Abbots, E.-J. (2018) ‘“Corporeal Crafting: Tastes, Knowledges and Quality Protocols in British Cider-Making”’, in A. Pavoni et al. (eds) Taste. London: University of Westminster Press, pp. 111–144. Available at: https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991008304759707446&context=L&vid=44UOEX_INST:default.
Aistara, G.A. (2014) ‘“Authentic Anachronisms”’, Gastronomica: The Journal of Food and Culture, 14(4), pp. 7–16. Available at: 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, G. (2015) Sausage: a global history. London, UK: Reaktion Books Ltd. Available at: https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991008416569707446&context=L&vid=44UOEX_INST:default.
Anthropology - LibGuides at University of Exeter (no date). Available at: http://libguides.exeter.ac.uk/AnthropologyHomePage.
Belasco, W. (2005) ‘Chapter 13: “Food and the Counterculture: A Story of Bread and Politics”’, in The cultural politics of food and eating: a reader. Malden, MA: Blackwell Pub, pp. 217–234. Available at: https://contentstore.cla.co.uk/secure/link?id=b9d8c88f-f6f2-e811-80cd-005056af4099.
Bobrow-Strain, A. (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. Boston: Beacon Press, pp. 163–188.
Brown, P. and Bradshaw, B. (2013) World’s best ciders: taste, tradition, and terroir. New York, NY: Sterling Epicure.
Cavanaugh, J.R. (2007) ‘“Making Salami, Producing Bergamo: The Transformation of Value”’, Ethnos, 72(2), pp. 149–172. Available at: https://contentstore.cla.co.uk/secure/link?id=5a7029d9-a9d0-e911-80cd-005056af4099.
Collingham, E.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. London: The Bodley Head, pp. 3–13. Available at: https://contentstore.cla.co.uk/secure/link?id=b3d18fdb-ef01-e911-80cd-005056af4099.
Counihan, C. (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. New York, NY: Routledge, pp. 25–42. Available at: https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991008408959707446&context=L&vid=44UOEX_INST:default.
Dalby, A. (2009) ‘Chapter 2: “History”’, in Cheese: a global history. London: Reaktion Books, pp. 30–51. Available at: https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991008416449707446&context=L&vid=44UOEX_INST:default.
Davison, J. (2018) Pickles: a global history. London, UK: Reaktion Books Ltd. Available at: https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991008408679707446&context=L&vid=44UOEX_INST:default.
Dupaigne, B. (1999) ‘Chapter 1: “The History of Bread”’, in The history of bread. New York: Harry N. Abrams, Publishers, pp. 10–57.
Fiddes, N. (1991) ‘Chapter 6: “The Power of Meat”’, in Meat: a natural symbol. London: Routledge. Available at: https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991006434819707446&context=L&vid=44UOEX_INST:default.
Gorton, P. and Oakes, A. (2012) ‘“Sandford Orchards”’, in Devon food heroes. Wellington: Halsgrove, pp. 58–67. Available at: https://contentstore.cla.co.uk/secure/link?id=2c9f2b6c-311b-e911-80cd-005056af4099.
Graf, K. (2018) ‘“Cereal citizens: crafting bread and belonging in urbanising Morocco” [in] Paideuma: Mitteilungen zur Kulturkunde’, Paideuma: Mitteilungen zur Kulturkunde, 64. Available at: https://frobenius-institut.de/en/publications/paideuma/issues/544-issue-64-2018.
Horowitz, R. (2006) Putting meat on the American table: taste, technology, transformation. Baltimore, MD: Johns Hopkins University Press.
Jacob, H.E., Winston, R. and Winston, C. (2016) Six Thousand Years of Bread: its holy and unholy history. Chicago, IL: Pickle Partners Publishing. Available at: https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991008408919707446&context=L&vid=44UOEX_INST:default.
Jansen, W. (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. Oxford: Berg, pp. 195–218. Available at: https://contentstore.cla.co.uk/secure/link?id=56a6670e-e6f3-e811-80cd-005056af4099.
Jung, Y. (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. Bloomington, IN: Indiana University Press, pp. 29–56. Available at: https://contentstore.cla.co.uk/secure/link?id=b90d3ff0-1802-e911-80cd-005056af4099.
Kaplan, S.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. Durham, NC: Duke University Press, pp. 63–99. Available at: https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991008409069707446&context=L&vid=44UOEX_INST:default.
Katz, S.E. (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. White River Junction, VT: Chelsea Green Publishing, pp. 21–34. Available at: https://contentstore.cla.co.uk/secure/link?id=1ac43874-1902-e911-80cd-005056af4099.
