Abbots, Emma-Jayne. 2018. ‘“Corporeal Crafting: Tastes, Knowledges and Quality Protocols in British Cider-Making”’. In Taste, edited by Andrea Pavoni, Danilo Mandic, Caterina Nirta, and Andreas Philippopoulos-Mihalopoulos, 111–44. London: University of Westminster Press. https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991008304759707446&context=L&vid=44UOEX_INST:default.
Aistara, Guntra 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, Gary. 2015. Sausage: A Global History. London, UK: 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, Warren. 2005. ‘Chapter 13: “Food and the Counterculture: A Story of Bread and Politics”’. In The Cultural Politics of Food and Eating: A Reader, 8:217–34. Malden, MA: Blackwell Pub. https://contentstore.cla.co.uk/secure/link?id=b9d8c88f-f6f2-e811-80cd-005056af4099.
Bobrow-Strain, Aaron. 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, 163–88. Boston: Beacon Press.
Brown, Pete, and Bill Bradshaw. 2013. World’s Best Ciders: Taste, Tradition, and Terroir. New York, NY: Sterling Epicure.
Cavanaugh, Jillian R. 2007. ‘“Making Salami, Producing Bergamo: The Transformation of Value”’. Ethnos 72 (2): 149–72. https://contentstore.cla.co.uk/secure/link?id=5a7029d9-a9d0-e911-80cd-005056af4099.
Collingham, Elizabeth 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, 3–13. London: The Bodley Head. https://contentstore.cla.co.uk/secure/link?id=b3d18fdb-ef01-e911-80cd-005056af4099.
Counihan, Carole. 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, 25–42. New York, NY: Routledge. https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991008408959707446&context=L&vid=44UOEX_INST:default.
Dalby, Andrew. 2009. ‘Chapter 2: “History”’. In Cheese: A Global History, 30–51. London: Reaktion Books. https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991008416449707446&context=L&vid=44UOEX_INST:default.
Davison, Jan. 2018. Pickles: A Global History. London, UK: Reaktion Books Ltd. https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991008408679707446&context=L&vid=44UOEX_INST:default.
Dupaigne, Bernard. 1999. ‘Chapter 1: “The History of Bread”’. In The History of Bread, 10–57. New York: Harry N. Abrams, Publishers.
Fiddes, Nick. 1991. ‘Chapter 6: “The Power of Meat”’. In Meat: A Natural Symbol. London: Routledge. https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991006434819707446&context=L&vid=44UOEX_INST:default.
Gorton, Peter, and Adrian Oakes. 2012. ‘“Sandford Orchards”’. In Devon Food Heroes, 58–67. Wellington: Halsgrove. https://contentstore.cla.co.uk/secure/link?id=2c9f2b6c-311b-e911-80cd-005056af4099.
Graf, Katharina. 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, Roger. 2006. Putting Meat on the American Table: Taste, Technology, Transformation. Baltimore, MD: Johns Hopkins University Press.
Jacob, H. E., Richard Winston, and Clara Winston. 2016. Six Thousand Years of Bread: Its Holy and Unholy History. Chicago, IL: Pickle Partners Publishing. https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991008408919707446&context=L&vid=44UOEX_INST:default.
Jansen, Willy. 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, 195–218. Oxford: Berg. https://contentstore.cla.co.uk/secure/link?id=56a6670e-e6f3-e811-80cd-005056af4099.
Jung, Yuson. 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, 29–56. Bloomington, IN: Indiana University Press. https://contentstore.cla.co.uk/secure/link?id=b90d3ff0-1802-e911-80cd-005056af4099.
Kaplan, Steven 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, 63–99. Durham, NC: Duke University Press. https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991008409069707446&context=L&vid=44UOEX_INST:default.
Katz, Sandor Ellix. 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, 21–34. White River Junction, VT: Chelsea Green Publishing. https://contentstore.cla.co.uk/secure/link?id=1ac43874-1902-e911-80cd-005056af4099.
———. 2016b. Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods. Revised and Updated edition. White River Junction, VT: Chelsea Green Publishing.
———. 2016c. Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods. Revised and Updated edition. White River Junction, VT: Chelsea Green Publishing.
———. 2016d. Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods. Revised and Updated edition. White River Junction, VT: Chelsea Green Publishing.
