1.
Anthropology - LibGuides at University of Exeter. http://libguides.exeter.ac.uk/AnthropologyHomePage
2.
Shephard S. ‘Introduction: Shelf Life’. In: Pickled, Potted, and Canned: How the Art and Science of Food Preserving Changed the World. 1st Simon & Schuster pbk. ed. Simon & Schuster; 2006:15-27.
3.
West HG. Chapter 19: ‘Artisanal Foods and the Cultural Economy: Perspectives on Craft, Heritage, Authenticity and Reconnection’. In: Klein JA, Watson JL, eds. The Handbook of Food and Anthropology. Bloomsbury Academic; 2016:406-434. https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991004174579707446&context=L&vid=44UOEX_INST:default
4.
Katz SE. Chapter 3: ‘Cultural Homogenization: Standardization, Uniformity, and Mass Production’. In: Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods. Revised and updated edition. Chelsea Green Publishing; 2016:21-34. https://contentstore.cla.co.uk/secure/link?id=1ac43874-1902-e911-80cd-005056af4099
5.
Katz SE, Pollan M. Chapter 1: ‘Fermentation as a Coevolutionary Force’. In: The Art of Fermentation: An in-Depth Exploration of Essential Concepts and Processes from around the World. Chelsea Green Pub; 2012:1-16. https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991008408589707446&context=L&vid=44UOEX_INST:default
6.
Katz SE, Pollan M. Chapter 2: ‘Practical Benefits of Fermentation’. In: The Art of Fermentation: An in-Depth Exploration of Essential Concepts and Processes from around the World. Chelsea Green Pub; 2012:17-36. https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991008408589707446&context=L&vid=44UOEX_INST:default
7.
Jung Y. Chapter 1: ‘From Canned Food to Canny Consumers: Cultural Competence in the Age of Mechanical Production’. In: Food and Everyday Life in the Postsocialist World. Indiana University Press; 2009:29-56. https://contentstore.cla.co.uk/secure/link?id=b90d3ff0-1802-e911-80cd-005056af4099
8.
Kim CH. Chapter 3: ‘Kimchi Nation: Constructing “Kimjang” as an intangible Korean Heritage’. In: Lum CMK, Ferrière Le Vayer M de, eds. Urban Foodways and Communication: Ethnographic Studies in Intangible Cultural Food Heritages around the World. Rowman & Littlefield; 2016:39-53. https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991008408629707446&context=L&vid=44UOEX_INST:default
9.
Collingham EM. Chapter 1: ‘In which it is fish day on the Mary Rose, anchored in Portsmouth harbour (Saturday 18 July 1545): How the trade in Newfoundland salt cod laid the foundations of the Empire’. In: The Hungry Empire: How Britain’s Quest for Food Shaped the Modern World. The Bodley Head; 2017:3-13. https://contentstore.cla.co.uk/secure/link?id=b3d18fdb-ef01-e911-80cd-005056af4099
10.
Mintz SW. Extract from Sweetness and power: the place of sugar in modern history. In: Sweetness and Power: The Place of Sugar in Modern History. Penguin Books; 1986:123-131. https://contentstore.cla.co.uk/secure/link?id=9396c83d-e6f3-e811-80cd-005056af4099
11.
Summers J. Chapter 6: ‘Boil and Bubble, Toil and Trouble’. In: Jambusters: The Story of the Women’s Institute in the Second World War. Simon & Schuster; 2014:162-191. https://contentstore.cla.co.uk/secure/link?id=adf2e62b-1902-e911-80cd-005056af4099
12.
Monova M. Chapter 3: ‘When the Household Meets the State: Ajvar Cooking and Householding in Postsocialist Macedonia’. In: Gudeman S, Hann C, eds. Oikos and Market: Explorations in Self-Sufficiency after Socialism. Berghahn Books; 2015:77-100. https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991008470149707446&context=L&vid=44UOEX_INST:default
13.
Shephard S. Pickled, Potted, and Canned: How the Art and Science of Food Preserving Changed the World. 1st Simon & Schuster pbk. ed. Simon & Schuster; 2006.
14.
Davison J. Pickles: A Global History. Reaktion Books Ltd; 2018. https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991008408679707446&context=L&vid=44UOEX_INST:default
15.
Quinn S. Are fermented foods as good for you as the headlines say? Published 16 June 2017. https://www.deliciousmagazine.co.uk/are-fermented-foods-as-good-for-you-as-the-headlines-say/
16.
