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[30] Francesca Bray，Science and Civilisation in China. Volume 6：Biology and Biological Technology，Part II. Agriculture，pp.221-223.
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[31] Francesca Bray，Science and Civilisation in China. Volume 6：Biology and Biological Technology，Part II. Agriculture，p.431，table 9。
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[32] Francesca Bray，Science and Civilisation in China. Volume 6：Biology and Biological Technology，Part II. Agriculture，pp.502-503；H.T.Huang，Science and Civilisation in China，p.25；and David R.Knechtges，“A Literary Feast：Food in Early Chinese Literature，” Journal of the American Oriental Society 106（1986）：50，n.7.
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[33] Francesca Bray，Science and Civilisation in China. Volume 6：Biology and Biological Technology，Part II. Agriculture，pp.441-442；and Shih Sheng-han，A Preliminary Survey of the Book Ch’i Min Yao Shu：An Agricultural Encyclopedia of the 6th Century，p.42.
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[34] Francesca Bray，Science and Civilisation in China. Volume 6：Biology and Biological Technology，Part II. Agriculture，p.443.
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[35] H.T.Huang，Science and Civilisation in China，pp.28-29.
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[36] Francesca Bray，Science and Civilisation in China. Volume 6：Biology and Biological Technology，Part II. Agriculture，p.472.
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[37] David R.Knechtges，“A Literary Feast：Food in Early Chinese Literature.” Journal of the American Oriental Society 106（1986）：58-63.
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[38] H.T.Huang，Science and Civilisation in China，pp.465-491.
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[39] Francesca Bray，Science and Civilisation in China. Volume 6：Biology and Biological Technology，Part II. Agriculture，p.489.
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[40] H.T.Huang，Science and Civilisation in China，p.316.Huang，pp.358-361，黄描述了《齐民要术》所列的三种酱油，其中每种都是现代酱油的前身。
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[41] Francesca Bray，Science and Civilisation in China. Volume 6：Biology and Biological Technology，Part II. Agriculture，pp.519-526. H.T.Huang，Science and Civilisation in China，p.439.
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[42] Shih Sheng-han，A Preliminary Survey of the Book Ch’i Min Yao Shu：An Agricultural Encyclopedia of the 6th Century，pp.54-60；H.T.Huang，Science and Civilisation in China，pp.43-55.
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[43] Francesca Bray，Science and Civilisation in China. Volume 6：Biology and Biological Technology，Part II. Agriculture，p.530.
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[44] Francesca Bray，Science and Civilisation in China. Volume 6：Biology and Biological Technology，Part II. Agriculture，p.535。
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[45] Francesca Bray，Science and Civilisation in China. Volume 6：Biology and Biological Technology，Part II. Agriculture，p.536。
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[46] Shih Sheng-han，A Preliminary Survey of the Book Ch’i Min Yao Shu：An Agricultural Encyclopedia of the 6th Century. Shih Sheng-han，A Preliminary Survey of the Book Ch’i Min Yao Shu：An Agricultural Encyclopedia of the 6th Century，p.49。石声汉列出了具体的名称。另参见Francesca Bray，Science and Civilisation in China. Volume 6：Biology and Biological Technology，Part II. Agriculture，pp.539-548。许多名称都带有“胡”字，表明它们是外来的品种，参见David R.Knechtges，“Gradually Entering the Realm of Delight：Food and Drink in Early Medieval China，” Journal of the American Oriental Society 117（1997）：232-233。
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[47] H.T.Huang，Science and Civilisation in China，pp.36-38.
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[48] H.T.Huang，Science and Civilisation in China。本书是一部非常好的详述中国烹饪酵母历史的著作，其详细的书评参见David R.Knechtges，“Chinese Food Science and Culinary History：A New Study，” Journal of the American Oriental Society 122（2002）：767-772。
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[49] 《书经·甘誓》；H.T.Huang，Science and Civilisation in China，pp.154-55。黄对曲（他称作酵母）有一个出色的描述：用半熟的谷物为主料，加水之后压成饼状，放入密封的容器内发酵，使自然存在的真菌和酵母得以生长，这样就产生了曲，将曲作用于谷物就能获得所需的产品。他的描述主要根据《齐民要术》第64～67页的材料。参见H.T.Huang，Science and Civilisation in China，pp.169-181。
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[50] Shih Sheng-han，A Preliminary Survey of the Book Ch’i Min Yao Shu：An Agricultural Encyclopedia of the 6th Century，pp.79-89；H.L.Wang and S.F.Fang，“History of Chinese Fermented Food，” in Hesselltine and Wang，eds.，Chinese Architecture Bronzes，Sculpture and Works of Art. New York：J.J.Lally and Co.，1992，pp.23-35；J.S.Chiao，“Modernization of Traditional Chinese Fermented Foods and Beverages，” in Hesseltine and Wang，eds.，Chinese Architecture Bronzes，Sculpture and Works of Art，pp.37-53；H.T.Huang，Science and Civilisation in China，pp.333-415。黄非常详细地介绍了这些非微生物方法。
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[51] 缪启榆：《齐民要术校释》，第315～317页。这种干酪似乎就是今天哈萨克人所称的airan，或蒙古人所称的urum（如 W.F.J.Jenner.trans.，Memories of Loyang：Yang Hsüan-chih and the Lost Capital，p.215，n.20）。Shih Sheng-han，A Preliminary Survey of the Book Ch’i Min Yao Shu：An Agricultural Encyclopedia of the 6th Century，p.88，将“酪”译为cheese，而王伊同译为goat’s milk（羊奶），这两种译法都值得商榷，参见Yi-t’ung Wang，trans.，A Record of Buddhist Monasteries in Lo-yang，p.141。谢弗对酪及衍生品的制备方法做了一个总结，但他所译的kumiss应该用于马酪，是一种用马奶做成的酒，参见Edward Schafer，“T’ang，” in K.C.Chang，ed.，Food in Chinese Culture：Anthropological and Historical Perspectives. New Haven：Yale University Press，1977，p.106。黄对此有详细的论述（H.T.H uang，Science and Civilisation in China，pp.250-257），他在第257页指出，文献中只提到乳酪，其实并非真正用凝乳来凝固的奶酪，其次，由于中国人大多不恰当地摄入乳糖，所以还得将新鲜奶里的乳糖转化为乳酸（或酒）。
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[52] 《世说新语·言语》；《晋书》卷54。
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[53] 《洛阳伽蓝记》卷2《城东》。菰菜是一种水生植物，即稗子或茭白，籽实称菰米、胡米或雕胡米，可以熬粥，茎上较嫩的部分可食用，参见Yi-t’ung Wang，trans，A Record of Buddhist Monasteries in Lo-yang，p.116，n.307；諸橋轍次：『大漢和辭典』（9），東京，大修館書店，1955-1960，10076頁。
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[54] 《世说新语·黜免》《世说新语·俭啬》《世说新语·简傲》。
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