Bibliography
- Albala, Ken. “Culinary History.” In Routledge International Handbook of Food Studies, edited by Ken Albala, 114–121. Abingdon: Routledge, 2013.
- Albala, Ken, ed. Routledge International Handbook of Food Studies. Abingdon: Routledge, 2013.
- Avakian, Arlene V., and Barbara Haber, eds. From Betty Crocker to Feminist Food Studies: Critical Perspectives on Women and Food. Liverpool: Liverpool University Press, 2005.
- Bender, Daniel, Rachel Ankeny, Warren Belasco, Amy Bentley, Elias Mandala, Jeffrey M. Pilcher and Peter Scholliers. “Eating in Class: Gastronomy, Taste, Nutrition, and Teaching Food History.” Radical History Review no. 110 (Spring 2011): 197–216.10.1215/01636545-2010-035
- De Nola, Ruperto. Llibre del Art de Coch. Madrid: Maxtor, 2010.
- Deutsch, Jonathan, and Jeffrey Miller. “Teaching with Food.” In Oxford Handbook of Food History, edited by Jeffrey M. Pilcher, 191–205. New York: Oxford University Press, 2012.
- Driver, Elizabeth. “Cookbooks as Primary Sources for Writing History: A Bibliographer’s View.” Food, Culture & Society 12, no. 3 (Sep 2009): 257–274.
- Elias, Megan. “Freak Food: Counterculture Cookbooks of the 1960s.” Paper Presented at the Anglo-American History Conference, London, 2013.
- Freadman, Anne. “The Place of Memory Studies in Re-Thinking the Language-Culture Nexus.” In The Next Step: Introducing the Languages and Cultures Network for Australian Universities, edited by John Hajek, Colin Nettlebeck, and Anya Woods, 277–284. Sydney: Office for Learning and Teaching, 2012.
- Herrera, Ana María. Manual de cocina recetario. Madrid: Edimat Libros, 2009.
- Leonardi, Susan. “Recipes for Reading: Summer Pasta, Lobster a la Riseholme, and Key Lime Pie.” PMLA 104, no. 3 (1989): 340–347.10.2307/462443
- Muro Goiri, Ángel. El practicón: Tratado complete de cocina al alcance de todos y aprovechamiento de sobras, edited and introduced by Xavier Domingo. Barcelona: Tusquets, 1997.
- Paz Moreno, María. De la página al plato: El libro de cocina en España. Madrid: Trea, 2012.
- Pérez, Dionysio. Naranjas: El arte de prepararlas y comerlas. Madrid: Unión Nacional de Exportación Agrícola, 1930.
- Pilcher, Jeffrey M., ed. Oxford Handbook of Food History. New York: Oxford University Press, 2012.
- Valenze, Deborah. “The Cultural History of Food.” In Routledge International Handbook of Food Studies, edited by Ken Albala, 101–113. Abingdon: Routledge, 2013.