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.
General Sources