Bibliography for ANT2023_ANT3023_ANTM003

@inbook{Abbots_2018, address={London}, title={‘Corporeal Crafting: Tastes, Knowledges and Quality Protocols in British Cider-Making’}, url={https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991008304759707446&context=L&vid=44UOEX_INST:default}, booktitle={Taste}, publisher={University of Westminster Press}, author={Abbots, Emma-Jayne}, editor={Pavoni, Andrea and Mandic, Danilo and Nirta, Caterina and Philippopoulos-Mihalopoulos, Andreas}, year={2018}, pages={111–144} }

@article{Aistara_2014, title={‘Authentic Anachronisms’}, volume={14}, url={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}, number={4}, journal={Gastronomica: The Journal of Food and Culture}, author={Aistara, Guntra A.}, year={2014}, pages={7–16} }

@book{Allen_2015, address={London, UK}, title={Sausage: a global history}, url={https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991008416569707446&context=L&vid=44UOEX_INST:default}, publisher={Reaktion Books Ltd}, author={Allen, Gary}, year={2015} }

@inbook{Belasco_2005, address={Malden, MA}, title={Chapter 13: ‘Food and the Counterculture: A Story of Bread and Politics’}, volume={8}, url={https://contentstore.cla.co.uk/secure/link?id=b9d8c88f-f6f2-e811-80cd-005056af4099}, booktitle={The cultural politics of food and eating: a reader}, publisher={Blackwell Pub}, author={Belasco, Warren}, year={2005}, pages={217–234} }

@inbook{Bobrow-Strain_2012, address={Boston}, title={Chapter 6: ‘How white bread became white trash: dreams of resistance and status’}, booktitle={White bread: a social history of the store-bought loaf}, publisher={Beacon Press}, author={Bobrow-Strain, Aaron}, year={2012}, pages={163–188} }

@book{Brown_Bradshaw_2013, address={New York, NY}, title={World’s best ciders: taste, tradition, and terroir}, publisher={Sterling Epicure}, author={Brown, Pete and Bradshaw, Bill}, year={2013} }

@article{Cavanaugh_2007, title={‘Making Salami, Producing Bergamo: The Transformation of Value’}, volume={72}, url={https://contentstore.cla.co.uk/secure/link?id=5a7029d9-a9d0-e911-80cd-005056af4099}, number={2}, journal={Ethnos}, author={Cavanaugh, Jillian R.}, year={2007}, pages={149–172} }

@inbook{Collingham_2017, address={London}, title={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’}, url={https://contentstore.cla.co.uk/secure/link?id=b3d18fdb-ef01-e911-80cd-005056af4099}, booktitle={The hungry empire: how Britain’s quest for food shaped the modern world}, publisher={The Bodley Head}, author={Collingham, Elizabeth M.}, year={2017}, pages={3–13} }

@inbook{Counihan_1999, address={New York, NY}, title={Chapter 2: ‘Bread as world: food habits and social relations in modernizing Sardinia’}, url={https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991008408959707446&context=L&vid=44UOEX_INST:default}, booktitle={The anthropology of food and body: gender, meaning, and power}, publisher={Routledge}, author={Counihan, Carole}, year={1999}, pages={25–42} }

@inbook{Dalby_2009, address={London}, title={Chapter 2: ‘History’}, url={https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991008416449707446&context=L&vid=44UOEX_INST:default}, booktitle={Cheese: a global history}, publisher={Reaktion Books}, author={Dalby, Andrew}, year={2009}, pages={30–51} }

@book{Davison_2018, address={London, UK}, title={Pickles: a global history}, url={https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991008408679707446&context=L&vid=44UOEX_INST:default}, publisher={Reaktion Books Ltd}, author={Davison, Jan}, year={2018} }

@inbook{Dupaigne_1999, address={New York}, title={Chapter 1: ‘The History of Bread’}, booktitle={The history of bread}, publisher={Harry N. Abrams, Publishers}, author={Dupaigne, Bernard}, year={1999}, pages={10–57} }

