Abbots, Emma-Jayne. ‘“Corporeal Crafting: Tastes, Knowledges and Quality Protocols in British Cider-Making”’. Taste. Ed. Andrea Pavoni et al. London: University of Westminster Press, 2018. 111–144. Web. <https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991008304759707446&context=L&vid=44UOEX_INST:default>.
Aistara, Guntra A. ‘“Authentic Anachronisms”’. Gastronomica: The Journal of Food and Culture 14.4 (2014): 7–16. Web. <https://uoelibrary.idm.oclc.org/login?url=http://search.ebscohost.com/login.aspx?direct=true&amp;db=edsjsr&amp;AN=edsjsr.10.1525.gfc.2014.14.4.7&amp;site=eds-live&amp;scope=site>.
Allen, Gary. Sausage: A Global History. London, UK: Reaktion Books Ltd, 2015. Web. <https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991008416569707446&context=L&vid=44UOEX_INST:default>.
‘Anthropology - LibGuides at University of Exeter’. N.p., n.d. Web. <http://libguides.exeter.ac.uk/AnthropologyHomePage>.
Belasco, Warren. ‘Chapter 13: “Food and the Counterculture: A Story of Bread and Politics”’. The Cultural Politics of Food and Eating: A Reader. Vol. 8. Malden, MA: Blackwell Pub, 2005. 217–234. Web. <https://contentstore.cla.co.uk/secure/link?id=b9d8c88f-f6f2-e811-80cd-005056af4099>.
Bobrow-Strain, Aaron. ‘Chapter 6: “How White Bread Became White Trash: Dreams of Resistance and Status”’. White Bread: A Social History of the Store-Bought Loaf. Boston: Beacon Press, 2012. 163–188. Print.
Brown, Pete, and Bill Bradshaw. World’s Best Ciders: Taste, Tradition, and Terroir. New York, NY: Sterling Epicure, 2013. Print.
Cavanaugh, Jillian R. ‘“Making Salami, Producing Bergamo: The Transformation of Value”’. Ethnos 72.2 (2007): 149–172. Web. <https://contentstore.cla.co.uk/secure/link?id=5a7029d9-a9d0-e911-80cd-005056af4099>.
Collingham, Elizabeth M. ‘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”’. The Hungry Empire: How Britain’s Quest for Food Shaped the Modern World. London: The Bodley Head, 2017. 3–13. Web. <https://contentstore.cla.co.uk/secure/link?id=b3d18fdb-ef01-e911-80cd-005056af4099>.
Counihan, Carole. ‘Chapter 2: “Bread as World: Food Habits and Social Relations in Modernizing Sardinia”’. The Anthropology of Food and Body: Gender, Meaning, and Power. New York, NY: Routledge, 1999. 25–42. Web. <https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991008408959707446&context=L&vid=44UOEX_INST:default>.
Dalby, Andrew. ‘Chapter 2: “History”’. Cheese: A Global History. London: Reaktion Books, 2009. 30–51. Web. <https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991008416449707446&context=L&vid=44UOEX_INST:default>.
Davison, Jan. Pickles: A Global History. London, UK: Reaktion Books Ltd, 2018. Web. <https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991008408679707446&context=L&vid=44UOEX_INST:default>.
Dupaigne, Bernard. ‘Chapter 1: “The History of Bread”’. The History of Bread. New York: Harry N. Abrams, Publishers, 1999. 10–57. Print.
Fiddes, Nick. ‘Chapter 6: “The Power of Meat”’. Meat: A Natural Symbol. London: Routledge, 1991. Web. <https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991006434819707446&context=L&vid=44UOEX_INST:default>.
Gorton, Peter, and Adrian Oakes. ‘“Sandford Orchards”’. Devon Food Heroes. Wellington: Halsgrove, 2012. 58–67. Web. <https://contentstore.cla.co.uk/secure/link?id=2c9f2b6c-311b-e911-80cd-005056af4099>.
Graf, Katharina. ‘“Cereal Citizens: Crafting Bread and Belonging in Urbanising Morocco” [in] Paideuma: Mitteilungen Zur Kulturkunde’. Paideuma: Mitteilungen zur Kulturkunde 64 (2018): n. pag. Web. <https://frobenius-institut.de/en/publications/paideuma/issues/544-issue-64-2018>.
