Thesis Lee, Victoria (2014)
The Arts of the Microbial World: Biosynthetic Technologies in Twentieth-Century Japan. (/isis/citation/CBB001567557/) unapi

Article Amy Bix (2013)
Chemistry of Cooking, Chemistry in War: Women in Nineteenth and Twentieth-Century Land-Grant Science and Engineering. Bulletin for the History of Chemistry (p. 132). (/isis/citation/CBB636061884/) unapi

Article Frederick G. Page (2013)
Baking Powder and Self-Rising Flour in Nineteenth-Century Britain: The Carbon Dioxide Aerations of Henry Jones and Alfred Bird. Bulletin for the History of Chemistry (p. 140). (/isis/citation/CBB832581177/) unapi

Article Rae, Ian D.; Brock, William H. (2013)
Liebig's Australian Connection: James King's Scientific Viticulture. Historical Records of Australian Science (pp. 189-206). (/isis/citation/CBB001213669/) unapi

Article Novick, Tamar (2013)
Bible, Bees and Boxes: The Creation of “The Land Flowing with Milk and Honey” in Palestine, 1880--1931. Food, Culture and Society (p. 281). (/isis/citation/CBB001320899/) unapi

Article Friesen, T. Max; Stewart, Andrew (2013)
To Freeze or to Dry: Seasonal Variability in Caribou Processing and Storage in the Barrenlands of Northern Canada. Anthropozoologica (pp. 89-109). (/isis/citation/CBB001201437/) unapi

Book Wallach, Jennifer Jensen (2013)
How America Eats: A Social History of U.S. Food and Culture. (/isis/citation/CBB001202133/) unapi

Book Oddy, Derek J; Drouard, Alain (2013)
The Food Industries of Europe in the Nineteenth and Twentieth Centuries. (/isis/citation/CBB001422263/) unapi

Book Edge, John T; Engelhardt, Elizabeth S D; Ownby, Ted (2013)
The Larder: Food Studies Methods from the American South. (/isis/citation/CBB001422249/) unapi

Book Veit, Helen Zoe (2013)
Modern Food, Moral Food: Self-Control, Science, and the Rise of Modern American Eating in the Early Twentieth Century. (/isis/citation/CBB001201323/) unapi

Chapter Jas, Nathalie (2013)
Adapting to “Reality”: The Emergence of an International Expertise on Food Additives and Contaminants in the 1950s and early 1960s. In: Toxicants, Health and Regulation since 1945 (p. 47). (/isis/citation/CBB001420171/) unapi

Article Kauffman, George B.; Adloff, Jean-Pierre (2013)
The Centenary of the Maillard Reaction. The Chemical Educator (p. 9). (/isis/citation/CBB001211975/) unapi

Article Donnelly, Catherine (2013)
75 Years of IFT: Food Microbiology in JFS--1936 to Present. Journal of Food Science. (/isis/citation/CBB001320892/) unapi

Article Sarathchandra, Dilshani; Ten Eyck, Toby A. (2013)
To Tell the Truth: Keys in Newspaper Portrayals of the Public During Food Scares. Food, Culture and Society (p. 107). (/isis/citation/CBB001320901/) unapi

Article Williams, Amrys O. (2013)
FOOD: Transforming the American Table, 1950--2000: National Museum of American History, Smithsonian Institution, Washington, D.C.. Technology and Culture (pp. 947-956). (/isis/citation/CBB001320541/) unapi

Book Ogle, Maureen (2013)
In Meat We Trust: An Unexpected History of Carnivore America. (/isis/citation/CBB001422251/) unapi

Book Lacombe, Michael A. (2012)
Political Gastronomy: Food and Authority in the English Atlantic World. (/isis/citation/CBB001214734/) unapi

Article Teil, Geneviève (2012)
No Such Thing as Terroir? Objectivities and the Regimes of Existence of Objects. Science, Technology, and Human Values (pp. 478-505). (/isis/citation/CBB001251133/) unapi

Article Lieffers, Caroline (2012)
“The Present Time is Eminently Scientific”: The Science of Cookery in Nineteenth-Century Britain. Journal of Social History (p. 936). (/isis/citation/CBB001320007/) unapi

Book Derry, Margaret Elsinor (2012)
Art and Science in Breeding: Creating Better Chickens. (/isis/citation/CBB001320966/) unapi