Huge thanks to Heather Paxson for putting this list together with me. The readings are not categorized, but listed in alphabetical order by author.
Allport, Susan. “Molecular Gastronomy: Exploring the Science of Flavor: Molecular Gastronomy: Exploring the Science of Flavor.” Gastronomica 7, no. 1 (February 2007): 107–8. https://doi.org/10.1525/gfc.2007.7.1.107.
Ankeny, Rachel A. “The Rise of Molecular Gastronomy and Its Problematic Use of Science as an Authenticating Authority.” In Authenticity in the Kitchen, edited by Richard Hosking, 1–456. London, 2006.
Barham, Peter, Leif H Skibsted, Wender L P Bredie, Michael Bom Frøst, Per Møller, Jens Risbo, Pia Snitkj\a er, and Louise Mørch Mortensen. “Molecular Gastronomy: A New Emerging Scientific Discipline.” Chemical Reviews 110, no. 4 (April 2010): 2313–65. https://doi.org/10.1021/cr900105w.
Berenstein, Nadia. “Designing Flavors for Mass Consumption.” The Senses and Society 13, no. 1 (March 2018): 19–40. https://doi.org/10.1080/17458927.2018.1426249.
Besky, Sarah. The Darjeeling Distinction: Labor and Justice on Fair-Trade Tea Plantations in India. California Studies in Food and Culture. Berkeley, CA: University of California Press, 2013.
Bryant, Clifton D, and Dennis L Peck. Encyclopedia of Death and the Human Experience. Thousand Oaks, CA: SAGE Publications, 2009. http://sk.sagepub.com/reference/humanexperience.
Bull, Michael, Paul Gilroy, David Howes, and Douglas Kahn. “Introducing Sensory Studies.” The Senses and Society 1, no. 1 (March 1, 2006): 5–7. https://doi.org/10.2752/174589206778055655.
Calvert, Gemma, Charles Spence, and Barry E Stein. The Handbook of Multisensory Processes. Cambridge, MA: MIT Press, 2004.
Chapman, H A, D A Kim, and J M Susskind. “In Bad Taste: Evidence for the Oral Origins of Moral Disgust.” Science 323, no. 5918 (February 2009): 1222–26. https://doi.org/10.2307/j.ctt24h3c0?ref=search-gateway:69ce3d6604bf49bd627d1dd3cd781391.
Chi, H. “The Application of Technology Acceptance Model and Theory of Reasoned Action on the Molecular Gastronomy Message.” Journal of Global Business Management, 2011. http://search.proquest.com/openview/1b0511fb8c29eaf9944dc88971c590f6/1?pq-origsite=gscholar&cbl=406316.
Chiew, Florence. “Originary Synaesthesia.” Australian Feminist Studies 31, no. 89 (July 2, 2016): 263–66. https://doi.org/10.1080/08164649.2016.1254028.
Classen, Constance. The Deepest Sense: A Cultural History of Touch. Studies in Sensory History. Urbana, IL: University of Illinois Press, 2012. http://public.eblib.com/choice/publicfullrecord.aspx?p=3414197.
Corbin, Alain. The Foul and the Fragrant: Odor and the French Social Imagination. Cambridge, MA: Harvard University Press, 1986.
Cousins, John, Kevin O’Gorman, and Marc Stierand. “Molecular Gastronomy: Cuisine Innovation or Modern Day Alchemy?” International Journal of Contemporary Hospitality Management 22, no. 3 (April 2010): 399–415. https://doi.org/10.1108/09596111011035972.
Cytowic, Richard E. Synesthesia: A Union of the Senses. Cambridge, MA: MIT Press, 2002.
Cytowic, Richard E, and David Eagleman. Wednesday Is Indigo Blue: Discovering the Brain of Synesthesia. Cambridge, MA: MIT Press, 2009.
D’Ambrosio, Ugo, Marta Vila, Ferran Adrià, Laura Bayés-García, Sergio Calsamiglia, Pere Castells, Oriol Castro, et al. “Classification of Unelaborated Culinary Products: Scientific and Culinary Approaches Meet Face to Face.” Food, Culture & Society, March 2017, 1–29. https://doi.org/10.1080/15528014.2017.1288790.
