Review Carolyn Cobbold (2022)
Review of "The Chemistry of Fear: Harvey Wiley's Fight for Pure Food". Ambix: Journal of the Society for the History of Alchemy and Chemistry. (/isis/citation/CBB266094412/) unapi

Article Carolyn Cobbold (2020)
The Introduction of Chemical Dyes into Food in the Nineteenth Century. Osiris: A Research Journal Devoted to the History of Science and Its Cultural Influences (pp. 142-161). (/isis/citation/CBB617924605/) unapi

Review Carolyn Cobbold (2020)
Review of "Pure Adulteration: Cheating on Nature in the Age of Manufactured Food". Ambix: Journal of the Society for the History of Alchemy and Chemistry. (/isis/citation/CBB526070409/) unapi

Book Carolyn Cobbold (2020)
A Rainbow Palate: How chemical dyes changed the West's relationship with food. (/isis/citation/CBB745449979/) unapi

Article Carolyn Cobbold (2019)
Adulation or Adulteration? Representing Chemical Dyes in the Victorian Media. Ambix: Journal of the Society for the History of Alchemy and Chemistry (pp. 23-50). (/isis/citation/CBB492534840/) unapi

Article Carolyn Ann Cobbold (2018)
The Rise of Alternative Bread Leavening Technologies in the Nineteenth Century. Annals of Science: The History of Science and Technology (pp. 21-39). (/isis/citation/CBB931973305/) unapi

Chapter Carolyn Cobbold (2016)
The Silent Introduction of Synthetic Dyestuffs into Nineteenth Century Food. In: The Silences of Science: Gaps and Pauses in the Communication of Science. (/isis/citation/CBB433537741/) unapi