1.
Douglas M. Deciphering a Meal. In: Food and culture: a reader. New York: Routledge; 1997. p. 36–54.
2.
Super JC. Food and History. Journal of Social History. 2002 Sep 1;36(1):165–78.
3.
Elias N, Jephcott E. The civilizing process: The history of manners. Vol. Mole editions. Oxford: Blackwell; 1978.
4.
Anderson EN. Everyone eats: understanding food and culture. New York: New York University Press; 2005.
5.
Amy B. "Sustenance, Abundance and the Place of Food in US Histories.”. In: Writing food history: a global perspective. London: Berg; 2012.
6.
Burnett J. England eats out: a social history of eating out in England from 1830 to the present [Internet]. Harlow: Pearson/Longman; 2004. Available from: https://www.dawsonera.com/guard/protected/dawson.jsp?name=https://idp.bris.ac.uk/shibboleth&dest=http://www.dawsonera.com/depp/reader/protected/external/AbstractView/S9781408211366
7.
Civitello L. Cuisine and culture: a history of food and people. 2nd ed. Hoboken, N.J.: John Wiley; 2008.
8.
Claflin KW, Scholliers P. Writing food history: a global perspective. London: Berg; 2012.
9.
Cook I, Crang P. The World On a Plate: Culinary Culture, Displacement and Geographical Knowledges. Journal of Material Culture. 1996 Jul 1;1(2):131–53.
10.
Counihan C, Van Esterik P. Food and culture: a reader. 3rd ed. New York: Routledge; 2013.
11.
Ferguson P. Eating Orders: Markets, Menus, and Meals. The Journal of Modern History. 2005 Sep;77(3):679–700.
12.
Fernández-Armesto F. Food: a history. London: Pan; 2002.
13.
Goody J. Cooking, cuisine and class: a study in comparative sociology. Vol. Themes in the social sciences. Cambridge: Cambridge University Press; 1982.
14.
Goody J. Food and love: a cultural history of East and West. London: Verso; 1998.
15.
Grew R. Food in global history. Vol. Global history series. Boulder, Colo: Westview Press; 1999.
16.
Kiple KF, Ornelas KC. The Cambridge world history of food. Cambridge: Cambridge University Press; 2000.
17.
Lacey RW. Hard to swallow: a brief history of food. Cambridge: Cambridge University Press; 1994.
18.
Lévi-Strauss C. The raw and the cooked. Vol. Introduction to a science of mythology. London: Jonathan Cape; 1970.
19.
Mennell S. All manners of food: eating and taste in England and France from the Middle Ages to the present. 2nd ed. Urbana: University of Illinois Press; 1995.
20.
Review by:                          E. C. Spary. Review: Ways with Food: Hungering for America. Italian, Irish, and Jewish Foodways in the Age of Migration by Hasia Diner. Journal of Contemporary History [Internet]. 2005;40(4):763–71. Available from: http://www.jstor.org/stable/30036359?seq=1#page_scan_tab_contents
21.
Toussaint-Samat M, Bell A. A history of food. Oxford: Blackwell; 1992.
22.
Crosby AW. New World Foods and Old World Demography. In: The Columbian exchange: biological and cultural consequences of 1492. 30th anniversary edition. Westport, Connecticut: Praeger; 2003. p. 165–207.
23.
Jones M, Hunt H, Lightfoot E, Lister D, Liu X, Motuzaite-Matuzeviciute G. Food globalization in prehistory. World Archaeology. 2011 Dec;43(4):665–75.
24.
Nathan Nunn and Nancy Qian. The Columbian Exchange: A History of Disease, Food, and Ideas. The Journal of Economic Perspectives [Internet]. 2010;24(2):163–88. Available from: http://www.jstor.org/stable/25703506?seq=1#page_scan_tab_contents
25.
Boivin N, Fuller DQ, Crowther A. Old World globalization and the Columbian exchange: comparison and contrast. World Archaeology. 2012 Sep;44(3):452–69.
26.
Carney JA. African Rice in the Columbian Exchange. The Journal of African History. 2001 Dec;42(03).
27.
W.G. CS. "The Global Consumption of Hot Beverages, C. 1500 to C. 1900.”. In: Food and globalization: consumption, markets and politics in the modern world. English ed. Oxford: Berg; 2008.
