[1]
‘Anthropology - LibGuides at University of Exeter’. [Online]. Available: http://libguides.exeter.ac.uk/AnthropologyHomePage
[2]
S. Shephard, ‘“Introduction: Shelf Life”’, in 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, pp. 15–27.
[3]
H. G. West, ‘Chapter 19: “Artisanal Foods and the Cultural Economy: Perspectives on Craft, Heritage, Authenticity and Reconnection”’, in The handbook of food and anthropology, J. A. Klein and J. L. Watson, Eds. London, [England]: Bloomsbury Academic, 2016, pp. 406–434 [Online]. Available: https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991004174579707446&context=L&vid=44UOEX_INST:default
[4]
S. E. Katz, ‘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., White River Junction, VT: Chelsea Green Publishing, 2016, pp. 21–34 [Online]. Available: https://contentstore.cla.co.uk/secure/link?id=1ac43874-1902-e911-80cd-005056af4099
[5]
S. E. Katz and M. Pollan, ‘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, pp. 1–16 [Online]. Available: https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991008408589707446&context=L&vid=44UOEX_INST:default
[6]
S. E. Katz and M. Pollan, ‘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, pp. 17–36 [Online]. Available: https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991008408589707446&context=L&vid=44UOEX_INST:default
[7]
Y. Jung, ‘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, pp. 29–56 [Online]. Available: https://contentstore.cla.co.uk/secure/link?id=b90d3ff0-1802-e911-80cd-005056af4099
[8]
C.-H. Kim, ‘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, C. M. K. Lum and M. de Ferrière Le Vayer, Eds. Lanham, MD: Rowman & Littlefield, 2016, pp. 39–53 [Online]. Available: https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991008408629707446&context=L&vid=44UOEX_INST:default
[9]
E. M. Collingham, ‘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, pp. 3–13 [Online]. Available: https://contentstore.cla.co.uk/secure/link?id=b3d18fdb-ef01-e911-80cd-005056af4099
[10]
S. W. Mintz, ‘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, pp. 123–131 [Online]. Available: https://contentstore.cla.co.uk/secure/link?id=9396c83d-e6f3-e811-80cd-005056af4099
[11]
J. Summers, ‘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, pp. 162–191 [Online]. Available: https://contentstore.cla.co.uk/secure/link?id=adf2e62b-1902-e911-80cd-005056af4099
[12]
M. Monova, ‘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, S. Gudeman and C. Hann, Eds. New York, NY: Berghahn Books, 2015, pp. 77–100 [Online]. Available: https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991008470149707446&context=L&vid=44UOEX_INST:default
[13]
S. Shephard, 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.
[14]
J. Davison, Pickles: a global history. London, UK: Reaktion Books Ltd, 2018 [Online]. Available: https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991008408679707446&context=L&vid=44UOEX_INST:default
[15]
S. Quinn, ‘Are fermented foods as good for you as the headlines say?’, Jun. 16, 2017. [Online]. Available: https://www.deliciousmagazine.co.uk/are-fermented-foods-as-good-for-you-as-the-headlines-say/
[16]
S. E. Katz, Wild fermentation: the flavor, nutrition, and craft of live-culture foods, Revised and Updated edition. White River Junction, VT: Chelsea Green Publishing, 2016.
[17]
S. E. Katz and M. Pollan, ‘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, pp. 136–190 [Online]. Available: https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991008408589707446&context=L&vid=44UOEX_INST:default
[18]
H. McGee, ‘“Preserving Fruits and Vegetables”’, in McGee on food and cooking: an encyclopedia of kitchen science, history and culture, New ed., London: Hodder & Stoughton, 2004, pp. 291–299 [Online]. Available: 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’, 2018. [Online]. Available: http://stsidwells.org.uk/food/waste-not-want-not
[20]
W. Belasco, ‘Chapter 13: “Food and the Counterculture: A Story of Bread and Politics”’, in The cultural politics of food and eating: a reader, vol. 8, Malden, MA: Blackwell Pub, 2005, pp. 217–234 [Online]. Available: https://contentstore.cla.co.uk/secure/link?id=b9d8c88f-f6f2-e811-80cd-005056af4099
[21]
E. P. Thompson, ‘“The Moral Economy of the English Crowd in the Eighteenth Century”’, Past and Present, no. 50, pp. 76–136, 1971 [Online]. Available: 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]
W. Rubel, Bread: a Global History. London: Reaktion Books, 2011 [Online]. Available: https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991008408829707446&context=L&vid=44UOEX_INST:default
[23]
B. Dupaigne, ‘Chapter 1: “The History of Bread”’, in The history of bread, New York: Harry N. Abrams, Publishers, 1999, pp. 10–57.