@inbook{Fiddes_1991, address={London}, title={Chapter 6: ‘The Power of Meat’}, url={https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991006434819707446&context=L&vid=44UOEX_INST:default}, booktitle={Meat: a natural symbol}, publisher={Routledge}, author={Fiddes, Nick}, year={1991} }

@inbook{Gorton_Oakes_2012, address={Wellington}, title={‘Sandford Orchards’}, url={https://contentstore.cla.co.uk/secure/link?id=2c9f2b6c-311b-e911-80cd-005056af4099}, booktitle={Devon food heroes}, publisher={Halsgrove}, author={Gorton, Peter and Oakes, Adrian}, year={2012}, pages={58–67} }

@article{Graf_2018, address={Frankfurt am Main}, title={‘Cereal citizens: crafting bread and belonging in urbanising Morocco’ [in] Paideuma: Mitteilungen zur Kulturkunde}, volume={64}, url={https://frobenius-institut.de/en/publications/paideuma/issues/544-issue-64-2018}, journal={Paideuma: Mitteilungen zur Kulturkunde}, publisher={Universität Frankfurt am Main, Frobenius Institute}, author={Graf, Katharina}, year={2018} }

@book{Horowitz_2006, address={Baltimore, MD}, title={Putting meat on the American table: taste, technology, transformation}, publisher={Johns Hopkins University Press}, author={Horowitz, Roger}, year={2006} }

@book{Jacob_Winston_Winston_2016, address={Chicago, IL}, title={Six Thousand Years of Bread: its holy and unholy history}, url={https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991008408919707446&context=L&vid=44UOEX_INST:default}, publisher={Pickle Partners Publishing}, author={Jacob, H. E. and Winston, Richard and Winston, Clara}, year={2016} }

@inbook{Jansen_2001, address={Oxford}, title={Chapter 11: ‘French Bread and Algerian Wine: Conflicting Identities in French Algeria’}, url={https://contentstore.cla.co.uk/secure/link?id=56a6670e-e6f3-e811-80cd-005056af4099}, booktitle={Food, drink and identity: cooking, eating and drinking in Europe since the Middle Ages}, publisher={Berg}, author={Jansen, Willy}, year={2001}, pages={195–218} }

@inbook{Jung_2009, address={Bloomington, IN}, title={Chapter 1: ‘From Canned Food to Canny Consumers: Cultural Competence in the Age of Mechanical Production’}, url={https://contentstore.cla.co.uk/secure/link?id=b90d3ff0-1802-e911-80cd-005056af4099}, booktitle={Food and everyday life in the postsocialist world}, publisher={Indiana University Press}, author={Jung, Yuson}, year={2009}, pages={29–56} }

@inbook{Kaplan_2006, address={Durham, NC}, title={Chapter 2: ‘Bread: The Double Crisis’}, url={https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991008409069707446&context=L&vid=44UOEX_INST:default}, booktitle={Good bread is back: a contemporary history of French bread, the way it is made, and the people who make it}, publisher={Duke University Press}, author={Kaplan, Steven L.}, year={2006}, pages={63–99} }

@inbook{Katz_2016a, address={White River Junction, VT}, edition={Revised and updated edition}, title={Chapter 3: ‘Cultural Homogenization: Standardization, Uniformity, and Mass Production’}, url={https://contentstore.cla.co.uk/secure/link?id=1ac43874-1902-e911-80cd-005056af4099}, booktitle={Wild fermentation: the flavor, nutrition, and craft of live-culture foods}, publisher={Chelsea Green Publishing}, author={Katz, Sandor Ellix}, year={2016}, pages={21–34} }

@book{Katz_2016b, address={White River Junction, VT}, edition={Revised and updated edition}, title={Wild fermentation: the flavor, nutrition, and craft of live-culture foods}, publisher={Chelsea Green Publishing}, author={Katz, Sandor Ellix}, year={2016} }

@book{Katz_2016c, address={White River Junction, VT}, edition={Revised and updated edition}, title={Wild fermentation: the flavor, nutrition, and craft of live-culture foods}, publisher={Chelsea Green Publishing}, author={Katz, Sandor Ellix}, year={2016} }

