References
- Abarca, M. E. 2004. Authentic or Not, It's Original. Food and Foodways 12: 1–25.
- Abrahams, R. D. 1984. Equal Opportunity Eating. A Structural Excursus on Things of the Mouth. In: L. Keller Brown and K. Mussell (eds) Ethnic and Regional Foodways in the United States. The Performance of Group Identity. Knoxville, TN: University of Tennessee Press, pp. 19–36.
- Ahern, S.J. 2009. Soul of a new Cuisine. Available from: http://glutenfreegirl.com/soul-of-a-new-cuisine/ (accessed June 24, 2012).
- Alba, R. 1990. Ethnic Identity. The Transformation of White America. New Haven, CT and y London: Yale University Press.
- Appadurai, A. 1988. How to make a National Cuisine: Cookbooks in Contemporary India. Comparative Studies in Society and History 30(1): 3–24.
- Appadurai, A 1996. Modernity at Large. Cultural Dimensions of Globalization. Minneapolis, MN and London: University of Minnesota Press.
- Arsel, Z. and Bean, J. 2013, in press. Networked Styles and Normalizing Taste Narratives. Advances in Consumer Research 40(1): doi: 10.1086/666595.
- Bell, D. and Valentine, G. 1997. Consuming Geographies. We Are Where We Eat. New York and London: Routledge.
- Bendix, R. 1993. Of Mohrenköpfe and Japanesen: Swiss Images of the Foreign. Journal of Folklore Research 30(1): 15–28.
- Boym, S. 2001. The Future of Nostalgia. New York: Basic Books.
- Castillo, D. A. 1992. Talking back. Toward a Latin American Feminist Literary Criticism. Ithaca, NY: Cornell University Press.
- Chang, D. and Meehan, P. 2009. Momofuku. New York: Clarkson Potter.
- Comaroff, J. L. and Comaroff, J. 2009. Ethnicity, Inc. Chicago, IL: The University of Chicago Press.
- Czegeny, C. M. 2006. Helen's Hungarian Heritage Recipes. Brantford, Ontario: Dream Machine.
- Finkelstein, J. 1989. Dining Out: A Sociology of Modern Manners. New York: New York University Press.
- Gabaccia, D. 1998. We Are What We Eat. Ethnic Food and the Making of Americans. Cambridge, MA: Harvard University Press.
- Gade, C. B. N. 2010. Ubuntu and the South African Truth and Reconciliation Process. Unpublished masters thesis. University of Aarhus.
- Giard, L. 1998. The Nourishing Arts. In: M. de Certeau, L. Giard and P. Mayol (eds) The Practice of Everyday Life. Vol 2: Living and Cooking. Minneapolis, MN: University of Minnesota Press, pp. 151–69.
- Gradén, L. 2003. On Parade. Making Heritage in Lindsborg, Kansas. Uppsala: Acta Universitatis Upsaliensis.
- Gvion, L. 2009. What's Cooking in America? Cookbooks Narrate Ethnicity. Food, Culture and Society 12(1): 53–76.
- Handler, R. and Linnekin, J. 1984. Tradition, Genuine or Spurious. The Journal of American Folklore 97(385): 273–90.
- Hansen, Per 2010. Cobranding Product and Nation. Danish Modern Furniture and Denmark in the United States 1940--1970. In: T. da Silva Lopes and P Duguid (eds) Trademarks, Brands and Competitiveness. Abingdon: Routledge, pp. 77–101.
- Heldke, L. 2001. Let's Cook Thai. Recipes for Colonialism. In: S. A. Inness (ed.) Pilaf, Pozole, and Pad Thai. American Women and Ethnic Food. Amherst, MA: University of Massachusetts Press, pp. 175–98.
- Holtzman, J. D. 2006. Food and Memory. Annual Review of Anthropology 35: 361–78.
- Johansson, F 2006. The Medici Effect. What Elephants and Epidemics Can Teach Us about Innovation. Boston, MA: Harvard Business School Press.
- Kal ik, S. 1984. Ethnic Foodways in America. Symbol and the Performance of Identity. In: L. Keller Brown and K. Mussell (eds) Ethnic and Regional Foodways in the United States. The Performance of Group Identity. Knoxville, TN: The University of Tennessee Press, pp. 37–65.
- Kirshenblatt-Gimblett, B. 1999. Playing to the Senses: Food as a Performance Medium. Performance Research 4(1): 1–30.
- Konvitz, J. 1975. Identity, Self-Expression and the American Cook. Centennial Review 19(1): 85–95.