28.
Nützenadel A, Trentmann F. Food and globalization: consumption, markets and politics in the modern world. English ed. Vol. Cultures of consumption series. Oxford: Berg; 2008.
29.
Crosby AW, McNeill JR, Von Mering O. The Columbian exchange: biological and cultural consequences of 1492. 30th anniversary edition. Vol. Contributions in American studies. Westport, Connecticut: Praeger; 2003.
30.
Kiple KF. A Movable Feast: Ten Millennia of Food Globalization [Internet]. Cambridge: Cambridge University Press; 2007. Available from: http://dx.doi.org/10.1017/CBO9780511512148
31.
William L. Langer. American Foods and Europe’s Population Growth 1750-1850. Journal of Social History [Internet]. 1975;8(2):51–66. Available from: http://www.jstor.org/stable/3786266?seq=1#page_scan_tab_contents
32.
Mazumdar S. China and the Global Atlantic: Sugar from the Age of Columbus to Pepsi-Coke and Ethanol. Food and Foodways. 2008 Jun 5;16(2):135–47.
33.
Mazumdar S. "The Impact of New World "Food Crops on the Diet and Economy of China and India 1600-1900.”. In: Food in global history. Boulder, Colo: Westview Press; 1999.
34.
McNeil CL. Chocolate in Mesoamerica: a cultural history of cacao. Vol. Maya studies. Gainesville: University Press of Florida; 2006.
35.
Nathan Nunn and Nancy Qian. The Columbian Exchange: A History of Disease, Food, and Ideas. The Journal of Economic Perspectives [Internet]. 2010;24(2):163–88. Available from: http://www.jstor.org/stable/25703506?seq=1#page_scan_tab_contents
36.
Super JC. Food, conquest, and colonization in sixteenth-century Spanish America. 1st ed. Albuquerque: University of New Mexico Press; 1988.
37.
Wake, C H H. The Changing Pattern of Europe’s Pepper and Spice Imports, ca 1400-1700. Journal of European Economic History [Internet]. 8(2). Available from: https://search.proquest.com/docview/1292864580?accountid=9730
38.
Fromer JE. Introduction. In: A necessary luxury: tea in Victorian England. Athens, Ohio: Ohio University Press; 2008. p. 1–25.
39.
Mintz SW. Eating and Being. In: Sweetness and power: the place of sugar in modern history. New York: Penguin; 1986. p. 187–214.
40.
Walvin J. Tea. In: Fruits of empire: exotic produce and British taste, 1660-1800. Basingstoke: Macmillan Press; 1997. p. 9–31.
41.
Domosh M. Pickles and purity: Discourses of food, empire and work in turn-of-the-century USA. Social & Cultural Geography. 2003 Jan;4(1):7–26.
42.
Brown V. Eating the Dead: Consumption and Regeneration in the History of Sugar. Food and Foodways. 2008 Jun 5;16(2):117–26.
43.
Carney J. Reconsidering                              Through a Gendered Lens. Food and Foodways. 2008 Jun 5;16(2):127–34.
44.
Macfarlane A, Macfarlane I. Green gold: the empire of tea. London: Ebury; 2004.
45.
Moxham R. Tea: addiction, exploitation and empire. London: Constable; 2003.
46.
Forrest DM. Tea for the British: the social and economic history of a famous trade. London: Chatto and Windus; 1973.
47.
Goody J. Cooking, Cuisine and Class: A Study in Comparative Sociology [Internet]. Vol. Themes in the social sciences. Cambridge: Cambridge University Press; 1982. Available from: http://dx.doi.org/10.1017/CBO9780511607745
48.
Loveman K. The Introduction of Chocolate into England: Retailers, Researchers, and Consumers, 1640-1730. Journal of Social History. 2013 Sep 1;47(1):27–46.
49.
Loveman K. The Introduction of Chocolate into England: Retailers, Researchers, and Consumers, 1640-1730. Journal of Social History. 2013 Sep 1;47(1):27–46.
50.
Warde A. Consumption, food, and taste: culinary antinomies and commodity culture. London: Sage Publications; 1997.
51.
Bucheli M. Bananas and business: the United Fruit Company in Colombia, 1899-2000. New York: New York University Press; 2005.
