Kosikowski, F.V.: "Cheese," Scientific American, May 1985, pages 88–99. A fascinating account how more than 2000 varieties of cheese are made and how bacteria and fungi participate in the process.

Newhouse, J. R.: "Chestnut Blight," Scientific American, July 1990, pages 106–11. Biological control is now being used in an effort to stop the ravages of this fungus.

Simon, L., J. Bousquet, R.C. Lévesque, and M. LaLonde: "Origin and Diversification of Endomycorrhizal Fungi and Coincidence with Vascular Land Plants," Nature, May 6, 1993, pages 67–69. The critical relationship between fungi and plant roots is discussed in this very technical article.

Sommer, R.: "Why I Will Continue to Eat Corn Smut," Natural History, January 1995, pages 18–21. A treatise on the fungus that causes "corn smut," the bane of farmers, but balm to the gastronauts.

Sternberg, S.: "The Emerging Fungal Threat," Science, December 9, 1994, pages 1632–34. Gone are the days when fungal infections meant just ringworm or athlete’s foot. In today’s increasing population of immunocompromised individuals, fungal infections can mean death.