Horowitz, Roger. Putting Meat on the American Table: Taste, Technology, Transformation. Baltimore, MD: Johns Hopkins University Press, 2006. Print.
Jacob, H. E., Richard Winston, and Clara Winston. Six Thousand Years of Bread: Its Holy and Unholy History. Chicago, IL: Pickle Partners Publishing, 2016. Web. <https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991008408919707446&context=L&vid=44UOEX_INST:default>.
Jansen, Willy. ‘Chapter 11: “French Bread and Algerian Wine: Conflicting Identities in French Algeria”’. Food, Drink and Identity: Cooking, Eating and Drinking in Europe since the Middle Ages. Oxford: Berg, 2001. 195–218. Web. <https://contentstore.cla.co.uk/secure/link?id=56a6670e-e6f3-e811-80cd-005056af4099>.
Jung, Yuson. ‘Chapter 1: “From Canned Food to Canny Consumers: Cultural Competence in the Age of Mechanical Production”’. Food and Everyday Life in the Postsocialist World. Bloomington, IN: Indiana University Press, 2009. 29–56. Web. <https://contentstore.cla.co.uk/secure/link?id=b90d3ff0-1802-e911-80cd-005056af4099>.
Kaplan, Steven L. ‘Chapter 2: “Bread: The Double Crisis”’. 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. Web. <https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991008409069707446&context=L&vid=44UOEX_INST:default>.
Katz, Sandor Ellix. ‘Chapter 3: “Cultural Homogenization: Standardization, Uniformity, and Mass Production”’. Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods. Revised and updated edition. White River Junction, VT: Chelsea Green Publishing, 2016. 21–34. Web. <https://contentstore.cla.co.uk/secure/link?id=1ac43874-1902-e911-80cd-005056af4099>.
---. Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods. Revised and updated edition. White River Junction, VT: Chelsea Green Publishing, 2016. Print.
---. Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods. Revised and updated edition. White River Junction, VT: Chelsea Green Publishing, 2016. Print.
---. Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods. Revised and updated edition. White River Junction, VT: Chelsea Green Publishing, 2016. Print.
---. Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods. Revised and updated edition. White River Junction, VT: Chelsea Green Publishing, 2016. Print.
Katz, Sandor Ellix, and Michael Pollan. ‘Chapter 1: “Fermentation as a Coevolutionary Force”’. 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. Web. <https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991008408589707446&context=L&vid=44UOEX_INST:default>.
---. ‘Chapter 2: “Practical Benefits of Fermentation”’. 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. Web. <https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991008408589707446&context=L&vid=44UOEX_INST:default>.
---. ‘Chapter 4: “Fermenting Sugars into Alcohol: Meads, Wines and Ciders”’. 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. Web. <https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991008408589707446&context=L&vid=44UOEX_INST:default>.
---. ‘Chapter 5: Fermenting Vegetables (and Some Fruits Too), Pp. 136-190’. 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. 136–190. Web. <https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991008408589707446&amp;context=L&amp;vid=44UOEX_INST:default>.
---. ‘Chapter 7: “Fermenting Milk”’. 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. Web. <https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991008408589707446&context=L&vid=44UOEX_INST:default>.
---. ‘Chapter 8: “Fermenting Grains and Starchy Tubers”’. 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. 211–246. Web. <https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991008408589707446&context=L&vid=44UOEX_INST:default>.
---. ‘Chapter 12: “Fermenting Meat, Fish, and Eggs”’. 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. 337–368. Web. <https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991008408589707446&context=L&vid=44UOEX_INST:default>.
Kim, Chi-Hoon. ‘Chapter 3: “Kimchi Nation: Constructing ‘Kimjang’ as an Intangible Korean Heritage”’. Urban Foodways and Communication: Ethnographic Studies in Intangible Cultural Food Heritages around the World. Ed. Casey Man Kong Lum and Marc de Ferrière Le Vayer. Lanham, MD: Rowman & Littlefield, 2016. 39–53. Web. <https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991008408629707446&context=L&vid=44UOEX_INST:default>.
Kindstedt, Paul. American Farmstead Cheese: The Complete Guide to Making and Selling Artisan Cheeses. White River Junction, VT: Chelsea Green Pub, 2005. Print.