@book{Katz_2016d, address={White River Junction, VT}, edition={Revised and updated edition}, title={Wild fermentation: the flavor, nutrition, and craft of live-culture foods}, publisher={Chelsea Green Publishing}, author={Katz, Sandor Ellix}, year={2016} }

@book{Katz_2016e, address={White River Junction, VT}, edition={Revised and updated edition}, title={Wild fermentation: the flavor, nutrition, and craft of live-culture foods}, publisher={Chelsea Green Publishing}, author={Katz, Sandor Ellix}, year={2016} }

@inbook{Katz_Pollan_2012a, address={White River Junction, VT}, title={Chapter 1: ‘Fermentation as a Coevolutionary Force’}, url={https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991008408589707446&context=L&vid=44UOEX_INST:default}, booktitle={The art of fermentation: an in-depth exploration of essential concepts and processes from around the world}, publisher={Chelsea Green Pub}, author={Katz, Sandor Ellix and Pollan, Michael}, year={2012}, pages={1–16} }

@inbook{Katz_Pollan_2012b, address={White River Junction, VT}, title={Chapter 2: ‘Practical Benefits of Fermentation’}, url={https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991008408589707446&context=L&vid=44UOEX_INST:default}, booktitle={The art of fermentation: an in-depth exploration of essential concepts and processes from around the world}, publisher={Chelsea Green Pub}, author={Katz, Sandor Ellix and Pollan, Michael}, year={2012}, pages={17–36} }

@inbook{Katz_Pollan_2012c, address={White River Junction, VT}, title={Chapter 5: Fermenting Vegetables (and some fruits too), pp. 136-190}, url={https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991008408589707446&context=L&vid=44UOEX_INST:default}, booktitle={The art of fermentation: an in-depth exploration of essential concepts and processes from around the world}, publisher={Chelsea Green Pub}, author={Katz, Sandor Ellix and Pollan, Michael}, year={2012}, pages={136–190} }

@inbook{Katz_Pollan_2012d, address={White River Junction, VT}, title={Chapter 8: ‘Fermenting Grains and Starchy Tubers’}, url={https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991008408589707446&context=L&vid=44UOEX_INST:default}, booktitle={The art of fermentation: an in-depth exploration of essential concepts and processes from around the world}, publisher={Chelsea Green Pub}, author={Katz, Sandor Ellix and Pollan, Michael}, year={2012}, pages={211–246} }

@inbook{Katz_Pollan_2012e, address={White River Junction, VT}, title={Chapter 4: ‘Fermenting Sugars into Alcohol: Meads, Wines and Ciders’}, url={https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991008408589707446&context=L&vid=44UOEX_INST:default}, booktitle={The art of fermentation: an in-depth exploration of essential concepts and processes from around the world}, publisher={Chelsea Green Pub}, author={Katz, Sandor Ellix and Pollan, Michael}, year={2012} }

@inbook{Katz_Pollan_2012f, address={White River Junction, VT}, title={Chapter 7: ‘Fermenting Milk’}, url={https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991008408589707446&context=L&vid=44UOEX_INST:default}, booktitle={The art of fermentation: an in-depth exploration of essential concepts and processes from around the world}, publisher={Chelsea Green Pub}, author={Katz, Sandor Ellix and Pollan, Michael}, year={2012}, pages={181–208} }

@inbook{Katz_Pollan_2012g, address={White River Junction, VT}, title={Chapter 12: ‘Fermenting Meat, Fish, and Eggs’}, url={https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991008408589707446&context=L&vid=44UOEX_INST:default}, booktitle={The art of fermentation: an in-depth exploration of essential concepts and processes from around the world}, publisher={Chelsea Green Pub}, author={Katz, Sandor Ellix and Pollan, Michael}, year={2012}, pages={337–368} }

