6. Sources

Bates, Tarsh. “We have never been Homo sapiens : CandidaHomo natureculture”. Platform: Journal of Media and Communication. Vol. 6.2. 2015. P.,16-32. PDF.

Bennett, Jane. Vibrant Matter: A Political Ecology of Things. Durham: Duke University Press. http://public.eblib.com/choice/publicfullrecord.aspx?p=1170671. 2010. Print.

Braidotti, R. “Posthuman, All Too Human: Towards a New Process Ontology.” Theory, Culture & Society 23 (7–8): 197–208. doi:10.1177/0263276406069232. 2006.

Brillat-Savarin, and Fayette Robinson. The Physiology of Taste, Or, Transcendental Gastronomy: Illustrated by Anecdotes of Distinguished Artists and Statesmen of Both Continents. United States. Merchant Books. 2009. Print.

Campbell, Jonah. Food & Trembling: An Entertainment. Halifax: Invisible Pub, 2011. Print.

Chen, X. et al. “A Gustotopic Map of Taste Qualities in the Mammalian Brain.” Science 333.6047 (2011): 1262–1266. CrossRef. Web.

Cohen, Revital, and Tuur van Balen. “Pigeon d’Or.” N.p., 2010. Web. Accessed 28 Sept. 2016.

Davis, Heather, and Etienne Turpin. 2015. “Art & Death: Lives Between the Fifth Assessment & the Sixth Extinction.” In Art in the Anthropocene: Encounters Among Aesthetics, Politics, Environments and Epistemologies, 3–30. London: Open Humanities Press. http://www.oapen.org/download? type=document&docid=560010.

De Landa, Manuel. “Species and Ecosystems”. A Thousand Years of Non-Linear History. Swerve. 2000. P.135-179.

Deleuze, Gilles and Guattari, Felix. “Becoming-Intense, Becoming-Animal, Becoming Imperceptible…” A Thousand Plateaus. Capitalism and Schizophrenia. Translated Massumi, Brian. Minnesota Press. 1987. P., 233-243.

De Mane, Erica, and Chuck Williams. Pasta. New York: Simon & Schuster Source, 2001. Print.

Drewnowski, Adam and Carmen Gomez-Carneros. “Bitter taste, phytonutrients, and the consumer: a review 1’2’3’” Am J Clin Nutr December 2000 vol. 72 no. 6 1424-1435

Evans, Josh. “Observations from the Frontier of Deliciousness”. MAD Dispatches: what is cooking?. Copenhagen: MAD. 2014. P.,81-91.

Frédéric, Marie-Claire. “Ni cru, ni cuit.” Ni cru ni cuit, le blog des aliments fermentés. http://www.nicrunicuit.com/. 2015. Web. Accessed 8 October 2016.

Ginsberg, Alexandra. “Trangressing Biological Boundaries”. Eds. A. Ginsberg, J. Calvert, P. Schyfter, A. Elfick, D. Endy. Synthetic Aesthetics: Investigating Synthetic Biology’s Designs on Nature. The MIT Press. Cambridge. 2014. P., 283-293.

Haraway, Donna. When Species Meet. Minneapolis: University of Minnesota Press. http://public.eblib.com/choice/publicfullrecord.aspx?p=328400. 2008.

Haraway, Donna. “Staying with the Trouble: Anthropocene, Capitalocene, Chtulucene.” In Anthropocene or Capitalocene?, by Jason Moore, 34–75. 2015. PDF.

Heldke, Lisa M. Cooking, Eating, Thinking: Transformative Philosophies of Food, edited by Deane W. Curtin. Bloomington: Indiana University Press. 1992. Print.

High, Kathy. “Playing with Rats”. Tactical Biopolitics. Art, Activism and Technoscience. Eds Beatriz de Costa and Kavita Philip. MIT press. 2008. P., 465-478. PDF.

Jayabalan, Rasu et al. “Biochemical Characteristics of Tea Fungus Produced during Kombucha Fermentation.” Food Science and Biotechnology 19.3 (2010): 843–847. CrossRef. Web.

Jones, Nicola. “Food: A Taste of Things to Come?” Nature 468.7325 (2010): 752–753. CrossRef. Web.

Katz, Sandor. The Art of Fermentation. Chelsea Green Publishing Co, White River Junction. 2012. Print.

Kelly, Lindsay. Bioart Kitchen. Art, Feminism and Technoscience. I.B. Tauris. 2016. Print.

Margulis, Lynn, Sagan, Dorian. “Masters of the biosphere”. What is Life? University of California Press. 1995. P. 87-111. PDF.

McGee, Harold. “Infectious confection: How to make bread from flesh-eating bacteria.” Lucky Peach. Vol. 11. 2014. P.8-15.

Nathan, Joan. “Passover.” Oxford Companion to Sugar and Sweets. Edited by Darra Goldstein, Sidney Mintz. Oxford University Press, 2015. P.506

NIH HMP Working Group, J. Peterson, S. Garges, M. Giovanni, P. McInnes, L. Wang, J. A. Schloss, et al. “The NIH Human Microbiome Project.” Genome Research 19 (12): 2317–23. 2009. doi:10.1101/gr.096651.109.

Parisi, Luciana. “Virtual Sex”. Abstract Sex. Philosophy, Bio-Technology and the Mutations of Desire. Continuum, London. 2004. P. 5-33. PDF.

Pedersen, Jonas Astrup. “Kombucha: A Tasty Symbiotic Culture of Bacteria and Yeasts.” Nordic Food Lab. N.p., 7 Feb. 2013. Web. 10 Nov. 2016.

Savage, D C. “Microbial Ecology of the Gastrointestinal Tract.” Annual Review of Microbiology 31 (1): 107–33. 1977. doi:10.1146/annurev.mi.31.100177.000543.

Schmidt, Charles W. “The Yuck Factor When Disgust Meets Discovery.” Environ Health Perspect v.116 (12). 2008.

Stavvers. “I’m making sourdough with my vagina yeast.” Another angry woman. November, 2015. https://stavvers.wordpress.com/2015/11/23/im-making-sourdough-with-my-vaginal-yeast/ Accessed September 18, 2016.

Thacker, Eugene. “The Thickness of Tissue Engineering and Regenerative Medicine: we can grow it for you wholesale”. The Global Genome. Biotechnology, Politics and Culture. MIT press. 2006, pp.251-274. PDF.

Tsing, Anna Lowenhaupt. Mushroom at the End of the World On the Possibility of Life in Capitalist Ruins. Princeton University Press. http://public.eblib.com/ choice/PublicFullRecord.aspx?p=2028320. 2015. PDF.

Ursell, Luke K, Jessica L Metcalf, Laura Wegener Parfrey, and Rob Knight. “Defining the Human Microbiome.” Nutrition Reviews 70 (August): S38–44. 2012. doi:10.1111/j.1753-4887.2012.00493.x. PDF.

Vegetarian Times. “Homemade Seitan.” 2016 http://www.vegetariantimes.com/recipe/homemade-seitan. Accessed 8 Nov 2016

Zurr, Ionat and Catts, Oron. “The Ethics of Experiential Engagement with the Manipulation of Life”. Tactical Biopolitics. Art, Activism and Technoscience. Eds. Beatriz de Costa and Kavita Philip. MIT press. 2008, P., 125-142. PDF.



EAT M.E. Copyright © 2017 by Maya Hey. All Rights Reserved.

Share This Book


Comments are closed.