This project was and continues to be a communal expression in both its inspiration and execution. It is positioned in a robust network of scholarship drawing from the disciplines of (post-)colonial studies, Indigenous studies, maritime and military history, food studies, political science, economics, material culture, linguistics, book history, cartography, and critical geography.

I owe my entry into the ongoing compendium of scholarship on recipes as historical sources to the Plant Humanities Initiative, Dr. Alma Igras' Leftovers, and Alyssa Connell and Marissa Nicosia's Cooking in the Archives series. Resources compiled by The Recipes Project, Historical Cooking Project, Early Modern Recipes Online Collective, and Plant Humanities Lab database were especially critical to this project’s completion, and I look forward to more deeply engaging with their contributors' upcoming published work. I also relied on existing scholarship from Rebecca Laroche, Hillary Nunn, Georgianna Ziegler, Elaine Leong, and Sara Pennell, and especially drew from John Rees' "Digitizing Material Culture: Handwritten Recipe Books, 1600-1900."

I also could not have offered relevant commentary on maps as method without existing critical scholarship from Drs. Natchee Blu Barnd, Annita Hetoevėhotohke’e Lucchesi, Dallas Hunt, Greg Hooper, Philip Stern, Ryan Nock, Wil Patrick, Reuben Rose-Redwood, and essays from a collective of Indigenous cartographers featured in Cartographica, vol. 55, no. 3.

The interactive maps that tell the story of these early modern foodways were largely inspired by the Digital Mappa tool, Neatline projects Mapping the Catalogue of Ships and The Digital Declaration of Independence, UNESCO's Silk Road Programme, and UCL El and Kiln’s ShipMap interactive visual.