Пиво в Средневековье - читать бесплатно онлайн полную версию книги автора Ричард Унгер (ч. notes)

Примечания

1

Pasteur L. Studies on Fermentation: The Diseases of Beer, Their Causes, and the Means of Preventing Them. London, 1879. P. 1.

2

Debré P. Louis Pasteur. Paris, 1994. P. 270–276.

3

Hough J. S. The Biotechnology of Malting and Brewing. Cambridge, 1985. P. 3.

4

Lynn Martin A. Alcohol, Sex, and Gender in Late Medieval and Early Modern Europe. Basingstoke, 2001. P. 2.

5

Ibid. P. 5; Warner J. Before there was «alcoholism»: Lessons from the Medieval experience with Alcohol // Contemporary Drug Problems. 1992. Vol. 20. P. 409–410; 413–417; 422–423.

6

Hough J. S. Op. cit. P. 4–6.

7

De Clerck J. A Textbook of Brewing. London, 1957. P. 151–158, 181–182, 192, 197; Hough J. S. Op. cit. P. 21–23, 26–38.

8

De Clerck J. Op. cit. P. 217–218.

9

Ibid. P. 249–250; Hough J. S. Op. cit. P. 54, 56–57.

10

Langer H. Das Braugewerbe in den deutschen Hansestädten der frühen Neuzeit // Hansische Studien IV: Gewerbliche Produktion und Stadt-Land-Beziehungen / hg. von K. Fritze, E. Müller-Mertens, J. Schildhauer. Weimar, 1979. S. 71, 74; Mathias P. Agriculture and the Brewing and Distilling Industries in the Eighteenth Century // Economic History Review. 1951. Vol. 5. № 2. P. 250–253, 257; Monnier R. Un Bourgeois sans-culotte. Le général Santerre suivi de l‘Art du brasseur. Paris, 1989. P. 123; Techen F. Das Brauwerk in Wismar // Hansisches Geschichtsblätter. 1915. Vol. 5. S. 328–330.

11

De Clerck J. Op. cit. P. 302–304; Hough J. S. Op. cit. P. 85–86; Royston M. G. Wort Boiling and Cooling // Modern Brewing Technology / ed. W. P. K. Findlay. London, 1971. P. 60–66.

12

Ault R. G., Newton R. Spoilage Organisms in Brewing // Modern Brewing Technology / ed. W. P. K. Findlay. London, 1971. P. 183; Hough J. S. Op. cit. P. 108–110.

13

De Clerck J. Op. cit. P. 361–364, 390–397, 403; Pasteur L. Op. cit. P. 222.

14

De Clerck J. Op. cit. P. 363, 428–431; Hough J. S. Op. cit. P. 137–138, 142–147; Royston M. G. Op. cit. P. 80; Wilson C. A. Food and Drink in Britain from the Stone Age to Recent Times. London, 1971. P. 45.

15

Nordlund O. Brewing and Beer Traditions in Norway: The Social Anthropological Background of the Brewing Industry. Oslo, 1969.

16

Ibid. P. 158, 283.

17

Räsänen M. Vom Halm zum Fass. Die volkstümlichen Alkoholarmen Getreidegetränke in Finnland. Helsinki, 1975. S. 12–13.

18

Bömer A. Eine vagantenliedersammlung des 14. jahrhunderts in der schlossbibliothek zu Herdringen (Kr. Arnsberg) // Zeitschrift für deutsches Altertum und deutsche Literatur. 1908. Vol. 49. S. 161–238; Marchant W. T. In Praise of Ale or Songs, Ballads, Epigrams, and Anecdotes Relating to Beer, Malt and Hops with some curious Particulars concerning Ale-Wives and Brewers Drinking-Clubs and Customs. London, 1888.

19

Wiersum E. De archieven der Rotterdamsche gilden. Rotterdam, 1926. P. 4.

20

Loenen, J. C. van, De Haarlemse brouwindustrie voor 1600. Amsterdam, 1950. P. 24–25.