@inbook{Kim_2016, address={Lanham, MD}, title={Chapter 3: ‘Kimchi Nation: Constructing “Kimjang” as an intangible Korean Heritage’}, url={https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991008408629707446&context=L&vid=44UOEX_INST:default}, booktitle={Urban foodways and communication: ethnographic studies in intangible cultural food heritages around the world}, publisher={Rowman & Littlefield}, author={Kim, Chi-Hoon}, editor={Lum, Casey Man Kong and Ferrière Le Vayer, Marc de}, year={2016}, pages={39–53} }

@book{Kindstedt_2005a, address={White River Junction, VT}, title={American farmstead cheese: the complete guide to making and selling artisan cheeses}, publisher={Chelsea Green Pub}, author={Kindstedt, Paul}, year={2005} }

@inbook{Kindstedt_2005b, address={White River Junction, VT}, title={Chapter 5: ‘The Eight Basic Steps of Cheesemaking’}, booktitle={American farmstead cheese: the complete guide to making and selling artisan cheeses}, publisher={Chelsea Green Pub}, author={Kindstedt, Paul}, year={2005}, pages={79–122} }

@inbook{Kindstedt_2012, address={White River Junction, VT}, title={Chapter 1: ‘Southwest Asia and the Ancient Origins of Cheese’}, url={https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991008416509707446&context=L&vid=44UOEX_INST:default}, booktitle={Cheese and culture: a history of cheese and its place in western civilization}, publisher={Chelsea Green Pub}, author={Kindstedt, Paul}, year={2012}, pages={3–16} }

@book{Lea_2015, address={Marlborough}, edition={Third edition}, title={Craft cider making}, url={https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991008414749707446&context=L&vid=44UOEX_INST:default}, publisher={Crowood Press}, author={Lea, Andrew Geoffrey Howard}, year={2015} }

@article{Leitch_2003, title={‘Slow food and the politics of pork fat: Italian food and European identity’}, volume={68}, url={https://contentstore.cla.co.uk/secure/link?id=7dd9338a-abd0-e911-80cd-005056af4099}, number={4}, journal={Ethnos}, author={Leitch, Alison}, year={2003}, pages={437–462} }

@inbook{McGee_2004a, address={London}, edition={New ed}, title={‘Preserving Fruits and Vegetables’}, url={https://contentstore.cla.co.uk/secure/link?id=6f8a02ad-d6f3-e811-80cd-005056af4099}, booktitle={McGee on food and cooking: an encyclopedia of kitchen science, history and culture}, publisher={Hodder & Stoughton}, author={McGee, Harold}, year={2004}, pages={291–299} }

@inbook{McGee_2004b, address={London}, edition={New ed}, title={‘Cheese’}, url={https://contentstore.cla.co.uk/secure/link?id=7196097d-d6f3-e811-80cd-005056af4099}, booktitle={McGee on food and cooking: an encyclopedia of kitchen science, history and culture}, publisher={Hodder & Stoughton}, author={McGee, Harold}, year={2004}, pages={51–67} }

@inbook{Merwin_Valois_Padilla‐Zakour_2008, address={Hoboken, NJ}, title={Chapter 6: ‘Cider Apples and Cider‐Making Techniques in Europe and North America’}, volume={34}, url={https://contentstore.cla.co.uk/secure/link?id=c90f4c7b-28f3-e811-80cd-005056af4099}, booktitle={Horticultural Reviews, Volume 34}, publisher={Wiley}, author={Merwin, Ian A. and Valois, Sarah and Padilla‐Zakour, Olga I.}, year={2008}, pages={365–415} }

@inbook{Mintz_1986, address={London}, title={Extract from Sweetness and power: the place of sugar in modern history}, url={https://contentstore.cla.co.uk/secure/link?id=9396c83d-e6f3-e811-80cd-005056af4099}, booktitle={Sweetness and power: the place of sugar in modern history}, publisher={Penguin Books}, author={Mintz, Sidney Wilfred}, year={1986}, pages={123–131} }

