamon with insulin-like biological activity”, Journal of Agricultural and Food Chemistry 52, 65-70.
AYRUVEDA, 2006, The Ayurvedic view on eating for energy. Retrieved July 29, 2006, from http://www.experiencefestival.com/a/Ayurveda/id/1172: 1
BACON .J, FLEETWOOD J, 2005, Food and Cooking of Africa and the Middle East, London, Anness Publishing.
BALJEKAR M., 2005, Great Indian Feasts, London, John Blake Publishing.
BALME D.M. (trans.), 1991, Aristotle History of Animals XII-X, Cambridge, MA: Harvard University Press.
BEDARD M., 2003, “Few side effects shown for ginger,” Canadian Pharmaceutical Journal, 136, 41-42.
BAYLESS R, 1987, Authentic Mexican Regional Cooking from the Heart of Mexico, New York, HarperCollins.
BOURDIEU P., 1984, Distinction: A social critique of the judgment of taste, trans. R. Nice, Cambridge, MA, Harvard University Press.
BRENNAN J., 1984, The Cuisine of Asia, New York, St. Martin’s Press.
BRILLAT-SAVARIN J.A., 1826, Physiologie du Gout, ou Meditations de Gastronomie Transcendante. Paris: Sautelet et Cie.
BSISU M., 2005, The Arab Table, New York, HarperCollins.
CHANG K.C., 1977, “Ancient China,” In Food in Chinese Culture, ed. K.C. Chang, New Haven: Yale University Press, p. 23-52.
DALBY A., 2000, Dangerous Tastes: The story of Spices, Berkeley, CA: University of California Press.
DAVIDSON A., 2005, The Oxford Companion to Food, Oxford, Oxford University Press.
DEUTSCH J., 2004, “About this collection: Soap box and the food voice”, Food Culture and Society 7(1).
ESGRO W., 2006, Effect of Odor Administration on Driving Performance, Safety, Alertness, and Fatigue, 2006 Symposium Abstracts , WV. Paper presented at the 2006 Third Annual Undergraduate Research Day, Wednesday, February 1, in the Capitol Rotunda in Charleston, WV. Retrieved July 24, 2006, from http://www.wju.edu/about/adm_news_story.asp?iNewsID=793
FAIRCLOUGH H.R. (trans.), 1966, Virgil the Aeneid VII-XII the Minor Poems, Cambridge, MA, Harvard University Press.
FAIRCLOUGH H.R. (trans), 1966, Horace Satires, Epistles and Ars poetica, Cambridge, MA, Harvard University Press.
FLANDRIN JL., 1996, “Seasoning, Cooking and Dietetics in the Late Middle Ages,” In Food: A Culinary History, ed. J.L. Flandrin and M. Montanari, New York, Columbia University Press, p. 313-327.
FLOWER B., ROSENBAUM E., 1958, Apicius: The Roman cookery book, London, George G. Harrap.
GOODYER J., 1968, The Greek Herbal of Discorides, ed., R. Gunther, London, Hafner Publishing.
GOWERS E., 1993, The Loaded Table, Oxford, Clarendon Press.
GRANT M., DEVON G.B. (trans.), 1996, Anthimus De obseruatione ciborum, Prospect Books.
HAGUE R. (trans.), 1955, John of Joinville the Life of St. Louis, New York, Sheed and Ward.
HIEATT C.B., 2002, In Regional Cuisines of Medieval Europe, ed. M.W Adamson, New York, Routledge, p. 19-45.
HIEATT C.B., BUTLER S. (trans.), 1985, Curye on Inglysch: English culinary manuscripts of the fourteenth century (including the Forme of Cury), London, Oxford University Press.
HILL T., 2004, The Contemporary Encyclopedia of Herbs and Spices, Hoboken, NJ, John Wiley and Sons.
HOOPER W.D., ASH H.B. (trans.), 1935, Cato de rustica, Cambridge, MA, Harvard University Press.
HORT A. (trans.), 1961, Theophrastus Enquiry into Plants, Cambridge, MA, Harvard University Press.
KHAN A. et al., 2003, “Cinnamon improves glucose and lipids of people with type 2 diabetes,” Diabetes Care, 26, 3215-3218.
KRISHNAMOORTHY B., REME J.V., 2003, “End uses of Cinnamon and Cassia,” In Cinnamon and Cassia: The genus Cinnamomum, ed. P.N.Ravindran, K. Nirmal-Babu, M. Shylaja, London, CRC Press, 311-326.