[24]
H. E. Jacob, R. Winston, and C. Winston, Six Thousand Years of Bread: its holy and unholy history. Chicago, IL: Pickle Partners Publishing, 2016 [Online]. Available: https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991008408919707446&context=L&vid=44UOEX_INST:default
[25]
C. Counihan, ‘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, pp. 25–42 [Online]. Available: https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991008408959707446&context=L&vid=44UOEX_INST:default
[26]
K. Graf, ‘“Cereal citizens: crafting bread and belonging in urbanising Morocco” [in] Paideuma: Mitteilungen zur Kulturkunde’, Paideuma: Mitteilungen zur Kulturkunde, vol. 64, 2018 [Online]. Available: https://frobenius-institut.de/en/publications/paideuma/issues/544-issue-64-2018
[27]
W. Jansen, ‘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, pp. 195–218 [Online]. Available: https://contentstore.cla.co.uk/secure/link?id=56a6670e-e6f3-e811-80cd-005056af4099
[28]
A. Whitley, ‘Chapter 1: “What’s the Matter with Modern Bread?”’, in Bread matters: why and how to make your own, [New ed.]., London: Fourth Estate, 2009, pp. 1–29 [Online]. Available: https://contentstore.cla.co.uk/secure/link?id=1c0faf3e-311b-e911-80cd-005056af4099
[29]
S. L. Kaplan, ‘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, pp. 63–99 [Online]. Available: https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991008409069707446&context=L&vid=44UOEX_INST:default
[30]
A. Bobrow-Strain, ‘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, pp. 163–188.
[31]
G. A. Aistara, ‘“Authentic Anachronisms”’, Gastronomica: The Journal of Food and Culture, vol. 14, no. 4, pp. 7–16, 2014 [Online]. Available: 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]
S. E. Katz, Wild fermentation: the flavor, nutrition, and craft of live-culture foods, Revised and Updated edition. White River Junction, VT: Chelsea Green Publishing, 2016.
[33]
S. E. Katz and M. Pollan, ‘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, pp. 211–246 [Online]. Available: https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991008408589707446&context=L&vid=44UOEX_INST:default
[34]
E.-J. Abbots, ‘“Corporeal Crafting: Tastes, Knowledges and Quality Protocols in British Cider-Making”’, in Taste, A. Pavoni, D. Mandic, C. Nirta, and A. Philippopoulos-Mihalopoulos, Eds. London: University of Westminster Press, 2018, pp. 111–144 [Online]. Available: https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991008304759707446&context=L&vid=44UOEX_INST:default
[35]
D. Pucci, ‘“Lost in Time: When memory may not serve you well” [in] Malus’, Malus, vol. 2, pp. 22–27, 2018 [Online]. Available: https://contentstore.cla.co.uk/secure/link?id=7c96e3c1-b9f7-e811-80cd-005056af4099
[36]
D. Reedy, W. C. McClatchey, C. Smith, Y. H. Lau, and K. W. Bridges, ‘“A Mouthful of Diversity: Knowledge of Cider Apple Cultivars in the United Kingdom and Northwest United States”’, Economic Botany, vol. 63, no. 1, pp. 2–15, 2009 [Online]. Available: https://contentstore.cla.co.uk/secure/link?id=48c0b098-99d0-e911-80cd-005056af4099
[37]
A. G. H. Lea, Craft cider making, Third edition. Marlborough: Crowood Press, 2015 [Online]. Available: https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991008414749707446&context=L&vid=44UOEX_INST:default
[38]
I. A. Merwin, S. Valois, and O. I. Padilla‐Zakour, ‘Chapter 6: “Cider Apples and Cider‐Making Techniques in Europe and North America”’, in Horticultural Reviews, Volume 34, vol. 34, Hoboken, NJ: Wiley, 2008, pp. 365–415 [Online]. Available: https://contentstore.cla.co.uk/secure/link?id=c90f4c7b-28f3-e811-80cd-005056af4099
[39]
P. Brown and B. Bradshaw, World’s best ciders: taste, tradition, and terroir. New York, NY: Sterling Epicure, 2013.
[40]
P. Gorton and A. Oakes, ‘“Sandford Orchards”’, in Devon food heroes, Wellington: Halsgrove, 2012, pp. 58–67 [Online]. Available: https://contentstore.cla.co.uk/secure/link?id=2c9f2b6c-311b-e911-80cd-005056af4099
[41]
S. E. Katz, Wild fermentation: the flavor, nutrition, and craft of live-culture foods, Revised and Updated edition. White River Junction, VT: Chelsea Green Publishing, 2016.
