Book
Veit, Helen Zoe;
(2013)
Modern Food, Moral Food: Self-Control, Science, and the Rise of Modern American Eating in the Early Twentieth Century
(/isis/citation/CBB001201323/)
Article
Bullock, April;
(2012)
The Cosmopolitan Cookbook: Class, Taste, and Foreign Foods in Victorian Cookery Books
(/isis/citation/CBB001320905/)
Book
Wallach, Jennifer Jensen;
(2013)
How America Eats: A Social History of U.S. Food and Culture
(/isis/citation/CBB001202133/)
Chapter
Thoms, Ulrike;
(2014)
The Introduction of Frozen Foods in West Germany and Its Integration into the Daily Diet
(/isis/citation/CBB001500413/)
Book
Benjamin R. Cohen;
(2019)
Pure Adulteration: Cheating on Nature in the Age of Manufactured Food
(/isis/citation/CBB174903984/)
Book
Cozzi, Annette;
(2010)
The Discourses of Food in Nineteenth-Century British Fiction
(/isis/citation/CBB001201391/)
Book
Oddy, Derek J;
Drouard, Alain;
(2013)
The Food Industries of Europe in the Nineteenth and Twentieth Centuries
(/isis/citation/CBB001422263/)
Book
Ogle, Maureen;
(2013)
In Meat We Trust: An Unexpected History of Carnivore America
(/isis/citation/CBB001422251/)
Article
Shapin, Steven;
(2014)
“You are what you eat”: Historical Changes in Ideas about Food and Identity
(/isis/citation/CBB001202088/)
Article
Quellier, Florent;
(2012)
L'aprés Jean-Louis Flandrin, une décennie d'histoire de l'alimentation en France (XVe-XIXe siécles)
(/isis/citation/CBB001320878/)
Book
Levenstein, Harvey;
(2012)
Fear of Food: A History of Why We Worry about What We Eat
(/isis/citation/CBB001210041/)
Book
Lisa Haushofer;
(2022)
Wonder Foods: The Science and Commerce of Nutrition
(/isis/citation/CBB755765560/)
Book
Vileisis, Ann;
(2007)
Kitchen Literacy: How We Lost Knowledge of Where Food Comes from and Why We Need to Get It Back
(/isis/citation/CBB000950106/)
Article
Carolyn Ann Cobbold;
(2018)
The Rise of Alternative Bread Leavening Technologies in the Nineteenth Century
(/isis/citation/CBB931973305/)
Book
Thomas de la Peña, Carolyn;
(2010)
Empty Pleasures: The Story of Artificial Sweeteners from Saccharin to Splenda
(/isis/citation/CBB001220282/)
Book
Brassley, Paul;
Segers, Yves;
Molle, Leen van;
(2012)
War, Agriculture and Food: Rural Europe from the 1930s to the 1950s
(/isis/citation/CBB001201976/)
Multimedia Object
Claire Clark;
Williams, Elizabeth A.;
(2020)
Elizabeth A. Williams, “Appetite and Its Discontents: Science, Medicine, and the Urge to Eat, 1750-1950” (U Chicago Press, 2020)
(/isis/citation/CBB564940117/)
Book
Heiko Stoff;
(2015)
Gift in der Nahrung: Zur Genese der Verbraucherpolitik Mitte des 20. Jahrhunderts
(/isis/citation/CBB259729240/)
Article
Claas Kirchhelle;
(2016)
Toxic Confusion: The Dilemma of Antibiotic Regulation in West German Food Production (1951–1990)
(/isis/citation/CBB834931564/)
Article
Lieffers, Caroline;
(2012)
“The Present Time is Eminently Scientific”: The Science of Cookery in Nineteenth-Century Britain
(/isis/citation/CBB001320007/)
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