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Ankaran-onotinapayo amo an pagkaon nga hinimo tikang ha linuto ngaharinaugtubig.

Padugang nga barasahon

• Kaplan, Steven Laurence:Good Bread is Back: A Contemporary History of French Bread, the Way It Is Made, and the People Who Make It.Durham/ London: Duke University Press, 2006.ISBN 978-0-8223-3833-8
• Jacob, Heinrich Eduard:Six Thousand Years of Bread. Its Holy and Unholy History.Garden City / New York: Doubleday, Doran and Comp., 1944. New 1997: New York: Lyons & Burford, Publishers (Foreword by Lynn Alley),ISBN 1-55821-575-1&lt
• Spiekermann, Uwe:Brown Bread for Victory: German and British Wholemeal Politics in the Inter-War Period,in: Trentmann, Frank and Just, Flemming (ed.):Food and Conflict in Europe in the Age of the Two World Wars.Basingstoke / New York: Palgrave, 2006, pp. 143–171,ISBN 1-4039-8684-3
• Cunningham, Marion (1990).The Fannie Farmer cookbook.illustrated by Lauren Jarrett (13th ed.). New York:Alfred A. Knopf.ISBN 0-394-56788-9.https://archive.org/details/fanniefarmercook0000cunn_k4s5.
• Trager, James (1995).The food chronology: a food lover's compendium of events and anecdotes from prehistory to the present.Henry Holt.ISBN 0-8050-3389-0.https://archive.org/details/foodchronologyf00trag.
• Davidson, Alan (1999).The Oxford Companion to Food.Oxford University Press.ISBN 0-19-211579-0.https://archive.org/details/oxfordcompaniont0000davi.
• D. Samuel (2000). "Brewing and baking".Ancient Egyptian materials and technology. Eds: P.T. Nicholson & I. Shaw. Cambridge: Cambridge University Press.pp. 537–576. ISBN.
• Pyler, E. J. (1988).Baking Science & Technology 3rd Ed. vols. I & II.Sosland Publishing Company.ISBN 1-882005-02-3.

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