Katz SE. Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods. Revised and updated edition. Chelsea Green Publishing; 2016.
17.
Katz SE, Pollan M. Chapter 5: Fermenting Vegetables (and some fruits too), pp. 136-190. In: The Art of Fermentation: An in-Depth Exploration of Essential Concepts and Processes from around the World. Chelsea Green Pub; 2012:136-190. https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991008408589707446&context=L&vid=44UOEX_INST:default
18.
McGee H. ‘Preserving Fruits and Vegetables’. In: McGee on Food and Cooking: An Encyclopedia of Kitchen Science, History and Culture. New ed. Hodder & Stoughton; 2004:291-299. https://contentstore.cla.co.uk/secure/link?id=6f8a02ad-d6f3-e811-80cd-005056af4099
19.
St Sidwell’s anti-Food Waste Project – Waste Not Want Not: Pickles and Preserves, Curries and Casseroles. Published 2018. http://stsidwells.org.uk/food/waste-not-want-not
20.
Belasco W. Chapter 13: ‘Food and the Counterculture: A Story of Bread and Politics’. In: The Cultural Politics of Food and Eating: A Reader. Vol 8. Blackwell Pub; 2005:217-234. https://contentstore.cla.co.uk/secure/link?id=b9d8c88f-f6f2-e811-80cd-005056af4099
21.
Thompson EP. ‘The Moral Economy of the English Crowd in the Eighteenth Century’. Past and Present. 1971;(50):76-136. https://uoelibrary.idm.oclc.org/login?url=http://search.ebscohost.com/login.aspx?direct=true&db=edsjsr&AN=edsjsr.650244&site=eds-live&scope=site
22.
Rubel W. Bread: A Global History. Reaktion Books; 2011. https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991008408829707446&context=L&vid=44UOEX_INST:default
23.
Dupaigne B. Chapter 1: ‘The History of Bread’. In: The History of Bread. Harry N. Abrams, Publishers; 1999:10-57.
24.
Jacob HE, Winston R, Winston C. Six Thousand Years of Bread: Its Holy and Unholy History. Pickle Partners Publishing; 2016. https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991008408919707446&context=L&vid=44UOEX_INST:default
25.
Counihan C. Chapter 2: ‘Bread as world: food habits and social relations in modernizing Sardinia’. In: The Anthropology of Food and Body: Gender, Meaning, and Power. Routledge; 1999:25-42. https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991008408959707446&context=L&vid=44UOEX_INST:default
26.
Graf K. ‘Cereal citizens: crafting bread and belonging in urbanising Morocco’ [in] Paideuma: Mitteilungen zur Kulturkunde. Paideuma: Mitteilungen zur Kulturkunde. 2018;64. https://frobenius-institut.de/en/publications/paideuma/issues/544-issue-64-2018
27.
Jansen W. Chapter 11: ‘French Bread and Algerian Wine: Conflicting Identities in French Algeria’. In: Food, Drink and Identity: Cooking, Eating and Drinking in Europe since the Middle Ages. Berg; 2001:195-218. https://contentstore.cla.co.uk/secure/link?id=56a6670e-e6f3-e811-80cd-005056af4099
28.
Whitley A. Chapter 1: ‘What’s the Matter with Modern Bread?’ In: Bread Matters: Why and How to Make Your Own. [New ed.]. Fourth Estate; 2009:1-29. https://contentstore.cla.co.uk/secure/link?id=1c0faf3e-311b-e911-80cd-005056af4099
29.
Kaplan SL. Chapter 2: ‘Bread: The Double Crisis’. In: Good Bread Is Back: A Contemporary History of French Bread, the Way It Is Made, and the People Who Make It. Duke University Press; 2006:63-99. https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991008409069707446&context=L&vid=44UOEX_INST:default
30.
Bobrow-Strain A. Chapter 6: ‘How white bread became white trash: dreams of resistance and status’. In: White Bread: A Social History of the Store-Bought Loaf. Beacon Press; 2012:163-188.
31.
Aistara GA. ‘Authentic Anachronisms’. Gastronomica: The Journal of Food and Culture. 2014;14(4):7-16. https://uoelibrary.idm.oclc.org/login?url=http://search.ebscohost.com/login.aspx?direct=true&db=edsjsr&AN=edsjsr.10.1525.gfc.2014.14.4.7&site=eds-live&scope=site
32.
