Counihan, C., & Van Esterik, P. (Eds.). (1997). Food and Culture: A Reader. Routledge.
Dunlop, F. (2019). Shark’s Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China. WW Norton & Company.
Koch, M. (2013). The Artist, the Cook, and the Gardener: Recipes Inspired by Painting from the Garden. Andrews McMeel Publishing, LLC.
Leissle, K. (2018). Cocoa. Polity Press.
Through reading this book I have been able to make connections about cocoa and a consumers relationship to chocolate in comparison to the relationship (or lack there of) cocoa farmers have with chocolate.
Penniman, L., & Washington, K. (2018). Farming While Black: Soul Fire Farm’s Practical Guide to Liberation on the Land. Chelsea Green Publishing.
Sherman, S., & Dooley, B. (2017). The Sioux Chef’s Indigenous Kitchen. University of Minnesota Press.
Skinner, J. (2022). Our Fermented Lives: A History. Storey Publishing.
Waters, A. (2017). Coming to My Senses: The Making of a Counterculture Cook. Clarkson Potter/Publishers.
Willinsky, H. (1990). Jerk, Barbecue from Jamaica. The Crossing Press.
Ying, C. (Ed.). (2018). You and I Eat the Same: On the Countless Ways Food and Cooking Connect Us to One Another. Workman Publishing Co.