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Extra resources for Olive: A Global History (Reaktion Books - Edible)
Immagini dall’Antichità al Rinascimento’, in Olivo, tesoro del mediterraneo (Florence, 2004), p. 139. 7 Maguelonne Toussaint-Samat, heritage of nutrition, trans. Anthea Bell (Oxford, 1997), p. 215. eight Claudia Roden, a brand new publication of heart jap foodstuff (London, 1986), p. 352. three Harvesting, urgent and Curing 1 Andrew Dalby, Cato: On Farming (Totnes, Devon, 1998), chap. eighty. 2 Don and Patricia Brothwell, foodstuff in Antiquity: A Survey of the vitamin of Early Peoples (London, 1969), p. three Antonio Carpuso and Sara De Fano, L’olio di oliva dal mito alla scienza (Roma, 1998), p. four Maguelonne Toussaint-Samat, A historical past of meals, trans. Anthea Bell (Oxford, 1994), p. 216. five Dalby, Cato: On Farming, ch. sixty four. 6 Pliny the Elder, The ordinary background, ed. John Bostock and H. T. Riley (London, 1855 ), publication xv. 7 Cato and Varro, On Agriculture, trans. W. D. Hooper and Harrison Boyd Ash (Boston, 1934). eight Archestrato di Gela, I piaceri della mensa (frammenti 330 a. C. ) (Palermo, 1987), p. forty three. nine Dalby, Cato: On Farming, chap. 119. 10 Brothwell and Brothwell, nutrition in Antiquity, p. forty six. eleven Maggie Blyth Klein, The ceremonial dinner of the Olives: Cooking with Olives and Olive Oil (San Francisco, CA, 1994), p. thirteen. 12 Giovanni Enrico Agosteo, ‘La manifattura dell’olio d’oliva in Sicilia: dalla raccolta delle olive all’estrazione dell’olio’, in los angeles Sicilia dell’olio (Catania, 2008), pp. 143–6. thirteen Jean-Louis Flandrin, ‘Le gout et l. a. nécessité: sur l’usage des graisses dans les food d’Europe occidentale (XIV–XVIII)’, in Annales Économies, Sociétés, Civilisations, 38 (1983), pp. 369–401. four The Olive Meets the recent global 1 Judith M. Taylor MD, The Olive in California: background of an Immigrant Tree (Berkeley, CA, 2000), p. 25. 2 Simone Cinotto, Una famiglia che mangia insieme, cibo ed eticità nella comunità italoamericana di long island, 1920–1940 (Turin, 2001), p. 327. three Mario Puzo, quoted ibid. , p. 2. four Ibid. , p. 332. five Sandro Vannucci, ‘Storia dell’olio’, in L’ulivo e l’olio (Milano, 2009), p. sixty six. 6 Maggie Blyth Klein, The ceremonial dinner of the Olives, Cooking with Olives and Olive Oil (San Francisco, CA, 1994), pp. 18–19. 7 Mort Rosenblum, Olives: The lifestyles and Lore of a Noble Fruit (New York, 1997), p. 290. eight Taylor, The Olive in California, pp. 50–51. nine Ibid p. fifty five. five strong fats and undesirable fats: The Mediterranean nutrition 1 Simone Cinotto, Una famiglia che mangia insieme, cibo ed eticità nella comunità italoamericana di ny, 1920–1940 (Turin, 200l), p. 157. 2 Anne Meneley, ‘Like an additional Virgin’, American Anthropologist, CIX/4 (2007), p. 679. three Piero Camporesi, Le vie del latte (Milan, 1993), pp. 107–8. four Meneley, ‘Like an additional Virgin’, p. 679. definitely, as Dr Daphne Miller writes, the excessive polyphenol content material of olive oil can in part clarify why it's so center fit. yet Lluís Serra-Majem PhD, a researcher on the college of Barcelona in Spain, deals a few extra explanation why olive oil is so awesome on your overall healthiness. After administering vitamin questionnaires to 1,600 adults in Spain, he chanced on that folks who ate loads of olive oil have been likely to consume eco-friendly greens, entire grains and fish whereas those who recommended clear of olive oil have been prone to devour candies, processed cereals, subtle breads and meals excessive in sophisticated vegetable oils and animal fat.