[Ajulu-Okungu, Anne. “Power and Sociality of Food and Drink in Abdulrazak Gurnah’s Dottie and Pilgrim’s Way.” Eastern African Literary and Cultural Studies 1.3-4 (2015): 130-139. Print.10.1080/23277408.2015.1053702]Search in Google Scholar
[Appadurai, Arjun. “How to Make a National Cuisine: Cookbooks in Contemporary India.” Food and Culture: A Reader. 2nd ed. Ed. Carol Counihan and Penny Van Esterik. New York: Routledge, 2008. 289-307. Print.]Search in Google Scholar
[Arendt, Hannah. Eichmann in Jerusalem: A Report on the Banality of Evil. New York: Viking, 1964. Print.]Search in Google Scholar
[Association for the Study of Literature and the Environment (ASLE). Defining Ecological Theory and Practice – Sixteen Papers from the 1994 Western Literature Association Meeting, Salt Lake City, Utah, 06 October 1994. Working paper. 2014. Web. 3 July 2019.]Search in Google Scholar
[Belasco, Warren. Appetite for Change: How the Counterculture Took on the Food Industry, 1966-1988. New York: Pantheon, 1989. Print.]Search in Google Scholar
[Bell, Rudolph. Holy Anorexia. Chicago: U of Chicago P, 1985. Print.10.7208/chicago/9780226169743.001.0001]Search in Google Scholar
[Bernstein, William. A Splendid Exchange: How Trade Shaped the World. London: Atlantic, 2008. Print.]Search in Google Scholar
[Boisvert, Raymond, and Lisa Heldke. Philosophers at Table: On Food and Being Human. London: Reaktion, 2016. Print.]Search in Google Scholar
[Bourdieu, Pierre. Distinction: A Social Critique of the Judgement of Taste. 1979. New York: Routledge, 2006. Print.]Search in Google Scholar
[Bourdieu, Pierre. Outline of a Theory of Practice. Cambridge: Cambridge UP, 1977. Print.10.1017/CBO9780511812507]Search in Google Scholar
[Buell, Lawrence. The Future of Environmental Criticism: Environmental Crisis and the Literary Imagination. London: Blackwell, 2005. Print.]Search in Google Scholar
[Bynum, Caroline. Holy Feast and Holy Fast: The Religious Significance of Food to Medieval Women. Berkeley: U of California P, 1988. Print.]Search in Google Scholar
[Christiansen, Charles. “Defining Lives: Occupation as Identity. An Essay on Competence, Coherence, and the Creation of Meaning.” The American Journal of Occupational Therapy: Official Publication of the American Occupational Therapy Association 53.6 (1999): 547-558. Web. 15 Dec. 2019.]Search in Google Scholar
[Christou, Maria. Eating Otherwise: The Philosophy of Food in Twentieth-Century Literature. Cambridge: Cambridge UP, 2017. Print.10.1017/9781108242004]Search in Google Scholar
[Climont-Espino, Rafael. “El tratado médico-culinario como género de ficción en la narrativa hispanoamericana actual: Héctor Abad Faciolince y Mayra Santos-Febres (The Medical-Culinary Tract as Fiction Genre in Contemporary Latinamerican Narrative: Héctor Abad Faciolince and Mayra Santos-Febres).” Revista Canadiense de Estudios Hispánicos 41.2 (2017): 325-347. Print.10.18192/rceh.v41i2.2150]Search in Google Scholar
[Crosby, Alfred Jr. The Columbian Exchange: Biological and Cultural Consequences of 1492. Westport, CT: Praeger, 2003. Print.]Search in Google Scholar
[De Maeseneer, Rita. “Introducción: Cuando la gastrocrítica si hace carne … y papel (Introduction:When Gastrocriticism Becomes Flesh ... and Paper).” Saberes y Sabores en México y el Caribe. Ed. Rita De Maeseneer and Patrick Collard. Amsterdam: Rodopi, 2010. 9-18. Print.]Search in Google Scholar
