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Khat (reference)

Brooke, Clarke. “Khat.” In Kenneth F. Kiple and Kriemhild Conee Ornelas, eds., The Cambridge World History of Food (Cambridge: Cambridge University Press, 2000), 671-684. [History of the use of these psychostimulant evergreen leaves and stem tips in teas, pastes, and masticatories in Asia, Africa, and Madagascar.]

Posted by Jon on July 15, 2006 at 12:49 PM in Khat | Permalink