———. 2016e. Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods. Revised and Updated edition. White River Junction, VT: Chelsea Green Publishing.
Katz, Sandor Ellix, and Michael Pollan. 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, 1–16. White River Junction, VT: Chelsea Green Pub. https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991008408589707446&context=L&vid=44UOEX_INST:default.
———. 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, 17–36. White River Junction, VT: Chelsea Green Pub. https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991008408589707446&context=L&vid=44UOEX_INST:default.
———. 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. White River Junction, VT: Chelsea Green Pub. https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991008408589707446&context=L&vid=44UOEX_INST:default.
———. 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, 136–90. White River Junction, VT: Chelsea Green Pub. https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991008408589707446&context=L&vid=44UOEX_INST:default.
———. 2012e. ‘Chapter 7: “Fermenting Milk”’. In The Art of Fermentation: An in-Depth Exploration of Essential Concepts and Processes from around the World, 181–208. White River Junction, VT: Chelsea Green Pub. https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991008408589707446&context=L&vid=44UOEX_INST:default.
———. 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, 211–46. White River Junction, VT: Chelsea Green Pub. https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991008408589707446&context=L&vid=44UOEX_INST:default.
———. 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, 337–68. White River Junction, VT: Chelsea Green Pub. https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991008408589707446&context=L&vid=44UOEX_INST:default.
Kim, Chi-Hoon. 2016. ‘Chapter 3: “Kimchi Nation: Constructing ‘Kimjang’ as an Intangible Korean Heritage”’. In Urban Foodways and Communication: Ethnographic Studies in Intangible Cultural Food Heritages around the World, edited by Casey Man Kong Lum and Marc de Ferrière Le Vayer, 39–53. Lanham, MD: Rowman & Littlefield. https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991008408629707446&context=L&vid=44UOEX_INST:default.
Kindstedt, Paul. 2005a. American Farmstead Cheese: The Complete Guide to Making and Selling Artisan Cheeses. White River Junction, VT: Chelsea Green Pub.
———. 2005b. ‘Chapter 5: “The Eight Basic Steps of Cheesemaking”’. In American Farmstead Cheese: The Complete Guide to Making and Selling Artisan Cheeses, 79–122. White River Junction, VT: Chelsea Green Pub.
———. 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, 3–16. White River Junction, VT: Chelsea Green Pub. https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991008416509707446&context=L&vid=44UOEX_INST:default.
Lea, Andrew Geoffrey Howard. 2015. Craft Cider Making. Third edition. Marlborough: Crowood Press. https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991008414749707446&context=L&vid=44UOEX_INST:default.
Leitch, Alison. 2003. ‘“Slow Food and the Politics of Pork Fat: Italian Food and European Identity”’. Ethnos 68 (4): 437–62. https://contentstore.cla.co.uk/secure/link?id=7dd9338a-abd0-e911-80cd-005056af4099.
McGee, Harold. 2004a. ‘“Cheese”’. In McGee on Food and Cooking: An Encyclopedia of Kitchen Science, History and Culture, New ed, 51–67. London: Hodder & Stoughton. https://contentstore.cla.co.uk/secure/link?id=7196097d-d6f3-e811-80cd-005056af4099.
———. 2004b. ‘“Preserving Fruits and Vegetables”’. In McGee on Food and Cooking: An Encyclopedia of Kitchen Science, History and Culture, New ed, 291–99. London: Hodder & Stoughton. https://contentstore.cla.co.uk/secure/link?id=6f8a02ad-d6f3-e811-80cd-005056af4099.
Merwin, Ian A., Sarah Valois, and Olga I. Padilla‐Zakour. 2008. ‘Chapter 6: “Cider Apples and Cider‐Making Techniques in Europe and North America”’. In Horticultural Reviews, Volume 34, 34:365–415. Hoboken, NJ: Wiley. https://contentstore.cla.co.uk/secure/link?id=c90f4c7b-28f3-e811-80cd-005056af4099.
Mintz, Sidney Wilfred. 1986. ‘Extract from Sweetness and Power: The Place of Sugar in Modern History’. In Sweetness and Power: The Place of Sugar in Modern History, 123–31. London: Penguin Books. https://contentstore.cla.co.uk/secure/link?id=9396c83d-e6f3-e811-80cd-005056af4099.