52.
Goody J. Industrial food: towards the development of a world cuisine. In: Cooking, cuisine and class: a study in comparative sociology [Internet]. Cambridge: Cambridge University Press; 1982. p. 154–74. Available from: https://doi.org/10.1017/CBO9780511607745.007
53.
Cowan R. How the Refrigerator Got Its Hum. In: The social shaping of technology: how the refrigerator got its hum. Milton Keynes: Open University Press; 1985.
54.
Freidberg S. Fresh: a perishable history. Cambridge, Mass: Belknap Press of Harvard University Press; 2009.
55.
Martin Brown and Peter Philips. Craft Labor and Mechanization in Nineteenth-Century American Canning. The Journal of Economic History [Internet]. 1986;46(3):743–56. Available from: http://www.jstor.org/stable/2121482?seq=1#page_scan_tab_contents
56.
Belasco WJ, Scranton P, editors. Food nations: selling taste in consumer societies. Vol. Hagley perspectives on business and culture. New York: Routledge; 2002.
57.
Bruegel M. "How the French Learned to Eat Canned Food, 1809 - 1930s.”. In: Belasco WJ, Scranton P, editors. Food nations: selling taste in consumer societies. New York: Routledge; 2002.
58.
Lee A. Craig, Barry Goodwin and Thomas Grennes. The Effect of Mechanical Refrigeration on Nutrition in the United States. Social Science History [Internet]. 2004;28(2):325–36. Available from: http://www.jstor.org/stable/40267845?seq=1#page_scan_tab_contents
59.
Finstad T. Familiarizing Food: Frozen Food Chains, Technology, and Consumer Trust, Norway 1940–1970. Food and Foodways. 2013 Jan;21(1):22–45.
60.
Kuhn CM. ‘It was a Long Way from Perfect, but it was Working’: The Canning and Home Production Initiatives in Greene County, Georgia, 1940-1942. Agricultural History. 2012 Apr 1;86(2):68–90.
61.
Shelley Nickles. ‘Preserving Women’: Refrigerator Design as Social Process in the 1930s. Technology and Culture [Internet]. 2002;43(4):693–727. Available from: http://www.jstor.org/stable/25148008?seq=1#page_scan_tab_contents
62.
Joy Parr. Introduction: Modern Kitchen, Good Home, Strong Nation. Technology and Culture [Internet]. 2002;43(4):657–67. Available from: http://www.jstor.org/stable/25148006?seq=1#page_scan_tab_contents
63.
Jonathan Rees. ‘I Did Not Know . . . Any Danger Was Attached’: Safety Consciousness in the Early American Ice and Refrigeration Industries. Technology and Culture [Internet]. 2005;46(3):541–60. Available from: http://www.jstor.org/stable/40060903?seq=1#page_scan_tab_contents
64.
Shephard S. Pickled, potted and canned: the story of food preserving. London: Headline; 2000.
65.
Abigail A. Van Slyck. Kitchen Technologies and Mealtime Rituals: Interpreting the Food Axis at American Summer Camps, 1890-1950. Technology and Culture [Internet]. 2002;43(4):668–92. Available from: http://www.jstor.org/stable/25148007?seq=1#page_scan_tab_contents
66.
Toussaint-Samat M. Preserving by Heat & Preserving by Cold. In: A history of food. Oxford: Blackwell; 1992. p. 735–54.
67.
Wilson B. Swindled: from poison sweets to counterfeit coffee : the dark history of the food cheats. London: John Murray; 2009.
68.
Finkelstein J. The meanings of food in the public domain. In: Dining out: a sociology of modern manners. Cambridge: Polity Press; 1989. p. 31–54.
69.
Bell D, Valentine G. Consuming geographies: we are where we eat. London: Routledge; 1997.
70.
Buettner E. "Going for an Indian”: South Asian Restaurants and the Limits of Multiculturalism in Britain. The Journal of Modern History. 2008 Dec;80(4):865–901.
71.
Lobel CR. "Out to Eat”. Winterthur Portfolio. 2010 Jun;44(2/3):193–220.
72.
de Maret O. More Than Just Getting By: Italian Food Businesses in Brussels at the Turn of the Twentieth Century. Food and Foodways. 2013 Apr;21(2):108–31.
