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

Article Arnaud Page (2023)
Pure White Bread? Bleached Flour, Contestations, and Regulation in Great Britain, 1900–50. Technology and Culture (pp. 149-171). (/isis/citation/CBB479664066/) unapi

Article Ximo Guillem-Llobat (2023)
Technology and Subaltern Knowledge at the Catalan Olive Oil Museum. Technology and Culture (pp. 909-917). (/isis/citation/CBB139095210/) unapi

Article Xaq Frohlich (2023)
Introduction: Unearthing Technology in Public Histories of Food. Technology and Culture (pp. 903-908). (/isis/citation/CBB223531498/) unapi

Book Marion Nestle (2022)
Slow Cooked: An Unexpected Life in Food Politics. (/isis/citation/CBB913484834/) unapi

Article Dana Jalobeanu; Oana Matei (2022)
Spiritual Technologies: Cider-Making and Natural Philosophy in Early Modern England. Nuncius: Annali di Storia della Scienza (pp. 315-345). (/isis/citation/CBB820689153/) unapi

Thesis Kimberly Killion (2022)
The Agricultural Chemist at the Table: Land Grant Colleges, Experiment Stations, and the Birth of Nutrition Science in the United States, 1887-1930. (/isis/citation/CBB148130956/) unapi

Article Martino Lorenzo Fagnani (2021)
Studying “useful plants” from Maria Theresa to Napoleon: Continuity and invisibility in agricultural science, northern Italy, the late eighteenth to early nineteenth century. History of Science (pp. 373-406). (/isis/citation/CBB606760697/) unapi

Book Benjamin R. Cohen; Michael S. Kideckel; Anna Zeide (2021)
Acquired Tastes: Stories about the Origins of Modern Food. (/isis/citation/CBB228504051/) unapi

Book Jonathan Rees (2021)
The Chemistry of Fear: Harvey Wiley's Fight for Pure Food. (/isis/citation/CBB405090057/) unapi

Article Rajendra Prasad; Y. S. Shivay (2021)
A Brief History of the Fertilizer Nitrogen. Indian Journal of History of Science (pp. 60-64). (/isis/citation/CBB330591904/) unapi

Chapter Yifang Fang; Xiaoyuan Jiang (2021)
Liquor Making and Folk Customs in Ancient China. In: A New Phase of Systematic Development of Scientific Theories in China: History of Science and Technology in China Volume 4 (pp. 175-203). (/isis/citation/CBB690573498/) unapi

Chapter Yifang Fang; Xiaoyuan Jiang (2021)
Ancient Chinese Food Technology and Food Materials. In: A New Phase of Systematic Development of Scientific Theories in China: History of Science and Technology in China Volume 4 (pp. 131-158). (/isis/citation/CBB658556081/) unapi

Book Massimiano Bucchi (2020)
Newton's Chicken: Science in the Kitchen. (/isis/citation/CBB842287238/) unapi

Article Carolyn Cobbold (2020)
The Introduction of Chemical Dyes into Food in the Nineteenth Century. Osiris: A Research Journal Devoted to the History of Science and Its Cultural Influences (pp. 142-161). (/isis/citation/CBB617924605/) unapi

Article Deborah Fitzgerald (2020)
World War II and the Quest for Time-Insensitive Foods. Osiris: A Research Journal Devoted to the History of Science and Its Cultural Influences (pp. 291-309). (/isis/citation/CBB718414676/) unapi

Article Benjamin Aldes Wurgaft (2020)
Meat Mimesis: Laboratory-Grown Meat as a Study in Copying. Osiris: A Research Journal Devoted to the History of Science and Its Cultural Influences (pp. 310-323). (/isis/citation/CBB046698568/) unapi

Multimedia Object Claire Clark; Williams, Elizabeth A. (2020)
Elizabeth A. Williams, “Appetite and Its Discontents: Science, Medicine, and the Urge to Eat, 1750-1950” (U Chicago Press, 2020). New Books Network Podcast. (/isis/citation/CBB564940117/) unapi

Book Elizabeth A. Williams (2020)
Appetite and Its Discontents: Science, Medicine, and the Urge to Eat, 1750-1950. (/isis/citation/CBB345355945/) unapi

Article Derek Byerlee (2020)
The globalization of hybrid maize, 1921–70. Journal of Global History (pp. 101-122). (/isis/citation/CBB392738548/) unapi