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

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

Article Danielle Nielsen (2022)
Inventing a Space to Speak: Ethos, Agency and United States' Woman Suffrage Cookbooks (1886–1916). Gender and History (pp. 59-76). (/p/isis/citation/CBB473426412/) unapi

Book Massimiano Bucchi (2020)
Newton's Chicken: Science in the Kitchen. (/p/isis/citation/CBB842287238/) unapi

Article Anita Guerrini (2020)
A Natural History of the Kitchen. Osiris: A Research Journal Devoted to the History of Science and Its Cultural Influences (pp. 20-41). (/p/isis/citation/CBB901631997/) unapi

Article Lucy J. Havard (2020)
‘Preserve or perish’: food preservation practices in the early modern kitchen. Notes and Records: The Royal Society Journal of the History of Science (pp. 5-33). (/p/isis/citation/CBB227696920/) unapi

Book Josh Doty (2020)
The Perfecting of Nature: Reforming Bodies in Antebellum Literature. (/p/isis/citation/CBB390733948/) unapi

Article Cristiano Turbil (2020)
Science in the Kitchen and beyond: Cooking with Pellegrino Artusi in Post-Unified Italy. Public Understanding of Science (pp. 112-120). (/p/isis/citation/CBB762424863/) unapi

Book Rafia Zafar (2019)
Recipes for Respect: African American Meals and Meaning. (/p/isis/citation/CBB663268694/) unapi

Chapter Leong, Elaine (2019)
Papering the Household: Paper, Recipes, and Everyday Technologies in Early Modern England. In: Working with Paper: Gendered Practices in the History of Knowledge (pp. 32-45). (/p/isis/citation/CBB284878014/) unapi

Article Andrew Monnickendam (2019)
Ann Cook versus Hannah Glasse: Gender, Professionalism and Readership in the Eighteenth-Century Cookbook. Journal for Eighteenth-Century Studies (pp. 175-191). (/p/isis/citation/CBB982910171/) unapi

Book Donald Phillip Verene (2018)
The Science of Cookery and the Art of Eating Well: Philosophical and Historical Reflections on Food and Dining in Culture. (/p/isis/citation/CBB692684345/) unapi

Book Lennart Lehmhaus; Matteo Martelli (2017)
Collecting Recipes: Byzantine and Jewish Pharmacology in Dialogue. (/p/isis/citation/CBB785386127/) unapi

Book Kristine Kowalchuk (2017)
Preserving on Paper: Seventeenth-Century Englishwomen's Receipt Books. (/p/isis/citation/CBB520662022/) unapi

Chapter Elizabeth Spiller (2016)
Recipes for Knowledge: Maker’s Knowledge Traditions, Paracelsian Recipes, and the Invention of the Cookbook, 1600–1660. In: Renaissance Food from Rabelais to Shakespeare: Culinary Readings and Culinary Histories (pp. 55-72). (/p/isis/citation/CBB783019144/) unapi