Book Jia-Chen Fu; (2019)
The Other Milk: Reinventing Soy in Republican China (/isis/citation/CBB123708142/)

Article Sabban, Françoise; (2012)
Histoire de l'alimentation chinoise: bilan bibliographique (1911--2011) (/isis/citation/CBB001320879/)

Article Nadeau, Robin; Lion, Brigitte; Raga, Emmanuelle; (2012)
L'alimentation dans l'Antiquité: à la croisée des chemins (/isis/citation/CBB001320877/)

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

Book Curtis, Robert I.; (2001)
Ancient Food Technology (/isis/citation/CBB000101922/)

Article Zou, Qing-yun; (2002)
A Study on the Ingenuity of North China's Traditional Stone Roller (/isis/citation/CBB000340083/)

Book Needham, Joseph; Huang, H. T.; (2000)
Biology and Biological Technology. Volume 6, Part 5, Fermentations and Food Science (/isis/citation/CBB000100242/)

Article Harriet V. Hunt; Hongen Jiang; Xinyi Liu; Diane L. Lister; Yidilisi Abuduresule; Wenying Li; Changsui Wang; Martin K. Jones; (2024)
Did crops expand in tandem with culinary practices from their region of origin? Evidence from ancient DNA and material culture (/isis/citation/CBB741264415/)

Book Gráda, Cormac Ó; (2009)
Famine: A Short History (/isis/citation/CBB001421560/)

Chapter Bhushan Patwardhan; Gururaj Mutalik; Girish Tillu; (2015)
Food and Diet (/isis/citation/CBB375413513/)

Article Di, Lu; (2012)
Ancient Chinese People's Knowledge of Macrofungi during the Period from 220 AD to 589 AD (/isis/citation/CBB001200134/)

Book Heiko Stoff; (2015)
Gift in der Nahrung: Zur Genese der Verbraucherpolitik Mitte des 20. Jahrhunderts (/isis/citation/CBB259729240/)

Article Matthew H. Hersch; (2024)
“Learning on Their Bellies” (/isis/citation/CBB219572134/)

Book Benjamin R. Cohen; (2019)
Pure Adulteration: Cheating on Nature in the Age of Manufactured Food (/isis/citation/CBB174903984/)

Article Kauffman, George B.; (2001)
The Dry Martini: Chemistry, History, and Assorted Lore (/isis/citation/CBB001252530/)

Book Marion Nestle; (2022)
Slow Cooked: An Unexpected Life in Food Politics (/isis/citation/CBB913484834/)

Article Carolyn Cobbold; (2020)
The Introduction of Chemical Dyes into Food in the Nineteenth Century (/isis/citation/CBB617924605/)

Article Lieffers, Caroline; (2012)
“The Present Time is Eminently Scientific”: The Science of Cookery in Nineteenth-Century Britain (/isis/citation/CBB001320007/)

Article Sablani, Shyam S.; (2014)
75 Years of IFT: Food Engineering and Physical Properties, and Nanoscale Food Science, Engineering and Technology in JFS---1936 to Present (/isis/citation/CBB001320874/)

Article Friesen, T. Max; Stewart, Andrew; (2013)
To Freeze or to Dry: Seasonal Variability in Caribou Processing and Storage in the Barrenlands of Northern Canada (/isis/citation/CBB001201437/)