Davidson, Alan, ed. National and Regional Styles of Cookery. Oxford Symposium on Food and Drink. London: Prospect Books, 1981.
Deroy, Ophelia. Sensory Blending: On Synaesthesia and Related Phenomena. Oxford, UK: Oxford University Press, 2017.
Druckman, Charlotte. “The Past Serves the Future: A Review.” Gastronomica 9, no. 2 (May 2009): 90–93. https://doi.org/10.1525/gfc.2009.9.2.90.
Dudek, Nir. “Reading a Plate.” Gastronomica 8, no. 2 (May 2008): 51–54. https://doi.org/10.1525/gfc.2008.8.2.51.
Dunea, G. “History of Food: Thinking of Lucy.” British Medical Journal 304, no. 6841 (1992): 1575.
Ehrenberg, Rachel. “What’s Cookin’: Science Is in the Kitchen, and the Results Are Good for Our Taste Buds.” Science News 173, no. 13 (March 2008): 202–4.
Enserink, Martin. “The Joy of Evidence-Based Cooking.” Science 314, no. 5803 (November 24, 2006): 1235–46.
Ferguson, Priscilla Parkhurst. Accounting for Taste: The Triumph of French Cuisine. Chicago, IL: University of Chicago Press, 2004.
———. “The Senses of Taste.” American Historical Review 116, no. 2 (2011): 371–84.
Ferguson, Priscilla Parkhurst, and Sharon Zukin. “What’s Cooking?” Theory and Society 24, no. 2 (April 1995): 193–99.
Fertel, Rien T. “Heston Blumenthal: In Search of Perfection Reinventing Kitchen Classics.” Gastronomica 7, no. 4 (November 2007): 100–100. https://doi.org/10.1525/gfc.2007.7.4.100.
Freedman, Paul. Food: The History of Taste. Edited by Paul Freedman. Berkeley, CA: University of California Press, 2007.
Freedman, Paul, Joyce E Chaplin, and Ken Albala. Food in Time and Place: The American Historical Association Companion to Food History. Edited by Paul Freedman, Joyce E Chaplin, and Ken Albala. Oakland, CA: University of California Press, 2014.
Friedel, Robert. “Food for Thought.” Technology and Culture 43, no. 4 (October 2002): 842–45.
Friedland, Susan R, ed. Food and Morality. Oxford Symposium on Food and Cookery. London, UK: Prospect Books, 2007.
Garets, F Taliano-des. “Cuisine et Politique.” Vingtième Siècle, Revue d’histoire, no. 59 (1998): 160–61.
Haverkamp, Michael. Synesthetic Design: Handbook for a Multi-Sensory Approach. Berlin; Boston: De Gruyter, 2012. https://www.degruyter.com/view/books/9783034611688/9783034611688/9783034611688.xml.
Holden, Constance. “Nouvelle Cuisine.” Science 252, no. 5006 (May 1991): 642–43.
Holtzman, Jon D. “Food and Memory.” Annual Review of Anthropology 35, no. 1 (October 2006): 361–78. https://doi.org/10.1146/annurev.anthro.35.081705.123220.
Howes, David, ed. Empire of the Senses: The Sensual Culture Reader. Sensory Formation Series. Oxford; New York: Berg, 2005.
———. Sensual Relations: Engaging the Senses in Culture and Social Theory. Ann Arbor, MI: University of Michigan Press, 2003.
Hughes, Howard C. Sensory Exotica: A World Beyond Human Experience. Cambridge, MA: MIT Press, 1999. http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=17057.
Humphries, C. “Cooking: Delicious Science.” Nature 486 (2012). http://www.nature.com/nature/journal/v486/n7403_supp/full/486S10a.html.
Jaine, Tom, ed. Taste. Oxford Symposium on Food and Cookery. London, UK: Prospect Books, 1988.
Jay, M. “In the Realm of the Senses: An Introduction.” The American Historical Review, 2011. https://doi.org/10.1086/ahr.116.2.352.
Kelly, C R. “Bizarre Foods: White Privilege and the Neocolonial Palate.” Cholarship and Professional Work - Communication, no. 97 (2014). https://works.bepress.com/casey_kelly/15/download/.
