-Tefler, E. (1996). Food for Thought: Philosophy and Food. London/New York: Routledge
-Strong, J. (2011) Educated Tastes: Food, Drink, and Connoisseur Culture. Lincpn: University of Nebraska Press.
-Toussaint-Samat, M. (2009). A History of Food. Chichester, West Sussex, U. K.: Wiley-Blackwell
-Blumenthal, H., & Moore, A. (2011). Heston Blumenthal at home. London: Bloomsbury
-Shorto, R. (2013). Amsterdam. Amsterdam: Ambo Anthos
-Allison, H. (2001) Kant’stheory of Taste. Cambridge: Cambridge University Press
-Eco, U. & McEwen, A. (2004) A History of Beauty. New York: Rizzpi
-McGee, H. (2004) On Food and Cooking. New York: Scribner
-Fresco, L. (2012) Hamburgers in het Paradijs. Amsterdam: Bakker
-Fresco, L. (2014) Kruisbestuiving. Over kennis, kunst en het leven. Amsterdam: Prometheus Bert Bakker
-Shaw, B. & Mozley, C. (1962) Man and Superman. New York: Heritage Press
-Harris, P., Lyon D. & McLaughlin S. (2005) The Meaning of Food. Guilford, Connecticut: Globe Pequot Press
-Kelly, I. (2004) Cooking for Kings: The Life of Antonin Carème, the First Celebrity Chef. London: Short