Book Pierre Singaravélou; Sylvain Venayre (2025)
What We Eat: A Global History of Food. (/p/isis/citation/CBB452732341/) unapi

Book Benjamin Aldes Wurgaft; Merry White (2025)
Ways of Eating: Exploring Food through History and Culture. (/p/isis/citation/CBB484947964/) unapi

Article Ishani Choudhury (2024)
When steam saved time in kitchen: Cooking with Icmic Cooker in twentieth century Bengal. Indian Journal of History of Science (pp. 363-375). (/p/isis/citation/CBB404056171/) unapi

Book Francisco Montiño; Carolyn A. Nadeau (2023)
The Art of Cooking, Pie Making, Pastry Making, and Preserving: Arte de cocina, pastelería, vizcochería y conservería. (/p/isis/citation/CBB459496051/) unapi

Article Barkha Kagliwal (2023)
A Historian of Technology Watches "The King, His Kitchen, and Other Stories". Technology and Culture (pp. 919-929). (/p/isis/citation/CBB701542926/) unapi

Thesis Joel Dickau (2023)
Inventing Texture: Food Science and Culinary Culture in Postwar America. (/p/isis/citation/CBB291109157/) unapi

Book Hélène Jawhara Piñer; Paul Freedman (2022)
Jews, Food, and Spain: The Oldest Medieval Spanish Cookbook and the Sephardic Culinary Heritage. (/p/isis/citation/CBB033669088/) unapi

Book Martha M. Daas (2022)
Medieval Fare: Food and Culture in Medieval Iberia. (/p/isis/citation/CBB808578053/) unapi

Book Alex Drace-Francis (2022)
The Making of Mămăligă: Transimperial Recipes for a Romanian National Dish. (/p/isis/citation/CBB306770529/) unapi

Book Henry Notaker (2022)
A History of Cookbooks: From Kitchen to Page over Seven Centuries. (/p/isis/citation/CBB887907886/) unapi

Article Courtney Fullilove (2022)
“Famine Foods” and the Values of Biodiversity Preservation in Israel-Palestine. Isis: International Review Devoted to the History of Science and Its Cultural Influences (pp. 625-636). (/p/isis/citation/CBB413280713/) unapi

Book Rebecca Sharpless (2022)
Grain and Fire: A History of Baking in the American South. (/p/isis/citation/CBB890780118/) unapi

Book Robert F. Moss (2022)
The Lost Southern Chefs: A History of Commercial Dining in the Nineteenth-Century South. (/p/isis/citation/CBB082768787/) unapi

Book Diana Garvin (2022)
Feeding Fascism: The Politics of Women's Food Work. (/p/isis/citation/CBB571692991/) unapi

Book Mary C. Neuburger (2022)
Ingredients of Change: The History and Culture of Food in Modern Bulgaria. (/p/isis/citation/CBB858226528/) unapi

Article Julia Reed (2021)
Mechanica Medicina Sacra: Biblical Vegetarianism in Philippe Hecquet’s Theological Medicine. Early Science and Medicine: A Journal for the Study of Science, Technology and Medicine in the Pre-modern Period (pp. 539-560). (/p/isis/citation/CBB336717345/) unapi

Book Fuster (2021)
Caribeños at the Table: How Migration, Health, and Race Intersect in New York City. (/p/isis/citation/CBB188292618/) unapi

Book Alison K. Smith (2021)
Cabbage and Caviar: A History of Food in Russia. (/p/isis/citation/CBB557431009/) unapi

Article Zo Lin; En-Chieh Chao (2021)
Weeds are Herbs: Botanic Arts of Foraging, Classifying, and Cooking. East Asian Science, Technology and Society: An International Journal (pp. 391-394). (/p/isis/citation/CBB704576365/) unapi

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). (/p/isis/citation/CBB843150469/) unapi