If you would like to learn more about Sri Lankan Tamil Foods and the related food pathways, here are a few sources you can start with:
Achaya, K.T. (1994). Indian Food. A Historical Companion. Delhi: Oxford University Press.
Achaya, K.T. (2002). A historical dictionary of Indian food. Delhi: Oxford University Press.
Alford , J., & Duguid, N. (2005). Mangoes & curry leaves: culinary travels through the great subcontinent. New York: Random House Canada.
Espiritu, Y. (1999). Gender and Labour in Asian Immigrant Families. The American Behavioural Scientist, 42(4), 628-647.
Ku, R.J., Manalansan IV, M.F., & Mannur, A. (Eds.). (2013). Eating Asian America. New York: New York University Press.
Mannur, A. (2010). Culinary Fictions food in South Asian Diasporic Culture. Philadelphia: Temple University Press.
Oxford Reference. Oxford ; New York, N.Y.: Oxford University Press, 2002.
S, M. A. (2001). The Best of Samaithu Paar. Noida: Thomson Press.
Vishweswaran, K. (Eds.). (2011). Perspectives on Modern South Asia. Malden: Blackwell Publishing Ltd.