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

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

Book Xaq Frohlich (2023)
From Label to Table: Regulating Food in America in the Information Age. (/isis/citation/CBB662927617/) unapi

Article Ai Hisano (October 2023)
Eye Appeal Is Buy Appeal. Technology and Culture (pp. 1235-1247). (/isis/citation/CBB092227846/) unapi

Book Ulbe Bosma (2023)
The World of Sugar: How the Sweet Stuff Transformed Our Politics, Health, and Environment over 2,000 Years. (/isis/citation/CBB551902142/) unapi

Article Paolo Palladino (2022)
The Making of the Sambucana: On Memory, the Body, and the Production of Bioheritage. Journal of the History of Biology (pp. 725-749). (/isis/citation/CBB818347341/) unapi

Book Lisa Haushofer (2022)
Wonder Foods: The Science and Commerce of Nutrition. (/isis/citation/CBB755765560/) unapi

Book Amanda L. Van Lanen (2022)
The Washington Apple: Orchards and the Development of Industrial Agriculture. (/isis/citation/CBB771395765/) unapi

Book Michael J. Hathaway (2022)
What a Mushroom Lives For: Matsutake and the Worlds They Make. (/isis/citation/CBB565097903/) unapi

Article Frohlich, Xaq (Spring 2022)
Making Food Standard: The U.S. Food and Drug Administration's Food Standards of Identity, 1930s–1960s. Business History Review (pp. 145-176). (/isis/citation/CBB979639865/) unapi

Book Akira Shimizu (2022)
Specialty Food, Market Culture, and Daily Life in Early Modern Japan: Regulating and Deregulating the Market in Edo, 1780–1870. (/isis/citation/CBB658105735/) unapi

Book Garritt Van Dyk (2022)
Commerce, food, and identity in seventeenth-century England and France: across the channel. (/isis/citation/CBB912358111/) unapi

Article John D. Wong (Summer 2021)
Making Vitasoy 'Local' in Post-World War II Hong Kong: Traditionalizing Modernity, Engineering Progress, Nurturing Aspirations. Business History Review (pp. 275-300). (/isis/citation/CBB254722233/) unapi

Book Kristin A. Wintersteen (2021)
The Fishmeal Revolution: The Industrialization of the Humboldt Current Ecosystem. (/isis/citation/CBB521708008/) unapi

Book Angela N. H. Creager; Gaudillière, Jean-Paul (2021)
Risk on the table : Food production, health, and the environment. (/isis/citation/CBB695571477/) unapi

Chapter David Fouser (2021)
Modern Food as Status: A Biography of Modern British Bread. In: Acquired Tastes: Stories about the Origins of Modern Food. (/isis/citation/CBB895916638/) unapi

Chapter Shprintzen, Adam D. (2021)
Modern Food as Substitute Food: Ella Eaton Kellogg’s Protose: Fake Meat and the Gender Politics That Made American Vegetarianism Modern. In: Acquired Tastes: Stories about the Origins of Modern Food. (/isis/citation/CBB724673308/) unapi

Chapter Haushofer, Lisa (2021)
Modern Food as Extracted Nutrition: Darby’s Fluid Meat, Digestion, and the British Imperial Food Supply. In: Acquired Tastes: Stories about the Origins of Modern Food. (/isis/citation/CBB600444793/) unapi

Chapter Kideckel, Michael S. (2021)
Modern Food as Mass-Consumed Food: The Search for the Average Consumer: Breakfast Cereal and the Industrialization of the American Food Supply. In: Acquired Tastes: Stories about the Origins of Modern Food. (/isis/citation/CBB314378268/) unapi