Abbots, E.-J. (2018). ‘Corporeal Crafting: Tastes, Knowledges and Quality Protocols in British Cider-Making’. In A. Pavoni, D. Mandic, C. Nirta, & A. Philippopoulos-Mihalopoulos (Eds.), Taste (pp. 111–144). University of Westminster Press. https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991008304759707446&context=L&vid=44UOEX_INST:default
Aistara, G. A. (2014). ‘Authentic Anachronisms’. Gastronomica: The Journal of Food and Culture, 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
Allen, G. (2015). Sausage: a global history. Reaktion Books Ltd. https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991008416569707446&context=L&vid=44UOEX_INST:default
Anthropology - LibGuides at University of Exeter. (n.d.). http://libguides.exeter.ac.uk/AnthropologyHomePage
Belasco, W. (2005). Chapter 13: ‘Food and the Counterculture: A Story of Bread and Politics’. In The cultural politics of food and eating: a reader (Vol. 8, pp. 217–234). Blackwell Pub. https://contentstore.cla.co.uk/secure/link?id=b9d8c88f-f6f2-e811-80cd-005056af4099
Bobrow-Strain, A. (2012). Chapter 6: ‘How white bread became white trash: dreams of resistance and status’. In White bread: a social history of the store-bought loaf (pp. 163–188). Beacon Press.
Brown, P., & Bradshaw, B. (2013). World’s best ciders: taste, tradition, and terroir. Sterling Epicure.
Cavanaugh, J. R. (2007). ‘Making Salami, Producing Bergamo: The Transformation of Value’. Ethnos, 72(2), 149–172. https://contentstore.cla.co.uk/secure/link?id=5a7029d9-a9d0-e911-80cd-005056af4099
Collingham, E. M. (2017). 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 (pp. 3–13). The Bodley Head. https://contentstore.cla.co.uk/secure/link?id=b3d18fdb-ef01-e911-80cd-005056af4099
Counihan, C. (1999). Chapter 2: ‘Bread as world: food habits and social relations in modernizing Sardinia’. In The anthropology of food and body: gender, meaning, and power (pp. 25–42). Routledge. https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991008408959707446&context=L&vid=44UOEX_INST:default
Dalby, A. (2009). Chapter 2: ‘History’. In Cheese: a global history (pp. 30–51). Reaktion Books. https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991008416449707446&context=L&vid=44UOEX_INST:default
Davison, J. (2018). Pickles: a global history. Reaktion Books Ltd. https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991008408679707446&context=L&vid=44UOEX_INST:default
Dupaigne, B. (1999). Chapter 1: ‘The History of Bread’. In The history of bread (pp. 10–57). Harry N. Abrams, Publishers.
Fiddes, N. (1991). Chapter 6: ‘The Power of Meat’. In Meat: a natural symbol. Routledge. https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991006434819707446&context=L&vid=44UOEX_INST:default
Gorton, P., & Oakes, A. (2012). ‘Sandford Orchards’. In Devon food heroes (pp. 58–67). Halsgrove. https://contentstore.cla.co.uk/secure/link?id=2c9f2b6c-311b-e911-80cd-005056af4099
Graf, K. (2018). ‘Cereal citizens: crafting bread and belonging in urbanising Morocco’ [in] Paideuma: Mitteilungen zur Kulturkunde. Paideuma: Mitteilungen Zur Kulturkunde, 64. https://frobenius-institut.de/en/publications/paideuma/issues/544-issue-64-2018
Horowitz, R. (2006). Putting meat on the American table: taste, technology, transformation. Johns Hopkins University Press.
Jacob, H. E., Winston, R., & Winston, C. (2016). Six Thousand Years of Bread: its holy and unholy history. Pickle Partners Publishing. https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991008408919707446&context=L&vid=44UOEX_INST:default
Jansen, W. (2001). 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 (pp. 195–218). Berg. https://contentstore.cla.co.uk/secure/link?id=56a6670e-e6f3-e811-80cd-005056af4099
Jung, Y. (2009). 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 (pp. 29–56). Indiana University Press. https://contentstore.cla.co.uk/secure/link?id=b90d3ff0-1802-e911-80cd-005056af4099
Kaplan, S. L. (2006). 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 (pp. 63–99). Duke University Press. https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991008409069707446&context=L&vid=44UOEX_INST:default
Katz, S. E. (2016a). 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, pp. 21–34). Chelsea Green Publishing. https://contentstore.cla.co.uk/secure/link?id=1ac43874-1902-e911-80cd-005056af4099
Katz, S. E. (2016b). Wild fermentation: the flavor, nutrition, and craft of live-culture foods (Revised and updated edition). Chelsea Green Publishing.
Katz, S. E. (2016c). Wild fermentation: the flavor, nutrition, and craft of live-culture foods (Revised and updated edition). Chelsea Green Publishing.
