↑ Paul Rozin, "Social and Moral Aspects of Food and Eating", In: Rock, I. (ed.), The Legacy of Solomon Asch: Essays in Cognition and Social Psychology, New York: Psychology Press. Chapter 6.
↑ Meyer-Rochow, Victor Benno (2009). "Food taboos: their origins and purposes". Journal of Ethnobiology and Ethnomedicine. 5:18: 1–10. doi:10.1186/1746-4269-5-18.
↑ Filotas, Bernadette (2005). Pagan Survivals, Superstitions and Popular Cultures. Studies and Texts. 151. Toronto: Pontifical Institute of Mediaeval Studies. m/s. 349. ISBN0-88844-151-7. Failing patristic authority, the pope was somewhat at a loss for an answer, finally deciding that it could be eaten smoked or roasted over the fire (presumably at any time) but, if eaten raw, only after Easter (that is, after curing for a minimum of three months, if the hogs had been slaughtered at the beginning of winter).
↑ Potts HWW (1999), "Human food rejections." PhD thesis, University of London
