Bruegel, Martin (Author)
Article Gordon, Bertram M.; Peters, Erica J. (2015) Introduction. French Historical Studies (p. 185).
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/)
Book
Lisa Haushofer;
(2022)
Wonder Foods: The Science and Commerce of Nutrition
(/isis/citation/CBB755765560/)
Article
Bullock, April;
(2012)
The Cosmopolitan Cookbook: Class, Taste, and Foreign Foods in Victorian Cookery Books
(/isis/citation/CBB001320905/)
Article
Scholliers, Peter;
(2012)
Convergence and Divergence in Europe since 1800. Cuisine of Elites, Bourgeoisie, and Middle Classes. Presentation
(/isis/citation/CBB001320881/)
Book
Wallach, Jennifer Jensen;
(2013)
How America Eats: A Social History of U.S. Food and Culture
(/isis/citation/CBB001202133/)
Article
Tenna Jensen;
(2016)
The Importance of Age Perceptions and Nutritional Science to Early Twentieth-century Institutional Diets
(/isis/citation/CBB577989593/)
Article
Verdon, Nicola;
(2012)
Business and Pleasure: Middle-Class Women's Work and the Professionalization of Farming in England, 1890--1939
(/isis/citation/CBB001214691/)
Chapter
Weindling, Paul;
(2011)
“Our Racial Friends'”: Disease, Poverty and Social Darwinism, 1860--1940
(/isis/citation/CBB001202031/)
Chapter
Gilman, Sander L.;
(2013)
Epidemics of Famine and Obesity: China as the Modern World
(/isis/citation/CBB001214660/)
Article
Otter, Chris;
(2011)
Hippophagy in the UK: A Failed Dietary Revolution
(/isis/citation/CBB001210132/)
Chapter
Thoms, Ulrike;
(2014)
The Introduction of Frozen Foods in West Germany and Its Integration into the Daily Diet
(/isis/citation/CBB001500413/)
Article
Shapin, Steven;
(2014)
“You are what you eat”: Historical Changes in Ideas about Food and Identity
(/isis/citation/CBB001202088/)
Book
Roy, Parama;
(2010)
Alimentary Tracts: Appetites, Aversions, and the Postcolonial
(/isis/citation/CBB001201388/)
Article
Rudy, Kathy;
(2012)
Locavores, Feminism, and the Question of Meat
(/isis/citation/CBB001202115/)
Article
Moore, P. G.;
(2013)
Behind the Scenes of Scottish Researches into Agar Supply during the 1940s
(/isis/citation/CBB001213493/)
Book
Guy Crosby Ph.D;
(2019)
Cook, Taste, Learn: How the Evolution of Science Transformed the Art of Cooking
(/isis/citation/CBB401051280/)
Chapter
Elizabeth Spiller;
(2016)
Recipes for Knowledge: Maker’s Knowledge Traditions, Paracelsian Recipes, and the Invention of the Cookbook, 1600–1660
(/isis/citation/CBB783019144/)
Article
Carstairs, Catherine;
(2014)
“Our Sickness Record Is a National Disgrace”: Adelle Davis, Nutritional Determinism, and the Anxious 1970s
(/isis/citation/CBB001420766/)
Article
Bezerra, José Arimatea Barros;
(2012)
Educação alimentar e a constituição de trabalhadores fortes, robustos e produtivos: análise da produção científica em nutrição no Brasil, 1934--1941
(/isis/citation/CBB001420576/)
Chapter
Ken Albala;
(2016)
Cooking as Research Methodology: Experiments in Renaissance Cuisine
(/isis/citation/CBB259455906/)
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