Bibliography

 

 

 

 

 

 

 

 

 

Primary:

Apicius, Marcus Gavius. “Apicius Cookery and Dining in Imperial Rome.” Trans. Joseph Dommers Vehling. Free ebooks by ProjectGutenberg. Project Gutenberg, n.d. Web. 16 Nov. 2015.

Secundus, Gaius Plinius. The Natural History. Trans. John Bostock. London: Taylor and Francis, 1885. Perseus Digital Library. Web. 18 Nov. 2015. <http://www.perseus.tufts.edu/hopper/ text?doc=Plin.+Nat.+toc>.

Secondary:

Aweidah Gallery of Ancient Art. Aweidah Gallery, 2011. Web. 16 Nov. 2015

D’Andrea, Jeanne. Ancient Herbs in the J. Paul Getty Museum Gardens. Illus. Martha Breen Bredemeyer 1982. Malibu: The J. Paul Getty Museum, 1982. Print.

Grout, James. “Apicius.” Encyclopedia Romana. N.p., 1997. Web. 16 Nov. 2015.

Heilmeyer, Marina. Ancient Herbs. N.p.: The Getty Trust, 2007. Print.

 “Martin Lister and Roman Cookery.” Food Revolutions. Curators of the University of Missouri, June 2012. Web. 16 Nov. 2015.

Nair, K.P. Prabhakaran. The Agronomy and Economy of Black Pepper and Cardamom: The King and Queen of Spices. New York, London: Elsevier, 2011. Print.

Phgcom. "Indo-Roman Trade." Map. Wikipedia Commons. Wikipedia, 2007. Web. 18 Nov. 2015.<https://commons.wikimedia.org/wiki/File:Indo-Roman_trade.jpg>.

Ravindran, P. N., and K.J. Madhusoodanan, eds. Cardamom: The Genus Elettaria. 2nd ed. London, New York: Taylor and Francis, 2002, 2003. Print.

Stromberg, Joseph. “Ancient Pottery Fragments Show That Prehistoric Humans Used Spices Too.”Smithsonian.com. Smithsonian Institution, 2013. Web. 16 Nov. 2015.

Vehling, Joseph Dommers. “Dictionary of Technical Terms, Many Notes, Facsimiles of Originals, and Views and Sketches of Ancient Culinary Objects Made by the Author.” Free ebooks by ProjectGutenberg. Project Gutenberg, n.d. Web. 16 Nov. 2015.

Woodman, Marian. “Roman Cooking.” Roman Cookbook. Kentucky Junior Classical League, 2   015. Web.16 Nov. 2015