References
- ANDERSON, B. (1991). Imagined Communities: Reflections on the Origin and Spread of Nationalism. London and New York: Verso.
- APPADURAI, A. (1996). Modernity at Large: Cultural Dimensions of Globalization. Minneapolis, London: University of Minnesota Press.
- BAK, S. (1997). “McDonald's in Seoul: Food Choices, Identity, and Nationalism.” In J. Watson (ed.). Golden Arches East, McDonald's in East Asia, 136–160. Stanford, CA: Stanford University Press.
- BARTHES, R. (1979). “Towards a Psychosociology of Contemporary Food Consumption.” In R. Forester and O. Ranum (eds.), Food and Drink in History, 166–173. Baltimore: Johns Hopkins University Press.
- BELASCO, W. (1989). Appetite for Change: How the Counterculture Took on the Food Industry. New York: Pantheon Books.
- BURAWOY, M. (2000). “Introduction: Reaching for the Global.” In M. Buravvoy et al. (eds.), Global Ethnography: Forces, Connections, and Imaginations in a Postmodern World, 1–40. Berkeley: University of California Press.
- BOURDIEU, P. (1984). Distinction: A Social Critique of the Judgment of Taste. Cambridge, MA: Harvard University Press.
- CAMPBELL, C. (1995). “The Sociology of Consumption.” In D. Miller (ed.). Acknowledging Consumption: A Review of New Studies. London: Routledge.
- CLIFFORD, J. (1997). Routes, Travel and Translation in the Late Twentieth Century. Cambridge. MA: Harvard University Press.
- COOK, I., & Crang, P (1996). “The World on a Plate, Culinary Culture, Displacement and Geographical knowledges.” The Journal of Material Culture, 1, 131–153.
- COONTZ, S. (1992). The Way We Never Were: American Families and the Nostalgia Trap. New York: Basic Books.
- DOUGLAS, M. (1975). “Decipheringa Meal.” In M. Douglas (ed.), Implicit Meanings: Essays in Anthropology, 249–275. London: Routledge & Paul.
- GULE, Z., & ÓRiain, S. (2002). Global Ethnography,” Annual Review of Sociology, 28:271–295.
- GOODY, J. (1982). Cooking, Cuisine and Class: A Comparative Sociology. Cambridge: Cambridge University Press.
- HALL., S. (1997). “The Local and the Global: Globalization and Ethnicity.” In A. McClintoek, A. Mufti, and E. Shohat (eds.), Dangerous Liaisons: Gender, Nation, and Postcolonial Perspectives, 173–187. Minneapolis: University of Minnesota Press.
- HOBSBAWM, E. (1992). “Introduction, Inventing Traditions.” In E. Hobsbawm and T. Ranger (eds.). The Invention of Tradition, 1–14. Cambridge: Cambridge University Press.
- LEVINE, L. (1988). Highbrom/Lowbrow: The Emergence of Cultural Hierarchy in America. Cambridge: Harvard University Press.
- MADISON, D. (2001). “Forward.” In C. Petrini and B. Watson (eds.). Slow Food: Collected Thoughts on Taste, Tradition, and the Honest Pleasures of Food, ix–xi. White River Junction, VT: Chelsea Green Publishing Company
- MARTINS, P. (2001). “Introduction.” In C. Petrini and B. Watson (eds.), Slow Food: Collected Thoughts on Taste, Tradition, and the Honest Pleasures of Food, xiv–xv. White River Junction, VT: Chelsea Green Publishing Company.
- MIELE, M., & MURDOCH, J. (2002). “The Aestheticization of Food: Taste, Time, and Typicality.” Sociologia Ritralis, 42, 312–328.
- MINTZ, S. (1985). Sweetness and Power: The Place of Sugar in Modern History. London: Viking.
- OUNURU-TIERNEY, E. (1993). Rice as Self Japanese identities Through Time. Princeton: Princeton University Press.
- PETRINI, C. (1996, April-June). “In Praise of Slowness.” Slow: The International Herald of Tastes, n.l.
- PETRINI, C. (2001). “The Ark and the Deluge, Building the Ark.” In C. Petrini and B. Watson (eds.). Slow Food: Collected Thoughts on Taste, Tradition, and the Honest Pleasures of Food, 1–6. White River Junction, VT: Chelsea Green Publishing Company.
- PETRINI, C., & B. WATSON, B. (eds.). (2001). Slow Food: Collected Thoughts on Taste, Tradition, and the Honest Pleasures of Food. White River Junction, VI: Chelsea Green Publishing Company
- ROMBAUER, T. (1931). The Joy of Cooking. St. Louis: A. C. Clavton Printing Co.
- SACK, R. (1992). Place, Modernity and the Consumer's World: A Relational Frameivork for Geographical Analysis. Baltimore: The Johns Hopkins University Press.
- SILVERMAN, E. (1999). “Tourist Art as the Crafting of Identity in the Scpik River (Papua, New Guinea).” In R. Phillips and C. Steiner (eds.), Unpacking Culture: Art and Commodity in Colonial and Post Colonial Worlds, 51–66. Berkeley: University ol California Press.
- STILLE, A. (2001, August 20). “Slow Food.” The Nation.11–12,15–16.
- THAYER, M. (2000). “Traveling Feminisms: From Embodied Women to Gendered Citizenship.” In M. Burawoy et al. (eds.), Global Ethnography Forces, Connections, and Imaginations in a Postmodern World, 203–233. Berkeley: University of California Press.
- TILLEY, C. (1997). “Performing Culture in the Global Village.” Critique of Antthropology, 17(1), 67–89.
- TSING, A. (2002). “The Global Situation.” In J. Inda and R. Rosaldo (eds.), The Anthropology of Globalization, a Reader, 453–485. Maiden, MA: Blackwell Publishers.
- WATSON, A. (2003, May 7). “Region's Activists Show ari Appetite for 'Slow Food.'” San Jose Merecury News, IA.
- WATSON, J. (ed.). (1997). Golden Arches East: McDonald's in East Asia. Stanford, CA: Stanford University Press.
- WILLIAMS, R. (1966). Culture and Society). 1780-1950. New York: Harper and Row.
- WILLIAMS, R. (1973). The Country and the City. New York; Oxford University Press.
- WILK, R. (1995). “Learning to be Local in Belize: Global Systems of Common Difference.” In D. Miller (ed.), Worlds Apart: Modernity Through the Prism of the Local 110–133. New York: Routledge.