Katz, S. E. (2016d). Wild fermentation: the flavor, nutrition, and craft of live-culture foods (Revised and updated edition). Chelsea Green Publishing.
Katz, S. E. (2016e). Wild fermentation: the flavor, nutrition, and craft of live-culture foods (Revised and updated edition). Chelsea Green Publishing.
Katz, S. E., & Pollan, M. (2012a). 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 (pp. 1–16). Chelsea Green Pub. https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991008408589707446&context=L&vid=44UOEX_INST:default
Katz, S. E., & Pollan, M. (2012b). Chapter 2: ‘Practical Benefits of Fermentation’. In The art of fermentation: an in-depth exploration of essential concepts and processes from around the world (pp. 17–36). Chelsea Green Pub. https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991008408589707446&context=L&vid=44UOEX_INST:default
Katz, S. E., & Pollan, M. (2012c). 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. https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991008408589707446&context=L&vid=44UOEX_INST:default
Katz, S. E., & Pollan, M. (2012d). 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 (pp. 136–190). Chelsea Green Pub. https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991008408589707446&context=L&vid=44UOEX_INST:default
Katz, S. E., & Pollan, M. (2012e). Chapter 7: ‘Fermenting Milk’. In The art of fermentation: an in-depth exploration of essential concepts and processes from around the world (pp. 181–208). Chelsea Green Pub. https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991008408589707446&context=L&vid=44UOEX_INST:default
Katz, S. E., & Pollan, M. (2012f). 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 (pp. 211–246). Chelsea Green Pub. https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991008408589707446&context=L&vid=44UOEX_INST:default
Katz, S. E., & Pollan, M. (2012g). 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 (pp. 337–368). Chelsea Green Pub. https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991008408589707446&context=L&vid=44UOEX_INST:default
Kim, C.-H. (2016). Chapter 3: ‘Kimchi Nation: Constructing “Kimjang” as an intangible Korean Heritage’. In C. M. K. Lum & M. de Ferrière Le Vayer (Eds.), Urban foodways and communication: ethnographic studies in intangible cultural food heritages around the world (pp. 39–53). Rowman & Littlefield. https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991008408629707446&context=L&vid=44UOEX_INST:default
Kindstedt, P. (2005a). American farmstead cheese: the complete guide to making and selling artisan cheeses. Chelsea Green Pub.
Kindstedt, P. (2005b). Chapter 5: ‘The Eight Basic Steps of Cheesemaking’. In American farmstead cheese: the complete guide to making and selling artisan cheeses (pp. 79–122). Chelsea Green Pub.
Kindstedt, P. (2012). Chapter 1: ‘Southwest Asia and the Ancient Origins of Cheese’. In Cheese and culture: a history of cheese and its place in western civilization (pp. 3–16). Chelsea Green Pub. https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991008416509707446&context=L&vid=44UOEX_INST:default
Lea, A. G. H. (2015). Craft cider making (Third edition). Crowood Press. https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991008414749707446&context=L&vid=44UOEX_INST:default
Leitch, A. (2003). ‘Slow food and the politics of pork fat: Italian food and European identity’. Ethnos, 68(4), 437–462. https://contentstore.cla.co.uk/secure/link?id=7dd9338a-abd0-e911-80cd-005056af4099
McGee, H. (2004a). ‘Cheese’. In McGee on food and cooking: an encyclopedia of kitchen science, history and culture (New ed, pp. 51–67). Hodder & Stoughton. https://contentstore.cla.co.uk/secure/link?id=7196097d-d6f3-e811-80cd-005056af4099
McGee, H. (2004b). ‘Preserving Fruits and Vegetables’. In McGee on food and cooking: an encyclopedia of kitchen science, history and culture (New ed, pp. 291–299). Hodder & Stoughton. https://contentstore.cla.co.uk/secure/link?id=6f8a02ad-d6f3-e811-80cd-005056af4099
Merwin, I. A., Valois, S., & Padilla‐Zakour, O. I. (2008). Chapter 6: ‘Cider Apples and Cider‐Making Techniques in Europe and North America’. In Horticultural Reviews, Volume 34 (Vol. 34, pp. 365–415). Wiley. https://contentstore.cla.co.uk/secure/link?id=c90f4c7b-28f3-e811-80cd-005056af4099
Mintz, S. W. (1986). Extract from Sweetness and power: the place of sugar in modern history. In Sweetness and power: the place of sugar in modern history (pp. 123–131). Penguin Books. https://contentstore.cla.co.uk/secure/link?id=9396c83d-e6f3-e811-80cd-005056af4099
Monova, M. (2015). Chapter 3: ‘When the Household Meets the State: Ajvar Cooking and Householding in Postsocialist Macedonia’. In S. Gudeman & C. Hann (Eds.), Oikos and Market: Explorations in Self-Sufficiency after Socialism (pp. 77–100). Berghahn Books. https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991008470149707446&context=L&vid=44UOEX_INST:default
Paxson, H. (2008). ‘Post-Pasteurian Cultures: The Microbiopolitics of Raw-Milk Cheese in the United States’. Cultural Anthropology, 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
Paxson, H. (2010). ‘Locating Value in Artisan Cheese: Reverse Engineering “Terroir” for New-World Landscapes’. American Anthropologist, 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
Percival, B., & Percival, F. (2017). Reinventing the wheel: milk, microbes, and the fight for real cheese (Vol. 65). University of California Press.
