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301Ottolenghi and Tamimi, Jerusalem, p. 112.

302Heal and Allsop, Cooking with Spices, p. 283.

303Joan Pilsbury Alcock, Food in the Ancient World (Greenwood, 2006), p. 183.

304Alan Davidson (ed.), The Oxford Companion to Food (oxford university Press, 2014), p. 378.

305Ibid..

306Jessica b. harris, The Africa Cookbook: Tastes of a Continent (simon & schuster, 1998), p. 320.

307Quoted in Davidson, (ed.), The Oxford Companion to Food, p. 742.

308Pliny, Natural History, XV; 33, p. 21.

309Gerard, Herball, p. 1006.

310The Roman Cookery of Apicius, trans. edwards, p. 8.

311Ibid., p. 166.

312Angus Mclaren, A History of Contraception (Wiley-blackwell, 1992), p. 28.

313John laurence, Complete Body of Husbandry and Gardening (Tho. Woodward, 1726), p. 398.

314Collingham, Curry, p. 241.

315Iqbal Wahhab and Vivek singh, The Cinnamon Club Cookbook (Absolute Press, 2003), p. 31.

316Willem schouten, The Relation of a Wonderful Voyage (nathanaell newbery, 1619), quoted in Dalby, p. 000.

317‘Demand for a Chinese Fruit skyrockets’, Washington Post (18 november 2005).

318Stobart, Herbs, Spices and Flavourings, p. 197.

319Theophrastus, Enquiry into Plants, III, XVIII, p. 303.

320Yotam Ottolenghi, Plenty (ebury, 2010), p. 214.

321Guiseppe Inzenga and sir henry yule, ‘on the Cultivation of sumach, Rhus coriaria, in the Vicinity of Celli, near Palermo’, Transactions of the Botanical Society, vol. IX (1868), p. 14.

322Dalby, Dangerous Tastes, p. 76.

323Elleke boehmer (ed.), Empire Writing: An Anthology of Colonial Literature, 1870–1918 (oxford university Press, 1998), p. 331.

324Grieve, A Modern Herbal, p. 788.

325Http://zhaiyuedu.com/engl/Tama_ind.html.

326Rick stein, Rick Stein’s India (bbC/ebury, 2013), p. 266.

327Marco Polo, Travels, p. 340.

328Tim ecott, Vanilla: Travels in Search of the Luscious Substance (Michael Joseph, 2004), p. 209.

329Quoted in edwin Thomas Martin, Thomas Jefferson: Scientist (Collier, 1961), p. 15.

330Dalby, Dangerous Tastes, p. 148.

331Le Couteur and burreson, Napoleon’s Buttons, p. 130.

332Ibid.

333Ecott, Vanilla, p. 21.

334John Phillips, The Marquis de Sade: A Very Short Introduction (oxford university Press, 2005), p. 26.

335Ecott, Vanilla, p. 125.

336Martyn Cornell, [domain]- go-a-wassailing/.

337Christopher Driver (ed.), John Evelyn, Cook (Prospect, 1997), p. 43.

338Adams, Hideous Absinthe, p. 55.

339Marie Corelli, Wormwood: A Drama of Paris (1890; broadview Press, 2004), p. 363.

340Richard ellmann, Oscar Wilde (Penguin, 1987), p. 441.

341V. Magnan, ‘on the Comparative Action of Alcohol and Absinthe’, The Lancet (19 september 1874), p. 412.

342Dirk W. lachenmeier, J. emmert, T. Kuballa and G. sartor, ‘Thujone – Cause of Absinthism·’ Forensic Science International (May 2005).

343Michael Zohary, Plants of the Bible (Cambridge university Press, 1982), p. 184.

344Wilfrid bonser, The Medical Background of Anglo-Saxon England (Wellcome, 1963), p. 164.

345Dalby, Dangerous Tastes, p. 100.

346Culpeper, Complete Herbal, p. 320.

347Jean de Renou, Medicinal Dispensatory (streater and Cottrel, 1657), p. 272.

348Quoted in luke DeMaitre, Medieval Medicine: The Art of Healing from Head to Toe (AbC-ClIo, 2013), p. 259.

349DeMaitre, Medieval Medicine, p. 25.

350T. yoshioka, e. Fujii and M. endo, ‘Anti-Inflammatory Potency of Dehydrocurdione, a Zedoary-Derived sesquiterpene’, Inflammation Research, 47 (12) (December 1998), pp. 476–81.