73.
Freedman P, Warlick J. High-End Dining in the Nineteenth-Century United States. Gastronomica: The Journal of Food and Culture. 2011 Feb;11(1):44–52.
74.
Hurley A. From Hash House to Family Restaurant: The Transformation of the Diner and Post-World War II Consumer Culture. The Journal of American History. 1997 Mar;83(4).
75.
Michael Kennedy. ‘Where’s the Taj Mahal?’: Indian Restaurants in Dublin since1908. History Ireland [Internet]. 2010;18(4):50–2. Available from: http://www.jstor.org/stable/27823031?seq=1#page_scan_tab_contents
76.
Máirtín Mac Con Iomaire. Culinary voices: perspectives from Dublin restaurants. Oral History [Internet]. 2011;39(1):77–90. Available from: http://www.jstor.org/stable/25802217?seq=1#page_scan_tab_contents
77.
Martens L. Urban Pleasure? On the Meaning of Eating out in a Northern City. In: Food, health and identity. London: Routledge; 1997. p. 130–50.
78.
Möhring M. "Transnational Food Migration and the Internationalization of Food Consumption: Ethnic Cuisine in West Germany.”. In: Food and globalization: consumption, markets and politics in the modern world. English ed. Oxford: Berg; 2008.
79.
Brenda Gayle Plummer. Restaurant Citizens to the Barricades! American Quarterly [Internet]. 2008;60(1):23–31. Available from: http://www.jstor.org/stable/40068497?seq=1#page_scan_tab_contents
80.
Vicki L. Ruiz. Citizen Restaurant: American Imaginaries, American Communities. American Quarterly [Internet]. 2008;60(1):1–21. Available from: http://www.jstor.org/stable/40068496?seq=1#page_scan_tab_contents
81.
Audrey  Russek. Appetites Without Prejudice: U.S. Foreign Restaurants and the Globalization of American Food Between the Wars. Food and Foodways [Internet]. 19(1):34–55. Available from: http://www.tandfonline.com/doi/abs/10.1080/07409710.2011.544170
82.
Spang RL. The invention of the restaurant: Paris and modern gastronomic culture. Vol. Harvard historical studies. Cambridge, Mass: Harvard University Press; 2000.
83.
Spiller H. Late Night in the Lion’s Den: Chinese Restaurant-Nightclubs in 1940s San Francisco. Gastronomica. 2004 Nov;4(4):94–101.
84.
Walton JK. Fish and chips and the British working class, 1870-1940. Leicester: Leicester University Press; 1992.
85.
Warde A, Martens L. Eating Out: Social Differentiation, Consumption and Pleasure [Internet]. Cambridge: Cambridge University Press; 2000. Available from: http://dx.doi.org/10.1017/CBO9780511488894
86.
Barthes R, Lavers A. Mythologies. St. Albans: Paladin; 1973.
87.
Arjun Appadurai. How to Make a National Cuisine: Cookbooks in Contemporary India. Comparative Studies in Society and History [Internet]. 1988;30(1):3–24. Available from: http://www.jstor.org/stable/179020?seq=1#page_scan_tab_contents
88.
Cusack I. African cuisines: Recipes for nationbuilding? Journal of African Cultural Studies. 2000 Dec;13(2):207–25.
89.
Dusselier J. Does Food Make Place? Food Protests in Japanese American Concentration Camps. Food and Foodways. 2002 Jul;10(3):137–65.
90.
James A. How British Is British Food. In: Food, health and identity. London: Routledge; 1997.
91.
Krämer HM. "Not Befitting Our Divine Country”: Eating Meat in Japanese Discourses of Self and Other from the Seventeenth Century to the Present. Food and Foodways. 2008 Mar 14;16(1):33–62.
92.
Kuisel RF. Coca-Cola and the Cold War: The French Face Americanization, 1948-1953. French Historical Studies. 1991 Spring;17(1).
93.
McDonald MC, Topik S. Americanizing Coffee: The Refashioning of a Consumer Culture? In: Food and globalization: consumption, markets and politics in the modern world. English ed. Oxford: Berg; 2008.
94.
