Inquisition records

• Trial of Branca Dias, Lisbon Inquisition, 1543–1545, 34 folios. Arquivo Nacional da Torre do Tombo, PT/TT/TSO-IL/028/05736
• Primeira visitação do Santo Officio ás partes do Brasil: Denunciações de Pernambuco 1593–1595 (São Paulo, 1929)
• Confissões da Bahia 1591–92

Chroniclers and cookbooks

• Gabriel Soares de Sousa, Tratado descriptivo do Brasil em 1587 (São Paulo, 1938)
• Ambrósio Fernandes Brandão, Diálogos das Grandezas do Brasil (1618; Rio de Janeiro, 1930)
• Pero de Magalhães Gandavo, Tratado da Terra do Brasil and História da Província Santa Cruz (1576)
• Frei Vicente do Salvador, História do Brasil (1627)
• Fernão Cardim, Narrativa epistolar de uma viagem e missão jesuitica (1583–1590; Lisbon, Imprensa Nacional, 1847)
• Garcia da Orta, Colóquios dos simples e drogas da Índia (Goa, 1563; ed. by the Count of Ficalho, Lisbon, Imprensa Nacional, 1891–1895)
• Charles Perry (trans.), An Anonymous Andalusian Cookbook of the 13th Century, on daviddfriedman.com
• Livro de Cozinha da Infanta D. Maria, Portuguese codex I.E.33, Biblioteca Nazionale, Naples, ed. Giacinto Manuppella (Lisbon, Imprensa Nacional–Casa da Moeda, 1986); modernised text: Um tratado da cozinha portuguesa do século XV, Fundação Biblioteca Nacional
• Domingos Rodrigues, Arte de Cozinha (Lisbon, 1680)
• Cozinheiro Nacional (Rio de Janeiro, Garnier, 1870s)

Food studies

• David Gitlitz and Linda Davidson, A Drizzle of Honey: The Lives and Recipes of Spain's Secret Jews (1999)
• Hélène Jawhara Piñer, Sephardi: Cooking the History (2021)
• Hélène Jawhara Piñer, Jews, Food, and Spain (2022)
• Claudia Roden, The Book of Jewish Food (1996)
• Luís da Câmara Cascudo, História da Alimentação no Brasil
• Harold McGee, On Food and Cooking: The Science and Lore of the Kitchen (New York, Scribner, 2004)

On Branca Dias and her legend

• Mônica Maria Dias de Queiroz, “De Viana para Olinda: alguns aspectos da trajetória de Branca Dias”, Encontro Estadual de História, ANPUH-PE, 2024
• Ângelo Adriano Faria de Assis, “As ‘mulheres-rabi’ e a Inquisição na colônia”, in A Inquisição em xeque (Rio de Janeiro, EdUERJ, 2006)
• Geraldo Joffily, “Branca Dias, legendária vítima da Inquisição”, Revista de História 43, no. 87 (1971), reprinting Irenêo Joffily's 1896 article and F. A. Pereira da Costa's reply
• F. A. Pereira da Costa, Mosaico Pernambucano (Recife, 1884)
• Cândido Pinheiro Koren de Lima, Branca Dias, 3 vols. (Recife, Fundação Gilberto Freyre; copyright 2012, published 2016)
• Antônio José Victoriano Borges da Fonseca, Nobiliarchia Pernambucana (1748–1780), in Annaes da Bibliotheca Nacional do Rio de Janeiro 47–48 (Rio de Janeiro, 1935)
• José Antônio Gonsalves de Mello, Gente da Nação: cristãos-novos e judeus em Pernambuco, 1542–1654 (2nd ed., Recife, Massangana, 1996)
• On Gustavo Barroso: his own books, Os Protocolos dos Sábios de Sião, “complete text with notes” (São Paulo, Agência Minerva, 1936), Brasil, colônia de banqueiros (2nd ed., Rio de Janeiro, Civilização Brasileira, 1934) and História secreta do Brasil (Brasiliana, 1936–1938); the CPDOC/FGV entry in the Dicionário Histórico-Biográfico Brasileiro; the Brazilian Academy of Letters; Maria Luiza Tucci Carneiro and Odilon Caldeira Neto on his antisemitism; Brazil's Supreme Court, HC 82.424 (2003)
• Dias Gomes, O Santo Inquérito (1966)
• Carlos Drummond de Andrade, “Branca Dias”, in Discurso de primavera e algumas sombras (1978)
• Alexey Dodsworth and Isaque Sagara, A máscara da morte branca (Draco, 2019)

