Biblio general

- Abala, Ken (ed.), Food Cultures of the World Encyclopedia (Santa Barbara, California: ABC-CLIO, 2011)

- Abala, Ken, "Toward a Historical Dialectic of Culinary Styles", lecture at the 82nd Anglo-American Conference of Historians (London, 11-13 July 2013), podcast (http://historyspot.org.uk/podcasts/anglo-american-conference-2013-food-history/toward-historical-dialectic-culinary-styles), cited 21 July 2013.

- Advameg Inc. "Food in Every Country" (website) http://www.foodbycountry.com/, cited 8 July 2013
- Agostini Quesada, Milagros, Dale A. Olsen, and Amanda C. Soto, "Music of Latin America and theCaribbean", in William M. Anderson and Patricia Sheehan Campbell (eds.), MulticulturalPerspectives in Musical Education (Plymouth: Rowman and Littlefield, 2010). Vol. 1, pp. 79-112.
- Aragrande, Maurizio and Olivio Argenti, Studying Food Supply and Distribution Systems to Cities in Developing Countries and Countries in Transition - Methodological and Operational Guide (Rome: FAO, 2001), revised version.
- Archetti, Eduardo, Guinea-Pigs: Food, Symbol, and Conflict of Knowledge in Ecuador (Oxford: Berg, 1997)

- Ariza Daza, Oscar Andrés, "La picaresca en las canciones vallenatas como manifestación concreta de una ideología", in Cuadernos de Literatura del Caribe e Hispanoamérica, 12 (July-December 2010), pp. 91-102.

- Assano, Christiane Reis Dias Villela, "Pregões: trajetos 'da boca ao ouvido'", in Revista do Programa de Pós-Graduação em Música da Universidade de Brasília, 6:1 (December 2012), pp. 39-62
- Assis Rufino, Janaína de, "As notas da minha canção: considerações sore o género canção", in Recorte, 9:2 (2012), website (http://revistas.unincor.br/index.php/recorte/article/view/661/pdf), cited 21 June 2013

- Barthes, Roland, The Pleasure of the Text (New York: Hill & Wang, 1975), translated from Le plaisir du texte (Paris: Ed. du Seuil, 1973)

- Belasco, Warren James,Meals to Come: A History of the Future of Food (Berkeley: University of California Press, 2006)

- Bendiner, Kenneth, Food in Painting: from the Renaissance to the Present (London: Reaktion, 2004)
- Benedict, Ruth, Patterns of Culture (New York: Mariner Books, 2005), first edition 1934

- Blond, Georges and Germaine Blond, Histoire pittoresque de notre alimentation (Paris: Fayard, 1960)

- Brandes, S., "Sugar, colonialism, and death: on the origins of Mexico's Day of the Death", in Comp. Stud. Soc. Hist., 39:2 (1997), pp. 270-299.

- Brandes, S., "Maize as a Culinary Mystery", in Ethnology, 31 (1992), pp. 331-336

- Braudel, Fernand,Civilisation matérielle, économie et capitalisme – XVe – XVIIIe siècle, Vol. 1 "Les structures du quotidien" (Paris: Armand Colin, 1979).

- Brown, K.M., "Serving the spirits: the ritual economy of Haitian Vodou", in D.J. Cosentino (ed.), Sacred Arts of Haitian Vodou (Los Angeles, California: UCLA Fowler Mus. Cult. Hist., 1995)

- Brumana, Fernando Giobellina, "A comida de santo no candomblé", in Comunicações do ISER, 34 (1989), pp. 40-49

- Caldwell, Clare and Sally A. Hibbert, "Play that one again: The effect of music tempo on consumer behaviour in a restaurant", in European Advances in Consumer Research, 4, pp. 58-62

- Carpentier, Alejo, Music in Cuba (Minneapolis, Minnesota: University of Minnesota Press, 2001). Edited and introduced by Timothy Brennan. Translated from Spanish, La música en Cuba (México D.F.: Fondo de Cultura Económica, Colección Tierra Firme, 1946).
- Cirio, Norberto Pablo, "Prácticas musicales de procedencia afro en el culto a San Baltazar. La "charanda" de Empedrado (provincia de Corrientes, Argentina)", in Revista musical chilena, 56:197 (January 2002), pp. 9-38.