Katz, S.E. (2016b) Wild fermentation: the flavor, nutrition, and craft of live-culture foods. Revised and updated edition. White River Junction, VT: Chelsea Green Publishing.
Katz, S.E. (2016c) Wild fermentation: the flavor, nutrition, and craft of live-culture foods. Revised and updated edition. White River Junction, VT: Chelsea Green Publishing.
Katz, S.E. (2016d) Wild fermentation: the flavor, nutrition, and craft of live-culture foods. Revised and updated edition. White River Junction, VT: Chelsea Green Publishing.
Katz, S.E. (2016e) Wild fermentation: the flavor, nutrition, and craft of live-culture foods. Revised and updated edition. White River Junction, VT: Chelsea Green Publishing.
Katz, S.E. and Pollan, M. (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. White River Junction, VT: Chelsea Green Pub, pp. 1–16. Available at: https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991008408589707446&context=L&vid=44UOEX_INST:default.
Katz, S.E. and Pollan, M. (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. White River Junction, VT: Chelsea Green Pub, pp. 17–36. Available at: https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991008408589707446&context=L&vid=44UOEX_INST:default.
Katz, S.E. and Pollan, M. (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. Available at: https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991008408589707446&context=L&vid=44UOEX_INST:default.
Katz, S.E. and Pollan, M. (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. White River Junction, VT: Chelsea Green Pub, pp. 136–190. Available at: https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991008408589707446&context=L&vid=44UOEX_INST:default.
Katz, S.E. and Pollan, M. (2012e) ‘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, pp. 181–208. Available at: https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991008408589707446&context=L&vid=44UOEX_INST:default.
Katz, S.E. and Pollan, M. (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. White River Junction, VT: Chelsea Green Pub, pp. 211–246. Available at: https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991008408589707446&context=L&vid=44UOEX_INST:default.
Katz, S.E. and Pollan, M. (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. White River Junction, VT: Chelsea Green Pub, pp. 337–368. Available at: https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991008408589707446&context=L&vid=44UOEX_INST:default.
Kim, C.-H. (2016) ‘Chapter 3: “Kimchi Nation: Constructing ‘Kimjang’ as an intangible Korean Heritage”’, in C.M.K. Lum and M. de Ferrière Le Vayer (eds) Urban foodways and communication: ethnographic studies in intangible cultural food heritages around the world. Lanham, MD: Rowman & Littlefield, pp. 39–53. Available at: https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991008408629707446&context=L&vid=44UOEX_INST:default.
Kindstedt, P. (2005a) American farmstead cheese: the complete guide to making and selling artisan cheeses. White River Junction, VT: Chelsea Green Pub.
Kindstedt, P. (2005b) ‘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, pp. 79–122.
Kindstedt, P. (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. White River Junction, VT: Chelsea Green Pub, pp. 3–16. Available at: https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991008416509707446&context=L&vid=44UOEX_INST:default.
Lea, A.G.H. (2015) Craft cider making. Third edition. Marlborough: Crowood Press. Available at: https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991008414749707446&context=L&vid=44UOEX_INST:default.
Leitch, A. (2003) ‘“Slow food and the politics of pork fat: Italian food and European identity”’, Ethnos, 68(4), pp. 437–462. Available at: https://contentstore.cla.co.uk/secure/link?id=7dd9338a-abd0-e911-80cd-005056af4099.
McGee, H. (2004a) ‘“Cheese”’, in McGee on food and cooking: an encyclopedia of kitchen science, history and culture. New ed. London: Hodder & Stoughton, pp. 51–67. Available at: https://contentstore.cla.co.uk/secure/link?id=7196097d-d6f3-e811-80cd-005056af4099.
McGee, H. (2004b) ‘“Preserving Fruits and Vegetables”’, in McGee on food and cooking: an encyclopedia of kitchen science, history and culture. New ed. London: Hodder & Stoughton, pp. 291–299. Available at: https://contentstore.cla.co.uk/secure/link?id=6f8a02ad-d6f3-e811-80cd-005056af4099.
Merwin, I.A., Valois, S. and Padilla‐Zakour, O.I. (2008) ‘Chapter 6: “Cider Apples and Cider‐Making Techniques in Europe and North America”’, in Horticultural Reviews, Volume 34. Hoboken, NJ: Wiley, pp. 365–415. Available at: https://contentstore.cla.co.uk/secure/link?id=c90f4c7b-28f3-e811-80cd-005056af4099.
Mintz, S.W. (1986) ‘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, pp. 123–131. Available at: https://contentstore.cla.co.uk/secure/link?id=9396c83d-e6f3-e811-80cd-005056af4099.