[De Solier, Isabelle. Food and the Self: Consumption, Production and Material Culture. London: Bloomsbury, 2013. Print.10.5040/9781350042179]Search in Google Scholar
[Diamond, Jared. Guns, Germs and Steel: A Short History of Everybody for the Last 13,000 Years. London: Vintage, 2005. Print.]Search in Google Scholar
[Douglas, Mary. “Deciphering a Meal.” Daedalus 101.1 (1972): 61-81. Print.]Search in Google Scholar
[Elias, Norbert. The Civilizing Process. 1939. Oxford: Blackwell, 2000. Print.]Search in Google Scholar
[Ellmann, Maud. The Hunger Artists: Starving, Writing and Imprisonment. London: Virago, 1993. Print.10.4159/harvard.9780674331082]Search in Google Scholar
[Fahy, Thomas. “A Sharp, Sweet Tooth: Vampires, Junk Food, and Dangerous Appetites in The Lost Boys and The Hunger.” Food and Foodways 26.3 (2018): 246-267. Web. 3 July 2019.]Search in Google Scholar
[Ferguson, Priscilla Parkhurst. “A Cultural Field in the Making: Gastronomy in 19th-Century France.” American Journal of Sociology 104.3. (1998): 597-641. Print.10.1086/210082]Search in Google Scholar
[Feuerbach, Ludwig. “Das Geheimnis des Opfers oder der Mensch ist was er ißt.” 1862. Ludwig Feuerbach Sämtliche Werke. Vol. X. Ed. Wilhelm Bolin and Friedrich Jodl. Stuttgart-Bad Canstatt: Frommann, 1960. 41–67. Print.]Search in Google Scholar
[Fischler, Claude. “Food, Self and Identity.” Social Science Information 27.2 (1988): 275–92. Print.10.1177/053901888027002005]Search in Google Scholar
[Fischler, Claude. “Commensality, Society and Culture.” Social Science Information 50.3-4 (2011): 528-548. Print.10.1177/0539018411413963]Search in Google Scholar
[Fitzpatrick, Joan. “Food and Literature: An Overview.” The Routledge International Handbook of Food Studies. Ed. Ken Albala. London: Routledge, 2013. 122-134. Print.]Search in Google Scholar
[Flandrin, Jean-Louis, and Massimo Montanari, eds. Food: A Culinary History. New York: Columbia UP, 1999. Print.]Search in Google Scholar
[Fox, Curtis, and The Poetry Foundation. “Bloody Sunday and the Fisherman’s Ghost.” Poetry Off the Shelf. The Poetry Foundation. 18 Aug. 2008. Web. 23 Oct. 2019. <https://www.poetryfoundation.org/podcasts/75134/bloody-sunday-the-fishermans-ghost>.]Search in Google Scholar
[Goffman, Erving. The Presentation of Self in Everyday Life. New York: Anchor, 1959. Print.]Search in Google Scholar
[Harris, Marvin. “The Abominable Pig.” Food and Culture: A Reader. 2nd ed. Ed. Carol Counihan and Penny Van Esterik. New York: Routledge, 2008. 59-71. Print.]Search in Google Scholar
[Heaney, Seamus. Death of a Naturalist. London: Faber, 1966. Print.]Search in Google Scholar
[Heaney, Seamus. District and Circle. London: Faber, 2006. Print.]Search in Google Scholar
[Heaney, Seamus. Field Work. London: Faber, 1979. Print.]Search in Google Scholar
[Heaney, Seamus. The Haw Lantern. London: Faber, 1987. Print.]Search in Google Scholar
[Heaney, Seamus. Human Chain. London: Faber, 2010. Print.]Search in Google Scholar
[Heaney, Seamus. North. London: Faber, 1975. Print.]Search in Google Scholar
[Heaney, Seamus. The Spirit Level. London: Faber, 1996. Print.]Search in Google Scholar
[Johnston, Josée, and Shyon Baumann. Foodies: Democracy and Distinction in the Gourmet Foodscape. 2nd ed. New York: Routledge, 2014. Print.10.4324/9781315794600]Search in Google Scholar