- Coe, Sophie and Michael Coe, The True History of Chocolate (London: Thames & Hudson, 1996)

- Cruz Cruz, Juan, Teoría elemental de la gastronomía (Madrid: Eunsa, 2002)

- Curtin, Deane W. and Lisa M. Heldke (eds.), Cooking, Eating, Thinking: Transformative Philosophies of Food (Bloomington: Indiana University Press, 1992)

- Davidson, Alan (ed.), The Oxford Companion to Food (Oxford: Oxford University Press, 1999)

- Devereux, Stephen, Theories of Famine (New York: Harvester Wheatsheaf, 1993)

- Durán, Adriana, Cancionero de la comida: un recorrido musical por la gastronomía mexicana (Mexico: Culturas Populares)
- Durán Sandoval, Romy, Concepciones originarias sobre la papa (Sucre: ASUR, 2009)

- Epega, Sandra Medeiros, "Comida de Orisa", in Tânia Lima (ed.), Sincretismo Religioso: o ritual afro. Anais do IV Congresso Afro-Brasileiro, Recife, maio de 1994, Vol. 4 (Recife: Fundação Joaquim Nabuco, Ed. Massangana, 1996), pp. 50-65

- Fabre-Vassas, Claudine, La bête singulière: Les juifs, les chrétiens et le cochon (Paris: Gallimard, 1994)

- Fajans, Jane, "The Transformative Value of Food", in Food and Foodways, 3 (1988), pp. 143-166.

- Fernández, Raúl, From Afro-Cuban Rhythms to Latin Jazz (Berkeley: University of California Press, 2006)

- Flandrin, Jean-Louis and M. Montanari (eds.), Histoire de l'alimentation (Paris: Fayard, 1996)

- Foster, Nelson and Linda Cordell (eds.), Chilies to Chocolate: Food the Americas gave to the World (Tucson, Arizona: University of Arizona Press, 1992)

- Fox, Robin, "Food and Eating: An Anthropological Perspective", website (http://www.sirc.org/publik/food_and_eating_0.html), cited 23 March 2013

- Friedland, Susan R., Food and Morality: Proceedings of the Oxford Symposium on Food and Cookery, 2007 (Totnes, Devon: Prospect Books, 2008) (https://prospectbooks.co.uk/books/978-1-903018-59-0)

- Gade, Daniel W., Nature and Culture in the Andes (Madison, Wisconsin: University of Wisconsin Press, 1999)

- González, Mike, "Food in Latin America", in Stephen Hart, Richard Young (eds.), Contemporary Latin American Cultural Studies (London: Arnold, 2003), pp. 268-277.

- Goody, Jack, Cooking, Cuisine and Class: A Study on Comparative Sociology (Cambridge: Cambridge University Press, 1982)

- Goody, Jack, Food and Love: A Cultural History of East and West (London: Verso, 1998)

- Graff, Sarah R., and Enrique R. Rodriguez-Alegría (eds.), The Menial Art of Cooking: Archaeological Studies of Cooking and Food Preparation (Boulder, Colorado: The University Press of Colorado, 2012)

- Harris, Marvin, Bueno para comer: enigmas de alimentación y cultura (Mexico D.F.: Alianza Editorial, 1989)

- Heldke, Lisa M., Exotic Appetites: Ruminations of a Food Adventurer (New York: Routledge, 2003)

- Henken, Ted A., "Review of Raúl A. Fernández's From Afro-Cuban Rhythms to Latin Jazz", in Caribbean Studies, 37:1 (January-June 2009), pp. 314-320

- Hennion, Antoine, "Music Lovers: Taste as Performance", in Theory, Culture, Society, 18:5 (2001), pp. 1-22

- Hobsbawm, Eric, "Inventing Traditions", in Eric Hobsbawm and Terence Ranger (eds.), The Invention of Tradition (Cambridge: Cambridge University Press, 1983)

- Holt, Maurice, "Lyrical Food", in Harlan Walker (ed.), Food in the Arts: Proceedings of the Oxford Symposium on Food and Cookery, 1998 (Devon: Prospect Books, 1999), in pp. 98-102

- Hunt, Leigh, "Eating-Songs", in The Musical Times and Singing Class Circular (1 May 1854), pp. 37-39.

- Inglehart, Ronald and Christian Welzel, "Changing Mass Priorities: the Link Between Modernization and Democracy", in Perspectives on Politics, 8:2 (June 2010), p. 551-567.