Klein, J A. “Redefining Cantonese Cuisine in Post-Mao Guangzhou.” Bulletin of the School of Oriental and African \ldots 70, no. 3 (2007): 511–37.
Klepper, Maurits de. “Food Pairing Theory: A European Fad.” Gastronomica 11, no. 4 (November 2011): 55–58. https://doi.org/10.1525/gfc.2012.11.4.55.
Korsmeyer, Carolyn, ed. The Taste Culture Reader: Experiencing Food and Drink. Sensory Formation Series. Oxford; New York: Berg, 2005.
Le Breton, David. Sensing the World: An Anthropology of the Senses. New York, NY: Bloomsbury Academic, 2017.
Lien, Marianne Elisabeth. Becoming Salmon: Aquaculture and the Domestication of a Fish. California Studies in Food and Culture. Oakland, CA: University of California Press, 2015.
Linden, Erik van der, David Julian McClements, and Job Ubbink. “Molecular Gastronomy: A Food Fad or an Interface for Science-Based Cooking?” Food Biophysics 3, no. 2 (April 2008): 246–54. https://doi.org/10.1007/s11483-008-9082-7.
Mandelkern, India Aurora. “Does the Foodie Have a Soul?” Gastronomica 13, no. 2 (May 2013): 1–2. https://doi.org/10.1525/gfc.2013.13.2.1.
McClements, David Julian, César Vega, Anne E. McBride, and Eric Andrew Decker. “In Defense of Food Science.” Gastronomica 11, no. 2 (May 2011): 76–84. https://doi.org/10.1525/gfc.2011.11.2.76.
Mintz, Sidney W. “Food Enigmas, Colonial and Postcolonial.” Gastronomica 10, no. 1 (February 2010): 149–54. https://doi.org/10.1525/gfc.2010.10.1.149.
———. “Sweet, Salt, and the Language of Love.” MLN, French Issue: Cultural Representations of Food, 106, no. 4 (September 1991): 852–60.
Mintz, Sidney W. Sweetness and Power: The Place of Sugar in Modern History. New York, NY: Penguin Books, 1986.
Mintz, Sidney W., and C B Tan. “Bean-Curd Consumption in Hong Kong.” Ethnology 40, no. 2 (2001): 113–28.
Morris, Andrew. “Foods We Love and Hate.” In Why Icebergs Float. London, UK: UCL Press, 2016.
Myhrvold, Nathan. “The Art in Gastronomy: A Modernist Perspective.” Gastronomica 11, no. 1 (February 2011): 13–23. https://doi.org/10.1525/gfc.2011.11.1.13.
Norton, Marcy. “Conquests of Chocolate.” OAH Magazine of History 18, no. 3 (April 2004): 14–17. https://doi.org/10.2307/25163677?ref=search-gateway:dc242dfc7d9fd82c0d68592f401a90d6.
———. “Tasting Empire: Chocolate and the European Internalization of Mesoamerican Aesthetics.” American Historical Review 111, no. 3 (June 2006): 660–91. https://doi.org/10.1086/ahr.111.3.660.
Ohnuki-Tierney, Emiko. Rice as Self: Japanese Identities through Time. Princeton, NJ: Princeton University Press, 1994.
Parasecoli, Fabio. “Deconstructing Soup: Ferran Adri’s Culinary Challenges.” Gastronomica 1, no. 1 (February 2001): 60–73. https://doi.org/10.1525/gfc.2001.1.1.60.
Paxson, Heather. “Slow Food in a Fat Society: Satisfying Ethical Appetites.” Gastronomica 5, no. 1 (February 2005): 14–18. https://doi.org/10.1525/gfc.2005.5.1.14.
Pellini, José Roberto, Andrés Zarankin, and Melisa A. Salerno, eds. Coming to Senses: Topics in Sensory Archaeology. Newcastle upon Tyne, UK: Cambridge Scholars Publishing, 2015.
Pettersson, Ingemar. “Mechanical Tasting: Sensory Science and the Flavorization of Food Production.” The Senses and Society 12, no. 3 (October 2017): 301–16. https://doi.org/10.1080/17458927.2017.1376440.