Monova, M. (2015) ‘Chapter 3: “When the Household Meets the State: Ajvar Cooking and Householding in Postsocialist Macedonia”’, in S. Gudeman and C. Hann (eds) Oikos and Market: Explorations in Self-Sufficiency after Socialism. New York, NY: Berghahn Books, pp. 77–100. Available at: https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991008470149707446&context=L&vid=44UOEX_INST:default.
Paxson, H. (2008) ‘“Post-Pasteurian Cultures: The Microbiopolitics of Raw-Milk Cheese in the United States”’, Cultural Anthropology, 23(1), pp. 15–47. Available at: 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.
Paxson, H. (2010) ‘“Locating Value in Artisan Cheese: Reverse Engineering ‘Terroir’ for New-World Landscapes”’, American Anthropologist, 112(3), pp. 444–457. Available at: 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, B. and Percival, F. (2017) Reinventing the wheel: milk, microbes, and the fight for real cheese. Oakland, CA: University of California Press.
Pucci, D. (2018) ‘“Lost in Time: When memory may not serve you well” [in] Malus’, Malus, 2, pp. 22–27. Available at: https://contentstore.cla.co.uk/secure/link?id=7c96e3c1-b9f7-e811-80cd-005056af4099.
Quinn, S. (2017) Are fermented foods as good for you as the headlines say? Market Harborough: Delicious Magazine. Available at: https://www.deliciousmagazine.co.uk/are-fermented-foods-as-good-for-you-as-the-headlines-say/.
Reedy, D. et al. (2009) ‘“A Mouthful of Diversity: Knowledge of Cider Apple Cultivars in the United Kingdom and Northwest United States”’, Economic Botany, 63(1), pp. 2–15. Available at: https://contentstore.cla.co.uk/secure/link?id=48c0b098-99d0-e911-80cd-005056af4099.
Roberts, J.P. (2017) Salted and cured: savoring the culture, heritage, and flavor of America’s preserved meats. White River Junction, VT: Chelsea Green Publishing. Available at: https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991008416639707446&context=L&vid=44UOEX_INST:default.
Rubel, W. (2011) Bread: a Global History. London: Reaktion Books. Available at: https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991008408829707446&context=L&vid=44UOEX_INST:default.
Ruhlman, M. and Polcyn, B. (2013) Charcuterie: the craft of salting, smoking, and curing. Revised and updated. New York, NY: W.W. Norton & Company.
Shephard, S. (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. New York, NY: Simon & Schuster, pp. 15–27.
Shephard, S. (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.
Shephard, S. (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.
Shephard, S. (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. Available at: http://stsidwells.org.uk/food/waste-not-want-not.
Summers, J. (2014) ‘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, pp. 162–191. Available at: 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, (50), pp. 76–136. Available at: 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, M. (2014) The science of cheese. New York: Oxford University Press. Available at: https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991007835809707446&context=L&vid=44UOEX_INST:default.
Weiss, B. (2012) ‘“Configuring the authentic value of real food: Farm-to-fork, snout-to-tail, and local food movements”’, American Ethnologist, 39(3), pp. 614–626. Available at: 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, H.G. (2013) ‘Chapter 11: “Thinking Like a Cheese: Towards an Ecological Understanding of the Reproduction of Knowledge in Contemporary Artisan Cheese Making”’, in R.F. Ellen, S.J. Lycett, and S.E. Johns (eds) Understanding cultural transmission in anthropology: a critical synthesis. First edition. New York, NY: Berghahn Books, pp. 320–345. Available at: https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991002725799707446&context=L&vid=44UOEX_INST:default.
West, H.G. (2016) ‘Chapter 19: “Artisanal Foods and the Cultural Economy: Perspectives on Craft, Heritage, Authenticity and Reconnection”’, in J.A. Klein and J.L. Watson (eds) The handbook of food and anthropology. London, [England]: Bloomsbury Academic, pp. 406–434. Available at: https://exeter.primo.exlibrisgroup.com/discovery/fulldisplay?docid=alma991004174579707446&context=L&vid=44UOEX_INST:default.
Whitley, A. (2009) ‘Chapter 1: “What’s the Matter with Modern Bread?”’, in Bread matters: why and how to make your own. [New ed.]. London: Fourth Estate, pp. 1–29. Available at: https://contentstore.cla.co.uk/secure/link?id=1c0faf3e-311b-e911-80cd-005056af4099.
Wilson, B. (2018) ‘“Yes, bacon really is killing us”’, The Guardian [Preprint]. Available at: https://www.theguardian.com/news/2018/mar/01/bacon-cancer-processed-meats-nitrates-nitrites-sausages.