1. How the Other Half Ate: A History of Working-Class Meals at the Turn of the Century. Issue 2 (2nd July 2016) Authors: Elias, Megan J. Journal: Global food history Issue: Volume 2:Issue 2(2016) Page Start: 212 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Food Safety as Culinary Infrastructure in Singapore, 1920–1990. Issue 2 (2nd July 2016) Authors: Tarulevicz, Nicole Journal: Global food history Issue: Volume 2:Issue 2(2016) Page Start: 132 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. A Museum's Culinary Life: Women's Committees and Food at the Art Gallery of Toronto. Issue 2 (2nd July 2016) Authors: Mihalache, Irina D. Journal: Global food history Issue: Volume 2:Issue 2(2016) Page Start: 157 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Developing Constipation: Dietary Fiber, Western Disease, and Industrial Carbohydrates. Issue 2 (2nd July 2016) Authors: Gil-Riaño, Sebastián; Tracy, Sarah E. Journal: Global food history Issue: Volume 2:Issue 2(2016) Page Start: 179 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Culinary Infrastructure: How Facilities and Technologies Create Value and Meaning around Food. Issue 2 (2nd July 2016) Authors: Pilcher, Jeffrey M. Journal: Global food history Issue: Volume 2:Issue 2(2016) Page Start: 105 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Preface: Culinary Infrastructure. Issue 2 (2nd July 2016) Authors: Pilcher, Jeffrey M. Journal: Global food history Issue: Volume 2:Issue 2(2016) Page Start: 101 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Sinophile Consumption: Chinese Restaurants and Consumer Culture in Turn-of-the-Century American Cities. Issue 3 (2nd September 2019) Authors: King, Samuel C. Journal: Global food history Issue: Volume 5:Issue 3(2019) Page Start: 162 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Introduction: Between Cosmopolitanism and Localism. Issue 3 (2nd September 2019) Authors: Pilcher, Jeffrey M. Journal: Global food history Issue: Volume 5:Issue 3(2019) Page Start: 141 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Race and Region: Tracing the Cultural Pathways of Rice Consumption in the United States, 1680-1960. Issue 3 (2nd September 2019) Authors: Miller, Bonnie M. Journal: Global food history Issue: Volume 5:Issue 3(2019) Page Start: 183 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. The "Misura Aurea" of Italian Cooking: Defining Authentic Foods for Locals and Tourists in Postwar Italy, 1953 to 1974. Issue 3 (2nd September 2019) Authors: Gray, Melissa Journal: Global food history Issue: Volume 5:Issue 3(2019) Page Start: 204 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