References
- Counihan, Carole, and Susanne Højlund, eds. 2018. Making Taste Public: Ethnographies of Food and the Senses. London: Bloomsbury.
- Mondada, Lorenza. 2021. “Orchestrating Multi-Sensoriality in Tasting Sessions: Sensing Bodies, Normativity and Language.” Symbolic Interaction 44 (1): 63–86. https://doi.org/10.1002/symb.472.
- Shepherd, Gordon. 2013. Neurogastronomy: How the Brain Creates Flavor and Why It Matters. New York: Columbia University Press.
- Shields-Argelès, Christy. 2018. “Tasting Comté Cheese, Returning to the Whole.” In Making Taste Public: Ethnographies of Food and the Senses, edited by Carole Counihan and Susanne Højlund, 83–96. London: Bloomsbury.
- Sutton, David. 2023. “Eating with the Dead: Ritual, Memory and a Gustemological Approach to Taste.” In Food—Media—Senses: Interdisciplinary Approaches, edited by Christina Bartz, Jens Ruchatz, and Eva Wattolik, 289–299. Berlin: Verlag.