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Anthropology - LibGuides at University of Exeter. http://libguides.exeter.ac.uk/AnthropologyHomePage
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Shephard S. ‘Introduction: Shelf Life’. In: Pickled, potted, and canned: how the art and science of food preserving changed the world. New York, NY: : Simon & Schuster 2006. 15–27.
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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. London, [England]: : Bloomsbury Academic 2016. 406–34.https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991004174579707446&context=L&vid=44UOEX_INST:default
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Katz SE. Chapter 3: ‘Cultural Homogenization: Standardization, Uniformity, and Mass Production’. In: Wild fermentation: the flavor, nutrition, and craft of live-culture foods. White River Junction, VT: : Chelsea Green Publishing 2016. 21–34.https://contentstore.cla.co.uk/secure/link?id=1ac43874-1902-e911-80cd-005056af4099
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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. White River Junction, VT: : Chelsea Green Pub 2012. 1–16.https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991008408589707446&context=L&vid=44UOEX_INST:default
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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. White River Junction, VT: : Chelsea Green Pub 2012. 17–36.https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991008408589707446&context=L&vid=44UOEX_INST:default
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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. Bloomington, IN: : Indiana University Press 2009. 29–56.https://contentstore.cla.co.uk/secure/link?id=b90d3ff0-1802-e911-80cd-005056af4099
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Kim C-H. 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. Lanham, MD: : Rowman & Littlefield 2016. 39–53.https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991008408629707446&context=L&vid=44UOEX_INST:default
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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. London: : The Bodley Head 2017. 3–13.https://contentstore.cla.co.uk/secure/link?id=b3d18fdb-ef01-e911-80cd-005056af4099
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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. London: : Penguin Books 1986. 123–31.https://contentstore.cla.co.uk/secure/link?id=9396c83d-e6f3-e811-80cd-005056af4099
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Summers J. Chapter 6: ‘Boil and Bubble, Toil and Trouble’. In: Jambusters: the story of the Women’s Institute in the Second World War. London: : Simon & Schuster 2014. 162–91.https://contentstore.cla.co.uk/secure/link?id=adf2e62b-1902-e911-80cd-005056af4099
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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. New York, NY: : Berghahn Books 2015. 77–100.https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991008470149707446&context=L&vid=44UOEX_INST:default
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Shephard S. Pickled, potted, and canned: how the art and science of food preserving changed the world. 1st Simon & Schuster pbk. ed. New York, NY: : Simon & Schuster 2006.
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Davison J. Pickles: a global history. London, UK: : Reaktion Books Ltd 2018. https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991008408679707446&context=L&vid=44UOEX_INST:default
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Quinn S. Are fermented foods as good for you as the headlines say? 2017.https://www.deliciousmagazine.co.uk/are-fermented-foods-as-good-for-you-as-the-headlines-say/
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Katz SE. Wild fermentation: the flavor, nutrition, and craft of live-culture foods. Revised and updated edition. White River Junction, VT: : Chelsea Green Publishing 2016.
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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. White River Junction, VT: : Chelsea Green Pub 2012. 136–90.https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991008408589707446&context=L&vid=44UOEX_INST:default
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McGee H. ‘Preserving Fruits and Vegetables’. In: McGee on food and cooking: an encyclopedia of kitchen science, history and culture. London: : Hodder & Stoughton 2004. 291–9.https://contentstore.cla.co.uk/secure/link?id=6f8a02ad-d6f3-e811-80cd-005056af4099
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St Sidwell’s anti-Food Waste Project – Waste Not Want Not: Pickles and Preserves, Curries and Casseroles. 2018.http://stsidwells.org.uk/food/waste-not-want-not
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Belasco W. Chapter 13: ‘Food and the Counterculture: A Story of Bread and Politics’. In: The cultural politics of food and eating: a reader. Malden, MA: : Blackwell Pub 2005. 217–34.https://contentstore.cla.co.uk/secure/link?id=b9d8c88f-f6f2-e811-80cd-005056af4099
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Thompson EP. ‘The Moral Economy of the English Crowd in the Eighteenth Century’. Past and Present 1971;: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
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Rubel W. Bread: a Global History. London: : Reaktion Books 2011. https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991008408829707446&context=L&vid=44UOEX_INST:default
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Dupaigne B. Chapter 1: ‘The History of Bread’. In: The history of bread. New York: : Harry N. Abrams, Publishers 1999. 10–57.
