Show
40 citations
related to Food preservation
Show
40 citations
related to Food preservation as a subject or category
Description Term used during the period 2002-present
Book
Francisco Montiño; Carolyn A. Nadeau
(2023)
The Art of Cooking, Pie Making, Pastry Making, and Preserving: Arte de cocina, pastelería, vizcochería y conservería.
(/isis/citation/CBB459496051/)
Book
Paul van Reyk
(2021)
True to the Land: A History of Food in Australia.
(/isis/citation/CBB105085051/)
Book
Jonathan Rees
(2021)
The Chemistry of Fear: Harvey Wiley's Fight for Pure Food.
(/isis/citation/CBB405090057/)
Article
Paula Schönach
(2020)
'From Now on We All Demand: Give Us Pure Ice!' - Natural and Artificial Ice in the Service of Food Hygiene in Nineteenth- and Twentieth-Century Helsinki, Finland.
Environment and History
(pp. 521-548).
(/isis/citation/CBB251206569/)
Article
Rebecca J. H. Woods
(2020)
The Shape of Meat: Preserving Animal Flesh in Victorian Britain.
Osiris: A Research Journal Devoted to the History of Science and Its Cultural Influences
(pp. 123-141).
(/isis/citation/CBB234289669/)
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/)
Article
Lucy J. Havard
(2020)
‘Preserve or perish’: food preservation practices in the early modern kitchen.
Notes and Records: The Royal Society Journal of the History of Science
(pp. 5-33).
(/isis/citation/CBB227696920/)
Book
Florence auteur Hachez-Leroy
(2019)
Menaces sur l'alimentation: emballages, colorants et autres contaminants alimentaires, XIXe-XXIe siècles (Threats to food: packaging, colorants and other food contaminants, 19th - 20th centuries).
(/isis/citation/CBB927290274/)
Chapter
Valentina Pugliano
(2018)
Natural History in the Apothecary’s Shop.
In: Worlds of Natural History
(pp. 44-60).
(/isis/citation/CBB753266245/)
Book
Brigand, Robin; Weller, Olivier
(2015)
Archaeology of Salt: Approaching an Invisible Past.
(/isis/citation/CBB001422588/)
Article
Cabo-González, Ana M.
(2014)
The Study of the Evolution of Fruits Preservation Techniques in the Iberian Peninsula throughout the Agronomic Andalusian Works, their Roman Antecedents and Posterior Footprint in the Renaissance.
Arabic Sciences and Philosophy
(p. 139).
(/isis/citation/CBB001321041/)
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/)
Chapter
Reif-Acherman, Simon
(2014)
Domestic Ice-Making Machines 1830--1930.
In: History of Artificial Cold: Scientific, Technological and Cultural Issues
(pp. 135-170).
(/isis/citation/CBB001500410/)
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/)
Book
Oddy, Derek J; Drouard, Alain
(2013)
The Food Industries of Europe in the Nineteenth and Twentieth Centuries.
(/isis/citation/CBB001422263/)
Article
Weber, Heike
(2013)
Towards “Total” Recycling: Women, Waste and Food Waste Recovery in Germany, 1914--1939.
Contemporary European History
(p. 371).
(/isis/citation/CBB001201568/)
Book
Rees, Jonathan
(2013)
Refrigeration Nation: A History of Ice, Appliances, and Enterprise in America.
(/isis/citation/CBB001213168/)
Article
Jørgensen, Dolly
(2013)
Running Amuck? Urban Swine Management in Late Medieval England.
Agricultural History
(p. 429).
(/isis/citation/CBB001320823/)
Article
Donnelly, Catherine
(2013)
75 Years of IFT: Food Microbiology in JFS--1936 to Present.
Journal of Food Science.
(/isis/citation/CBB001320892/)
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/)
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