LAUDEN R., PILCHER J., 1999, “Chiles, chocolate, and the race in New Spain: Glancing backward to Spain or looking forward to Mexico,” Eighteenth-Century Life, 23, 59-70.
LAURIOUX B., 1985, “Spices in the medieval diet: A new approach”, Food & Foodways 1, 50-65.
LAWSON L.D., 1998, Phytomedicines of Europe: Chemistry and Biological Activity, ed. L.D. Lawson and R. Bauer, Washington, DC, American Chemistry Society, 176-209.
MAROUN-PALADIN C., 2005, Lebanese Food, London, New Holland Publishers.
MILHAM M.H., 1998, Platina. On Right Pleasure and Good Health, a Critical Evaluation and Translation of De Honesta Voluptate et Valetudine, Tempe, AZ: Medieval & Renaissance Texts & Studies.
MILLER JF. (trans.), 1999, Ovid Metamorphoses, Cambridge, MA, Harvard University Press.
MILLER G.B., 1966, The Thousand Recipe Chinese Cookbook, New York, Simon and Shuster.
MURRAY O., TECUSAN M., 1995, In vino veritas. London, British School at Rome.
MUUSERS C. (trans.) 2006, Wel ende edelike spijse. University Library of Gent nr. 1035. (n.d.) Editions of Wel ende edelike spijs, a Medieval Dutch cookbook. Retrieved July 16, 2006, from http://www.coquinaria.nl/kooktekst/Edelikespijse1.htm
NAHA (NATIONAL ASSOCIATION FOR HOLOSITC AROMATHERAPY), 2006, What is Aromatherapy? Retrieved June 28, 2006, from http://www.naha.org/what_is_aromatherapy.htm: 1
PAAJANEN T., 2006, Pagan/Wiccan Religion Cinnamon. About.com. Retrieved July 12, 2006, from http://paganwiccan.about.com/od/herbs/p/cinnamon.htm: 1
PASSMORE J., 1991, Letts Companion to Asian Food & Cooking, London, Charles Letts.
PEARSON M.N., 1996, Spices in the Indian Ocean World Vol. 11, Brookfield, VT, Ashgate Publishing Company.
PERRY B.E. (trans.), 1965, Babrius and Phaedrus, Cambridge, MA, Harvard University Press.
POTTER D., 2002, Constructions of the classical body, ed. J.I. Porter, Ann Arbor University of Michigan Press, p. 169-189.
RACKHAM H. (trans.), 1960, Pliny Natural History IV, Cambridge, MA, Harvard University Press.
RAVINDRAN R., BABU K.N., SHYLAJA M., eds., 2004, “Introduction,” In Cinnamon and Cassia the Genus Cinnamomum, Boca Raton, FL, CRC Press, 1-13.
REVEL J., 1982, Culture and Cuisine: A Journey Through the History of Food, New York, Doubleday & Company.
ROLFE J.C. (trans), 2006, Suetonius: Lives of the Caesars, Vol I, Harvard University Press.
ROZIN E., 1982, “The Structure of Cuisine,” In The psychobiology of human food selection, ed. L. Barker, Westport, CT, AVI Publishing, 189-203.
SCHAFER E.H., 1977, “T’ang,” In Food in Chinese Culture, ed. K.C. Chang, New Haven: Yale University Press, 85-140.
SCULLY T., 2002, Regional Cuisines of Medieval Europe: A Book of Essays, ed. M.W Adamson, New York, Routledge, 47-66.
SMITH S.H., 2001, “The mystification of spices in the western tradition,” European
Review of History, 8, 119-136.
SORTUN A., 2006, Spice: Flavors of the Eastern Mediterranean, New York, HarperCollins.
SPENCER W.G. (trans.), 1961, Celsus de medicina vol. I-III, Cambridge, MA, Harvard University Press.
THORNDIKE L., 1934, “A medieval sauce-book”, Speculum, 9, 183-190.
TOUSSAINT-SAMAT M., 1997, A History of Food, Malden, MA, Blackwell Publishers.
TURNER J., 2004, Spice: The History of a Temptation, New York, Alfred A. Knopf.
WALLACE-HADRILL A., 1990, “Pliny the Elder and man’s unnatural history”, Greece and Rome XXXVII, 1, 80-96.
WOLFERT.P., 1987, Couscous and Other Goods from Morocco, New York, Harper and Row.
WRIGHT C., 1999, The Mediterranean Feast, New York, William Morrow and Company.
YU Y, 1977, “Han China,” Food in Chinese Culture, ed. K.C. Chang, New Haven: Yale University Press, p. 53-83.