@inbook{Monova_2015, address={New York, NY}, title={Chapter 3: ‘When the Household Meets the State: Ajvar Cooking and Householding in Postsocialist Macedonia’}, url={https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991008470149707446&context=L&vid=44UOEX_INST:default}, booktitle={Oikos and Market: Explorations in Self-Sufficiency after Socialism}, publisher={Berghahn Books}, author={Monova, Miladina}, editor={Gudeman, Stephen and Hann, Chris}, year={2015}, pages={77–100} }

@article{Paxson_2008, title={‘Post-Pasteurian Cultures: The Microbiopolitics of Raw-Milk Cheese in the United States’}, volume={23}, url={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}, number={1}, journal={Cultural Anthropology}, publisher={Wiley}, author={Paxson, Heather}, year={2008}, pages={15–47} }

@article{Paxson_2010, title={‘Locating Value in Artisan Cheese: Reverse Engineering “Terroir” for New-World Landscapes’}, volume={112}, url={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}, number={3}, journal={American Anthropologist}, author={Paxson, Heather}, year={2010}, pages={444–457} }

@book{Percival_Percival_2017, address={Oakland, CA}, title={Reinventing the wheel: milk, microbes, and the fight for real cheese}, volume={65}, publisher={University of California Press}, author={Percival, Bronwen and Percival, Francis}, year={2017} }

@article{Pucci_2018, address={Sebastopol, CA}, title={‘Lost in Time: When memory may not serve you well’ [in] Malus}, volume={2}, url={https://contentstore.cla.co.uk/secure/link?id=7c96e3c1-b9f7-e811-80cd-005056af4099}, journal={Malus}, publisher={Malus}, author={Pucci, Dan}, year={2018}, pages={22–27} }

@misc{Quinn_2017, address={Market Harborough}, title={Are fermented foods as good for you as the headlines say?}, url={https://www.deliciousmagazine.co.uk/are-fermented-foods-as-good-for-you-as-the-headlines-say/}, publisher={Delicious Magazine}, author={Quinn, Sue}, year={2017}, month={Jun} }

@article{Reedy_McClatchey_Smith_Lau_Bridges_2009, title={‘A Mouthful of Diversity: Knowledge of Cider Apple Cultivars in the United Kingdom and Northwest United States’}, volume={63}, url={https://contentstore.cla.co.uk/secure/link?id=48c0b098-99d0-e911-80cd-005056af4099}, number={1}, journal={Economic Botany}, author={Reedy, David and McClatchey, Will C. and Smith, Clifford and Lau, Y. Han and Bridges, K. W.}, year={2009}, pages={2–15} }

@book{Roberts_2017, address={White River Junction, VT}, title={Salted and cured: savoring the culture, heritage, and flavor of America’s preserved meats}, url={https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991008416639707446&context=L&vid=44UOEX_INST:default}, publisher={Chelsea Green Publishing}, author={Roberts, Jeffrey P.}, year={2017} }

@book{Rubel_2011, address={London}, title={Bread: a Global History}, url={https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991008408829707446&context=L&vid=44UOEX_INST:default}, publisher={Reaktion Books}, author={Rubel, William}, year={2011} }

@book{Ruhlman_Polcyn_2013, address={New York, NY}, edition={Revised and updated}, title={Charcuterie: the craft of salting, smoking, and curing}, publisher={W.W. Norton & Company}, author={Ruhlman, Michael and Polcyn, Brian}, year={2013} }

@inbook{Shephard_2006a, address={New York, NY}, edition={1st Simon & Schuster pbk. ed}, title={‘Introduction: Shelf Life’}, booktitle={Pickled, potted, and canned: how the art and science of food preserving changed the world}, publisher={Simon & Schuster}, author={Shephard, Sue}, year={2006}, pages={15–27} }

@book{Shephard_2006b, address={New York, NY}, edition={1st Simon & Schuster pbk. ed}, title={Pickled, potted, and canned: how the art and science of food preserving changed the world}, publisher={Simon & Schuster}, author={Shephard, Sue}, year={2006} }

@book{Shephard_2006c, address={New York, NY}, edition={1st Simon & Schuster pbk. ed}, title={Pickled, potted, and canned: how the art and science of food preserving changed the world}, publisher={Simon & Schuster}, author={Shephard, Sue}, year={2006} }

