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Culinary/Historical Bibliography

CULINARY/HISTORICAL BIBLIOGRAPHY

Dille, C., 1990: "Garlic: A Cooks Notes". The Herb Companion, Aug/Sept, 18-24.

Binding, G. J., 1970: "Everything You Wanted to Know About Garlic". Pyramid Books, New York, N.Y.

von Strubing, E., 1967: "Garlic in Ancient Times: A Contribution to the Dietetics and Nutrition of Man". Ernahrunsforschung 12, 585-623 (German).

Rice, L., 1913: "Garlic, the Vegetable of the Poets". The Delineator 83, 37.

Sturtevant, E. L., 1972: "Sturtevant's Edible Plants of the World". Edited by U. P. Hedrick, Dover Publishing Inc., New York, N.Y.

Leclerc, H., 1918: "Historie de l'ail". Janus 23, 167-91.

Block, E., 1985: "The Chemistry of Garlic and Onions". Sci. Am. 252:3, 94-7.

Brodnitz, M. H., et al., 1971: "Flavour Components of Garlic Extract". J. Agric. Food Chem. 19: 273-5.

Negrin, M., 1997: Garlic. A Clove a Day Keeps the Doctor Away and The Chef Suggests Summer's Scented Bulbs Six Ways. In Cucina Italiana, 33-42.