Katz SE. Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods. Revised and updated edition. Chelsea Green Publishing; 2016.
33.
Katz SE, Pollan M. Chapter 8: ‘Fermenting Grains and Starchy Tubers’. In: The Art of Fermentation: An in-Depth Exploration of Essential Concepts and Processes from around the World. Chelsea Green Pub; 2012:211-246. https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991008408589707446&context=L&vid=44UOEX_INST:default
34.
Abbots EJ. ‘Corporeal Crafting: Tastes, Knowledges and Quality Protocols in British Cider-Making’. In: Pavoni A, Mandic D, Nirta C, Philippopoulos-Mihalopoulos A, eds. Taste. University of Westminster Press; 2018:111-144. https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991008304759707446&context=L&vid=44UOEX_INST:default
35.
Pucci D. ‘Lost in Time: When memory may not serve you well’ [in] Malus. Malus. 2018;2:22-27. https://contentstore.cla.co.uk/secure/link?id=7c96e3c1-b9f7-e811-80cd-005056af4099
36.
Reedy D, McClatchey WC, Smith C, Lau YH, Bridges KW. ‘A Mouthful of Diversity: Knowledge of Cider Apple Cultivars in the United Kingdom and Northwest United States’. Economic Botany. 2009;63(1):2-15. https://contentstore.cla.co.uk/secure/link?id=48c0b098-99d0-e911-80cd-005056af4099
37.
Lea AGH. Craft Cider Making. Third edition. Crowood Press; 2015. https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991008414749707446&context=L&vid=44UOEX_INST:default
38.
Merwin IA, Valois S, Padilla‐Zakour OI. Chapter 6: ‘Cider Apples and Cider‐Making Techniques in Europe and North America’. In: Horticultural Reviews, Volume 34. Vol 34. Wiley; 2008:365-415. https://contentstore.cla.co.uk/secure/link?id=c90f4c7b-28f3-e811-80cd-005056af4099
39.
Brown P, Bradshaw B. World’s Best Ciders: Taste, Tradition, and Terroir. Sterling Epicure; 2013.
40.
Gorton P, Oakes A. ‘Sandford Orchards’. In: Devon Food Heroes. Halsgrove; 2012:58-67. https://contentstore.cla.co.uk/secure/link?id=2c9f2b6c-311b-e911-80cd-005056af4099
41.
Katz SE. Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods. Revised and updated edition. Chelsea Green Publishing; 2016.
42.
Katz SE, Pollan M. Chapter 4: ‘Fermenting Sugars into Alcohol: Meads, Wines and Ciders’. In: The Art of Fermentation: An in-Depth Exploration of Essential Concepts and Processes from around the World. Chelsea Green Pub; 2012. https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991008408589707446&context=L&vid=44UOEX_INST:default
43.
Dalby A. Chapter 2: ‘History’. In: Cheese: A Global History. Reaktion Books; 2009:30-51. https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991008416449707446&context=L&vid=44UOEX_INST:default
44.
Kindstedt P. American Farmstead Cheese: The Complete Guide to Making and Selling Artisan Cheeses. Chelsea Green Pub; 2005.
45.
Kindstedt P. Chapter 1: ‘Southwest Asia and the Ancient Origins of Cheese’. In: Cheese and Culture: A History of Cheese and Its Place in Western Civilization. Chelsea Green Pub; 2012:3-16. https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991008416509707446&context=L&vid=44UOEX_INST:default
46.
Percival B, Percival F. Reinventing the Wheel: Milk, Microbes, and the Fight for Real Cheese. Vol 65. University of California Press; 2017.
47.
West HG. Chapter 11: ‘Thinking Like a Cheese: Towards an Ecological Understanding of the Reproduction of Knowledge in Contemporary Artisan Cheese Making’. In: Ellen RF, Lycett SJ, Johns SE, eds. Understanding Cultural Transmission in Anthropology: A Critical Synthesis. Vol v. 26. First edition. Berghahn Books; 2013:320-345. https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991002725799707446&context=L&vid=44UOEX_INST:default
48.
Paxson H. ‘Post-Pasteurian Cultures: The Microbiopolitics of Raw-Milk Cheese in the United States’. Cultural Anthropology. 2008;23(1):15-47. https://uoelibrary.idm.oclc.org/login?url=http://search.ebscohost.com/login.aspx?direct=true&db=edsjsr&AN=edsjsr.20484494&site=eds-live&scope=site
49.