- Jarvis, Lovell S., "Livestock Policy and Development in Latin America", in World Review Animal, 69, 4 (1991)

- Katz, Solomon H. (ed.), Encyclopedia of Food (New York: Charles Scribners & Sons, 2002). Three vols.

- Kiple, Kenneth f. and Kriemhild C. Ornelas (eds.)., The Cambridge World History of Food (Camgridge: Cambridge University Press, 2000). Two vols.

- Kuss, Malena (ed.), Music in Latin America and the Caribbean: an encyclopedic history (Austin, Texas: The Universe of Music, 2004-2007). Vol. 1 "Performing Beliefs: Indigenous Peoples of South America, Central America, and Mexico" (2004). Vol. 2 "Performing the Caribbean Experience" (2007).

- Lévi-Strauss, Claude,Mythologiques, Vol. 1 "Le cru et le cuit" (Paris: Plon, 1964), Vol. 2 "Du miel aux cendres" (Paris: Plon, 1967), Vol. 3 "L'Origine des manières de table" (Paris: Plon, 1968), Vol. 4 "L'homme nu" (Paris: Plon, 1971)

- Long, Janet (ed.), Conquista y comida: consecuencias del encuentro de dos mundos (Mexico, D.F.: Universidad Nacional Autónoma de México, 2003).

- Long-Solís, Janet, Capsicum y cultura: la historia del chilli (Mexico, D.F.: Fondo de Cultura Económica, 1998)

- Malagón Barceló, Javier, Historia y leyenda del mazapán (Mexico, D.F.: San Angel Ediciones, 1990)

- McWilliams, James, Just Food: Where Locavores Get It Wrong and How We Can Truly Eat Responsibly (New York: Little, Brown and Company, 2010)

- Melo, Virginia, Maritza Garcia, Horacio Sandoval, Héctor Daniel Jiménez and Concepción Calvo, "Quality proteins from edible indigenous insect food of Latin America and Asia", in Emirates Journal of Food and Agriculture, 23, 3 (June 2011), pp. 283-289.

- Mennell, Stephen, All Manners of Food: Eating and Taste in England and France from the Middle Ages to the Present (Champaign, Illinois: University of Illinois Press, 1996)

- Milliman, Ronald R., "The Influence of Background Music on the Behavior of Restaurant Patrons", in Journal of Consumer Research, 13 (September 1986), pp. 286-289

- Mintz, Sidney Wilfred,Sweetness and Power: The Place of Sugar in Modern History (New York: Viking, 1985)

- Montanari, Massimo, Food is Culture (New York: Columbia University Press, 2006)

- Montanari, Massimo, The Culture of Food (London: Blackwell, 1994)

- Morales, Edmundo, The Guinea Pig: healing, food, and ritual in the Andes (Phoenix, Arizona: University of Arizona Press, 1995)

- Negus, Keith and Patria Román Velázquez, "Belonging and detachment: musical experience and the limits of identity", in Poetics, 30 (2002), pp. 133-145

- Olsen, Dale and Daniel Sheehy (eds.), The Garland Handbook of Latin American Music (New York: Routledge, 2007)

- Pachet, François and Daniel Cazaly, "A Taxonomy of Musical Genres", paper presented at the Content-Based Multimedia Information Access Conference (RIAO), Paris, April 2000, website (http://www.csl.sony.fr/downloads/papers/2000/pachet-riao2000.pdf)

- Paliwal, Ripusudan L. "Usos del maíz", in R. L. Paliwal et al., El Maíz en los Trópicos: Mejoramiento y producción (Rome: FAO, 2001), pp. 45-56.

- Peña, Manuel and Jorge Bacallao, "Obesity among the Poor: An Emerging Problem in Latin America and the Caribbean", in Manuel Peña and Jorge Bacallao (eds.), Obesity and Poverty: a New Public Health Challenge (Washington, D.C.: Pan American Health Organization, 2000), pp. 3-10.

