Allhoff, F., & Monroe, D. (n.d.). Food & philosophy: eat, drink, and be merry. Blackwell Pub. http://catdir.loc.gov/catdir/toc/ecip0717/2007017481.html
Allhoff, F., & Monroe, D. (2007). Food & philosophy: eat, think, and be merry [Electronic resource]. Blackwell Pub. http://lib.myilibrary.com/browse/open.asp?id=106945&entityid=https://idp.warwick.ac.uk/idp/shibboleth
Baldwyn, L. (1996). Blending in: The Immaterial Art of Bobby Baker’s Culinary Events. TDR (1988-), 40(4). https://doi.org/10.2307/1146589
Belasco, W. J. (2008). Food: the key concepts: Vol. The key concepts. Berg.
Chan, A. (2003). ‘La grande bouffe’. Gastronomica, 3(4), 46–53. https://doi.org/10.1525/gfc.2003.3.4.46
Deborah Reed-Danahay. (1996). Champagne and Chocolate: ‘Taste’ and Inversion in a French Wedding Ritual. American Anthropologist, 98(4), 750–761. http://0-www.jstor.org.pugwash.lib.warwick.ac.uk/stable/681883?seq=1#page_scan_tab_contents
Epstein, M. J. (1996). Consuming Performances: Eating Acts and Feminist Embodiment. TDR (1988-), 40(4). https://doi.org/10.2307/1146588
Feeding the Body: The Work of Barbara Smith. (n.d.). PAJ: A Journal of Performance and Art, 21(1), 24–35. http://0-www.jstor.org.pugwash.lib.warwick.ac.uk/stable/3245978?seq=1#page_scan_tab_contents
Ferguson, P. P. (1998). A Cultural Field in the Making: Gastronomy in 19th‐Century France. American Journal of Sociology, 104(3), 597–641. https://doi.org/10.1086/210082
Fisher, M. F. K. & Brillat-Savarin. (2011). The physiology of taste, or, Meditations on transcendental gastronomy. Vintage Books.
Gary Alan Fine. (1995). Wittgenstein’s Kitchen: Sharing Meaning in Restaurant Work. Theory and Society, 24(2), 245–269. http://0-www.jstor.org.pugwash.lib.warwick.ac.uk/stable/658099?seq=1#page_scan_tab_contents
Gary Gereffi and Michelle Christian. (2009). The Impacts of Wal-Mart: The Rise and Consequences of the World’s Dominant Retailer. Annual Review of Sociology, 35, 573–591. http://0-www.jstor.org.pugwash.lib.warwick.ac.uk/stable/27800092?seq=1#page_scan_tab_contents
Gough, R. & Centre for Performance Research. (1999a). On cooking: Vol. Performance research. Routledge.
Gough, R. & Centre for Performance Research. (1999b). On cooking: Vol. Performance research. Routledge.
Graeber, D. (2011). "Consumption”. Current Anthropology, 52(4), 489–511. https://doi.org/10.1086/660166
Gustafsson, I.-B. (2004). Culinary arts and meal science - a new scientific research discipline. Food Service Technology, 4(1), 9–20. https://doi.org/10.1111/j.1471-5740.2003.00083.x
GVION, L., & TROSTLER, N. (2008). From Spaghetti and Meatballs through Hawaiian Pizza to Sushi: The Changing Nature of Ethnicity in American Restaurants. The Journal of Popular Culture, 41(6), 950–974. https://doi.org/10.1111/j.1540-5931.2008.00559.x
hyman, gwen. (2008). The Taste of Fame: Chefs, Diners, Celebrity, Class. Gastronomica, 8(3), 43–52. https://doi.org/10.1525/gfc.2008.8.3.43
Kirshenblatt-Gimblett, B., Rios, A., & Winks, C. (1997). Alicia Rios: Tailor of the Body’s Interior: An Interview. TDR (1988-), 41(2). https://doi.org/10.2307/1146627
Liechty, M. (2005). Carnal Economies: The Commodification of Food and Sex in Kathmandu. Cultural Anthropology, 20(1), 1–38. https://doi.org/10.1525/can.2005.20.1.001
Long, L. M. (2010). Culinary tourism: Vol. Material worlds. Univ Pr Of Kentucky.
Marte, L. (2007). Foodmaps: Tracing Boundaries of ‘Home’ Through Food Relations. Food and Foodways, 15(3–4), 261–289. https://doi.org/10.1080/07409710701620243
Mary Douglas. (1972). Deciphering a Meal. Daedalus, 101(1), 61–81. http://0-www.jstor.org.pugwash.lib.warwick.ac.uk/stable/20024058?seq=1#page_scan_tab_contents
Morgan, M., Watson, P., & Hemmington, N. (2008). Drama in the dining room: theatrical perspectives on the foodservice encounter. Journal of Foodservice, 19(2), 111–118. https://doi.org/10.1111/j.1745-4506.2008.00090.x
Pollan, M. (2011). The omnivore’s dilemma: the search for a perfect meal in a fast-food world. Bloomsbury.
Probyn, E. (2000a). Carnal appetites: foodsexidentities [Electronic resource]. Routledge. http://lib.myilibrary.com/Open.aspx?id=2230
Probyn, E. (2000b). Carnal appetites: foodsexidentities. Routledge.
Sally Banes. (2001). Olfactory Performances. TDR (1988-), 45(1), 68–76. http://0-www.jstor.org.pugwash.lib.warwick.ac.uk/stable/1146881?seq=1#page_scan_tab_contents
White, T. (2011). Traversing the Alimentary Canal: Peter Greenaway’s The Cook, the Thief, His Wife and Her Lover. Double Dialogues. http://www.doubledialogues.com/article/traversing-the-alimentary-canal-peter-greenaways-the-cook-the-thief-his-wife-and-her-lover/