Show
47 citations
related to Cooking and cuisine
Show
47 citations
related to Cooking and cuisine as a subject or category
Description Term used during the period 2002-present
Article
Barkha Kagliwal
(2023)
A Historian of Technology Watches "The King, His Kitchen, and Other Stories".
Technology and Culture
(pp. 919-929).
(/isis/citation/CBB701542926/)
Article
Courtney Fullilove
(2022)
“Famine Foods” and the Values of Biodiversity Preservation in Israel-Palestine.
Isis: International Review Devoted to the History of Science and Its Cultural Influences
(pp. 625-636).
(/isis/citation/CBB413280713/)
Book
Henry Notaker
(2022)
A History of Cookbooks: From Kitchen to Page over Seven Centuries.
(/isis/citation/CBB887907886/)
Book
Mary C. Neuburger
(2022)
Ingredients of Change: The History and Culture of Food in Modern Bulgaria.
(/isis/citation/CBB858226528/)
Article
Julia Reed
(2021)
Mechanica Medicina Sacra: Biblical Vegetarianism in Philippe Hecquet’s Theological Medicine.
Early Science and Medicine: A Journal for the Study of Science, Technology and Medicine in the Pre-modern Period
(pp. 539-560).
(/isis/citation/CBB336717345/)
Article
Zo Lin; En-Chieh Chao
(2021)
Weeds are Herbs: Botanic Arts of Foraging, Classifying, and Cooking.
East Asian Science, Technology and Society: An International Journal
(pp. 391-394).
(/isis/citation/CBB704576365/)
Book
Zofia Rzeźnicka; Maciej Kokoszko
(2021)
Milk and Dairy Products in the Medicine and Culinary Art of Antiquity and Early Byzantium (1st–7th Centuries AD).
(/isis/citation/CBB843150469/)
Article
Christine Folch
(2021)
Ceremony, Medicine, Caffeinated Tea: Unearthing the Forgotten Faces of the North American Stimulant Yaupon (Ilex vomitoria).
Comparative Studies in Society and History
(pp. 464-498).
(/isis/citation/CBB450129077/)
Book
Bill (William) Schindler
(2021)
Eat like a human : Nourishing foods and ancient ways of cooking to revolutionize your health.
(/isis/citation/CBB553131577/)
Book
Xiaoyuan Jiang
(2021)
A New Phase of Systematic Development of Scientific Theories in China: History of Science and Technology in China Volume 4.
(/isis/citation/CBB281376897/)
Article
Marco Storni
(2021)
Denis Papin's digester and its eighteenth-century European circulation.
British Journal for the History of Science
(pp. 443-463).
(/isis/citation/CBB568628895/)
Book
Massimiano Bucchi
(2020)
Newton's Chicken: Science in the Kitchen.
(/isis/citation/CBB842287238/)
Article
Andrea Borghini; Nicola Piras; Beatrice Serini
(2020)
A gradient framework for wild foods.
Studies in History and Philosophy of Science Part C: Studies in History and Philosophy of Biological and Biomedical Sciences
(p. 101293).
(/isis/citation/CBB428341573/)
Article
Anita Guerrini
(2020)
A Natural History of the Kitchen.
Osiris: A Research Journal Devoted to the History of Science and Its Cultural Influences
(pp. 20-41).
(/isis/citation/CBB901631997/)
Book
Sarah Besky
(2020)
Tasting Qualities: The Past and Future of Tea.
(/isis/citation/CBB480361893/)
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/)
Article
Bruno Laurioux
(2020)
The Spices and the Transmission of the Arabic Culinary Knowledge in Europe.
Micrologus: Nature, Sciences and Medieval Societies
(pp. 167-190).
(/isis/citation/CBB776309825/)
Article
Cristiano Turbil
(2020)
Science in the Kitchen and beyond: Cooking with Pellegrino Artusi in Post-Unified Italy.
Public Understanding of Science
(pp. 112-120).
(/isis/citation/CBB762424863/)
Article
Anne Meneley
(2020)
The olive and imaginaries of the Mediterranean.
History and Anthropology
(pp. 66-83).
(/isis/citation/CBB941685489/)
Book
Guy Crosby Ph.D
(2019)
Cook, Taste, Learn: How the Evolution of Science Transformed the Art of Cooking.
(/isis/citation/CBB401051280/)
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