Below are various reading lists based on my teaching and research interests. I try to keep them updated and welcome any recommendations!
Food and Language
Gerhardt, C., Frobenius, M., & Ley, S. (Eds.). (2013). Culinary linguistics: The chef’s special. John Benjamins.
Jurafsky, D. (2014). The language of food: A linguist reads the menu. W. W. Norton & Company.
Riley, K., & Paugh, A.L. (2018). Food and language: Discourses and foodways across cultures. Routledge.
Discourse Studies and Food Media
Matwick, K., & Matwick, K. (2019). Food discourse of celebrity chefs of Food Network. Palgrave Macmillan.
Leer, J., & Krogager, S. (Eds.). (2021). Research methods in digital food studies. Routledge.
Tovares, A., & Gordon, C. (Eds). (2020). Identity and ideology in digital food discourse: Social media interactions across cultural contexts. Bloomsbury.
Food and Culture
Anderson, E.N. (2005). Everyone eats: Understanding food and culture. New York University Press.
Counihan, C., Van Esterik, P., & Julier, A. (2019). Food and culture: A reader (4th ed.). Routledge.
Crowther, G. (2018). Eating culture: An anthropological guide to food (2nd ed.). University of Toronto Press. ISBN 978-1-4875-9329-2
Korsmeyer, C. (Ed.). (2005). The taste culture reader: Experiencing food and drink. Berg.
Long, L. (Ed.). (2004). Culinary tourism. University of Kentucky Press.
Mintz, S., & Du Bois, C. (2002). The anthropology of food and eating. Annual Review of Anthropology, 31, 99-119
Swift, C. L. & Wilk, R. R. (2016). Teaching food and culture. Taylor and Francis.
Watson, J., & Caldwell, M. (Eds.). (2005). The cultural politics of food and eating. Malden.
Food Studies
Albala, K. (Ed.). (2013). Routledge international handbook of food studies. Routledge.
Singapore Food and Culture
Henderson, J. (2014). Food and culture: In search of a Singapore cuisine. British Food Journal, 116(6), 904-917.
Matwick, K. (2022). Singapore’s rising hawkers: Food, heritage, imagination, and entrepreneurship. Oxford Food Symposium. https://www.oxfordsymposium.org.uk/symposium/2021/
Tam, A. (2017). Singapore hawker centers: Origins, identity, authenticity, and distinction. Gastronomica: The Journal of Critical Food Studies, 17(1), 44-55.
Tarulevicz, N. (2013). Eating her curries and kway: A cultural history of food in Singapore. University of Illinois Press.