References
- Allen, Arthur. 2010. Ripe: The Search for the Perfect Tomato by Arthur Allen. Berkeley, CA: Counterpoint.
- Biel, Robert. 2016. Sustainable Food Systems: The Role of the City. 1st ed. London: UCL Press.
- Bir, Sarah. 2014. “From Poison to Passion: The Secret History of the Tomato.” Modern Farmer. http://modernfarmer.com/2014/09/poison-pleasure-secret-history-tomato/.
- Black, Jane. 2009. “Snob Appeal.” The Washington Post, August 12, sec. Arts & Living. http://www.washingtonpost.com/wp-dyn/content/article/2009/08/11/AR2009081100744.html.
- Buchanan, David, and Gary Paul Nabhan. 2012. Taste, Memory: Forgotten Foods, Lost Flavors, and Why They Matter. White River Junction, VT: Chelsea Green Publishing.
- Burgess, John. 2008. “Tomato Restoration.” Boston Globe. Accessed August 6. http://archive.boston.com/lifestyle/food/articles/2008/08/06/tomato_restoration/
- Clemens, Roxanne. 2015. “The Expanding U.S. Market for Fresh Produce.” Iowa Ag Review 10 (1). http://lib.dr.iastate.edu/iowaagreview/vol10/iss1/4.
- Florkowski, Wojciech J., Robert L. Shewfelt, Bernhard Brueckner, and Stanley E. Prussia, eds. 2014. Postharvest Handling, Third Edition: A Systems Approach. 3rd ed. Amsterdam: Academic Press.
- Haden, Roger. 2011. “Lionizing Taste. Toward an Ecology of Contemporary Connoisseurship.” In Educated Tastes: Food, Drink, and Connoisseur Culture, edited by Jeremy Strong. Lincoln, NE: U of Nebraska Press.
- Harland, Gail, and Sofia Larrinua-Craxton. 2009. The Tomato Book: A Guide to the Pleasures of Choosing, Growing, and Cooking. 1st ed. London: Dorling Kindersley.
- Harvey, Mark, Stephen Quilley, and Huw Beynon. 2003. Exploring the Tomato: Transformations of Nature, Society and Economy. Cheltenham: Edward Elgar Pub.
- Heuvelink, E. P. 2005. Tomatoes. 1st ed. Wallingford: CABI.10.1079/9780851993966.0000
- Jabr, Ferris. 2012. “Why Heirloom Tomatoes Taste So Good.” Scientific American. https://www.scientificamerican.com/article/why-heirloom-tomatoes-taste-so-good/.
- Jacqueline. 2013. “Tomatoes With Funny Names & Their Fascinating Stories.” Deep Roots at Home. http://deeprootsathome.com/tomatoes-with-funny-names-oxheart-to-malakatovoya-shkatulka/.
- Jordan, Jennifer A. 2007. “The Heirloom Tomato as Cultural Object: Investigating Taste and Space.” Sociologia Ruralis 47 (1): 20–41. doi:10.1111/j.1467-9523.2007.00424.x.
- Jordan, Jennifer A. 2015. Edible Memory: The Lure of Heirloom Tomatoes and Other Forgotten Foods. Chicago, IL: University of Chicago Press. http://www.press.uchicago.edu/ucp/books/book/chicago/E/bo19503009.html.10.7208/chicago/9780226228242.001.0001
- Joseph, Hugh. 2008. “Opinion: When Tomatoes Become Lemons.” Wickedlocal.com. http://brookline.wickedlocal.com/article/20080724/NEWS/307249666.
- Morrow, Sarah. 2016. “Meet the Modern Farmer: Tim Mountz.” Modern Farmer. http://modernfarmer.com/2016/06/meet-modern-farmer-tim-mountz/.
- Parsons, Russ. 2008. How to Pick a Peach: The Search for Flavor from Farm to Table. Boston: Rux Martin/Houghton Mifflin Harcourt.
- de la Peña, Carolyn. 2013. “Good to Think with: Another Look at the Mechanized Tomato.” Food, Culture & Society 16 (4): 603–631. doi:10.2752/175174413X13673466711769.
- Peralta, Iris, and David Spooner. 2006. “History, Origin and Early Cultivation of Tomato (Solanaceae).” In Genetic Improvement of Solanaceous Crops 2 vols, 1–24. Science Publishers. http://www.crcnetbase.com/doi/abs/10.1201/b10744-2.
- Prial, Frank. 2002. Decantations: Reflections on Wine by The New York Times Wine Critic. 1st ed. New York: St. Martin’s Griffin.
- Schatzker, Mark. 2015a. “How Flavor Drives Nutrition.” Wall Street Journal, April 9, sec. Life. http://www.wsj.com/articles/how-flavor-drives-nutrition-1428596326.
- Schatzker, Mark. 2015b. The Dorito Effect: The Surprising New Truth About Food and Flavor. 1st ed. New York: Simon & Schuster.
- Slow Food USA. 2016. “Manifesto.” Slowfood USA. Accessed October 16, 2016. https://www.slowfoodusa.org/manifesto
- Stainbrook, Dorothy. 2013. “Heirloom Tomato Varieties: Flavor Profiles Related to Color.” Tomato Headquarters. http://tomatoheadquarters.com/tomatoes-farm/heirloom-tomato-varieties-flavor-profiles-related-to-color/.
- Tieman, Denise, Guangtao Zhu, Marcio F. R. Resende, Tao Lin, Cuong Nguyen, Dawn Bies, Jose Luis Rambla, et al. 2017. “A Chemical Genetic Roadmap to Improved Tomato Flavor.” Science 355 (6323): 391–394. doi:10.1126/science.aal1556.
- US Department of Agriculture. 2016a. “Oranges and Apples Are America’s Top Fruit Choices.” http://www.ers.usda.gov/data-products/chart-gallery/gallery/chart-detail/?chartId=58322.
- US Department of Agriculture. 2016b. “Tomatoes.” Economic Research Service. http://www.ers.usda.gov/topics/crops/vegetables-pulses/tomatoes.aspx.
- Wilkins, Jennifer L. 2002. “Consumer Perceptions of Seasonal and Local Foods: A Study in a U.S. Community.” Ecology of Food and Nutrition 41 (5): 415–439. doi:10.1080/03670240214066.
- Yager, Sarah. 2014. “The Awful Reign of the Red Delicious.” The Atlantic, Accessed September 10. http://www.theatlantic.com/health/archive/2014/09/the-evil-reign-of-the-red-delicious/379892/