Darby, W.J. et al. Food: The Gift of Osiris. Food: The Gift of Osiris. 2 vols. New York: Academic, 1977. 2 vols. New York: Academic, 1977.

Food in ancient Egypt. Flandrin, J.L. Chronique de Platine. Chronique de Platine. Paris: Odile Jacob, 1992. Paris: Odile Jacob, 1992.

Grigg, D.B. The Agricultural Systems of the World: The Agricultural Systems of the World: An Evolutionary Approach. An Evolutionary Approach. Cambridge: Cambridge Univ. Press, 1974. Cambridge: Cambridge Univ. Press, 1974.

Huang, H.T., and J. Needham. Science and Civilisation in China. Science and Civilisation in China. Vol. 6, part V: Vol. 6, part V: Fermentations and Food Science Fermentations and Food Science . Cambridge: Cambridge Univ. Press, 2000. . Cambridge: Cambridge Univ. Press, 2000.

Kiple, K.F., and K.C. Ornelas, eds. The Cambridge World History of Food. The Cambridge World History of Food. 2 vols. Cambridge: Cambridge Univ. Press, 2000. 2 vols. Cambridge: Cambridge Univ. Press, 2000.

Peterson, T.S. Acquired Taste: The French Origins of Modern Cooking. Acquired Taste: The French Origins of Modern Cooking. Ithaca: Cornell Univ. Press, 1994. Ithaca: Cornell Univ. Press, 1994.

Redon, O. et al. The Medieval Kitchen. The Medieval Kitchen. Trans. E. Schneider. Chicago: Univ. of Chicago Press, 1998. Trans. E. Schneider. Chicago: Univ. of Chicago Press, 1998.

Rodinson, M., A.J. Arberry, and C. Perry. Medieval Medieval Arab Cookery. Arab Cookery. Totnes, Devon: Prospect Books, 2001. Totnes, Devon: Prospect Books, 2001.

Scully, T. The Art of Cookery in the Middle Ages. The Art of Cookery in the Middle Ages. Rochester, NY: Boydell, 1995. Rochester, NY: Boydell, 1995.

Singer, C.E. et al. A History of Technology. A History of Technology. 7 vols. Oxford: Clarendon, 195478. 7 vols. Oxford: Clarendon, 195478.

Thibaut-Comelade, E. La table medievale des Catalans. La table medievale des Catalans. Montpellier: Presses du Languedoc, 2001. Montpellier: Presses du Languedoc, 2001.

Toussaint-Samat, M. History of Food. History of Food. Trans. Anthea Bell. Oxford: Blackwell, 1992. Trans. Anthea Bell. Oxford: Blackwell, 1992.

Trager, J. The Food Chronology. The Food Chronology. New York: Holt, 1995. New York: Holt, 1995.

Wheaton, B.K. Savoring the Past: The French Kitchen and Table from 1300 to 1789. Savoring the Past: The French Kitchen and Table from 1300 to 1789.

Philadelphia: Univ. of Penn. Press, 1983.

Wilson, C.A. Food and Drink in Britain. Food and Drink in Britain. Harmondsworth: Penguin, 1984. Harmondsworth: Penguin, 1984.

Historical Sources Anthimus. On the Observation of Foods. On the Observation of Foods. Trans. M. Grant. Totnes, Devon: Prospect Books, 1996. Trans. M. Grant. Totnes, Devon: Prospect Books, 1996.

Apicius, M.G. De re coquinaria: L'Art culinaire. De re coquinaria: L'Art culinaire. J. Andre, ed. Paris: C. Klincksieck, 1965. J. Andre, ed. Paris: C. Klincksieck, 1965.

Edited and translated by B. Flower and E. Rosenbaum as The Roman Cookery Book. The Roman Cookery Book. London: Harrap, 1958. London: Harrap, 1958.

Brillat-Savarin, J. A. La Physiologie du gout. La Physiologie du gout. Paris, 1825. Paris, 1825.

Translated by M.F.K. Fisher as The Physiology of Taste. The Physiology of Taste. New York: Harcourt Brace Jovanovich, 1978. New York: Harcourt Brace Jovanovich, 1978.

Cato, M.P. On Agriculture. On Agriculture. Trans. W.D. Hooper. Cambridge, MA: Harvard Univ. Press, 1934. Trans. W.D. Hooper. Cambridge, MA: Harvard Univ. Press, 1934.

Columella, L.J.M. On Agriculture. On Agriculture. 3 vols. Trans. H.B. Ash. Cambridge, MA: Harvard Univ. Press, 194155. Grewe, R. and C.B. Hieatt, eds. 3 vols. Trans. H.B. Ash. Cambridge, MA: Harvard Univ. Press, 194155. Grewe, R. and C.B. Hieatt, eds. Libellus De Arte Coquinaria. Libellus De Arte Coquinaria. Tempe, AZ: Arizona Center for Medieval and Renaissance Studies, 2001. Tempe, AZ: Arizona Center for Medieval and Renaissance Studies, 2001.

