Selected References

The scientific and historical literatures on food are vast, as is the literature of cooking itself! The following list is a selection of the sources that I’ve referred to in the course of writing this book. It provides documentation for the more important facts and ideas, leads for finding more detailed information, and gives credit to researchers and translators. I begin by listing works that I’ve relied on throughout the book. Then follow bibliographies by chapter. Each is divided into two sections: first, books and articles intended for the general reader; and second, more specialized and technical studies.