[1]
L. Baldwyn, ‘Blending in: The Immaterial Art of Bobby Baker’s Culinary Events’, TDR (1988-), vol. 40, no. 4, Winter 1996, doi: 10.2307/1146589. [Online]. Available: http://0-www.jstor.org.pugwash.lib.warwick.ac.uk/stable/1146589?origin=crossref&seq=1#page_scan_tab_contents
[2]
Sally Banes, ‘Olfactory Performances’, TDR (1988-), vol. 45, no. 1, pp. 68–76, 2001 [Online]. Available: http://0-www.jstor.org.pugwash.lib.warwick.ac.uk/stable/1146881?seq=1#page_scan_tab_contents
[3]
W. J. Belasco, Food: the key concepts, vol. The key concepts. Oxford: Berg, 2008.
[4]
M. F. K. Fisher and Brillat-Savarin, The physiology of taste, or, Meditations on transcendental gastronomy. New York: Vintage Books, 2011.
[5]
A. Chan, ‘“La grande bouffe”’, Gastronomica, vol. 3, no. 4, pp. 46–53, Nov. 2003, doi: 10.1525/gfc.2003.3.4.46. [Online]. Available: http://0-gcfs.ucpress.edu.pugwash.lib.warwick.ac.uk/content/3/4/46
[6]
Mary Douglas, ‘Deciphering a Meal’, Daedalus, vol. 101, no. 1, pp. 61–81, 1972 [Online]. Available: http://0-www.jstor.org.pugwash.lib.warwick.ac.uk/stable/20024058?seq=1#page_scan_tab_contents
[7]
M. J. Epstein, ‘Consuming Performances: Eating Acts and Feminist Embodiment’, TDR (1988-), vol. 40, no. 4, Winter 1996, doi: 10.2307/1146588. [Online]. Available: http://0-www.jstor.org.pugwash.lib.warwick.ac.uk/stable/1146588?seq=1#page_scan_tab_contents
[8]
P. P. Ferguson, ‘A Cultural Field in the Making: Gastronomy in 19th‐Century France’, American Journal of Sociology, vol. 104, no. 3, pp. 597–641, Nov. 1998, doi: 10.1086/210082. [Online]. Available: http://0-www.journals.uchicago.edu.pugwash.lib.warwick.ac.uk/doi/pdfplus/10.1086/210082
[9]
Gary Alan Fine, ‘Wittgenstein’s Kitchen: Sharing Meaning in Restaurant Work’, Theory and Society, vol. 24, no. 2, pp. 245–269, 1995 [Online]. Available: http://0-www.jstor.org.pugwash.lib.warwick.ac.uk/stable/658099?seq=1#page_scan_tab_contents
[10]
R. Gough and Centre for Performance Research, On cooking, vol. Performance research. London: Routledge, 1999.
[11]
Gary Gereffi and Michelle Christian, ‘The Impacts of Wal-Mart: The Rise and Consequences of the World’s Dominant Retailer’, Annual Review of Sociology, vol. 35, pp. 573–591, 2009 [Online]. Available: http://0-www.jstor.org.pugwash.lib.warwick.ac.uk/stable/27800092?seq=1#page_scan_tab_contents
[12]
D. Graeber, ‘"Consumption”’, Current Anthropology, vol. 52, no. 4, pp. 489–511, Aug. 2011, doi: 10.1086/660166. [Online]. Available: http://0-www.journals.uchicago.edu.pugwash.lib.warwick.ac.uk/doi/10.1086/660166
[13]
I.-B. Gustafsson, ‘Culinary arts and meal science - a new scientific research discipline’, Food Service Technology, vol. 4, no. 1, pp. 9–20, 2004, doi: 10.1111/j.1471-5740.2003.00083.x. [Online]. Available: http://0-search.ebscohost.com.pugwash.lib.warwick.ac.uk/login.aspx?direct=true&db=bth&AN=12472566&site=bsi-live
[14]
L. GVION and N. TROSTLER, ‘From Spaghetti and Meatballs through Hawaiian Pizza to Sushi: The Changing Nature of Ethnicity in American Restaurants’, The Journal of Popular Culture, vol. 41, no. 6, pp. 950–974, Dec. 2008, doi: 10.1111/j.1540-5931.2008.00559.x. [Online]. Available: http://onlinelibrary.wiley.com/doi/10.1111/j.1540-5931.2008.00559.x/abstract;jsessionid=8A51D88E164A7F8733280D74DEFE0BA7.f02t01
[15]
gwen hyman, ‘The Taste of Fame: Chefs, Diners, Celebrity, Class’, Gastronomica, vol. 8, no. 3, pp. 43–52, Aug. 2008, doi: 10.1525/gfc.2008.8.3.43. [Online]. Available: http://0-www.jstor.org.pugwash.lib.warwick.ac.uk/stable/10.1525/gfc.2008.8.3.43?seq=1#page_scan_tab_contents
[16]
