The following is a short list of books, articles, and websites that offer deeper insight into food voice, representation, and food media. A complete reference list can be found in the Works Cited section of the thesis.
Food Voice and Representation
Abarca, M. E. (2007). Charlas Culinarias: Mexican Women Speak from Their Public Kitchens. Food and Foodways, 15(3-4), 183–212. doi: 10.1080/07409710701620094
Abarca, M. E., & Colby, J. R. (2016). Food memories seasoning the narratives of our lives. Food and Foodways, 24(1-2), 1–8. doi: 10.1080/07409710.2016.1150101
Adichie, C. N. (2009). Retrieved May 20, 2020, from https://www.ted.com/talks/chimamanda_ngozi_adichie_the_danger_of_a_single_story/transcript?language=en
Eder, D. J. (2007). Bringing Navajo Storytelling Practices into Schools: The Importance of Maintaining Cultural Integrity. Anthropology & Education Quarterly, 38(3), 278–296. doi: 10.1525/aeq.2007.38.3.278
Earth to Tables. (2020, July 06). Ways of Knowing. Retrieved August 04, 2020, from https://earthtotables.org/conversations/ways-of-knowing/
Franklin, S. B. (2018). Edna Lewis: At the Table with an American Original. University of North Carolina Press.
Landrum, R. E., Brakke, K., & McCarthy, M. A. (2019). The pedagogical power of storytelling. Scholarship of Teaching and Learning in Psychology, 5(3), 247–253. https://doi.org/10.1037/stl0000152
Reese Ashanté M. (2019). Black food geographies: race, self-reliance, and food access in Washington, D.C. Chapel Hill: University of North Carolina Press.
Stone-Mediatore, S. (2006). Reading across borders: storytelling and knowledges of resistance. New York: Palgrave Macmillan.
Studio ATAO. (2020). A Toolkit For Recognizing, Disrupting & Preventing Tokenization in Food Media. Retrieved June 29, 2020, from https://www.studioatao.org/post/food-media-has-a-tokenization-problem
Cookbooks
Bower, A. (1997). Recipes for reading: community cookbooks, stories, histories. Amherst: University of Massachusetts Press.
Ferguson, K. (2012). Intensifying Taste, Intensifying Identity: Collectivity through Community Cookbooks. Signs: Journal of Women in Culture and Society, 37(3), 695–717. doi: 10.1086/662697
Franklin, S. B. (2018). Edna Lewis: At the Table with an American Original. University of North Carolina Press.
Helms Tippen, C. (2018). Inventing authenticity: how cookbook writers redefine Southern identity. Fayetteville: The University of Arkansas Press.
Tipton-Martin, T. (2020). About the Jemima Code. Retrieved August 03, 2020, from https://thejemimacode.com/about/
Zafar, R. (2019). Recipes for respect: African American meals and meaning. Athens, GA: The University of Georgia Press.
Narrative Change
Center or Story-Based Strategy . (n.d.). Theory of Change. Retrieved from https://static1.squarespace.com/static/59b848d980bd5ee35b495f6e/t/59d91e6029f187b71a7bcceb/1507401313613/css_theory_of_change_final.pdf
Oral History
OHA Principles and Best Practices. (2018). Retrieved from https://www.oralhistory.org/principles-and-best-practices-revised-2018/
Raleigh Yow, V. (2005). Recording Oral History: A Guide for the Humanities and Social Sciences 2nd edition (Second). Altamira Press.
Ritchie, D. A. (2015). Doing oral history: a practical guide. New York, NY: Oxford University Press.Stoler, A., & Strassler, K. (2015). Memory Work in Java a Cautionary Tale. In The Oral History Reader (3rd ed., pp. 283–309). Routhledge.
Model of Affordances and Constraints
David. (2017, January 27). Affordances and Constraints. Retrieved from https://eng221s17.davidmorgen.org/davids-posts/affordances-and-constraints/
Doval, D. (2017, July 28). Affordances, Constraints and Conventions. Retrieved from https://medium.com/@diego./affordances-constraints-and-conventions-b9a1217115c6