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Joan Fitzpatrick;
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Renaissance Food from Rabelais to Shakespeare: Culinary Readings and Culinary Histories
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Caroline Durand;
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Patates, pain, et lard salé valaient-ils mieux que céréales, bacon et boeuf haché? La diète quotidienne et la santé au Québec, 1861–1941
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Article
Nicolas Rasmussen;
(2018)
Group Weight Loss and Multiple Screening: A Tale of Two Heart Disease Programs in Postwar American Public Health
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Carlos A Almenara;
Annie Aimé;
Christophe Maïano;
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Vinegar and weight loss in women of eighteenth-century France: a lesson from the past
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“Replace them by Salads and Vegetables”: Dietary Innovation, Youthfulness, and Authority, 1900–1939
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School meals and the problem of malnutrition in England and Wales, 1900-1939
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The Pulses of the Body: Romantic Vegetarianism and Its Contexts
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The Importance of Age Perceptions and Nutritional Science to Early Twentieth-century Institutional Diets
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Andrew R. Ruis;
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Eating to Learn, Learning to Eat: The Origins of School Lunch in the United States
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Matthew H. Hersch;
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“Learning on Their Bellies”
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Wendy Wall;
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Distillation: Transformations in and out of the Kitchen
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Ernährung und Ernährungslehre im 19. Jahrhundert: Vorträge e. Symposiums am 5. und 6. Jan. 1973 in Frankfurt am Main
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Todd Tucker;
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The Great Starvation Experiment: Ancel Keys and the Men Who Starved for Science
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David Gentilcore;
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From ‘Vilest Beverage’ to ‘Universal Medicine’: Drinking Water in Printed Regimens and Health Guides, 1450–1750
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J. C. McKeown;
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A Cabinet of Ancient Medical Curiosities: Strange Tales and Surprising Facts from the Healing Arts of Greece and Rome
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The Cosmopolitan Cookbook: Class, Taste, and Foreign Foods in Victorian Cookery Books
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Gil, Enrique Perdiguero;
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La consolidación de los derivados de la leche de vaca en la alimentación del lactante en España (1939-1959)
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Una lumaca nella biblioteca Maggioni
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Axford, Lavonne Brady;
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English language cookbooks, 1600-1973
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Sookyeong Hong;
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Scientizing Everyday Life, Rationalizing Eating Habits: The Rise of Nutrition Science in 1910s-1920s Japan
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