Monova, Miladina. 2015. ‘Chapter 3: “When the Household Meets the State: Ajvar Cooking and Householding in Postsocialist Macedonia”’. In Oikos and Market: Explorations in Self-Sufficiency after Socialism, edited by Stephen Gudeman and Chris Hann, 77–100. New York, NY: Berghahn Books. https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991008470149707446&context=L&vid=44UOEX_INST:default.
Paxson, Heather. 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.
———. 2010. ‘“Locating Value in Artisan Cheese: Reverse Engineering ‘Terroir’ for New-World Landscapes”’. American Anthropologist 112 (3): 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.
Percival, Bronwen, and Francis Percival. 2017. Reinventing the Wheel: Milk, Microbes, and the Fight for Real Cheese. Vol. 65. Oakland, CA: University of California Press.
Pucci, Dan. 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, Sue. 2017. ‘Are Fermented Foods as Good for You as the Headlines Say?’ Market Harborough: Delicious Magazine. 16 June 2017. https://www.deliciousmagazine.co.uk/are-fermented-foods-as-good-for-you-as-the-headlines-say/.
Reedy, David, Will C. McClatchey, Clifford Smith, Y. Han Lau, and K. W. Bridges. 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, Jeffrey P. 2017. Salted and Cured: Savoring the Culture, Heritage, and Flavor of America’s Preserved Meats. White River Junction, VT: Chelsea Green Publishing. https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991008416639707446&context=L&vid=44UOEX_INST:default.
Rubel, William. 2011. Bread: A Global History. London: Reaktion Books. https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991008408829707446&context=L&vid=44UOEX_INST:default.
Ruhlman, Michael, and Brian Polcyn. 2013. Charcuterie: The Craft of Salting, Smoking, and Curing. Revised and Updated. New York, NY: W.W. Norton & Company.
Shephard, Sue. 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, 15–27. New York, NY: Simon & Schuster.
———. 2006b. 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.
———. 2006c. 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.
———. 2006d. 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.
‘St Sidwell’s Anti-Food Waste Project – Waste Not Want Not: Pickles and Preserves, Curries and Casseroles’. 2018. Exeter: St Sidwell’s Community Centre. 2018. http://stsidwells.org.uk/food/waste-not-want-not.
Summers, Julie. 2014. ‘Chapter 6: “Boil and Bubble, Toil and Trouble”’. In Jambusters: The Story of the Women’s Institute in the Second World War, 162–91. London: 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, no. 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, Michael. 2014. The Science of Cheese. New York: Oxford University Press. https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991007835809707446&context=L&vid=44UOEX_INST:default.
Weiss, Brad. 2012. ‘“Configuring the Authentic Value of Real Food: Farm-to-Fork, Snout-to-Tail, and Local Food Movements”’. American Ethnologist 39 (3): 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.
West, Harry G. 2013. ‘Chapter 11: “Thinking Like a Cheese: Towards an Ecological Understanding of the Reproduction of Knowledge in Contemporary Artisan Cheese Making”’. In Understanding Cultural Transmission in Anthropology: A Critical Synthesis, edited by Roy F. Ellen, Stephen J. Lycett, and Sarah E. Johns, First edition, v. 26:320–45. New York, NY: Berghahn Books. https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991002725799707446&context=L&vid=44UOEX_INST:default.
———. 2016. ‘Chapter 19: “Artisanal Foods and the Cultural Economy: Perspectives on Craft, Heritage, Authenticity and Reconnection”’. In The Handbook of Food and Anthropology, edited by Jakob A. Klein and James L. Watson, 406–34. London, [England]: Bloomsbury Academic. https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991004174579707446&context=L&vid=44UOEX_INST:default.
Whitley, Andrew. 2009. ‘Chapter 1: “What’s the Matter with Modern Bread?”’ In Bread Matters: Why and How to Make Your Own, [New ed.], 1–29. London: Fourth Estate. https://contentstore.cla.co.uk/secure/link?id=1c0faf3e-311b-e911-80cd-005056af4099.
Wilson, Bee. 2018. ‘“Yes, Bacon Really Is Killing Us”’. The Guardian, March. https://www.theguardian.com/news/2018/mar/01/bacon-cancer-processed-meats-nitrates-nitrites-sausages.