[Kerner, Susann, Cynthia Chou, and Morten Warmind, eds. Commensality: From Everyday Food to Feast. London: Bloomsbury, 2015. Print.10.5040/9781474245326]Search in Google Scholar
[Kerrigan, John. “Earth Writing: Seamus Heaney and Ciaran Carson.” Essays in Criticism XLVIII.2 (1998): 144-168. Print.10.1093/eic/XLVIII.2.144]Search in Google Scholar
[Kiptiyah, Binti. Gastro kritik: kajian sastra berwawasan kuliner sebagai wahana pengenalan dan pelestarian kuliner nusantara (Gastrocriticism: A Study of Culinary Insight as a Vehicle for Introduction and Culinary Preservation of the Archipelago). Working Paper. Jakarta: Language Development and Development Agency, 2018. Print.]Search in Google Scholar
[Korsmeyer, Carolyn. Making Sense of Taste: Food and Philosophy. Ithaca, NY: Cornell UP, 1999. Print.]Search in Google Scholar
[Lévi-Strauss, Claude. The Raw and the Cooked: Mythologiques. 1964. Chicago: U of Chicago P, 1990. Print.]Search in Google Scholar
[Lidström, Susanna. Nature, Environment and Poetry: Ecocriticism and the Poetics of Seamus Heaney and Ted Hughes. Abingdon: Routledge, 2015. Print.10.4324/9781315773919]Search in Google Scholar
[Mac Con Iomaire, Máirtín. “Public Dining in Dublin: The History and Evolution of Gastronomy and Commercial Dining 1700-1900.” International Journal of Contemporary Hospitality Management 25.2 (2013): 227-246. Print.10.1108/09596111311301612]Search in Google Scholar
[Mahon, Brid. Land of Milk and Honey: The Story of Traditional Irish Food and Drink. Cork: Mercier P, 1991. Print.]Search in Google Scholar
[Mennell, Stephen. All Manners of Food: Eating and Taste in England and France from the Middle Ages to the Present. Urbana, IL: U of Illinois P, 1996. Print.]Search in Google Scholar
[Mintz, Sidney. Sweetness and Power: The Place of Sugar in Modern History. New York: Penguin, 1985. Print.]Search in Google Scholar
[Morgan, George. “Seamus Heaney and the Alchemy of the Earth.” Études Irlandaises 14.1 (1989): 127-136. Print.10.3406/irlan.1989.2515]Search in Google Scholar
[Nestle, Marion. Food Politics: How the Food Industry Influences Nutrition and Health. Berkeley: U of California P, 2002. Print.]Search in Google Scholar
[O’Driscoll, Dennis. Stepping Stones: Interviews with Seamus Heaney. London: Faber, 2009. Print.]Search in Google Scholar
[Oldenburg, Ray, and Dennis Brissett. “The Third Place.” Qualitative Sociology 5.4 (1982): 265–284. Print.10.1007/BF00986754]Search in Google Scholar
[Owings, Alison. Hey Waitress! The USA from the Other Side of the Tray. Berkeley: U of California P, 2002. Print.10.1525/9780520931220]Search in Google Scholar
[Page, Edward, and Patrick Kingsford. Master Chefs: A History of Haute Cuisine. London: Hodder, 1971. Print.]Search in Google Scholar
[Phelan, Shanon, and Elizabeth Kinsella. “Occupational Identity: Engaging Socio-Cultural Perspectives.” Journal of Occupational Science 16.2 (2009): 85-91. Print.10.1080/14427591.2009.9686647]Search in Google Scholar
[Pietrykowski, Bruce. “You Are What You Eat: The Social Economy of the Slow Food Movement.” Review of Social Economy LXII.3 (2004): 301-321. Print.10.1080/0034676042000253927]Search in Google Scholar