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Jacob HE, Winston R, Winston C. Six Thousand Years of Bread: its holy and unholy history. Chicago, IL: : Pickle Partners Publishing 2016. https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991008408919707446&context=L&vid=44UOEX_INST:default
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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. New York, NY: : Routledge 1999. 25–42.https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991008408959707446&context=L&vid=44UOEX_INST:default
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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
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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. Oxford: : Berg 2001. 195–218.https://contentstore.cla.co.uk/secure/link?id=56a6670e-e6f3-e811-80cd-005056af4099
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Whitley A. Chapter 1: ‘What’s the Matter with Modern Bread?’ In: Bread matters: why and how to make your own. London: : Fourth Estate 2009. 1–29.https://contentstore.cla.co.uk/secure/link?id=1c0faf3e-311b-e911-80cd-005056af4099
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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. Durham, NC: : Duke University Press 2006. 63–99.https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991008409069707446&context=L&vid=44UOEX_INST:default
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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. Boston: : Beacon Press 2012. 163–88.
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Aistara GA. ‘Authentic Anachronisms’. Gastronomica: The Journal of Food and Culture 2014;14:7–16.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
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Katz SE. Wild fermentation: the flavor, nutrition, and craft of live-culture foods. Revised and updated edition. White River Junction, VT: : Chelsea Green Publishing 2016.
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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. White River Junction, VT: : Chelsea Green Pub 2012. 211–46.https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991008408589707446&context=L&vid=44UOEX_INST:default
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Abbots E-J. ‘Corporeal Crafting: Tastes, Knowledges and Quality Protocols in British Cider-Making’. In: Pavoni A, Mandic D, Nirta C, et al., eds. Taste. London: : University of Westminster Press 2018. 111–44.https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991008304759707446&context=L&vid=44UOEX_INST:default
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Pucci D. ‘Lost in Time: When memory may not serve you well’ [in] Malus. Malus 2018;2:22–7.https://contentstore.cla.co.uk/secure/link?id=7c96e3c1-b9f7-e811-80cd-005056af4099
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Reedy D, McClatchey WC, Smith C, et al. ‘A Mouthful of Diversity: Knowledge of Cider Apple Cultivars in the United Kingdom and Northwest United States’. Economic Botany 2009;63:2–15.https://contentstore.cla.co.uk/secure/link?id=48c0b098-99d0-e911-80cd-005056af4099
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Lea AGH. Craft cider making. Third edition. Marlborough: : Crowood Press 2015. https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991008414749707446&context=L&vid=44UOEX_INST:default
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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. Hoboken, NJ: : Wiley 2008. 365–415.https://contentstore.cla.co.uk/secure/link?id=c90f4c7b-28f3-e811-80cd-005056af4099
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Brown P, Bradshaw B. World’s best ciders: taste, tradition, and terroir. New York, NY: : Sterling Epicure 2013.
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Gorton P, Oakes A. ‘Sandford Orchards’. In: Devon food heroes. Wellington: : Halsgrove 2012. 58–67.https://contentstore.cla.co.uk/secure/link?id=2c9f2b6c-311b-e911-80cd-005056af4099
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Katz SE. Wild fermentation: the flavor, nutrition, and craft of live-culture foods. Revised and updated edition. White River Junction, VT: : Chelsea Green Publishing 2016.
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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. White River Junction, VT: : Chelsea Green Pub 2012. https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991008408589707446&context=L&vid=44UOEX_INST:default
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Dalby A. Chapter 2: ‘History’. In: Cheese: a global history. London: : Reaktion Books 2009. 30–51.https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991008416449707446&context=L&vid=44UOEX_INST:default
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Kindstedt P. American farmstead cheese: the complete guide to making and selling artisan cheeses. White River Junction, VT: : Chelsea Green Pub 2005.
