Readings & Bibliography
Coxwell Matthewman, Madeline, and Rahul Costa-Pinto. Macronutrients, minerals, vitamins, and energy, 2022.
Excellent resource for background knowledge on macronutrients and energy transformations.
Heimann, Robert B. “Ancient and Historical Cooking Pots and Food: An Eternal Communion. A Topical Review.” Archaeometry 67, no. 1 (May 16, 2024): 219–34. https://doi.org/10.1111/arcm.12986.
Great resource for learning and explaining about ancient cooking tools and techniques.
Leghi, Barbara Esteves, Carina Carlucci Palazzo, Lilian Magalhães, and Rosa Wanda Diez-Garcia. “Does the Body Speak? Body Map of the Relationship with Food Narrated by Women in an Intervention for Food Consciousness.” Interface - Comunicação, Saúde, Educação 28 (2024). https://doi.org/10.1590/interface.240410.
This resource provides insight into how the body selects, processes, and uses food culturally and scientifically.
Mcgee, Harold. On food and cooking: The science and lore of the kitchen. New York: Scribner, 2004.
Excellent and comprehensive resource that explains cooking and food science in great detail.
Wolke, Robert L., and Marlene Parrish. What Einstein told his Cook: Kitchen science explained. New York: W.W. Norton & Co, 2008.
Great resource for background knowledge on carbohydrates and fats.
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