Show
338 citations
related to Nutrition; dietetics
Show
338 citations
related to Nutrition; dietetics as a subject or category
Description Term used during the period 2002-present
Chapter
Wendy Wall
(2016)
Distillation: Transformations in and out of the Kitchen.
In: Renaissance Food from Rabelais to Shakespeare: Culinary Readings and Culinary Histories
(pp. 89-104).
(/isis/citation/CBB439357592/)
Book
Joan Fitzpatrick
(2016)
Renaissance Food from Rabelais to Shakespeare: Culinary Readings and Culinary Histories.
(/isis/citation/CBB742865194/)
Chapter
Elizabeth Spiller
(2016)
Recipes for Knowledge: Maker’s Knowledge Traditions, Paracelsian Recipes, and the Invention of the Cookbook, 1600–1660.
In: Renaissance Food from Rabelais to Shakespeare: Culinary Readings and Culinary Histories
(pp. 55-72).
(/isis/citation/CBB783019144/)
Chapter
Ken Albala
(2016)
Cooking as Research Methodology: Experiments in Renaissance Cuisine.
In: Renaissance Food from Rabelais to Shakespeare: Culinary Readings and Culinary Histories
(pp. 73-88).
(/isis/citation/CBB259455906/)
Chapter
Elizabeth Neswald
(2016)
Food Fights: Human Experiments in Late Nineteenth-Century Nutrition Physiology.
In: The Uses of Humans in Experiment: Perspectives from the 17th to the 20th Century
(pp. 170-193).
(/isis/citation/CBB916709678/)
Book
Michael D. Wise; Jennifer Jensen Wallach
(2016)
The Routledge History of American Foodways.
(/isis/citation/CBB146111641/)
Article
Caroline Durand
(2016)
Patates, pain, et lard salé valaient-ils mieux que céréales, bacon et boeuf haché? La diète quotidienne et la santé au Québec, 1861–1941.
Canadian Bulletin of Medical History/Bulletin Canadienne d'Histoire de la Medecine
(pp. 275-296).
(/isis/citation/CBB133892591/)
Chapter
Iolanda VENTURA
(2016)
Botany, Dietetics, and Pharmacy in Pietro d’Abano’s Expositio Problematum: On Sections XX, XXI, and XXII.
In: Between Text and Tradition: Pietro d'Abano and the Reception of Pseudo-Aristotle's Problemata Physica in the Middle Ages
(pp. 163-200).
(/isis/citation/CBB564104326/)
Article
Kristin Burnett; Travis Hay; Lori Chambers
(2016)
Settler Colonialism, Indigenous Peoples and Food: Federal Indian policies and nutrition programs in the Canadian North since 1945.
Journal of Colonialism and Colonial History.
(/isis/citation/CBB797467353/)
Chapter
John F. Donahue
(2016)
Nutrition.
In: A Companion to Science, Technology, and Medicine in Ancient Greece and Rome
(pp. 618-631).
(/isis/citation/CBB976045668/)
Chapter
Georgia Petridou
(2015)
Aelius Aristides as Informed Patient and Physician.
In: Homo Patiens - Approaches to the Patient in the Ancient World
(pp. 451-470).
(/isis/citation/CBB083356006/)
Article
Nicole Tarulevicz
(2015)
“I Had No Time to Pick Out the Worms”: Food adulteration in Singapore, 1900–1973.
Journal of Colonialism and Colonial History.
(/isis/citation/CBB006007271/)
Article
Mary Elisabeth Cox
(2015)
Hunger games: Or how the Allied blockade in the First World War deprived German children of nutrition, and Allied food aid subsequently saved them.
Economic History Review
(pp. 600-631).
(/isis/citation/CBB826668566/)
Article
Bruegel, Martin
(2015)
Workers’ Lunch Away from Home in the Paris of the Belle Epoque: The French Model of Meals as Norm and Practice.
French Historical Studies
(p. 253).
(/isis/citation/CBB001500567/)
Article
Ian Gazeley; Andrew Newell
(2015)
Urban working-class food consumption and nutrition in Britain in 1904.
Economic History Review
(pp. 101-122).
(/isis/citation/CBB613048632/)
Article
Olszewski, Todd M.
(2015)
The Causal Conundrum: The Diet-Heart Debates and the Management of Uncertainty in American Medicine.
Journal of the History of Medicine and Allied Sciences
(pp. 218-249).
(/isis/citation/CBB001551157/)
Article
Landweber, Julia
(2015)
“This Marvelous Bean”: Adopting Coffee into Old Regime French Culture and Diet.
French Historical Studies
(p. 193).
(/isis/citation/CBB001500565/)
Book
Charles S. Bryan
(2014)
Asylum Doctor: James Woods Babcock and the Red Plague of Pellagra.
(/isis/citation/CBB182088684/)
Chapter
Thoms, Ulrike
(2014)
The Introduction of Frozen Foods in West Germany and Its Integration into the Daily Diet.
In: History of Artificial Cold: Scientific, Technological and Cultural Issues
(pp. 201-229).
(/isis/citation/CBB001500413/)
Article
Shapin, Steven
(2014)
“You are what you eat”: Historical Changes in Ideas about Food and Identity.
Historical Research: The Bulletin of the Institute of Historical Research
(p. 377).
(/isis/citation/CBB001202088/)
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