Sukaldaritzaren historia
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Proposatutako bibliografia[aldatu]
- (Gaztelaniaz) H. Freedman, Paul. (2009). Gastroizenaia: Historia del paladar. Universitat de València (Servei de publicacions) ISBN 9788437074627.
- (Gaztelaniaz) Parra, Jimena. Hstoria de la gastroizenaía. monografias.com . Noiz kontsultatua: 12 de gener de 2015.
- (Gaztelaniaz) Gutierrez de Alva, Cecilia Isabel. (2012). Historia de la gastroizenaia. Tercer milenio ISBN 9786077331346 . Noiz kontsultatua: 12 de gener de 2015.
- (Ingelesez) Olver, Lynne. (2015). The Food Timeline. foodtimeline.org . Noiz kontsultatua: 12 de gener de 2015.
- (Ingelesez) Price, Bryan. (2007). From Chemistry Labs to the Kitchen: Molecular Gastroizenay. University of Southern California.
- (Katalanez) Perucho, Joan. (1999). Gastroizenaia i cultura. El Mèdol ISBN 8489936617.
- (Gaztelaniaz) Alzugaray Aguirre, Juan José. (1984). Gastroizenaía y lenguaje. Dossat ISBN 8423706478.
- (Ingelesez) Pollan, Michael. (2006). The Omnivore's Dilemma: A Natural History of Four Meals. Penguin Books ISBN 9781594200823.
- (Ingelesez) Steward, Amy. (2013). The Drunken Botanist: The Plants That Create the World's Great Drinks. Algonquin Books ISBN 978-1616200466.
- (Ingelesez) Wrangham, Richard. (2010). Catching Fire: How Cooking Made Us Human. Basic Books ISBN 9780465020416.
- (Ingelesez) Kurlansky, Mark. (1998). Cod: A Biography of the Fish that Changed the World. Penguin Books ISBN 9780140275018.
- (Ingelesez) Nestle, Marion. (2013). Food Politics: How the Food Industry Influences Nutrition and Health (California Studies in Food and Culture). University of California Press ISBN 9780520275966.