Möhring M. Transnational Food Migration and the Internationalization of Food Consumption: Ethnic Cuisine in West Germany. In: Food and globalization: consumption, markets and politics in the modern world. English ed. Oxford: Berg; 2008.
95.
Peters EJ. Defusing Phở: Soup Stories and Ethnic Erasures, 1919–2009. Contemporary French and Francophone Studies. 2010 Mar;14(2):159–67.
96.
Sackman DC. Orange empire: California and the fruits of Eden. Berkeley, Calif: University of California Press; 2005.
97.
Shortridge BG, Shortridge JR. The taste of American place: a reader on regional and ethnic foods. Lanham, Md: Rowman & Littlefield; 1998.
98.
Smith REF, Christian D. Bread and salt: a social and economic history of food and drink in Russia. Cambridge: Cambridge University Press; 1984.
99.
Swislocki M. Culinary nostalgia: regional food culture and the urban experience in Shanghai. Stanford, Calif: Stanford University Press; 2009.
100.
Waddington K. "We Don’t Want Any German Sausages Here!” Food, Fear, and the German Nation in Victorian and Edwardian Britain. Journal of British Studies. 2013 Oct;52(04):1017–42.
101.
Watson JL. Golden arches east: McDonald’s in East Asia. 2nd ed. Stanford, Calif: Stanford University Press; 2006.
102.
Inness SA, editor. Kitchen culture in America: popular representations of food, gender, and race. Philadelphia: University of Pennsylvania Press; 2001.
103.
Michael Pollan. Out of the Kitchen, Onto the Couch - The New York Times [Internet]. Available from: http://www.nytimes.com/2009/08/02/magazine/02cooking-t.html
104.
Matchar E. Betty Friedan Did Not Kill Home Cooking - The Atlantic [Internet]. Available from: https://www.theatlantic.com/sexes/archive/2013/01/betty-friedan-did-not-kill-home-cooking/272518/
105.
Parkin K. Campbell’s Soup and the Long Shelf Life of Traditional Gender Roles. In: Inness SA, editor. Kitchen culture in America: popular representations of food, gender, and race. Philadelphia: University of Pennsylvania Press; 2001.
106.
Bailey AR, Shaw G, Alexander A, Nell D. Consumer Behaviour and the Life Course: Shopper Reactions to Self-Service Grocery Shops and Supermarkets in England c. 1947–75. Environment and Planning A. 2010 Jun;42(6):1496–512.
107.
Aaron  Bobrow-Strain. Making White Bread by the Bomb’s Early Light: Anxiety, Abundance, and Industrial Food Power in the Early Cold War. Food and Foodways [Internet]. 19(1):74–97. Available from: http://www.tandfonline.com/doi/abs/10.1080/07409710.2011.544191
108.
Cline S. Just desserts: women and food. London: Deutsch; 1990.
109.
Endrijonas E. Processed Foods from Scratch: Cooking for a Family in the 1950s. In: Inness SA, editor. Kitchen culture in America: popular representations of food, gender, and race. Philadelphia: University of Pennsylvania Press; 2001.
110.
Finstad T. Familiarizing Food: Frozen Food Chains, Technology, and Consumer Trust, Norway 1940–1970. Food and Foodways. 2013 Jan;21(1):22–45.
111.
Hardyment C. Slice of life: the British way of eating since 1945. London: Penguin; 1997.
112.
Humble N. Little Swans with Luxette and Loved Boy Pudding: Changing Fashions in Cookery Books. Women: A Cultural Review. 2002 Nov;13(3):322–38.
113.
Julier A, Lindenfeld L. Mapping Men onto the Menu: Masculinities and Food. Food and Foodways. 2005 Mar 9;13(1–2):1–16.
114.
Parkin KJ. Food is love: food advertising and gender roles in modern America. Philadelphia, Penn: University of Pennsylvania Press; 2006.
115.
DeVault ML. Feeding the family: the social organization of caring as gendered work. Vol. Women in culture and society. Chicago, Ill: University of Chicago Press; 1991.
116.
Reid SE. Cold War in the Kitchen: Gender and the De-Stalinization of Consumer Taste in the Soviet Union under Khrushchev. Slavic Review. 2002;61(02):211–52.
117.