Paxson H. ‘Locating Value in Artisan Cheese: Reverse Engineering “Terroir” for New-World Landscapes’. American Anthropologist. 2010;112(3):444-457. https://uoelibrary.idm.oclc.org/login?url=http://search.ebscohost.com/login.aspx?direct=true&db=edsjsr&AN=edsjsr.40801600&site=eds-live&scope=site
50.
Kindstedt P. Chapter 5: ‘The Eight Basic Steps of Cheesemaking’. In: American Farmstead Cheese: The Complete Guide to Making and Selling Artisan Cheeses. Chelsea Green Pub; 2005:79-122.
51.
Katz SE. Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods. Revised and updated edition. Chelsea Green Publishing; 2016.
52.
Katz SE, Pollan M. Chapter 7: ‘Fermenting Milk’. In: The Art of Fermentation: An in-Depth Exploration of Essential Concepts and Processes from around the World. Chelsea Green Pub; 2012:181-208. https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991008408589707446&context=L&vid=44UOEX_INST:default
53.
Shephard S. Pickled, Potted, and Canned: How the Art and Science of Food Preserving Changed the World. 1st Simon & Schuster pbk. ed. Simon & Schuster; 2006.
54.
McGee H. ‘Cheese’. In: McGee on Food and Cooking: An Encyclopedia of Kitchen Science, History and Culture. New ed. Hodder & Stoughton; 2004:51-67. https://contentstore.cla.co.uk/secure/link?id=7196097d-d6f3-e811-80cd-005056af4099
55.
Tunick M. The Science of Cheese. Oxford University Press; 2014. https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991007835809707446&context=L&vid=44UOEX_INST:default
56.
Allen G. Sausage: A Global History. Reaktion Books Ltd; 2015. https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991008416569707446&context=L&vid=44UOEX_INST:default
57.
Cavanaugh JR. ‘Making Salami, Producing Bergamo: The Transformation of Value’. Ethnos. 2007;72(2):149-172. https://contentstore.cla.co.uk/secure/link?id=5a7029d9-a9d0-e911-80cd-005056af4099
58.
Weiss B. ‘Configuring the authentic value of real food: Farm-to-fork, snout-to-tail, and local food movements’. American Ethnologist. 2012;39(3):614-626. https://uoelibrary.idm.oclc.org/login?url=http://search.ebscohost.com/login.aspx?direct=true&db=edsmzh&AN=2015972584&site=eds-live&scope=site
59.
Shephard S. Pickled, Potted, and Canned: How the Art and Science of Food Preserving Changed the World. 1st Simon & Schuster pbk. ed. Simon & Schuster; 2006.
60.
Katz SE, Pollan M. Chapter 12: ‘Fermenting Meat, Fish, and Eggs’. In: The Art of Fermentation: An in-Depth Exploration of Essential Concepts and Processes from around the World. Chelsea Green Pub; 2012:337-368. https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991008408589707446&context=L&vid=44UOEX_INST:default
61.
Ruhlman M, Polcyn B. Charcuterie: The Craft of Salting, Smoking, and Curing. Revised and updated. W.W. Norton & Company; 2013.
62.
Roberts JP. Salted and Cured: Savoring the Culture, Heritage, and Flavor of America’s Preserved Meats. Chelsea Green Publishing; 2017. https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991008416639707446&context=L&vid=44UOEX_INST:default
63.
Wilson B. ‘Yes, bacon really is killing us’. The Guardian. Published online 1 March 2018. https://www.theguardian.com/news/2018/mar/01/bacon-cancer-processed-meats-nitrates-nitrites-sausages
64.
Fiddes N. Chapter 6: ‘The Power of Meat’. In: Meat: A Natural Symbol. Routledge; 1991. https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991006434819707446&context=L&vid=44UOEX_INST:default
65.
Horowitz R. Putting Meat on the American Table: Taste, Technology, Transformation. Johns Hopkins University Press; 2006.
66.
Leitch A. ‘Slow food and the politics of pork fat: Italian food and European identity’. Ethnos. 2003;68(4):437-462. https://contentstore.cla.co.uk/secure/link?id=7dd9338a-abd0-e911-80cd-005056af4099