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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. White River Junction, VT: : Chelsea Green Pub 2012. 3–16.https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991008416509707446&context=L&vid=44UOEX_INST:default
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Percival B, Percival F. Reinventing the wheel: milk, microbes, and the fight for real cheese. Oakland, CA: : University of California Press 2017.
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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. New York, NY: : Berghahn Books 2013. 320–45.https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991002725799707446&context=L&vid=44UOEX_INST:default
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Paxson H. ‘Post-Pasteurian Cultures: The Microbiopolitics of Raw-Milk Cheese in the United States’. Cultural Anthropology 2008;23:15–47.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
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Paxson H. ‘Locating Value in Artisan Cheese: Reverse Engineering “Terroir” for New-World Landscapes’. American Anthropologist 2010;112:444–57.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
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Kindstedt P. Chapter 5: ‘The Eight Basic Steps of Cheesemaking’. In: American farmstead cheese: the complete guide to making and selling artisan cheeses. White River Junction, VT: : Chelsea Green Pub 2005. 79–122.
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Katz SE. Wild fermentation: the flavor, nutrition, and craft of live-culture foods. Revised and updated edition. White River Junction, VT: : Chelsea Green Publishing 2016.
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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. White River Junction, VT: : Chelsea Green Pub 2012. 181–208.https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991008408589707446&context=L&vid=44UOEX_INST:default
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Shephard S. Pickled, potted, and canned: how the art and science of food preserving changed the world. 1st Simon & Schuster pbk. ed. New York, NY: : Simon & Schuster 2006.
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McGee H. ‘Cheese’. In: McGee on food and cooking: an encyclopedia of kitchen science, history and culture. London: : Hodder & Stoughton 2004. 51–67.https://contentstore.cla.co.uk/secure/link?id=7196097d-d6f3-e811-80cd-005056af4099
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Tunick M. The science of cheese. New York: : Oxford University Press 2014. https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991007835809707446&context=L&vid=44UOEX_INST:default
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Allen G. Sausage: a global history. London, UK: : Reaktion Books Ltd 2015. https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991008416569707446&context=L&vid=44UOEX_INST:default
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Cavanaugh JR. ‘Making Salami, Producing Bergamo: The Transformation of Value’. Ethnos 2007;72:149–72.https://contentstore.cla.co.uk/secure/link?id=5a7029d9-a9d0-e911-80cd-005056af4099
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Weiss B. ‘Configuring the authentic value of real food: Farm-to-fork, snout-to-tail, and local food movements’. American Ethnologist 2012;39:614–26.https://uoelibrary.idm.oclc.org/login?url=http://search.ebscohost.com/login.aspx?direct=true&db=edsmzh&AN=2015972584&site=eds-live&scope=site
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Shephard S. Pickled, potted, and canned: how the art and science of food preserving changed the world. 1st Simon & Schuster pbk. ed. New York, NY: : Simon & Schuster 2006.
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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. White River Junction, VT: : Chelsea Green Pub 2012. 337–68.https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991008408589707446&context=L&vid=44UOEX_INST:default
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Ruhlman M, Polcyn B. Charcuterie: the craft of salting, smoking, and curing. Revised and updated. New York, NY: : W.W. Norton & Company 2013.
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Roberts JP. Salted and cured: savoring the culture, heritage, and flavor of America’s preserved meats. White River Junction, VT: : Chelsea Green Publishing 2017. https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991008416639707446&context=L&vid=44UOEX_INST:default
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Wilson B. ‘Yes, bacon really is killing us’. The Guardian Published Online First: 1 March 2018.https://www.theguardian.com/news/2018/mar/01/bacon-cancer-processed-meats-nitrates-nitrites-sausages
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Fiddes N. Chapter 6: ‘The Power of Meat’. In: Meat: a natural symbol. London: : Routledge 1991. https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991006434819707446&context=L&vid=44UOEX_INST:default
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Horowitz R. Putting meat on the American table: taste, technology, transformation. Baltimore, MD: : Johns Hopkins University Press 2006.
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Leitch A. ‘Slow food and the politics of pork fat: Italian food and European identity’. Ethnos 2003;68:437–62.https://contentstore.cla.co.uk/secure/link?id=7dd9338a-abd0-e911-80cd-005056af4099