Weiss J. She Also Cooks: Gender, Domesticity, and Public Life in Oakland, California, 1957-1959. In: Inness SA, editor. Kitchen culture in America: popular representations of food, gender, and race. Philadelphia: University of Pennsylvania Press; 2001.
118.
Wilk R, Hintlian P. Cooking on Their Own: Cuisines of Manly Men. Food and Foodways. 2005 Mar 9;13(1–2):159–68.
119.
Miller D. A theory of shopping. Cambridge: Polity Press; 1998.
120.
Nick Cullather. The Foreign Policy of the Calorie. The American Historical Review [Internet]. 2007;112(2):337–64. Available from: http://www.jstor.org/stable/4136605?seq=1#page_scan_tab_contents
121.
Vernon J. The Ethics of Hunger and the Assembly of Society: The Techno‐Politics of the School Meal in Modern Britain. The American Historical Review. 2005 Jun;110(3):693–725.
122.
Shapin S. ‘You are what you eat’: historical changes in ideas about food and identity. Historical Research. 2014 Aug;87(237):377–92.
123.
Aaron J. Ihde and Stanley L. Becker. Conflict of Concepts in Early Vitamin Studies. Journal of the History of Biology [Internet]. 1971;4(1):1–33. Available from: http://www.jstor.org/stable/4330548?seq=1#page_scan_tab_contents
124.
Vivek Bammi. Nutrition, the Historian, and Public Policy: A Case Study of U.S. Nutrition Policy in the 20th Century. Journal of Social History [Internet]. 1981;14(4):627–48. Available from: http://www.jstor.org/stable/3787019?seq=1#page_scan_tab_contents
125.
Franklin C. Bing and Harry J. Prebluda. E. V. McCollum: Pathfinder in Nutrition Investigations and World Agriculture. Agricultural History [Internet]. 1980;54(1):157–66. Available from: http://www.jstor.org/stable/3742602?seq=1#page_scan_tab_contents
126.
Block D. Saving Milk Through Masculinity: Public Health Officers and Pure Milk, 1880–1930. Food and Foodways. 2005 Mar 9;13(1–2):115–34.
127.
Burnett J. Plenty and want: a social history of food in England from 1815 to the present day. 3rd ed. London: Routledge; 1989.
128.
Amanda M. Czerniawski. From Average to Ideal: The Evolution of the Height and Weight Table in the United States, 1836-1943. Social Science History [Internet]. 2007;31(2):273–96. Available from: http://www.jstor.org/stable/40267940?seq=1#page_scan_tab_contents
129.
Harry G. Day and Harry J. Prebluda. E. V. McCollum: ‘Lamplighter’ in Public and Professional Understanding of Nutrition. Agricultural History [Internet]. 1980;54(1):149–56. Available from: http://www.jstor.org/stable/3742601?seq=1#page_scan_tab_contents
130.
Dixon J. From the imperial to the empty calorie: how nutrition relations underpin food regime transitions. Agriculture and Human Values. 2009 Dec;26(4):321–33.
131.
Locher JL, Yoels WC, Maurer D, van Ells J. Comfort Foods: An Exploratory Journey Into The Social and Emotional Significance of Food. Food and Foodways. 2005 Oct;13(4):273–97.
132.
Matejowsky T. Fast Food and Nutritional Perceptions in the Age of "Globesity”: Perspectives from the Provincial Philippines. Food and Foodways. 2009 Mar 13;17(1):29–49.
133.
Neill D. Finding the "Ideal Diet”: Nutrition, Culture, and Dietary Practices in France and French Equatorial Africa, c. 1890s to 1920s. Food and Foodways. 2009 Mar 13;17(1):1–28.
134.
Pollan M. In defence of food: the myth of nutrition and the pleasures of eating. London: Allen Lane; 2008.
135.
Vernon J. Hunger: a modern history [Internet]. London, England: Belknap Press of Harvard University Press; 2007. Available from: http://www.jstor.org/stable/10.2307/j.ctt13x0kr5
136.
Andrews G. The slow food story: politics and pleasure. Montreal: McGill-Queen’s University Press; 2008.
137.
Ted Benton. The Politics of Animal Rights—Where is the Left? New Left Review [Internet]. 1996;215. Available from: https://newleftreview.org/I/215/ted-benton-simon-redfearn-the-politics-of-animal-rights-where-is-the-left
138.