---. ‘Chapter 1: “Southwest Asia and the Ancient Origins of Cheese”’. Cheese and Culture: A History of Cheese and Its Place in Western Civilization. White River Junction, VT: Chelsea Green Pub, 2012. 3–16. Web. <https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991008416509707446&context=L&vid=44UOEX_INST:default>.
---. ‘Chapter 5: “The Eight Basic Steps of Cheesemaking”’. American Farmstead Cheese: The Complete Guide to Making and Selling Artisan Cheeses. White River Junction, VT: Chelsea Green Pub, 2005. 79–122. Print.
Lea, Andrew Geoffrey Howard. Craft Cider Making. Third edition. Marlborough: Crowood Press, 2015. Web. <https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991008414749707446&context=L&vid=44UOEX_INST:default>.
Leitch, Alison. ‘“Slow Food and the Politics of Pork Fat: Italian Food and European Identity”’. Ethnos 68.4 (2003): 437–462. Web. <https://contentstore.cla.co.uk/secure/link?id=7dd9338a-abd0-e911-80cd-005056af4099>.
McGee, Harold. ‘“Cheese”’. McGee on Food and Cooking: An Encyclopedia of Kitchen Science, History and Culture. New ed. London: Hodder & Stoughton, 2004. 51–67. Web. <https://contentstore.cla.co.uk/secure/link?id=7196097d-d6f3-e811-80cd-005056af4099>.
---. ‘“Preserving Fruits and Vegetables”’. McGee on Food and Cooking: An Encyclopedia of Kitchen Science, History and Culture. New ed. London: Hodder & Stoughton, 2004. 291–299. Web. <https://contentstore.cla.co.uk/secure/link?id=6f8a02ad-d6f3-e811-80cd-005056af4099>.
Merwin, Ian A., Sarah Valois, and Olga I. Padilla‐Zakour. ‘Chapter 6: “Cider Apples and Cider‐Making Techniques in Europe and North America”’. Horticultural Reviews, Volume 34. Vol. 34. Hoboken, NJ: Wiley, 2008. 365–415. Web. <https://contentstore.cla.co.uk/secure/link?id=c90f4c7b-28f3-e811-80cd-005056af4099>.
Mintz, Sidney Wilfred. ‘Extract from Sweetness and Power: The Place of Sugar in Modern History’. Sweetness and Power: The Place of Sugar in Modern History. London: Penguin Books, 1986. 123–131. Web. <https://contentstore.cla.co.uk/secure/link?id=9396c83d-e6f3-e811-80cd-005056af4099>.
Monova, Miladina. ‘Chapter 3: “When the Household Meets the State: Ajvar Cooking and Householding in Postsocialist Macedonia”’. Oikos and Market: Explorations in Self-Sufficiency after Socialism. Ed. Stephen Gudeman and Chris Hann. New York, NY: Berghahn Books, 2015. 77–100. Web. <https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991008470149707446&context=L&vid=44UOEX_INST:default>.
Paxson, Heather. ‘“Locating Value in Artisan Cheese: Reverse Engineering ‘Terroir’ for New-World Landscapes”’. American Anthropologist 112.3 (2010): 444–457. Web. <https://uoelibrary.idm.oclc.org/login?url=http://search.ebscohost.com/login.aspx?direct=true&amp;db=edsjsr&amp;AN=edsjsr.40801600&amp;site=eds-live&amp;scope=site>.
---. ‘“Post-Pasteurian Cultures: The Microbiopolitics of Raw-Milk Cheese in the United States”’. Cultural Anthropology 23.1 (2008): 15–47. Web. <https://uoelibrary.idm.oclc.org/login?url=http://search.ebscohost.com/login.aspx?direct=true&amp;db=edsjsr&amp;AN=edsjsr.20484494&amp;site=eds-live&amp;scope=site>.
Percival, Bronwen, and Francis Percival. Reinventing the Wheel: Milk, Microbes, and the Fight for Real Cheese. Vol. 65. Oakland, CA: University of California Press, 2017. Print.
Pucci, Dan. ‘“Lost in Time: When Memory May Not Serve You Well” [in] Malus’. Malus 2 (2018): 22–27. Web. <https://contentstore.cla.co.uk/secure/link?id=7c96e3c1-b9f7-e811-80cd-005056af4099>.
Quinn, Sue. ‘Are Fermented Foods as Good for You as the Headlines Say?’ Delicious Magazine, 16 June 2017. Web. <https://www.deliciousmagazine.co.uk/are-fermented-foods-as-good-for-you-as-the-headlines-say/>.
