1. Adams, Carol J. (2010): The Sexual Politics of Meat. A Feminist‐Vegetarian Critical Theory, New York: Continuum.
2. Autsch, Sabiene (2012): “Plate Analysis: Molecular Gastronomy between Workshop, Studio and Laboratory.” In: Atelier + Kitchen = Laboratories of the Senses, Exhibition Catalogue, Ostfildern: Hatje Canz, pp. 134–143.
3. Barthes, Roland (1977): “The Rhetoric of the Image.” In: Roland Barthes, Image – Music – Text, New York: Hill and Wang, pp. 32–51.
4. Bourdieu, Pierre (1984): Distinction. A Social Critique of Taste, Cambridge MA: Harvard University.
5. Borkenhagen, Chad (2017): “Evidence‐based Creativity: Working between Art and Science in the Field of Fine Dining.” In: Social Studies of Science 47/5, pp. 630–654.