21

Bennett J. M. Ale, Beer and Brewsters in England: Women’s Work in a Changing World, 1300–1600. New York, 1996. P. 21; Santbergen, R. van, Les bons métiers des meuniers, des boulangers et des brasseurs de la cité de Liège. Liège, 1949. P. 45.

22

Peacock D. P. S. Pottery in the Roman World: an Ethnoarchaeological Approach. London, 1982. P. 8.

23

Wilson R. G. The British Brewing Industry Since 1700 // The Brewing industry: a guide to historical records / ed. L. Richmond, A. Turton. Manchester, 1900. P. 1.

24

Peacock D. P. S. Op. cit. P. 8.

25

Bennett J. M. The Village Ale-Wife: Women and Brewing in Fourteenth-Century England // Women and Work in Preindustrial Europe / ed. B. Hanawalt. Bloomington, 1986; Id. Ale, Beer and Brewsters in England. P. 18–21.

26

Peacock D. P. S. Op. cit. P. 9.

27

Hartman L. F., Oppenheim A. L. On beer and brewing techniques in ancient Mesopotamia, according to the 23rd tablet of the series HAR.ra = hubullu // Supplement to the Journal of the American Oriental Society. 1950. Vol. 70. № 4. P. 12.

28

Peacock D. P. S. Op. cit. P. 10.

29

Peacock D. P. S. Op. cit. P. 9–11.

30

Curtis R. I. Ancient food technology. Leiden, 2001. P. 184, 210–211.

31

Ibid. P. 105–106; Hoffman M. 5000 Jahre Bier. Nuremberg, 1956. S. 17–19; Michel R. H., McGovern P. E., Badler V. R. Chemical Evidence for Ancient Beer // Nature 360. 1992. № 6399. P. 24; Röllig W. Das Bier im alten Mesopotamien. Berlin, 1970. S. 19, 33, 38; Zettler R. L., Naomi F. M. Searching for Wine in the Archaeological Record of Ancient Mesopotamia of the Third and Second Millennia B. C. // The Origins and Ancient History of Wine / ed. P. E. McGovern, S. J. Fleming, S. H. Katz. Luxembourg, 1995. P. 123.

32

Al-Kindi. The Medical Formulary or Aqrabadhin // trans. M. Levey. Madison, 1966. P. 230.

33

Stol M. Beer in Neo-Babylonian Times // Drinking in Ancient Societies: History and Culture of Drinks in the Ancient Near East / ed. L. Milano. Padua, 1994. P. 179.

34

Bober P. P. Art, Culture and Cuisine: Ancient and Medieval Gastronomy. Chicago, 1999. P. 63–64; Curtis R. I. Op. cit. P. 213; Powell M. A. Metron Ariston: Measure as a Tool for Studying Beer in Ancient Mesopotamia // Drinking in Ancient Societies: History and Culture of Drinks in the Ancient Near East / ed. L. Milano. Padua, 1994. P. 17–19; Röllig W. Op. cit. P. 22, 33, 45–48, 52–56, 64–66, 75.

35

Curtis R. I. Op. cit. P. 88, 184; Zettler R. L., Naomi F. M. Op. cit. P. 123–125, 131.

36

Curtis R. I. Op. cit. P. 116, 132; Hoffman M. Op. cit. P. 21–23.

37

Curtis R. I. Op. cit. P. 215–217; Powell M. A. Op. cit. P. 95, 97–99. Когда месопотамцы готовили пиво с финиками, они использовали сосуды с отверстиями, чтобы отделить растительную массу при переливании в отдельный сосуд. Stol M. Op. cit. P. 170–171, 155–157.

38

Curtis R. I. Op. cit. P. 242; Hartman L. F., Oppenheim A. L. Op. cit. P. 7–12, 16; Röllig W. Op. cit. P. 21–26; Stol M. Op. cit. P. 155–157, 161–167.

39

Bober P. P. Op. cit. P. 64–65; Curtis R. I. Op. cit. P. 217–219.