Hieatt, C.B. and S. Butler. Curye on Inglysch. Curye on Inglysch. London: Oxford Univ. Press, 1985. London: Oxford Univ. Press, 1985.

La Varenne, F.P. de. Le Cuisinier francois. Le Cuisinier francois. 1651. 1651.

Reprint, Paris: Montalba, 1983. Platina. De honesta voluptate et valetudine De honesta voluptate et valetudine . Ed. and trans. by M.E. Milham as . Ed. and trans. by M.E. Milham as On Right Pleasure and Good Health On Right Pleasure and Good Health . Tempe, AZ: Renaissance Soc. America, 1998. . Tempe, AZ: Renaissance Soc. America, 1998.

Pliny the Elder. Natural History. Natural History. 10 vols. Trans. H Rackham et al. Cambridge, MA: Harvard Univ. Press, 193862. 10 vols. Trans. H Rackham et al. Cambridge, MA: Harvard Univ. Press, 193862.

Scully, T., ed. and trans. The Neapolitan Recipe The Neapolitan Recipe Collection. Collection. Ann Arbor: Univ. of Michigan Press, 2000. Ann Arbor: Univ. of Michigan Press, 2000.

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---, ed. and trans. The Vivendier. The Vivendier. Totnes, Devon: Prospect Books, 1997. Totnes, Devon: Prospect Books, 1997.

Warner, R. Antiquitates culinariae. Antiquitates culinariae. London: 1791; Reprint, London: Prospect Books, n.d. London: 1791; Reprint, London: Prospect Books, n.d.

Encyclopedias of Food Science and Technology (Referred to Below as "Caballero" and "Macrae ")"

Caballero, B. et al., eds. Encyclopedia of Food Sciences and Nutrition. Encyclopedia of Food Sciences and Nutrition. 10 vols. Amsterdam: Academic, 2003. [2nd ed. of Macrae et al.] 10 vols. Amsterdam: Academic, 2003. [2nd ed. of Macrae et al.]

Macrae, R. et al., eds. Encyclopaedia of Food Science, Food Technology, and Nutrition. Encyclopaedia of Food Science, Food Technology, and Nutrition. 8 vols. London: Academic, 1993. 8 vols. London: Academic, 1993.

Comprehensive Writings on Food Chemistry, Microbiology, Botany, Physiology Ang, C.Y.W. et al., eds. Asian Foods: Science and Asian Foods: Science and Technology. Technology. Lancaster, PA: Technomic, 1999. Lancaster, PA: Technomic, 1999.

Ashurst, P.R. Food Flavorings. Food Flavorings. Gaithersburg, MD: Aspen, 1999. Gaithersburg, MD: Aspen, 1999.

Belitz, H.D., and W. Grosch. Food Chemistry. Food Chemistry. 2nd English ed. Berlin: Springer, 1999. 2nd English ed. Berlin: Springer, 1999.

Campbell-Platt, G. Fermented Foods of the World. Fermented Foods of the World. London: b.u.t.terworth, 1987. London: b.u.t.terworth, 1987.

Charley, H. Food Science. Food Science. 2nd ed. New York: Wiley, 1982. 2nd ed. New York: Wiley, 1982.

Coultate, T.P. Food: The Chemistry of Its Components. Food: The Chemistry of Its Components. 2nd ed. Cambridge: Royal Society of Chemistry, 1989. 2nd ed. Cambridge: Royal Society of Chemistry, 1989.

Doyle, M.P. et al., eds. Food Microbiology. Food Microbiology. 2nd ed. Washington, DC: American Society of Microbiology, 2001. 2nd ed. Washington, DC: American Society of Microbiology, 2001.

Facciola, S. Cornucopia II: A Source Book of Edible Plants. Cornucopia II: A Source Book of Edible Plants. Vista, CA: Kampong, 1998. Vista, CA: Kampong, 1998.

Fennema, O., ed. Food Chemistry. Food Chemistry. 3rd ed. New York: Dekker, 1996. 3rd ed. New York: Dekker, 1996.

Ho, C.T. et al. Flavor chemistry of Chinese foods. Food Reviews International Food Reviews International 5 (1989): 25387. 5 (1989): 25387.

Maa.r.s.e, H., ed. Volatile Compounds in Foods and Volatile Compounds in Foods and Beverages. Beverages. New York: Dekker, 1991. New York: Dekker, 1991.