Branca's ghost on the History page starts from a 3D scan of a real woman, courtesy of Digital Reality Lab (sample model, free to use with credit), dressed in white with a mantle, animated through her skeleton and rendered offline into the video her steam rises from; the fabrics are from Poly Haven (CC0). Branca hushing, in chapter II, is a real woman: a video by Engin Akyurt (Pexels, Pexels licence), treated as a silhouette before a candle, only the hand lit. The penitent of chapter III, who hands in the petition, watches the sambenito burn, falls to her knees and breathes out in relief, is the same 3D model as the ghost, in her own skin, dressed in wool, a linen veil and a sambenito simulated as cloth (CC0 textures from Poly Haven and ambientCG). She stands in a stone room lit by a single hanging oil lamp (floor and wall: “Monastery Stone Floor” by Amal Kumar and “Plastered Stone Wall” by Rob Tuytel, Poly Haven, CC0), lit after Caravaggio, Georges de La Tour and Zurbarán. The movement is real motion capture: standing, from the ACCAD Open Motion Project, The Ohio State University (CC BY 3.0); the fall to her knees, from the Cologne Motion Capture Database, TH Köln (CC BY 4.0). The sigh of relief, as she sinks back onto her heels and her hands come to rest on her thighs, was animated on top, from reference videos (RDNE Stock project, Pexels) and the research on sighing.

For the main recipe, with page numbers

Primeira visitação do Santo Officio ás partes do Brasil: Denunciações de Pernambuco 1593–1595 (São Paulo, 1929), pp. xxi, 31, 57, 80, 100, 387; A Drizzle of Honey, p. 312 n. 65 (Clara Fernandes); Confissões da Bahia 1591–92; Gabriel Soares de Sousa, Tratado descriptivo do Brasil em 1587 (São Paulo, 1938), pp. 141–142, 181–203, 208–210; Frei Vicente do Salvador, História do Brasil (1627), as quoted in Brandão (1930 ed.), pp. 289–290; Ambrósio Fernandes Brandão, Diálogos das Grandezas do Brasil (1618; Rio de Janeiro, 1930), pp. 132–133, 194–195, 199; Domingos Rodrigues, Arte de Cozinha (Lisbon, 1680); Luís da Câmara Cascudo, História da Alimentação no Brasil, pp. 212–213; David Gitlitz and Linda Davidson, A Drizzle of Honey (1999), pp. 36, 150, 169; Hélène Jawhara Piñer, Jews, Food, and Spain (2022), pp. 131, 200; Claudia Roden, The Book of Jewish Food (1996), pp. 191, 367.

For the variations, with page numbers

The rich panellada. Primeira visitação do Santo Officio ás partes do Brasil: Denunciações de Pernambuco 1593–1595 (São Paulo, 1929), pp. 31, 57, 387; Primeira visitação do Santo Officio ás partes do Brasil: Confissões da Bahia 1591–92 (São Paulo, 1922), p. 40; Isabel M. R. Mendes Drumond Braga, “As cristãs novas e as práticas e interditos alimentares judaicos no Portugal moderno”, Caderno Espaço Feminino 20, no. 2 (2008), pp. 42, 45; M.ª Isabel Pérez Alonso, “La olla judía del šabbat: estudio lexicológico y lexicográfico de adafina, ḥamín, caliente(s) y otras denominaciones”, Espacio, Tiempo y Forma, Serie III, Historia Medieval, 28 (2015), p. 444; Livro de Cozinha da Infanta D. Maria, in the modernised text Um tratado da cozinha portuguesa do século XV (Fundação Biblioteca Nacional), pp. 1–2, 4: “Tigelada de perdiz”, “Galinha mourisca”, “Pastéis de tutano” and “Almôndegas”; Eduardo Lomba Vicente, Um novo olhar sobre as receitas do Livro de Cozinha da Infanta D. Maria de Portugal (internship report, Faculty of Arts, University of Coimbra, 2023), p. 59, fig. 35; Charles Perry (trans.), An Anonymous Andalusian Cookbook of the 13th Century, on daviddfriedman.com, fols. 17–21: “Jewish Partridge”, “A Jewish Dish of Chicken” and “A Stuffed, Buried Jewish Dish”; Gabriel Soares de Sousa, Tratado descriptivo do Brasil em 1587 (São Paulo, 1938), pp. 176, 185, 198, 204, 206; Fernão Cardim, Narrativa epistolar de uma viagem e missão jesuitica (Lisbon, 1847), p. 66; Garcia da Orta, Colóquios dos simples e drogas da Índia (Goa, 1563), colloquy 32, ed. by the Count of Ficalho, vol. II (Lisbon, 1895), p. 81; Joseph Karo, Shulchan Aruch, Yoreh De'ah 69 (Venice, 1565), with the glosses of Moses Isserles.