Pike, J E. “Brillat-Savarin’s Occidentalizing of the Oriental Origins of French Cuisine.” The French Review, 2011. http://www.jstor.org/stable/41151851.
Piqueras-Fiszman, Betina, and Charles Spence. Multisensory Flavor Perception: From Fundamental Neuroscience through to the Marketplace. Duxford, UK: Woodhead, 2016.
Polan, Dana. “Contexts of Creativity: Ferran Adrià and elBulli.” Gastronomica 11, no. 4 (November 2011): 119–20. https://doi.org/10.1525/gfc.2012.11.4.119.
Powis, Ben. “Sensuous Scholarship in Action?” The Senses and Society 12, no. 3 (October 2017): 350–53. https://doi.org/10.1080/17458927.2017.1367490.
Rao, H, Philippe Monin, and Rodolphe Durand. “Border Crossing: Bricolage and the Erosion of Categorical Boundaries in French Gastronomy.” American Sociological Review, 2005. http://journals.sagepub.com/doi/abs/10.1177/000312240507000605.
Rao, Hayagreeva, Philippe Monin, and Rodolphe Durand. “Institutional Change in Toque Ville: Nouvelle Cuisine as an Identity Movement in French Gastronomy.” American Journal of Sociology 108, no. 4 (January 2003): 795–843. https://doi.org/10.1086/367917.
Raspet, Sean. “Toward an Olfactory Language System.” Future Anterior: Journal of Historic Preservation, History, Theory, and Criticism 13, no. 2 (2016): 139–17. https://doi.org/10.5749/futuante.13.2.0139.
Ray, K. “Accounting for Taste: The Triumph of French Cuisine By Priscilla Parkhurst Ferguson University of Chicago Press, 2004. 258 Pages. $25 (Cloth).” Social Forces 84, no. 1 (September 2005): 616–17. https://doi.org/10.1353/sof.2005.0119.
Reinarz, Jonathan. Past Scents: Historical Perspectives on Smell. Studies in Sensory History. Urbana, IL: University of Illinois Press, 2014.
Robertson, Lynn C, and Noam Sagiv. Synesthesia: Perspectives From Cognitive Neuroscience. Oxford; New York: Oxford University Press, 2005. http://www.worldcat.org/title/synesthesia-perspectives-from-cognitive-neuroscience/oclc/839973567.
Roosth, Sophia. “Of Foams and Formalisms: Scientific Expertise and Craft Practice in Molecular Gastronomy.” American Anthropologist 115, no. 1 (2013): 4–16. https://doi.org/10.1111/j.1548-1433.2012.01531.x.
Roudot, Alain-Claude. “Food Science and Consumer Taste.” Gastronomica 4, no. 1 (February 2004): 41–46. https://doi.org/10.1525/gfc.2004.4.1.41.
Shapin, Steven. “The Sciences of Subjectivity.” Social Studies of Science 42, no. 2 (2011): 170–84. https://doi.org/10.1177/0306312711435375.
Solomon, Rebecca, Michael A. Via, Rafael Piqueras, and Jeffrey I. Mechanick. “Dietetics, the Culinary Arts, and Molecular Gastronomy.” In Molecular Nutrition: The Practical Guide, 29–51. Endocrine Society, 2015. http://twin.sci-hub.cc/bd989ae4ee4ebc5d9a127298b2306139/solomon2015.pdf.
Spackman, Christy. “Perfumer, Chemist, Machine: Gas Chromatography and the Industrial Search to ‘Improve’ Flavor.” The Senses and Society 13, no. 1 (March 2018): 41–59. https://doi.org/10.1080/17458927.2018.1425210.
Spence, Charles. “Enhancing the Experience of Food and Drink via Neuroscience-Inspired Olfactory Design.” The Senses and Society 12, no. 2 (June 2017): 209–21. https://doi.org/10.1080/17458927.2017.1270800.
———. Gastrophysics: The New Science of Eating. New York, NY: Viking, 2017.
Spence, Charles, and Jon Driver. Crossmodal Space and Crossmodal Attention. Oxford; New York: Oxford University Press, 2004.