Maincent, M. Technologie culinaire. Technologie culinaire. Paris: BPI, 1995. Paris: BPI, 1995.

Paul, P.C., and H.H. Palmer, eds. Food Theory and Food Theory and Applications. Applications. New York: Wiley, 1972. New York: Wiley, 1972.

Penfield, M.P., and A.M. Campbell. Experimental Experimental Food Science. Food Science. 3rd ed. San Diego, CA: Academic, 1990. 3rd ed. San Diego, CA: Academic, 1990.

Silverthorn, D.U. et al. Human Physiology. Human Physiology. Upper Saddle River, NJ:Prentice Hall, 2001. Upper Saddle River, NJ:Prentice Hall, 2001.

Smartt, J., and N. W. Simmonds, eds. Evolution of Evolution of Crop Plants. Crop Plants. 2nd ed. Harlow, Ess.e.x: Longman, 1995. 2nd ed. Harlow, Ess.e.x: Longman, 1995.

Steinkraus, K.H., ed. Handbook of Indigenous Fermented Foods. Handbook of Indigenous Fermented Foods. 2nd ed. New York: D ekker, 1996. 2nd ed. New York: D ekker, 1996.

Chapter 1: Milk and Dairy Products.

Brown, N.W. India and Indology India and Indology . Delhi: Motilal Banarsida.s.s, 1978. . Delhi: Motilal Banarsida.s.s, 1978.

Brunet, P., ed. Histoire et geographie des fromages. Histoire et geographie des fromages. Caen: Universite de Caen, 1987. Caen: Universite de Caen, 1987.

Calvino, I. Mr. Palomar. Mr. Palomar. Trans. W. Weaver. San Diego. CA: Harcourt Brace Jovanovich, 1985. Trans. W. Weaver. San Diego. CA: Harcourt Brace Jovanovich, 1985.

Grant, A.J., trans. Early Lives of Charlemagne. Early Lives of Charlemagne. London: Chatto and Windus, 1922. London: Chatto and Windus, 1922.

Macdonnell, A.A. A Vedic Reader for Students. A Vedic Reader for Students. Oxford: Oxford Univ. Press, 1917. Oxford: Oxford Univ. Press, 1917.

Masui, K., and T. Yamada. French Cheeses. French Cheeses. New York: Dorling Kindersley, 1996. New York: Dorling Kindersley, 1996.

O'Flaherty, W.D., ed. and trans. The Rig Veda. The Rig Veda. Harmondsworth: Penguin, 1981. Harmondsworth: Penguin, 1981.

Polo, M. Travels Travels (ca. 1300). Trans. W. Marsden. New York: Dutton, 1908. (ca. 1300). Trans. W. Marsden. New York: Dutton, 1908.

Rance, P. The French Cheese Book. The French Cheese Book. London: Macmillan, 1989. London: Macmillan, 1989.

---. The Great British Cheese Book. The Great British Cheese Book. London: Macmillan, 1982. London: Macmillan, 1982.

Blackburn, D.G. et al. The origins of lactation and the evolution of milk. Mammal Review Mammal Review 19 (1989): 126. 19 (1989): 126.

Bodyfelt, F.W. et al. The Sensory Evaluation of Dairy Products. The Sensory Evaluation of Dairy Products. New York: Van Nostrand Reinhold, 1988. New York: Van Nostrand Reinhold, 1988.

Buchin, S. et al. Influence of pasteurization and fat composition of milk on the volatile compounds and flavor characteristics of a semi-hard cheese. J Dairy Sci. J Dairy Sci. 81 (1998): 3097108. 81 (1998): 3097108.

Curioni, P.M.G., and J.O. Bosset. Key odorants in various cheese types as determined by gas chromatography-olfactometry. International Dairy J International Dairy J 12 (2002): 95984. 12 (2002): 95984.

Dupont, J., and P.J. White. "Margarine." In Macrae, 288095.

Durham, W. H. Coevolution: Genes, Culture, and Coevolution: Genes, Culture, and Human Diversity. Human Diversity. Stanford, CA: Stanford Univ. Press, 1991. Stanford, CA: Stanford Univ. Press, 1991.

Fox, P.F., ed. Cheese: Chemistry, Physics, Microbiology. Cheese: Chemistry, Physics, Microbiology. 2 vols. London: Elsevier, 1987. 2 vols. London: Elsevier, 1987.

Garg, S.K., and B.N. Johri. Rennet: Current trends and future research. Food Reviews International Food Reviews International 10 (1994): 31355. 10 (1994): 31355.

Gunderson, H.L. Mammalogy. Mammalogy. New York: McGraw-Hill, 1976. New York: McGraw-Hill, 1976.

