1. Abarca, Meredith. E. “Food Consciousness: Teaching Critical Theory Through Food Narratives.” In Food Pedagogies, edited by Rick Flower and Elaine Swan, 201–222. London: Routledge, 2015.
2. Appadurai, Arjun, “How to Make a National Cuisine.” In Food and Culture, second edition, edited by Carole Counihan, and Penny Van Esterik, 289–307. London and New York: Routledge, 2008.
3. Archer, Jayne Elisabeth et al. eds, Food and the Literary Imagination. Basingstoke: Palgrave Macmillan, 2014.
4. Ashley, Bob et al., Food and Cultural Studies. London and New York: Routledge, 2004.
5. Atwood, Margaret. The Edible Woman. McClelland and Stewart, 1969.