Французская кухня в России и русской литературе - В. Л. Задворный Культура повседневности

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L. Traité des aliments. Paris, 1755. T. 1. P. 449: «Et topinambours sont appelles des poires de terre, parce qu’ils naissent dans la terre, attachés aux branches de la racine qui les porte».

      40

      Dictionnaire de l’Académie Française. Sixième édition. Paris, 1835. T. 2. P. 454.

      41

      Albert B. Le Cuisinier Parisien. Paris, 1838. P. 22.

      42

      Задворный В. Л. Застолье с Дон Кихотом // Simple Wine News. 2011. № 4 (53). С. 74–77.

      43

      Casteau L. de. Op. cit. P. 108: «le faictes bien boullir vn pater noster».

      44

      Ibid. P. 98–99, 92–93.

      45

      La Varenne F. P. de. Le Cuisinier François. Paris, 1651.

      46

      Louis M. Le Grand Dictionnaire Historique. Paris, 1759. T. 2. P. 508–509.

      47

      La Varenne F. P. de. Le Cuisinier François. Paris, 1680. P. 234.

      48

      La Varenne F. P. de. Le Pâtissier François. Paris, 1653.

      49

      La Varenne F. P. de. Le Parfaict Confiturier. Paris, 1664.

      50

      La Varenne F. P. de. L’École des Ragoûts. Lyon, 1668.

      51

      Lune P. de. Le Cuisinier. Paris, 1656.

      52

      Bonnefons N. de. Op. cit.

      53

      Ribou J. L’Ecole parfaite des officiers de bouche. Paris, 1680.

      54

      Massialot F. Cuisinier royal et bourgeois. Paris, 1691; Le nouveau cuisinier royal et bourgeois. Paris, 1698 (Paris, 1712); The Court and Country Cook. London, 1702.

      55

      Massialot F. Nouvelle instruction pour les confitures, les liqueurs, et les fruits. Paris, 1712. P. 306.

      56

      Ibid. P. 312. О происхождении и эволюции термина «спирт» – spiritus vini («дух вина», на французском языке – esprit de vin) – см.: Задворный В., Лупандин И. Ars coquinaria. С. 190–208.

      57

      La Chapelle V. Le Cuisinier moderne. La Hate, 1735.

      58

      Ibid. T. 3. P. 287–288.

      59

      Le Cuisinier Gascon. Amsterdam, 1740.

      60

      Sitwell W. A History of Food in 100 recipes. N. Y., 2012.

      61

      Le Cuisinier Gascon. P. 117.

      62

      Ibid. P. 143.

      63

      Ibid. P. 45–46.

      64

      Ibid. P. 31, 36, 44, 52.

      65

      Le Cuisinier Gascon: Nouv. édition, à laquelle on a joint la Lettre du Patissier Anglois. Amsterdam, 1747.

      66

      Dictionnaire des aliments, vins et liqueurs. Paris, 1750.

      67

      Menon. Les soupers de la cour, ou L’art de travailler toutes sortes d’alimens. Paris, 1755.

      68

      Ibid. T. 1. P. 111–112.

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