Reedy, David et al. ‘“A Mouthful of Diversity: Knowledge of Cider Apple Cultivars in the United Kingdom and Northwest United States”’. Economic Botany 63.1 (2009): 2–15. Web. <https://contentstore.cla.co.uk/secure/link?id=48c0b098-99d0-e911-80cd-005056af4099>.
Roberts, Jeffrey P. Salted and Cured: Savoring the Culture, Heritage, and Flavor of America’s Preserved Meats. White River Junction, VT: Chelsea Green Publishing, 2017. Web. <https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991008416639707446&context=L&vid=44UOEX_INST:default>.
Rubel, William. Bread: A Global History. London: Reaktion Books, 2011. Web. <https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991008408829707446&context=L&vid=44UOEX_INST:default>.
Ruhlman, Michael, and Brian Polcyn. Charcuterie: The Craft of Salting, Smoking, and Curing. Revised and updated. New York, NY: W.W. Norton & Company, 2013. Print.
Shephard, Sue. ‘“Introduction: Shelf Life”’. 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. 15–27. Print.
---. 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. Print.
---. 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. Print.
---. 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. Print.
‘St Sidwell’s Anti-Food Waste Project – Waste Not Want Not: Pickles and Preserves, Curries and Casseroles’. St Sidwell’s Community Centre, 2018. Web. <http://stsidwells.org.uk/food/waste-not-want-not>.
Summers, Julie. ‘Chapter 6: “Boil and Bubble, Toil and Trouble”’. Jambusters: The Story of the Women’s Institute in the Second World War. London: Simon & Schuster, 2014. 162–191. Web. <https://contentstore.cla.co.uk/secure/link?id=adf2e62b-1902-e911-80cd-005056af4099>.
Thompson, E. P. ‘“The Moral Economy of the English Crowd in the Eighteenth Century”’. Past and Present 50 (1971): 76–136. Web. <https://uoelibrary.idm.oclc.org/login?url=http://search.ebscohost.com/login.aspx?direct=true&amp;db=edsjsr&amp;AN=edsjsr.650244&amp;site=eds-live&amp;scope=site>.
Tunick, Michael. The Science of Cheese. New York: Oxford University Press, 2014. Web. <https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991007835809707446&context=L&vid=44UOEX_INST:default>.
Weiss, Brad. ‘“Configuring the Authentic Value of Real Food: Farm-to-Fork, Snout-to-Tail, and Local Food Movements”’. American Ethnologist 39.3 (2012): 614–626. Web. <https://uoelibrary.idm.oclc.org/login?url=http://search.ebscohost.com/login.aspx?direct=true&amp;db=edsmzh&amp;AN=2015972584&amp;site=eds-live&amp;scope=site>.
West, Harry G. ‘Chapter 11: “Thinking Like a Cheese: Towards an Ecological Understanding of the Reproduction of Knowledge in Contemporary Artisan Cheese Making”’. Understanding Cultural Transmission in Anthropology: A Critical Synthesis. Ed. Roy F. Ellen, Stephen J. Lycett, and Sarah E. Johns. First edition. v. 26. New York, NY: Berghahn Books, 2013. 320–345. Web. <https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991002725799707446&context=L&vid=44UOEX_INST:default>.
---. ‘Chapter 19: “Artisanal Foods and the Cultural Economy: Perspectives on Craft, Heritage, Authenticity and Reconnection”’. The Handbook of Food and Anthropology. Ed. Jakob A. Klein and James L. Watson. London, [England]: Bloomsbury Academic, 2016. 406–434. Web. <https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991004174579707446&context=L&vid=44UOEX_INST:default>.
Whitley, Andrew. ‘Chapter 1: “What’s the Matter with Modern Bread?”’ Bread Matters: Why and How to Make Your Own. [New ed.]. London: Fourth Estate, 2009. 1–29. Web. <https://contentstore.cla.co.uk/secure/link?id=1c0faf3e-311b-e911-80cd-005056af4099>.
Wilson, Bee. ‘“Yes, Bacon Really Is Killing Us”’. The Guardian (2018): n. pag. Web. <https://www.theguardian.com/news/2018/mar/01/bacon-cancer-processed-meats-nitrates-nitrites-sausages>.