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Shephard S. ‘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. p. 15–27.
3.
West HG. Chapter 19: ‘Artisanal Foods and the Cultural Economy: Perspectives on Craft, Heritage, Authenticity and Reconnection’. In: Klein JA, Watson JL, editors. The handbook of food and anthropology [Internet]. London, [England]: Bloomsbury Academic; 2016. p. 406–434. Available from: 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’. Wild fermentation: the flavor, nutrition, and craft of live-culture foods [Internet]. Revised and updated edition. White River Junction, VT: Chelsea Green Publishing; 2016. p. 21–34. Available from: https://contentstore.cla.co.uk/secure/link?id=1ac43874-1902-e911-80cd-005056af4099
5.
Katz SE, Pollan M. Chapter 1: ‘Fermentation as a Coevolutionary Force’. The art of fermentation: an in-depth exploration of essential concepts and processes from around the world [Internet]. White River Junction, VT: Chelsea Green Pub; 2012. p. 1–16. Available from: https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991008408589707446&context=L&vid=44UOEX_INST:default
6.
Katz SE, Pollan M. Chapter 2: ‘Practical Benefits of Fermentation’. The art of fermentation: an in-depth exploration of essential concepts and processes from around the world [Internet]. White River Junction, VT: Chelsea Green Pub; 2012. p. 17–36. Available from: https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991008408589707446&context=L&vid=44UOEX_INST:default
7.
Jung Y. Chapter 1: ‘From Canned Food to Canny Consumers: Cultural Competence in the Age of Mechanical Production’. Food and everyday life in the postsocialist world [Internet]. Bloomington, IN: Indiana University Press; 2009. p. 29–56. Available from: https://contentstore.cla.co.uk/secure/link?id=b90d3ff0-1802-e911-80cd-005056af4099
8.
Kim CH. Chapter 3: ‘Kimchi Nation: Constructing “Kimjang” as an intangible Korean Heritage’. In: Lum CMK, Ferrière Le Vayer M de, editors. Urban foodways and communication: ethnographic studies in intangible cultural food heritages around the world [Internet]. Lanham, MD: Rowman & Littlefield; 2016. p. 39–53. Available from: https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991008408629707446&context=L&vid=44UOEX_INST:default
9.
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’. The hungry empire: how Britain’s quest for food shaped the modern world [Internet]. London: The Bodley Head; 2017. p. 3–13. Available from: 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. Sweetness and power: the place of sugar in modern history [Internet]. London: Penguin Books; 1986. p. 123–131. Available from: https://contentstore.cla.co.uk/secure/link?id=9396c83d-e6f3-e811-80cd-005056af4099
11.
Summers J. Chapter 6: ‘Boil and Bubble, Toil and Trouble’. Jambusters: the story of the Women’s Institute in the Second World War [Internet]. London: Simon & Schuster; 2014. p. 162–191. Available from: https://contentstore.cla.co.uk/secure/link?id=adf2e62b-1902-e911-80cd-005056af4099
12.
Monova M. Chapter 3: ‘When the Household Meets the State: Ajvar Cooking and Householding in Postsocialist Macedonia’. In: Gudeman S, Hann C, editors. Oikos and Market: Explorations in Self-Sufficiency after Socialism [Internet]. New York, NY: Berghahn Books; 2015. p. 77–100. Available from: https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991008470149707446&context=L&vid=44UOEX_INST:default
13.
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.
14.
Davison J. Pickles: a global history [Internet]. London, UK: Reaktion Books Ltd; 2018. Available from: 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? [Internet]. Market Harborough: Delicious Magazine; 2017. Available from: https://www.deliciousmagazine.co.uk/are-fermented-foods-as-good-for-you-as-the-headlines-say/
16.
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.
17.
Katz SE, Pollan M. 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 [Internet]. White River Junction, VT: Chelsea Green Pub; 2012. p. 136–190. Available from: https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991008408589707446&context=L&vid=44UOEX_INST:default
18.
McGee H. ‘Preserving Fruits and Vegetables’. McGee on food and cooking: an encyclopedia of kitchen science, history and culture [Internet]. New ed. London: Hodder & Stoughton; 2004. p. 291–299. Available from: 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 [Internet]. Exeter: St Sidwell’s Community Centre; 2018. Available from: http://stsidwells.org.uk/food/waste-not-want-not
20.
