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Katz, S. E. & 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 17–36 (Chelsea Green Pub, 2012).
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Monova, M. 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 (eds. Gudeman, S. & Hann, C.) 77–100 (Berghahn Books, 2015).
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18.
McGee, H. ‘Preserving Fruits and Vegetables’. in McGee on food and cooking: an encyclopedia of kitchen science, history and culture 291–299 (Hodder & Stoughton, 2004).
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Abbots, E.-J. ‘Corporeal Crafting: Tastes, Knowledges and Quality Protocols in British Cider-Making’. in Taste (eds. Pavoni, A., Mandic, D., Nirta, C. & Philippopoulos-Mihalopoulos, A.) 111–144 (University of Westminster Press, 2018).
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Katz, S. E. & 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 337–368 (Chelsea Green Pub, 2012).
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