Book Q. Edward Wang (2025)
Staple to Superfood: A Global History of the Sweet Potato. (/isis/citation/CBB389383839/) unapi

Book Pierre Singaravélou; Sylvain Venayre (2025)
What We Eat: A Global History of Food. (/isis/citation/CBB452732341/) unapi

Book Benjamin Aldes Wurgaft; Merry White (2025)
Ways of Eating: Exploring Food through History and Culture. (/isis/citation/CBB484947964/) unapi

Book Lisa Sheryl Jacobson (2024)
Intoxicating Pleasures: The Reinvention of Wine, Beer, and Whiskey after Prohibition. (/isis/citation/CBB379143404/) unapi

Book Charlotte Biltekoff (2024)
Real Food, Real Facts: Processed Food and the Politics of Knowledge. (/isis/citation/CBB672087314/) unapi

Book Scott K. Taylor (2024)
Ambivalent Pleasures: Soft Drugs and Embodied Anxiety in Early Modern Europe. (/isis/citation/CBB269022046/) unapi

Article Alma Igra (2024)
Over Spilt Milk: British Scientific Humanitarianism and the Quest for International Standards. Isis: International Review Devoted to the History of Science and Its Cultural Influences (pp. 335-353). (/isis/citation/CBB462520270/) unapi

Book Anne Murcott (2024)
The (Not So) Secret Lives of Food Packaging. (/isis/citation/CBB618164789/) unapi

Article Harriet V. Hunt; Hongen Jiang; Xinyi Liu; et al. (2024)
Did crops expand in tandem with culinary practices from their region of origin? Evidence from ancient DNA and material culture. Antiquity (pp. 12-29). (/isis/citation/CBB741264415/) unapi

Article Matthew H. Hersch (2024)
“Learning on Their Bellies”. Historical Studies in the Natural Sciences (pp. 109-111). (/isis/citation/CBB219572134/) unapi

Article Caroline Lieffers (2024)
“They Perished in the Cause of Science”: Justus von Liebig’s Food for Infants. Journal of the History of Medicine and Allied Sciences (pp. 1-22). (/isis/citation/CBB900955680/) unapi

Book Diana De Rosa (2024)
Il chirurgo di carta. Manuali e istruzioni di igiene e medicina navale nell'ottocento e inizio novecento. (/isis/citation/CBB087129442/) unapi

Book Giacomo Profetto; Lucio Coco (2024)
Sulla natura dei diversi tipi di vino. (/isis/citation/CBB599633406/) unapi

Book Bruno Avesani (2024)
Vivere sull'acqua: Molinari, màsene e molende. (/isis/citation/CBB731957979/) unapi

Book David Gentilcore (2024)
Cose rare e ammirande del nuovo mondo. Le piante commestibili americane nell'editoria veneziana tra Cinque e Settecento. (/isis/citation/CBB139584211/) unapi

Article Daniele Ognibene (2024)
Il vino e la stiancia (Typha palustris-Typha latifolia). Riflessioni vitivinicole e botaniche da una lettera di Ulisse Aldrovandi. Aldrovandiana. Historical Studies in Natural History (pp. 188-206). (/isis/citation/CBB727144846/) unapi

Article Shih-hsun Liu (2024)
To Eat or Not to Eat: The Donkey as Food and Medicine in Chinese Society from the Medieval Period to the Qing Dynasty. Berichte zur Wissenschaftsgeschichte (pp. 418-431). (/isis/citation/CBB282633105/) unapi

Article Nending Muni; Pompi Bhadra; Jharna Chakravorty (2024)
Historical account of entomophagy among the Apatani tribe of Arunachal Pradesh: Current status and future trends. Indian Journal of History of Science (pp. 28-37). (/isis/citation/CBB701958789/) unapi

Book Christy Spackman (2023)
Taste of Water: Sensory Perception and the Making of an Industrialized Beverage. (/isis/citation/CBB186968108/) unapi

Article Joanita Vroom (2023)
“They Were Just Eating to Live”: The Social Archaeology of Ottoman Foodways and Ceramics. Historical Archaeology (pp. 1231-1253). (/isis/citation/CBB307483095/) unapi