- Larsen, H. P 2006. Solvang, CA: “The Danish Capital of America”: A Little Bit of Denmark, Disney, or Something Else? Unpublished PhD dissertation. University of California, Berkeley.
- Larsen, H. P 2011. Performing Tasty Heritage: Danish Cuisine and Playful Nostalgia at Restaurant noma. Ethnologia Europaea 40(2): 90–102.
- Lawson, N. 2004. Feast. Food to Celebrate Life. New York: Hyperion.
- Lieberson, S. and Waters, M. C. 1988. From Many Strands. Ethnic and Racial Groups in Contemporary America. New York: The Russell Sage Foundation.
- Long, L. M. (ed.) 2004. Culinary Tourism. Lexington, KY: University Press of Kentucky.
- Lu, S. and Fine G. A. 1995. The Presentation of Ethnic Authenticity: Chinese Food as a Social Accomplishment. Sociological Quarterly 36(3): 535–53.
- McCracken, G. 2005. Celebrities. Culture and Consumption II. Markets, Meaning and Brand Management. Bloomington and Indianapolis, IN: Indiana University Press, pp. 91–115.
- Mitchell, C. M. 2010. The Rhetoric of Celebrity Cookbooks. Journal of Popular Culture 43(3): 524–39.
- Mosley, D. M. 2008. Cooking up Heritage in Harlem. In A. Hauck-Lawson and J. Deutsch (eds) Gastropolis: Food and New York City. New York: Columbia University Press, pp. 274–92.
- Noyes, D. 2009. Tradition: Three Traditions. Journal of Folklore Research 46(3): 233–68.
- Österlund-Pötzsch, S. 2003. American plus. Etnisk identitet hos finlandssvenska ättlingar i Nordamerika. Helsingfors: Svenska litteratursallskäpet i Finland.
- Pickering, M and Keightley, E. 2006. The Modalities of Nostalgia. Current Sociology 54(6): 929–41.
- Ray. K. 2007. Domesticating Cuisine. Food and Aesthetics on American Television. Gastronomica 7(1): 50–63.
- Samuelsson, M. 2003. Aquavit and the New Scandinavian Cuisine. New York: Houghton Mifflin Harcourt.
- Samuelsson, M. 2006. The Soul of a New Cuisine: A Discovery of the Foods and Flavors of Africa. Hoboken, NJ: John Wiley and Sons.
- Samuelsson, M. 2007a. Chef's Story: Marcus Samuelsson. SoHo Culinary Productions, Full Plate Media. Television program. New York PBS, September 29.
- Samuelsson, M. 2007b. Discovery of a Continent. Foods, Flavors and Inspiration from Africa. Hoboken, NJ: John Wiley and Sons.
- Samuelsson, M. 2009a. New American Table. Hoboken, NJ: John Wiley and Sons.
- Samuelsson, M. 2009b. Chef's Global Food Make Thanksgiving American. Morning Edition. New York: NPR, November 26. Available from: http://www.npr.org/2009/11/26/120695872/chef-s-global-foods-make-thanksgiving-american (accessed June 26, 2012).
- Schechner, R. 2006. Performance Studies: An Introduction. New York: Routledge.
- Shortridge, B. G. and Shortridge J. R. 1998. The Taste of American Place. A Reader on Regional and Ethnic Foods. New York: Rowman and Littlefield Publishers.
- Stifton, S. 2011. Red Rooster Harlem. Available from: http://www.nytimes.com/2011/03/09/dining/reviews/09rest.html?_r=1 (accessed June 26, 2012).
- Sutton, D. 2001. Remembrance of Repasts: An Anthropology of Food and Memory. Oxford: Berg.
- Theophano, J. 2002. Eat My Words:Reading Women's Lives through the Cookbooks They Wrote. New York: Palgrave.
- Trubek, A. B. 2008. The Taste of Place: A Cultural Journey into Terroir. Berkeley, CA: University of California Press.
- Tutu, Desmond. 1999. No Future without Forgiveness. New York: Random House.
- Waters, M. C. 1990. Ethnic Options. Choosing Identities in America. Berkeley, CA: University of California Press.
- Wood, R. C. 2000. Why Are there so Many Celebrity Chefs and Cooks (and Do We Need Them)? Culinary Cultism and Crassness on Television and Beyond. In: R. C. Wood (ed.) Strategic Questions in Food and Beverage Management. Oxford: Butterworth Heinemann, pp. 129–52.
- Zelinsky, W. 1985. The Roving Palate: North America's Ethnic Restaurant Cuisines. Geoforum 16: 51–72.
- Zukin, S. 2008. Consuming Authenticity. From Outposts of Difference to Means of Exclusion. Cultural Studies 22(5): 724–48.