@book{Shephard_2006d, address={New York, NY}, edition={1st Simon & Schuster pbk. ed}, title={Pickled, potted, and canned: how the art and science of food preserving changed the world}, publisher={Simon & Schuster}, author={Shephard, Sue}, year={2006} }

@inbook{Summers_2014, address={London}, title={Chapter 6: ‘Boil and Bubble, Toil and Trouble’}, url={https://contentstore.cla.co.uk/secure/link?id=adf2e62b-1902-e911-80cd-005056af4099}, booktitle={Jambusters: the story of the Women’s Institute in the Second World War}, publisher={Simon & Schuster}, author={Summers, Julie}, year={2014}, pages={162–191} }

@article{Thompson_1971, title={‘The Moral Economy of the English Crowd in the Eighteenth Century’}, url={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}, number={50}, journal={Past and Present}, publisher={Oxford University Press}, author={Thompson, E. P.}, year={1971}, pages={76–136} }

@book{Tunick_2014, address={New York}, title={The science of cheese}, url={https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991007835809707446&context=L&vid=44UOEX_INST:default}, publisher={Oxford University Press}, author={Tunick, Michael}, year={2014} }

@article{Weiss_2012, title={‘Configuring the authentic value of real food: Farm-to-fork, snout-to-tail, and local food movements’}, volume={39}, url={https://uoelibrary.idm.oclc.org/login?url=http://search.ebscohost.com/login.aspx?direct=true&db=edsmzh&AN=2015972584&site=eds-live&scope=site}, number={3}, journal={American Ethnologist}, author={Weiss, Brad}, year={2012}, pages={614–626} }

@inbook{West_2013, address={New York, NY}, edition={First edition}, title={Chapter 11: ‘Thinking Like a Cheese: Towards an Ecological Understanding of the Reproduction of Knowledge in Contemporary Artisan Cheese Making’}, volume={v. 26}, url={https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991002725799707446&context=L&vid=44UOEX_INST:default}, booktitle={Understanding cultural transmission in anthropology: a critical synthesis}, publisher={Berghahn Books}, author={West, Harry G.}, editor={Ellen, Roy F. and Lycett, Stephen J. and Johns, Sarah E.}, year={2013}, pages={320–345} }

@inbook{West_2016, address={London, [England]}, title={Chapter 19: ‘Artisanal Foods and the Cultural Economy: Perspectives on Craft, Heritage, Authenticity and Reconnection’}, url={https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991004174579707446&context=L&vid=44UOEX_INST:default}, booktitle={The handbook of food and anthropology}, publisher={Bloomsbury Academic}, author={West, Harry G.}, editor={Klein, Jakob A. and Watson, James L.}, year={2016}, pages={406–434} }

@inbook{Whitley_2009, address={London}, edition={[New ed.]}, title={Chapter 1: ‘What’s the Matter with Modern Bread?’}, url={https://contentstore.cla.co.uk/secure/link?id=1c0faf3e-311b-e911-80cd-005056af4099}, booktitle={Bread matters: why and how to make your own}, publisher={Fourth Estate}, author={Whitley, Andrew}, year={2009}, pages={1–29} }

@article{Wilson_2018, address={Manchester}, title={‘Yes, bacon really is killing us’}, url={https://www.theguardian.com/news/2018/mar/01/bacon-cancer-processed-meats-nitrates-nitrites-sausages}, journal={The Guardian}, publisher={Guardian Media Group}, author={Wilson, Bee}, year={2018}, month={Mar} }

@misc{St Sidwell’s anti-Food Waste Project – Waste Not Want Not: Pickles and Preserves, Curries and Casseroles_2018, address={Exeter}, url={http://stsidwells.org.uk/food/waste-not-want-not}, publisher={St Sidwell’s Community Centre}, year={2018} }

@misc{Anthropology - LibGuides at University of Exeter, url={http://libguides.exeter.ac.uk/AnthropologyHomePage} }

Bibliography for ANT2023_ANT3023_ANTM003 BETA