References
- ADAMS, A. and So, J. (1996). A Claim to Land by the River: A Household in Senegal 1720–1994. New York, NY: Oxford University Press.
- BAIILOUL, J. (1995). “Food Practices Among Sephardtc Immigrants in Contemporary France: Dietary Laws in Urban Society.” Journal of the American Academy of Religion. Vol. LXI11, 485–496.
- BROWN, L.K. and Mussell. K. (1984). Ethnic and Regional Foodways in the UnitedStates: The Performance of Group Identity, knoxville, TN: University of Tennessee.
- CUSACK, I, (2000). “African Cuisines: Recipes lor Nation-BuildingS. Journal of African Cultural Studies. Vol. 13, No. 2, 207–225.
- CUSACK, I, (2003). “Pots, Pens and Eating Out the Body: Cuisine and the Gendering of African Nations.” Nations and Nationalism. 9 (2). 277–296.
- DIOP, S. (1989). Cuisine Senegcdaise: D'Hier et D'Aujonrd'Hai. St. Louis, Senegal:Papeterie Wakhatilene.
- FRITH, M (2003). “One Meal, Five Ingredients and Five Reasons Why Subsidies Do Not Work.” The Independent. United Kingdom: Independent Newspapers (UK), p. 3.
- CELLAR, S. (1982). Senegal: A African Nation Between Islam and the West. Boulder, CO: Westview Press, Inc.
- HARRIS, J. (1998). The Africa Cookbook: Tastes of a Continent. New York, NY: Simon & Schuster.
- HELDKE, L. (2003). Exotic Appetites: Ruminations of a Food Adventure. New York, NY: Routledge.
- LE BRUN, O. (1979). “Education and Class Conflict.' Political Economy of Underdevelopment. Ed. R.C. O'Brien, 175–208. Beverly Hills, CA: Sage Publications, Inc.
- LONG, L. (1996). “Culinary Tourism. Eating an Other or Adventurous Eating in Small Town Midwest.” Joint Nutrition Conference, St. Louis, MO.
- MORAN, E.F. (1975). “Food, Development, and Man in the Tropics.” Gastronomy: The Anthropology of Food and Food Habits. Ed. M.L, Arnott, 169–186. Chicago: Aldine.
- OCULI, O. (2000). Discourses on African Affairs. Trenton, NJ and Asmara, Eritrea: African World Press.
- PLATTEAU, J. (1995). “The Food Crisis in Africa: A Comparative Structural Analysis” The Political Economy of Hunger. Ed. J. Dreze, A. Sen, and A. Hussain. 445–553. New York, NY: Oxford University Press.
- REYNOLDS, J.C. (2000, Spring). “The Sufi Approach to Food: A Case Study of_d_b” The muslim World. 198–217.
- ROZIN, P. (1999). “Food is Fundamental, Fun, Frightening, and Far-Reaching.” Social Research 66: 9–30.
- SOLER. J. (1997). “The Semiotics of Food in the Bible.” Food and Culture: A Reader. Ed, C. Counihanand P. VanEsterik. 55–66. New York, NY: Routledge.