Cherry E. Veganism as a Cultural Movement: A Relational Approach. Social Movement Studies. 2006 Sep;5(2):155–70.
139.
Crossley C. Consumable metaphors: attitudes towards animals and vegetarianism in nineteenth-century France. Vol. French studies of the eighteenth and nineteenth centuries. Oxford: Peter Lang; 2005.
140.
Dicum G. Colony in a Cup. Gastronomica. 2003 May;3(2):71–7.
141.
Dolan CS. Fields of Obligation. Journal of Consumer Culture. 2005 Nov;5(3):365–89.
142.
Ferrières M. Sacred cow, mad cow: a history of food fears. Vol. Arts and traditions of the table. New York: Columbia University Press; 2005.
143.
Freidberg S. French beans for the masses: a modern historical geography of food in Burkina Faso. Journal of Historical Geography. 2003 Jul;29(3):445–63.
144.
Freidberg S. Cleaning up down South: Supermarkets, ethical trade and African horticulture. Social & Cultural Geography. 2003 Jan;4(1):27–43.
145.
Gross J. Capitalism and Its Discontents: Back-to-the-Lander and Freegan Foodways in Rural Oregon. Food and Foodways. 2009 Jun 11;17(2):57–79.
146.
Guthman J. Bringing good food to others: investigating the subjects of alternative food practice. cultural geographies. 2008 Oct;15(4):431–47.
147.
Hartman S. The Political Palate: Reading Commune Cookbooks. Gastronomica. 2003 May;3(2):29–40.
148.
Alun Howkins and Linda Merricks. ‘Dewy-Eyed Veal Calves’. Live Animal Exports and Middle-Class Opinion, 1980–1995. The Agricultural History Review [Internet]. 2000;48(1):85–103. Available from: http://www.jstor.org/stable/40275615?seq=1#page_scan_tab_contents
149.
Jones S, Taylor B. Food writing and food cultures: The case of Elizabeth David and Jane Grigson. European Journal of Cultural Studies. 2001 May 1;4(2):171–88.
150.
Jordan JA. The Heirloom Tomato as Cultural Object: Investigating Taste and Space. Sociologia Ruralis. 2007 Jan;47(1):20–41.
151.
Kondoh K. The alternative food movement in Japan: Challenges, limits, and resilience of the teikei system. Agriculture and Human Values. 2015 Mar;32(1):143–53.
152.
Kornfeld D. Bringing Good Food In. Journal of Urban History. 2014 Mar;40(2):345–56.
153.
Leitch A. Slow food and the politics of pork fat: Italian food and European identity. Ethnos. 2003 Dec;68(4):437–62.
154.
Mepham TB. Food ethics. Vol. Professional ethics. London: Routledge; 1996.
155.
Thompson PB. From field to fork: food ethics for everyone [Internet]. New York: Oxford University Press; 2015. Available from: http://dx.doi.org/10.1093/acprof:oso/9780199391684.001.0001
156.
Carolan MS, Stock PV, Rosin CJ, editors. Food utopias: reimagining citizenship, ethics and community [Internet]. Vol. Routledge studies in food, society and environment. Abingdon, Oxon: Routledge; 2015. Available from: https://www.dawsonera.com/guard/protected/dawson.jsp?name=https://idp.bris.ac.uk/shibboleth&dest=http://www.dawsonera.com/depp/reader/protected/external/AbstractView/S9781315765532
157.
Sandøe P, Christiansen SB. Ethics of animal use. Chichester: Blackwell Publishing; 2008.
158.
Singer P. In defense of animals: the second wave. Malden, Mass: Blackwell; 2006.
159.
Trentmann F. Before Fair Trade: Empire, Free Trade and the Moral Economies of Food in the Modern World. In: Food and globalization: consumption, markets and politics in the modern world. English ed. Oxford: Berg; 2008.
160.
Willetts A. 'Bacon Sandwiches Got the Better of Me’: Meat-Eating and Vegeratianism in South-East London. In: Food, health and identity. London: Routledge; 1997.
161.
Zwart H. A Short History of Food Ethics. Journal of Agricultural and Environmental Ethics. 2000;12(2):113–26.