Belasco W. Chapter 13: ‘Food and the Counterculture: A Story of Bread and Politics’. The cultural politics of food and eating: a reader [Internet]. Malden, MA: Blackwell Pub; 2005. p. 217–234. Available from: https://contentstore.cla.co.uk/secure/link?id=b9d8c88f-f6f2-e811-80cd-005056af4099
21.
Thompson EP. ‘The Moral Economy of the English Crowd in the Eighteenth Century’. Past and Present [Internet]. Oxford University Press; 1971;(50):76–136. Available from: 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.
Rubel W. Bread: a Global History [Internet]. London: Reaktion Books; 2011. Available from: https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991008408829707446&context=L&vid=44UOEX_INST:default
23.
Dupaigne B. Chapter 1: ‘The History of Bread’. The history of bread. New York: Harry N. Abrams, Publishers; 1999. p. 10–57.
24.
Jacob HE, Winston R, Winston C. Six Thousand Years of Bread: its holy and unholy history [Internet]. Chicago, IL: Pickle Partners Publishing; 2016. Available from: https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991008408919707446&context=L&vid=44UOEX_INST:default
25.
Counihan C. Chapter 2: ‘Bread as world: food habits and social relations in modernizing Sardinia’. The anthropology of food and body: gender, meaning, and power [Internet]. New York, NY: Routledge; 1999. p. 25–42. Available from: https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991008408959707446&context=L&vid=44UOEX_INST:default
26.
Graf K. ‘Cereal citizens: crafting bread and belonging in urbanising Morocco’ [in] Paideuma: Mitteilungen zur Kulturkunde. Paideuma: Mitteilungen zur Kulturkunde [Internet]. Frankfurt am Main: Universität Frankfurt am Main, Frobenius Institute; 2018;64. Available from: https://frobenius-institut.de/en/publications/paideuma/issues/544-issue-64-2018
27.
Jansen W. 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 [Internet]. Oxford: Berg; 2001. p. 195–218. Available from: https://contentstore.cla.co.uk/secure/link?id=56a6670e-e6f3-e811-80cd-005056af4099
28.
Whitley A. Chapter 1: ‘What’s the Matter with Modern Bread?’ Bread matters: why and how to make your own [Internet]. [New ed.]. London: Fourth Estate; 2009. p. 1–29. Available from: https://contentstore.cla.co.uk/secure/link?id=1c0faf3e-311b-e911-80cd-005056af4099
29.
Kaplan SL. 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 [Internet]. Durham, NC: Duke University Press; 2006. p. 63–99. Available from: https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991008409069707446&context=L&vid=44UOEX_INST:default
30.
Bobrow-Strain A. 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. p. 163–188.
31.
Aistara GA. ‘Authentic Anachronisms’. Gastronomica: The Journal of Food and Culture [Internet]. 2014;14(4):7–16. Available from: 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.
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.
33.
Katz SE, Pollan M. Chapter 8: ‘Fermenting Grains and Starchy Tubers’. The art of fermentation: an in-depth exploration of essential concepts and processes from around the world [Internet]. White River Junction, VT: Chelsea Green Pub; 2012. p. 211–246. Available from: https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991008408589707446&context=L&vid=44UOEX_INST:default
34.
Abbots EJ. ‘Corporeal Crafting: Tastes, Knowledges and Quality Protocols in British Cider-Making’. In: Pavoni A, Mandic D, Nirta C, Philippopoulos-Mihalopoulos A, editors. Taste [Internet]. London: University of Westminster Press; 2018. p. 111–144. Available from: https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991008304759707446&context=L&vid=44UOEX_INST:default
35.
