On Figs
Condit, Ira J., The Fig (Waltham, MA, 1947)
—, ‘Fig History in the New World’, Agricultural History, XXXI/2 (April 1957), pp. 19–24
Fuster, Xim, et al., Minorca: Cooking and Gastronomy (Sant Lluís, 2005)
Henry, Diana, Roast Figs, Sugar Snow: Food to Warm the Soul (London, 2005)
Loohuizen, Ria, The Realm of Fig and Quince, trans. Alissa Valles (Totnes, 2010)
Meijer, F. J., ‘Cato’s African Figs’, Mnemosyne, XXXVII (1984), pp. 117–24
Phillips, Henry, The Companion for the Orchard: An Historical and Botanical Account of Fruits Known in Great Britain (London, 1831)
Simmons, Marie, Fig Heaven: 70 Recipes for the World’s Most Luscious Fruit (New York, 2004)
Storey, W. B., ‘Figs’, in Advances in Fruit Breeding, ed. Jules Janick and James N. Moore (West Lafayette, IN, 1975), pp. 568–89
Sutton, David C., ‘The Festive Fruit: A History of Figs’, in Celebrations: Proceedings of the Oxford Symposium on Food and Cookery 2011, ed. Mark McWilliams (Totnes, 2012), pp. 335–45
Tanis, David, A Platter of Figs, and Other Recipes (New York, 2008)
Flandrin, Jean-Louis, and Massimo Montanari, eds, Histoire de l’alimentation (Paris, 1996)
Flowerdew, Bob, The Gourmet Gardener (London, 2005)
Gürsoy, Denis, Turkish Cuisine in Historical Perspective (Istanbul, 2006)
Laurioux, Bruno, Manger au Moyen Âge: pratiques et discours alimentaires en Europe au XIVe et XVe siècles (Paris, 2002)
Montanari, Massimo, La fame e l’abbondanza: storia dell’alimentazione in Europa (Rome, 1994)
—, Il formaggio con le pere: la storia in un proverbio (Bari, 2008)
Riley, Gillian, The Oxford Companion to Italian Food (Oxford, 2007)
Sutton, David C., ‘The Stories of Bacalao: Myth, Legend and History’, in Cured, Fermented and Smoked Foods: Proceedings of the Oxford Symposium on Food and Cookery 2010, ed. Helen Saberi (Totnes, 2011), pp. 312–21
Thirsk, Joan, Food in Early Modern England: Phases, Fads, Fashions, 1500–1760 (London, 2007)