R. Gough and Centre for Performance Research, On cooking, vol. Performance research. London: Routledge, 1999.
[17]
B. Kirshenblatt-Gimblett, A. Rios, and C. Winks, ‘Alicia Rios: Tailor of the Body’s Interior: An Interview’, TDR (1988-), vol. 41, no. 2, Summer 1997, doi: 10.2307/1146627. [Online]. Available: http://www.jstor.org/stable/1146627?seq=1#page_scan_tab_contents
[18]
‘Feeding the Body: The Work of Barbara Smith’, PAJ: A Journal of Performance and Art, vol. 21, no. 1, pp. 24–35 [Online]. Available: http://0-www.jstor.org.pugwash.lib.warwick.ac.uk/stable/3245978?seq=1#page_scan_tab_contents
[19]
F. Allhoff and D. Monroe, Food & philosophy: eat, think, and be merry. Malden, MA: Blackwell Pub, 2007 [Online]. Available: http://lib.myilibrary.com/browse/open.asp?id=106945&entityid=https://idp.warwick.ac.uk/idp/shibboleth
[20]
F. Allhoff and D. Monroe, Food & philosophy: eat, drink, and be merry. Malden, MA: Blackwell Pub [Online]. Available: http://catdir.loc.gov/catdir/toc/ecip0717/2007017481.html
[21]
M. Liechty, ‘Carnal Economies: The Commodification of Food and Sex in Kathmandu’, Cultural Anthropology, vol. 20, no. 1, pp. 1–38, Feb. 2005, doi: 10.1525/can.2005.20.1.001. [Online]. Available: http://0-onlinelibrary.wiley.com.pugwash.lib.warwick.ac.uk/doi/10.1525/can.2005.20.1.001/abstract;jsessionid=B6F6F05B5175BF81D160374DCF703BA9.f02t03
[22]
L. M. Long, Culinary tourism, vol. Material worlds. Lexington: Univ Pr Of Kentucky, 2010.
[23]
L. Marte, ‘Foodmaps: Tracing Boundaries of “Home” Through Food Relations’, Food and Foodways, vol. 15, no. 3–4, pp. 261–289, Oct. 2007, doi: 10.1080/07409710701620243. [Online]. Available: http://0-www.tandfonline.com.pugwash.lib.warwick.ac.uk/doi/full/10.1080/07409710701620243?scroll=top&needAccess=true
[24]
M. Morgan, P. Watson, and N. Hemmington, ‘Drama in the dining room: theatrical perspectives on the foodservice encounter’, Journal of Foodservice, vol. 19, no. 2, pp. 111–118, 2008, doi: 10.1111/j.1745-4506.2008.00090.x. [Online]. Available: http://0-search.ebscohost.com.pugwash.lib.warwick.ac.uk/login.aspx?direct=true&db=bth&AN=31336259&site=bsi-live
[25]
M. Pollan, The omnivore’s dilemma: the search for a perfect meal in a fast-food world. London: Bloomsbury, 2011.
[26]
E. Probyn, Carnal appetites: foodsexidentities. London: Routledge, 2000 [Online]. Available: http://lib.myilibrary.com/Open.aspx?id=2230
[27]
E. Probyn, Carnal appetites: foodsexidentities. London: Routledge, 2000.
[28]
Deborah Reed-Danahay, ‘Champagne and Chocolate: “Taste” and Inversion in a French Wedding Ritual’, American Anthropologist, vol. 98, no. 4, pp. 750–761, 1996 [Online]. Available: http://0-www.jstor.org.pugwash.lib.warwick.ac.uk/stable/681883?seq=1#page_scan_tab_contents
[29]
T. White, ‘Traversing the Alimentary Canal: Peter Greenaway’s The Cook, the Thief, His Wife and Her Lover’, 2011. [Online]. Available: http://www.doubledialogues.com/article/traversing-the-alimentary-canal-peter-greenaways-the-cook-the-thief-his-wife-and-her-lover/