- Person, Elise, Vocabulaire hispanique des chansons et des musiques populaires caraïbes (Paris: L'Harmattan, 2007)

- Pilcher, Jeffrey M., ¡Que vivan los tamales! Food and the making of Mexican identity (Albuquerque, New Mexico: University of New Mexico Press, 1998)
- Plisson, Michel and Bruno Messina, "Écrit/oral: une équation irréductible", in La Revue du Conservatoire, 1 (15 May 2013), website (http://larevue.conservatoiredeparis.fr/index.php?id=549), cited 13 August 2013

- Pollan, Michael, In Defense of Food: An Eater's Manifesto (New York: Penguin Press, 2008)

- Pollan, Michael, The Omnivore's Dilemma: A Natural History of Four Meals (New York: Penguin Press, 2006)

- Pretell, Jaime Andrés, "A Look at the Origin of Salsa", website (http://www.monarchknights.com/teacherwebpages/pickman/documents/Dancehistories.pdf), cited 21 July 2013

- Quintero Rivera, Angel G., "Salsa, Identidad y Globalización. Redefiniciones caribeñas a las geografías y el tiempo", in Transcultural de Música (Spain), 6 (June 2002)

- Reardon, Thomas et al., “Supermarkets and Farming in Latin America: Pointing Directions for Elsewhere?”, in Natural Resource Perspectives, 81 (December 2002).

- Ritchie, Carson I. A.,Food in civilization: How history has been affected by human tastes(New York: Beaufort Books, 1981)

- Salaman, Redcliffe, The History and Social Influence of the Potato (Cambridge: Cambridge University Press, 1985). First ed. 1949. Revised impression, edited with a new introduction by J.G. Hawkes.

- Salazar Franco, José Joaquín (Cheguaco), Usos y costumbres tradicionales en Margarita (Tacarigua de Margarita: Editorial Fondene, 1986)

- Sharman, Adam, "Latin American Modernity, and Yet...", in Bulletin of Latin American Research. 30:4 (October 2011), pp. 473-501

- Smith, Andrew F., The Tomato in America: Early History, Culture, and Cookery (Columbia, South Carolina: University of South Carolina Press, 1994)

- Stroebele, Nanette and John M. de Castro, "Listening to music while eating is related to increases in people's food intake and meal duration", in Appetite, 47 (2006), pp. 285-289

- Toussaing-Samat, Maguelonne,Histoire naturelle et morale de la nourriture (Paris: Bordas, 1987)

- Valente Junior, Valdemar, "A trajetória do Samba no Século XX: da Marginalidade à Indústria Cultural", in Recorte, 9:2 (2012), website(http://revistas.unincor.br/index.php/recorte/article/view/661/pdf), cited 21 June 2013

- Van Huis, Arnold, Joost Van Itterbeeck, Harmke Klunder, Esther Mertens, Afton Halloran, Giulia Muir, Paul Vantomme, Edible Insects: future prospects for food and feed security (Rome: FAO, 2013)

- Viola, Hernán and Carolyn J. Margolis (eds.), Seeds of Change: Five Hundred Years since Columbus (Washington D.C.: Smithsonian Institute, 1991)

- Wade, Peter, "Ratial identity and nationalism: a theoretical view from Latin America", in Ethnic and Ratial Studies, 24:5 (September 2001), pp. 845-865

- Warman, Arturo, La historia de un bastardo: Maíz y Capitalismo (Mexico, D.F.: Universidad Nacional Autónoma de México, Instituto de Investigaciones Sociales, 1988). Published in English as Corn & Capitalism: How a Botanical Bastard Grew to Global Dominance (Chapel Hill, North Carolina: University of North Carolina Press, 2003)

- Weismantel, Mary J., Food, Gender, and Poverty in the Ecuadorian Andes (Long Grove, Illinois: Waveland Press, 1998)

- Weston, Rosario Olivas (ed.), Cultura, Identidad y Cocina en el Perú (Lima: Escuela Profesional de Turismo y Hotelería, Universidad San Martín de Porres, 1996)

- Wilk, Richard R., "'Real Belizean Food': Building Local Identity in the Transnational Caribbean", in American Anthropologist, 101:2 (June 1999), pp. 244-255

- WHO/FAO Expert Consultation on Diet, Nutrition and the Prevention of Chronic Diseases, Diet, Nutrition and the Prevention of Chronic Diseases (Geneva: WHO, 2003), WHO Technical Report Series, N° 916.

- Wilk, Richard (ed.), Fast Food/Slow Food: The Cultural Economy of the Global Food System (Walnut Creek: Altamira Press, 2006)