40

Curtis R. I. Op. cit. P. 106, 217, 219; Hartman L. F., Oppenheim A. L. Op. cit. P. 6, 13–15, 23; King F. A. Beer Has a History. London, 1947. P. 11; Räsänen M. Op. cit. P. 78–84; Röllig W. Op. cit. P. 23–39.

41

Curtis R. I. Op. cit. P. 249; Born W. Merckwaerdighe Bierologie zijnde het verhaal van een plezierige bierreis door meer dan vijftig eeuwen elk op zijn of haar manier beleefd door een geschiedschriftster en een reclameman, een tekenaar en een oudheidkundige, een bronnenspeurder en een genealoog. Amsterdam, 1966. P. 14–18; Hoffman M. Op. cit. P. 26; Powell M. A. Op. cit. P. 104–118; Röllig W. Op. cit. P. 33.

42

43

Curtis R. I. Op. cit. P. 106; Hartman L. F., Oppenheim A. L. Op. cit. P. 12; King F. A. Op. cit. P. 11; Räsänen M. Op. cit. P. 68; Samuel D. Brewing and Baking // Ancient Egyptian Materials and Technology / ed. P. T. Nicho-lson, I. Shaw. Cambridge, 2000. P. 540; Martini Schoockii. Liber de Cervisia. Quo Non modo omnia ad Cerealem potum pertinentia comprehendumtur, sed varia quoque Problemata, Philosophica & Philologica, discutiuntur; Simul incidentes quædam Authorum antiquorum loca illustrantur. Groningen, 1661. P. 18.

44

Hoffman M. Op. cit. P. 23–25, 31–34.

45

Curtis R. I. Op. cit. P. 137–138; Samuel D. Brewing and Baking. P. 540–556; Samuel D. Investigation of Ancient Egyptian Baking and Brewing Methods by Correlative Microscopy // Science 273. 1996. P. 488–490.

46

Изобразительные и археологические свидетельства подтверждают представление о том, что пивовары использовали хлеб при приготовлении пива. Curtis R. I. Op. cit. P. 108, 127–129, 137, 214.

47

Bober P. P. Op. cit. P. 41–42; Curtis R. I. Op. cit. P. 139; Samuel D. Brewing and Baking. P. 556–557, 569.

48

Curtis R. I. Op. cit. P. 58; Stol M. Op. cit. P. 158.

49

Curtis R. I. Op. cit. P. 294; Pasteur L. Op. cit. P. 1; Stopes H. Malt and Malting: An Historical, Scientific, and Practical Treatise, showing, as clearly as existing knowledge permits, What Malt Is, and How to Make It. London, 1885. P. 4.

50

Compton-Davey J. Some Evidence of Brewing in Roman Times // The Journal of the Brewery History Society. 1995. Vol. 80. P. 7; King F. A. Op. cit. P. 12; Samuel D. Brewing and Baking. P. 539; Stopes H. Op. cit. P. 4–5; Wilson C. A. Food and Drink in Britain from the Stone Age to recent times. London, 1973. P. 231; Wilson D. G. Plant Remains from the Graveney Boat and the Early History of Humulus lupulus L. in W. Europe // New Phytologist. 1975. Vol. 75. P. 627–648.

51

Например, император Юлиан (361–363) назвал пиво варварским напитком, с которым он, вероятно, познакомился в годы своего пребывания в Галлии. Он вопрошал, почему вино благоухает нектаром, а от пива пахнет козлом. Compton-Davey J. Op. cit. P. 4–5, 12–13; Uytven, R. van, Bier und Brauer in Brabant und Flandern: Ein Blick auf sechs Jahrhunderte Konsum-geschichte // Bierkultur an Rhein und Maas / ed. F. Langensiepen. P. 2.

52

Возможно, египетские пивовары сушили зерно в печах, но достоверных свидетельств тому нет. Behre K.-E. The History of Beer Additives in Europe: A Review // Vegetation History and Archeobotany. 1999. Vol. 8. P. 35; Compton-Davey J. Op. cit. P. 10–12; Curtis R. I. Op. cit. P. 115, 132, 370–371.