Article ID: CBB000061002

Major dietary changes in 19th-century Europe (1988)

unapi
Citation URI
https://data.isiscb.org/isis/citation/CBB000061002/

Similar Citations

Article Langer, William L.; (1975)
American foods and Europe's population growth, 1750-1850 (/isis/citation/CBB000016672/)

Article Knapp, Vincent J.; (1997)
The democratization of meat and protein in late 18th- and 19th-century Europe (/isis/citation/CBB000073674/)

Article Rodrigues, Eugénia; (2014)
Discurso médico e práticas alimentares no Hospital Real de Moçambique no início do século XIX (/isis/citation/CBB001420725/)

Article Sven D. Outram-Leman; (2016)
Alexander Scott: Constructing a Legitimate Geography of the Sahara from a Captivity Narrative, 1821 (/isis/citation/CBB028942640/)

Book Joan Fitzpatrick; (2016)
Renaissance Food from Rabelais to Shakespeare: Culinary Readings and Culinary Histories (/isis/citation/CBB742865194/)

Chapter Wendy Wall; (2016)
Distillation: Transformations in and out of the Kitchen (/isis/citation/CBB439357592/)

Chapter Ken Albala; (2016)
Cooking as Research Methodology: Experiments in Renaissance Cuisine (/isis/citation/CBB259455906/)

Article Pelling, Margaret; (1987)
Food policy in the early modern period: Medical practitioners and others (/isis/citation/CBB000051128/)

Book Roderick Phillips; (2014)
Alcohol: A History (/isis/citation/CBB951455504/)

Thesis Williams, Martha Weidner; (1988)
Infant nutrition and economic growth in Western Europe from the Middle Ages to the modern period (/isis/citation/CBB001564823/)

Book Camporesi, Piero; (1993)
The magic harvest: Food, folklore, and society. Translated by Joan Krakover Hall (/isis/citation/CBB000063374/)

Article Morton, Timothy; (1998)
The Pulses of the Body: Romantic Vegetarianism and Its Contexts (/isis/citation/CBB000952598/)

Article Bullock, April; (2012)
The Cosmopolitan Cookbook: Class, Taste, and Foreign Foods in Victorian Cookery Books (/isis/citation/CBB001320905/)

Article Giovanni Pretto; Chiara Beatrice Vicentini; (2017)
Una lumaca nella biblioteca Maggioni (/isis/citation/CBB033149596/)

Article Shapin, Steven; (2014)
“You are what you eat”: Historical Changes in Ideas about Food and Identity (/isis/citation/CBB001202088/)

Authors & Contributors
Sven Outram-Leman
Pretto, Giovanni
Elizabeth Spiller
Fitzpatrick, Joan
Williams, Martha Weidner
Wall, Wendy
Journals
Atti e Memorie, Rivista di Storia della Farmacia
Society for the Social History of Medicine Bulletin
Social History of Medicine
Journal of Social History
History in Africa
Historical Research: The Bulletin of the Institute of Historical Research
Publishers
Northwestern University
Vandenhoeck & Ruprecht
University of North Carolina Press
Routledge
Polity Press
Concepts
Nutrition; dietetics
Food and foods
Science and society
Experiments and experimentation
Cookbooks; recipes (food)
Cooking and cuisine
People
Scott, Alexander de Courcy
James, Henry, Sir
Galen
Time Periods
19th century
17th century
Renaissance
20th century, early
18th century
Early modern
Places
Europe
Africa
Padua (Italy)
England
Montreal (Quebec, Canada)
Québec (Canada)
Comments

Be the first to comment!

{{ comment.created_by.username }} on {{ comment.created_on | date:'medium' }}

Log in or register to comment