[Rattigan, John, and Tomás Mac Conmara. “County Clare Archives in the Irish Antiquities Division of the National Museum of Ireland – Objects from the Parish of O’Brien’s Bridge.” Sliabh Aughty Journal 12 (2005). Web. 27 Oct. 2019. <http://www.clarelibrary.ie/eolas/claremuseum/news_events/obriensbridge_archives.htm>.]Search in Google Scholar
[Rønning, Anne. “Halligan’s Love Affair with Food.” Coolabah 5 (2011): 130-138. Print.]Search in Google Scholar
[Ross, Daniel. “The ‘Upward Waft’: The Influence of Frost and Eliot on Heaney’s Later Phase.” Seamus Heaney: Poet, Critic, Translator. Ed. Ashly B. Crowder and Jason Hall. London: Palgrave Macmillan, 2007. 92-102. Print.]Search in Google Scholar
[Roy, Satarupa Sinha. “From Sapore to Sapere: The Gustatory Perception of Elsewhere in Calvino’s ‘Under the Jaguar Sun’.” Antae Journal 3.1 (2016): 77-86. Print.]Search in Google Scholar
[Rozin, Elisabeth. “The Structure of Cuisine.” The Psychobiology of Human Food Selection. Ed. Lewis Barker. Bridgeport, CT: AVI, 1982. 189-203. Print.]Search in Google Scholar
[Schmidt, Paul. “A Winter Feast.” Parnassus: Poetry in Review 16.1 (1990): n. pag. Web. 15 Dec. 2019. <http://parnassusreview.com/archives/394>.]Search in Google Scholar
[Scholliers, Peter. Food, Drink and Identity: Cooking, Eating and Drinking in Europe since the Middle Ages. London: Berg, 2001. Print.10.5040/9781350044845]Search in Google Scholar
[Sinclair, Thomas, and Carol Sinclair. Bread, Beer and the Seeds of Change: Agriculture’s Imprint on World History. Wallingford: CABI, 2010. Print.]Search in Google Scholar
[Spang, Rebecca. The Invention of the Restaurant: Paris and Modern Gastronomic Culture. Cambridge, MA: Harvard UP, 2001. Print.]Search in Google Scholar
[Symons, Michael. A History of Cooks and Cooking. Urbana: U of Illinois P, 2004. Print.]Search in Google Scholar
[Tigner, Amy, and Alison Carruth. Literature and Food Studies. London: Routledge, 2018. Print.10.4324/9781315726571]Search in Google Scholar
[Tobin, Ronald W. “Qu’est-ce que la gastro-critique? (What is Gastrocriticism?).” Dix-Septième siècle 4.217 (2002): 621-630. Print.10.3917/dss.024.0621]Search in Google Scholar
[Tobin, Ronald W. “From Lviv to Lille: The Odyssey of a Gastronaut.” UC Santa Barbara. 2015. Web. 8 July 2019. <https://escholarship.org/uc/item/2qw4b6w3>.]Search in Google Scholar
[Tordoff, R.L.S. “Excrement, Sacrifice, Commensality: The Ophresiology of Aristophanes’ Peace.” Arethusa 44.2 (2011): 167-198. Print.10.1353/are.2011.0007]Search in Google Scholar
[Trubek, Amy. Haute Cuisine: How the French Invented the Culinary Profession. Philadelphia: U of Pennsylvania P, 2000. Print.]Search in Google Scholar
[Upton, Lee. “Eating Our Way to Wisdom: M.F.K. Fisher’s Oysters.” Cooking by the Book: Food in Literature and Culture. Ed. Mary Ann Schofield. Bowling Green, OH: Bowling Green State UP, 1989. 198-205. Print.]Search in Google Scholar
[Visser, Margaret. The Rituals of Dinner. London: Penguin, 1992. Print.]Search in Google Scholar
[Wilk, Richard. “‘Real Belizean Food’: Building Local Identity in the Transnational Caribbean.” American Anthropologist 101.2 (1999): 244-255. Print.10.1525/aa.1999.101.2.244]Search in Google Scholar
[Woodham Smith, Cecil. The Great Hunger: Ireland 1845-9. London: New English Library, 1975. Print.]Search in Google Scholar
[Wrangham, Richard. Catching Fire: How Cooking Made Us Human. London: Profile, 2009. Print.]Search in Google Scholar