Pucci, D. (2018). ‘Lost in Time: When memory may not serve you well’ [in] Malus. Malus, 2, 22–27. https://contentstore.cla.co.uk/secure/link?id=7c96e3c1-b9f7-e811-80cd-005056af4099
Quinn, S. (2017, June 16). Are fermented foods as good for you as the headlines say? Delicious Magazine. https://www.deliciousmagazine.co.uk/are-fermented-foods-as-good-for-you-as-the-headlines-say/
Reedy, D., McClatchey, W. C., Smith, C., Lau, Y. H., & Bridges, K. W. (2009). ‘A Mouthful of Diversity: Knowledge of Cider Apple Cultivars in the United Kingdom and Northwest United States’. Economic Botany, 63(1), 2–15. https://contentstore.cla.co.uk/secure/link?id=48c0b098-99d0-e911-80cd-005056af4099
Roberts, J. P. (2017). Salted and cured: savoring the culture, heritage, and flavor of America’s preserved meats. Chelsea Green Publishing. https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991008416639707446&context=L&vid=44UOEX_INST:default
Rubel, W. (2011). Bread: a Global History. Reaktion Books. https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991008408829707446&context=L&vid=44UOEX_INST:default
Ruhlman, M., & Polcyn, B. (2013). Charcuterie: the craft of salting, smoking, and curing (Revised and updated). W.W. Norton & Company.
Shephard, S. (2006a). ‘Introduction: Shelf Life’. In Pickled, potted, and canned: how the art and science of food preserving changed the world (1st Simon & Schuster pbk. ed, pp. 15–27). Simon & Schuster.
Shephard, S. (2006b). Pickled, potted, and canned: how the art and science of food preserving changed the world (1st Simon & Schuster pbk. ed). Simon & Schuster.
Shephard, S. (2006c). Pickled, potted, and canned: how the art and science of food preserving changed the world (1st Simon & Schuster pbk. ed). Simon & Schuster.
Shephard, S. (2006d). Pickled, potted, and canned: how the art and science of food preserving changed the world (1st Simon & Schuster pbk. ed). Simon & Schuster.
St Sidwell’s anti-Food Waste Project – Waste Not Want Not: Pickles and Preserves, Curries and Casseroles. (2018). St Sidwell’s Community Centre. http://stsidwells.org.uk/food/waste-not-want-not
Summers, J. (2014). Chapter 6: ‘Boil and Bubble, Toil and Trouble’. In Jambusters: the story of the Women’s Institute in the Second World War (pp. 162–191). Simon & Schuster. https://contentstore.cla.co.uk/secure/link?id=adf2e62b-1902-e911-80cd-005056af4099
Thompson, E. P. (1971). ‘The Moral Economy of the English Crowd in the Eighteenth Century’. Past and Present, 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
Tunick, M. (2014). The science of cheese. Oxford University Press. https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991007835809707446&context=L&vid=44UOEX_INST:default
Weiss, B. (2012). ‘Configuring the authentic value of real food: Farm-to-fork, snout-to-tail, and local food movements’. American Ethnologist, 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
West, H. G. (2013). Chapter 11: ‘Thinking Like a Cheese: Towards an Ecological Understanding of the Reproduction of Knowledge in Contemporary Artisan Cheese Making’. In R. F. Ellen, S. J. Lycett, & S. E. Johns (Eds.), Understanding cultural transmission in anthropology: a critical synthesis: Vol. v. 26 (First edition, pp. 320–345). Berghahn Books. https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991002725799707446&context=L&vid=44UOEX_INST:default
West, H. G. (2016). Chapter 19: ‘Artisanal Foods and the Cultural Economy: Perspectives on Craft, Heritage, Authenticity and Reconnection’. In J. A. Klein & J. L. Watson (Eds.), The handbook of food and anthropology (pp. 406–434). Bloomsbury Academic. https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991004174579707446&context=L&vid=44UOEX_INST:default
Whitley, A. (2009). Chapter 1: ‘What’s the Matter with Modern Bread?’ In Bread matters: why and how to make your own ([New ed.], pp. 1–29). Fourth Estate. https://contentstore.cla.co.uk/secure/link?id=1c0faf3e-311b-e911-80cd-005056af4099
Wilson, B. (2018). ‘Yes, bacon really is killing us’. The Guardian. https://www.theguardian.com/news/2018/mar/01/bacon-cancer-processed-meats-nitrates-nitrites-sausages