Spence, Charles, and Betina Piqueras-Fiszman. The Perfect Meal: The Multisensory Science of Food and Dining. Hoboken, NJ: Wiley Blackwell, 2014. http://swbplus.bsz-bw.de/bsz410561592cov.htm.
Spiller, J. “Radiant Cuisine: The Commercial Fate of Food Irradiation in the United States.” Technology and Culture 45, no. 4 (2004): 740–63.
Stage, Sarah, and Virginia Bramble Vincenti. Rethinking Home Economics : Women and the History of a Profession. Ithaca: Cornell University Press, 1997.
Sutton, David E. “Food and the Senses.” Annual Review of Anthropology 39, no. 1 (October 2010): 209–23. https://doi.org/10.1146/annurev.anthro.012809.104957.
Sutton, David E. Secrets from the Greek Kitchen: Cooking, Skill, and Everyday Life on an Aegean Island. Oakland, CA: University of California Press, 2014. http://california.universitypressscholarship.com/view/10.1525/california/9780520280540.001.0001/upso-9780520280540.
Svejenova, S, and C Mazza. “Cooking up Change in Haute Cuisine: Ferran Adrià as an Institutional Entrepreneur.” Journal of Organizational Behavior, Paradoxes of Creativity: Managerial and Organizational Challenges in the Cultural Economy, 28, no. 5 (July 2007): 539–61.
Theodore Bestor. Tsukiji: The Fish Market at the Center of the World. California Studies in Food and Culture 11. Berkeley, CA: University of California Press, 2004.
This, Hervé. Building a Meal: From Molecular Gastronomy to Culinary Constructivism. Arts and Traditions of the Table. New York, NY: Columbia University Press, 2009.
———. “Modelling Dishes and Exploring Culinary ‘Precisions’: The Two Issues of Molecular Gastronomy.” British Journal of Nutrition 93, no. 1 (April 2005): S139–46. https://doi.org/10.1079/BJN20041352.
———. “Molecular Gastronomy.” Angewandte Chemie International Edition 41, no. 1 (2002): 83–88. https://doi.org/10.1002/1521-3773(20020104)41:1<83::AID-ANIE83>3.0.CO;2-F.
———. Molecular Gastronomy: Exploring the Science of Flavor. New York; Chichester: Columbia University Press, 2008.
Tsing, Anna Lowenhaupt. The Mushroom at the End of the World: On the Possibility of Life in Capitalist Ruins. Princeton, NJ: Princeton University Press, 2015.
Ulloa, Ana María. “The Aesthetic Life of Artificial Flavors.” The Senses and Society 13, no. 1 (March 2018): 60–74. https://doi.org/10.1080/17458927.2017.1420026.
Varriano, John. “At Supper with Leonardo.” Gastronomica 8, no. 1 (February 2008): 75–79. https://doi.org/10.1525/gfc.2008.8.1.75.
Vega, César, and Job Ubbink. “Molecular Gastronomy: A Food Fad or Science Supporting Innovative Cuisine?” Trends in Food Science & Technology 19, no. 7 (July 2008): 372–82. https://doi.org/10.1016/j.tifs.2008.01.006.
Wang, Huiyong, and Jianming Wang. “An Analysis on the Influence of the Molecular Gastronomy on the Chinese Cooking Development.” Journal of Culinary Science & Technology 14, no. 3 (April 2016): 191–97. https://doi.org/10.1080/15428052.2015.1102784.
Wertz, S. K. “The Elements of Taste: How Many Are There?” The Journal of Aesthetic Education 47, no. 1 (2013): 46–13. https://doi.org/10.5406/jaesteduc.47.1.0046.
Wright, Clifford A. “Did the Ancients Know the Artichoke?” Gastronomica 9, no. 4 (November 2009): 21–28. https://doi.org/10.1525/gfc.2009.9.4.21.
Wurgaft, Benjamin Aldes. “Economy, Gastronomy, and the Guilt of the Fancy Meal.” Gastronomica 8, no. 2 (May 2008): 55–59. https://doi.org/10.1525/gfc.2008.8.2.55.
———. “Incensed: Food Smells and Ethnic Tension.” Gastronomica 6, no. 2 (May 2006): 57–60. https://doi.org/10.1525/gfc.2006.6.2.57.