References and Further Reading

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Anon. (2005) "Preventing Chronic Diseases and Obesity through Good Nutrition and Physical Activity," Centers for Disease Control and Prevention, available online at <http://www.cdc.gov/nccdphp/publications/ factsheets/Prevention/obesity.htm> (accessed March 15, 2007).

Anon. (2005) "A Short History of Processed Foods," Food Products Association, available online at <http:// www.fpa-food.org/content/consumers/history.asp> (accessed March 15, 2007).

Anon. (2006) "Obesity and Overweight," World Health Organization, available online at <http:// www.who.int/dietphysicalactivity/publications/facts/ obesity/en/index.html> (accessed March 15, 2007).

Derven, Daphne L. (2003) "Preserving," in Solomon H. Katz (ed.), Encyclopedia of Food and Culture, Vol. III, New York: Charles Scribner's Sons.

Kurlansky, Mark (2003) Salt: A World History, New York: Penguin.

Shephard, Sue (2000) Pickled, Potted, and Canned: How the Art and Science of Food Preserving Changed the World, New York: Simon & Schuster.

Smith, Christopher Holmes (2001) "Freeze Frames: Frozen Foods and Memories of the Postwar American Family," in Sherrie A. Inness (ed.), Kitchen Culture in America, Philadelphia, Pa.: University of Pennsylvania Press, pp. 175-209.

Wylie, Philip (1954) "Science Has Spoiled My Supper," Atlantic (April): 45-7.

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