1. Berthiaume, G. (1982). Les rôles du mágeiros: Étude sur la boucherie, la cuisine et le sacrifice dans la Grèce ancienne. Leiden: Brill.
2. Bloch, M. (1985). Almost eating the ancestors. Man, New Series, 20(4), 631–646.
3. Brandes, S. (1997). Sugar, colonialism, and death: On the origins of Mexico’s day of the dead. Comparative Studies in Society and History, 39(2), 270–299.
4. Civitello, L. (2011). Cuisine and culture: A history of food and people. Somerset: Wiley.
5. Curtin, W., & Heldke, L. M. (1992). Cooking, eating, thinking. Transformative philosophers of food. Bloomington: Indiana University Press.