Old-style deconstructed panellada. Denunciações de Pernambuco, pp. 31, 57, 387; Soares de Sousa, Tratado descriptivo, pp. 180–181, 189, 204–206; Livro de Cozinha da Infanta D. Maria, ed. Manuppella (Lisbon, 1986), and Um tratado da cozinha portuguesa do século XV, pp. 2, 4: “Alfitete” and “Galinha cozida e ensopada”; Lomba Vicente, Um novo olhar, pp. 20, 21, 46; Pérez Alonso, “La olla judía del šabbat”, p. 454; Perry, Andalusian Cookbook, fols. 20v–21r; Drumond Braga, “As cristãs novas”, p. 45.

Modern panellada. Rozita Vaskoska and others, “Muscle, Ageing and Temperature Influence the Changes in Texture, Cooking Loss and Shrinkage of Cooked Beef”, Foods 9, no. 9 (2020), art. 1289; Douglas Baldwin, “A Practical Guide to Sous Vide Cooking”, section “Tough Meat”; America's Test Kitchen, “Blooming in Oil for Flavor”; Salih Karasu and others, “Extraction optimization crocin pigments of saffron (Crocus sativus) using response surface methodology and determination stability of crocin microcapsules”, Journal of Food Measurement and Characterization 13, no. 2 (2019), pp. 1515–1523; Soares de Sousa, Tratado descriptivo, pp. 203–206; Harold McGee, On Food and Cooking (2004), quoted by Sarah Lohman, “Huevos Haminados: Seven Hour Eggs”, American Jewish Historical Society, 2021; America's Test Kitchen, “Technique #45: Brine Dried Beans for Tender, Never Tough, Skins”, 2023, and “Vegan Crispy Spiced Chickpeas”; Jewish Food Society, “Moroccan S'china-Hamin (Overnight Shabbat Stew)”, shared by Ilanit Israeli Nagar, and “Moroccan Dafina Overnight Stew”, from the Fedida family; Clemson Cooperative Extension, “Slow Cooker Food Safety”; Adônis Moreira and others, Fertilizantes e corretivo da acidez do solo em pimenta-de-cheiro (Capsicum chinense) cultivada no Estado do Amazonas, Documentos 82 (Manaus, Embrapa Amazônia Ocidental, 2010), p. 9; USDA FSIS, “Safe Handling of Take-Out Foods”; University of Florida IFAS Extension, “Preventing Foodborne Illness: Bacillus cereus”, FS269; Whirlpool, “What Is Sabbath Mode?”; GE, “Keeping Food Warm for the Sabbath: GE Meets Needs of Observant Jewish Consumers”.

Vegan panellada. Soares de Sousa, Tratado descriptivo, pp. 200–201; Joel Haber, “Basic Vegetarian Hamin”, ReformJudaism.org; Adam Sobel, “Easy Vegetarian Cholent”, The Cinnamon Snail; Isa Chandra Moskowitz, “Easy Chicken-Style Seitan”, Post Punk Kitchen; Helmut F. Erbersdobler, Christian A. Barth and Gerhard Jahreis, “Legumes in human nutrition. Nutrient content and protein quality of pulses”, Ernährungs Umschau 64 (2017), p. 141; Kenzo Kurihara, “Umami the Fifth Basic Taste: History of Studies on Receptor Mechanisms and Role as a Food Flavor”, BioMed Research International (2015), art. 189402; Karasu and others (2019); Kaelyn Crawford, Catrin Tyl and William Kerr, “Evaluation of Processing Conditions and Hydrocolloid Addition on Functional Properties of Aquafaba”, Foods 12, no. 4 (2023), art. 775; America's Test Kitchen, “Why You Can't Overcook Mushrooms”, 2019, and “Salty Soak for Beans”; Oregon State University Extension, “Is there cyanide in lima beans?”; USDA FSIS, “Slow Cookers and Food Safety” and “Leftovers and Food Safety”; USDA, FoodData Central, SR Legacy: vital wheat gluten, chickpeas, beef chuck, lima beans and firm tofu.

Contemporary deconstructed panellada. Denunciações de Pernambuco, pp. 31, 57; Claudia Roden, The Book of Jewish Food (1996), p. 368; America's Test Kitchen, “Sous Vide Short Rib Pot Roast” and “Blooming in Oil for Flavor”; McGee, quoted by Lohman, 2021; Martin Lersch, Texture: A hydrocolloid recipe collection, v. 3.0 (2014), pp. 10, 29; Baldwin, “A Practical Guide to Sous Vide Cooking”, section 1, “Food Safety”; Karasu and others (2019); French Wikipedia, “Soupe aux truffes noires V.G.E.”; Livro de Cozinha da Infanta D. Maria, recipe IX, “Alfitete”, ed. Manuppella (Coimbra, 1967; Lisbon, 1986), and Um tratado da cozinha portuguesa do século XV, p. 2; Lomba Vicente, Um novo olhar, p. 21.