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BIBLIOGRAPHY

Brones, Anna. 2016. “Wild Culture: A History of Sourdough.” Paste Magazine, April 25, 2016. https://www.pastemagazine.com/food/wild-culture-a-history-of-sourdough/#:~:text=Sourdough%20was%20a%20popular%20staple,but%20a%20long%20lost%20memory.  

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Conlin, Joseph. 1981. “Beans, Bacon, and Galatine Truffles: The Food of the Western Miners.” Arizona and the West 23, no. 1 (Spring): 29-52. https://www.jstor.org/stable/40169106.  

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Conlin, Joseph R. 1985. “Eating on the Rush: Organizing Meals on the Overland Trail.” California History 64, no. 3 (Summer): 218-225. https://doi-org.ezproxy.proxy.library.oregonstate.edu/25158307.    

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Harris, Lynn. 2003. "Sourdough Culture." Gastronomica 3, no. 3 (Summer): 76-79. https://doi.org/10.1525/gfc.2003.3.3.76. 

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Paredes, Américo. 1958. With His Pistol in His Hand. Austin: University of Texas Press.

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Pilcher, Jeffrey M. 2001. “Tex-Mex, Cal-Mex, New Mex, or Whose Mex? Notes on the Historical Geography of Southwestern Cuisine.” Journal of the Southwest 43, no. 4 (Winter): 659-679. https://www.jstor.org/stable/40170174.  

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Sims, Martha C., and Martine Stephens. 2011. Living Folklore: An Introduction to the Study of People and Their Traditions. Logan: Utah State University Press. 

 

Tamony, Peter. 1973. “Sourdough and French Bread.” Western Folklore 32, no. 4 (October): 265-270. https://doi.org/10.2307/1498306.

 

White, Rose P. 1956. “The Sourdough Biscuit.” Western Folklore 15, no. 2 (April): 93-94. https://doi.org/10.2307/1497483.

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