Jensen, R.G., ed. Handbook of Milk Composition. Handbook of Milk Composition. San Diego, CA: Academic, 1995. San Diego, CA: Academic, 1995.

Juskevich, J.C., and C.G. Guyer. Bovine growth hormone: Human food safety evaluation. Science Science 249 (1990): 87584. 249 (1990): 87584.

Kosikowski, F.V., and V.V. Mistry. Cheese and Fermented Milk Foods. Cheese and Fermented Milk Foods. 3rd ed. Westport, CT: F.V. Kosikowski LLC, 1997. 3rd ed. Westport, CT: F.V. Kosikowski LLC, 1997.

Kurmann, J.A. et al. Encyclopedia of Fermented Fresh Milk Products. Encyclopedia of Fermented Fresh Milk Products. New York: Van Nostrand Reinhold, 1992. New York: Van Nostrand Reinhold, 1992.

Mahias, M.C. Milk and its trans.m.u.tations in Indian society. Food and Foodways Food and Foodways 2 (1988): 26588. 2 (1988): 26588.

Marshall, R.T., and W.S. Arbuckle. Ice Cream. Ice Cream. 5th ed. New York: Chapman and Hall, 1996. 5th ed. New York: Chapman and Hall, 1996.

Miller, M.J.S. et al. Casein: A milk protein with diverse biologic consequences. Proc Society Proc Society Experimental Biol Medicine Experimental Biol Medicine 195 (1990): 14359. 195 (1990): 14359.

Muhlbauer, R.C. et al. Various selected vegetables, fruits, mushrooms and red wine residue inhibit bone resorption in rats. J Nutrition J Nutrition 133 (2003): 359297. 133 (2003): 359297.

Queiroz Macedo, I. et al. Caseinolytic specificity of cardosin, an aspartic protease from the cardoon: Action on bovine casein and comparison with chymosin. J Agric Food Chem. J Agric Food Chem. 44 (1996): 4247. 44 (1996): 4247.

Reid, G. et al. Potential uses of probiotics in clinical practice. Clinical and Microbiological Clinical and Microbiological Reviews Reviews 16 (2003): 65872. 16 (2003): 65872.

Robinson, R.K., ed. Modern Dairy Technology. Modern Dairy Technology. 2 vols. London: Chapman and Hall, 1993. 2 vols. London: Chapman and Hall, 1993.

Schmidt, G.H. et al. Principles of Dairy Science. Principles of Dairy Science. 2nd ed. Englewood Cliffs, NJ: Prentice Hall, 1988. 2nd ed. Englewood Cliffs, NJ: Prentice Hall, 1988.

Scott, R. Cheesemaking Practice. Cheesemaking Practice. London: Applied Science, 1981. London: Applied Science, 1981.

Stanley, D.W. et al. Texture-structure relationships in foamed dairy emulsions. Food Research Food Research International International 29 (1996): 113. 29 (1996): 113.

Starr, M.P. et al., eds. The Prokaryotes: A Handbook on Habitats, Isolation, and Identification of Bacteria. The Prokaryotes: A Handbook on Habitats, Isolation, and Identification of Bacteria. 2 vols. Berlin: Springer-Verlag, 1981. 2 vols. Berlin: Springer-Verlag, 1981.

Stini, W.A. Osteoporosis in biocultural perspective. Annual Reviews of Anthropology Annual Reviews of Anthropology 24 (1995): 397421. 24 (1995): 397421.

Suarez, F.L. et al. Diet, genetics, and lactose intolerance. Food Technology Food Technology 51 (1997): 7476. 51 (1997): 7476.

Tamime, A.Y., and R.K. Robinson. Yoghurt: Science and Technology. Yoghurt: Science and Technology. 2nd ed. Cambridge, UK: Woodhead, 1999. 2nd ed. Cambridge, UK: Woodhead, 1999.

Virgili, R. et al. Sensory-chemical relationships in Parmigiano-reggiano cheese. Lebensmittel-Wissenschaft und Technologie Lebensmittel-Wissenschaft und Technologie 27 (1994): 49195. 27 (1994): 49195.

The Water Buffalo. Rome: U.N. Food and Agriculture Organization, 1977. Rome: U.N. Food and Agriculture Organization, 1977.

Wheelock, V. Raw Milk and Cheese Production: A Raw Milk and Cheese Production: A Critical Evaluation of Scientific Research. Critical Evaluation of Scientific Research. Skip-ton, UK: V. Wheelock a.s.sociates, 1997. Skip-ton, UK: V. Wheelock a.s.sociates, 1997.

Chapter 2: Eggs.

Davidson, A., J. Davidson, and J. Lang. Origin of creme brulee. Pet.i.ts propos culinaires Pet.i.ts propos culinaires 31 (1989): 6163. 31 (1989): 6163.