[42]
S. E. Katz and M. Pollan, ‘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 [Online]. Available: https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991008408589707446&context=L&vid=44UOEX_INST:default
[43]
A. Dalby, ‘Chapter 2: “History”’, in Cheese: a global history, London: Reaktion Books, 2009, pp. 30–51 [Online]. Available: https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991008416449707446&context=L&vid=44UOEX_INST:default
[44]
P. Kindstedt, American farmstead cheese: the complete guide to making and selling artisan cheeses. White River Junction, VT: Chelsea Green Pub, 2005.
[45]
P. Kindstedt, ‘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, pp. 3–16 [Online]. Available: https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991008416509707446&context=L&vid=44UOEX_INST:default
[46]
B. Percival and F. Percival, Reinventing the wheel: milk, microbes, and the fight for real cheese, vol. 65. Oakland, CA: University of California Press, 2017.
[47]
H. G. West, ‘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, First edition., vol. v. 26, R. F. Ellen, S. J. Lycett, and S. E. Johns, Eds. New York, NY: Berghahn Books, 2013, pp. 320–345 [Online]. Available: https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991002725799707446&context=L&vid=44UOEX_INST:default
[48]
H. Paxson, ‘“Post-Pasteurian Cultures: The Microbiopolitics of Raw-Milk Cheese in the United States”’, Cultural Anthropology, vol. 23, no. 1, pp. 15–47, 2008 [Online]. Available: 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]
H. Paxson, ‘“Locating Value in Artisan Cheese: Reverse Engineering ‘Terroir’ for New-World Landscapes”’, American Anthropologist, vol. 112, no. 3, pp. 444–457, 2010 [Online]. Available: 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]
P. Kindstedt, ‘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, pp. 79–122.
[51]
S. E. Katz, Wild fermentation: the flavor, nutrition, and craft of live-culture foods, Revised and Updated edition. White River Junction, VT: Chelsea Green Publishing, 2016.
[52]
S. E. Katz and M. Pollan, ‘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, pp. 181–208 [Online]. Available: https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991008408589707446&context=L&vid=44UOEX_INST:default
[53]
S. Shephard, 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.
[54]
H. McGee, ‘“Cheese”’, in McGee on food and cooking: an encyclopedia of kitchen science, history and culture, New ed., London: Hodder & Stoughton, 2004, pp. 51–67 [Online]. Available: https://contentstore.cla.co.uk/secure/link?id=7196097d-d6f3-e811-80cd-005056af4099
[55]
M. Tunick, The science of cheese. New York: Oxford University Press, 2014 [Online]. Available: https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991007835809707446&context=L&vid=44UOEX_INST:default
[56]
G. Allen, Sausage: a global history. London, UK: Reaktion Books Ltd, 2015 [Online]. Available: https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991008416569707446&context=L&vid=44UOEX_INST:default
[57]
J. R. Cavanaugh, ‘“Making Salami, Producing Bergamo: The Transformation of Value”’, Ethnos, vol. 72, no. 2, pp. 149–172, 2007 [Online]. Available: https://contentstore.cla.co.uk/secure/link?id=5a7029d9-a9d0-e911-80cd-005056af4099
[58]
B. Weiss, ‘“Configuring the authentic value of real food: Farm-to-fork, snout-to-tail, and local food movements”’, American Ethnologist, vol. 39, no. 3, pp. 614–626, 2012 [Online]. Available: 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]
S. Shephard, 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.
[60]
S. E. Katz and M. Pollan, ‘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, pp. 337–368 [Online]. Available: https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991008408589707446&context=L&vid=44UOEX_INST:default
[61]
M. Ruhlman and B. Polcyn, Charcuterie: the craft of salting, smoking, and curing, Revised and Updated. New York, NY: W.W. Norton & Company, 2013.
[62]
J. P. Roberts, Salted and cured: savoring the culture, heritage, and flavor of America’s preserved meats. White River Junction, VT: Chelsea Green Publishing, 2017 [Online]. Available: https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991008416639707446&context=L&vid=44UOEX_INST:default
[63]
B. Wilson, ‘“Yes, bacon really is killing us”’, The Guardian, Mar. 2018 [Online]. Available: https://www.theguardian.com/news/2018/mar/01/bacon-cancer-processed-meats-nitrates-nitrites-sausages
[64]
N. Fiddes, ‘Chapter 6: “The Power of Meat”’, in Meat: a natural symbol, London: Routledge, 1991 [Online]. Available: https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991006434819707446&context=L&vid=44UOEX_INST:default
[65]
R. Horowitz, Putting meat on the American table: taste, technology, transformation. Baltimore, MD: Johns Hopkins University Press, 2006.
[66]
A. Leitch, ‘“Slow food and the politics of pork fat: Italian food and European identity”’, Ethnos, vol. 68, no. 4, pp. 437–462, 2003 [Online]. Available: https://contentstore.cla.co.uk/secure/link?id=7dd9338a-abd0-e911-80cd-005056af4099