Pucci D. ‘Lost in Time: When memory may not serve you well’ [in] Malus. Malus [Internet]. Sebastopol, CA: Malus; 2018;2:22–27. Available from: https://contentstore.cla.co.uk/secure/link?id=7c96e3c1-b9f7-e811-80cd-005056af4099
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Reedy D, McClatchey WC, Smith C, Lau YH, Bridges KW. ‘A Mouthful of Diversity: Knowledge of Cider Apple Cultivars in the United Kingdom and Northwest United States’. Economic Botany [Internet]. 2009;63(1):2–15. Available from: https://contentstore.cla.co.uk/secure/link?id=48c0b098-99d0-e911-80cd-005056af4099
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Lea AGH. Craft cider making [Internet]. Third edition. Marlborough: Crowood Press; 2015. Available from: https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991008414749707446&context=L&vid=44UOEX_INST:default
38.
Merwin IA, Valois S, Padilla‐Zakour OI. Chapter 6: ‘Cider Apples and Cider‐Making Techniques in Europe and North America’. Horticultural Reviews, Volume 34 [Internet]. Hoboken, NJ: Wiley; 2008. p. 365–415. Available from: 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’. Devon food heroes [Internet]. Wellington: Halsgrove; 2012. p. 58–67. Available from: https://contentstore.cla.co.uk/secure/link?id=2c9f2b6c-311b-e911-80cd-005056af4099
41.
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.
42.
Katz SE, Pollan M. 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 [Internet]. White River Junction, VT: Chelsea Green Pub; 2012. Available from: https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991008408589707446&context=L&vid=44UOEX_INST:default
43.
Dalby A. Chapter 2: ‘History’. Cheese: a global history [Internet]. London: Reaktion Books; 2009. p. 30–51. Available from: https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991008416449707446&context=L&vid=44UOEX_INST:default
44.
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’. Cheese and culture: a history of cheese and its place in western civilization [Internet]. White River Junction, VT: Chelsea Green Pub; 2012. p. 3–16. Available from: https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991008416509707446&context=L&vid=44UOEX_INST:default
46.
Percival B, Percival F. Reinventing the wheel: milk, microbes, and the fight for real cheese. Oakland, CA: University of California Press; 2017.
47.
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, editors. Understanding cultural transmission in anthropology: a critical synthesis [Internet]. First edition. New York, NY: Berghahn Books; 2013. p. 320–345. Available from: 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 [Internet]. Wiley; 2008;23(1):15–47. Available from: 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.
Paxson H. ‘Locating Value in Artisan Cheese: Reverse Engineering “Terroir” for New-World Landscapes’. American Anthropologist [Internet]. 2010;112(3):444–457. Available from: 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.
Kindstedt P. 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. p. 79–122.
51.
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.
52.
Katz SE, Pollan M. Chapter 7: ‘Fermenting Milk’. The art of fermentation: an in-depth exploration of essential concepts and processes from around the world [Internet]. White River Junction, VT: Chelsea Green Pub; 2012. p. 181–208. Available from: https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991008408589707446&context=L&vid=44UOEX_INST:default
53.
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.
54.
McGee H. ‘Cheese’. McGee on food and cooking: an encyclopedia of kitchen science, history and culture [Internet]. New ed. London: Hodder & Stoughton; 2004. p. 51–67. Available from: https://contentstore.cla.co.uk/secure/link?id=7196097d-d6f3-e811-80cd-005056af4099
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Tunick M. The science of cheese [Internet]. New York: Oxford University Press; 2014. Available from: https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991007835809707446&context=L&vid=44UOEX_INST:default
56.
Allen G. Sausage: a global history [Internet]. London, UK: Reaktion Books Ltd; 2015. Available from: 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 [Internet]. 2007;72(2):149–172. Available from: 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 [Internet]. 2012;39(3):614–626. Available from: 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.
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’. The art of fermentation: an in-depth exploration of essential concepts and processes from around the world [Internet]. White River Junction, VT: Chelsea Green Pub; 2012. p. 337–368. Available from: 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 [Internet]. White River Junction, VT: Chelsea Green Publishing; 2017. Available from: 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 [Internet]. Manchester: Guardian Media Group; 2018 Mar 1; Available from: 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’. Meat: a natural symbol [Internet]. London: Routledge; 1991. Available from: 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 [Internet]. 2003;68(4):437–462. Available from: https://contentstore.cla.co.uk/secure/link?id=7dd9338a-abd0-e911-80cd-005056af4099
