Book Joan Fitzpatrick (2016) Renaissance Food from Rabelais to Shakespeare: Culinary Readings and Culinary Histories.
Chapter
Elizabeth Spiller;
(2016)
Recipes for Knowledge: Maker’s Knowledge Traditions, Paracelsian Recipes, and the Invention of the Cookbook, 1600–1660
(/isis/citation/CBB783019144/)
Book
Henry Notaker;
(2022)
A History of Cookbooks: From Kitchen to Page over Seven Centuries
(/isis/citation/CBB887907886/)
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/)
Article
Anita Guerrini;
(2020)
A Natural History of the Kitchen
(/isis/citation/CBB901631997/)
Book
Massimiano Bucchi;
(2020)
Newton's Chicken: Science in the Kitchen
(/isis/citation/CBB842287238/)
Article
Bullock, April;
(2012)
The Cosmopolitan Cookbook: Class, Taste, and Foreign Foods in Victorian Cookery Books
(/isis/citation/CBB001320905/)
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
Mary C. Neuburger;
(2022)
Ingredients of Change: The History and Culture of Food in Modern Bulgaria
(/isis/citation/CBB858226528/)
Article
Bruno Laurioux;
(2020)
The Spices and the Transmission of the Arabic Culinary Knowledge in Europe
(/isis/citation/CBB776309825/)
Article
Lucy J. Havard;
(2020)
‘Preserve or perish’: food preservation practices in the early modern kitchen
(/isis/citation/CBB227696920/)
Book
Nathalie Cooke;
Kathryn Harvey;
(2015)
The Johnson Family Treasury: A Collection of Household Recipes and Remedies, 1741-1848
(/isis/citation/CBB090740798/)
Book
Edge, John T;
Engelhardt, Elizabeth S D;
Ownby, Ted;
(2013)
The Larder: Food Studies Methods from the American South
(/isis/citation/CBB001422249/)
Article
Cristiano Turbil;
(2020)
Science in the Kitchen and beyond: Cooking with Pellegrino Artusi in Post-Unified Italy
(/isis/citation/CBB762424863/)
Book
Roy, Parama;
(2010)
Alimentary Tracts: Appetites, Aversions, and the Postcolonial
(/isis/citation/CBB001201388/)
Book
Charmaine O'Brien;
(2016)
The Colonial Kitchen: Australia 1788-1901
(/isis/citation/CBB391005155/)
Article
Andrea Borghini;
Nicola Piras;
Beatrice Serini;
(2020)
A gradient framework for wild foods
(/isis/citation/CBB428341573/)
Book
Guy Crosby Ph.D;
(2019)
Cook, Taste, Learn: How the Evolution of Science Transformed the Art of Cooking
(/isis/citation/CBB401051280/)
Book
Zofia Rzeźnicka;
Maciej Kokoszko;
(2021)
Milk and Dairy Products in the Medicine and Culinary Art of Antiquity and Early Byzantium (1st–7th Centuries AD)
(/isis/citation/CBB843150469/)
Article
Anne Meneley;
(2020)
The olive and imaginaries of the Mediterranean
(/isis/citation/CBB941685489/)
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