11. A cultural history of food. (2014) Editors: Parasecoli, Fabio; Scholliers, Peter; Erdkamp, Paul; Montanari, Massimo, 1949-; Albala, Ken, 1964-; Kümin, Beat A; Bruegel, Martin, 1960-; Bentley, Amy, 1962- Record Type: Book Extent: 1 online resource (256 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
12. A cultural history of food. (2014) Editors: Parasecoli, Fabio; Scholliers, Peter; Erdkamp, Paul; Montanari, Massimo, 1949-; Albala, Ken, 1964-; Kümin, Beat A; Bruegel, Martin, 1960-; Bentley, Amy, 1962- Record Type: Book Extent: 1 online resource (256 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
13. A cultural history of food. (2014) Editors: Parasecoli, Fabio; Scholliers, Peter; Erdkamp, Paul; Montanari, Massimo, 1949-; Albala, Ken, 1964-; Kümin, Beat A; Bruegel, Martin, 1960-; Bentley, Amy, 1962- Record Type: Book Extent: 1 online resource (256 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
14. 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) ↗
15. A Palatable Journey through the Pages: Bengali Cookbooks and the "Ideal" Kitchen in the Late Nineteenth and Early Twentieth Century. Issue 1 (2nd January 2017) Authors: Choudhury, Ishani Journal: Global food history Issue: Volume 3:Issue 1(2017) Page Start: 24 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
16. A Taste of the Past: Teaching Spain's Culinary and Cultural History. Issue 1 (2nd January 2016) Authors: Anderson, Lara; Rose, Meribah Journal: Global food history Issue: Volume 2:Issue 1(2016) Page Start: 74 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
17. A Transnational Fiasco: Authenticity, Two Chiantis, and the Unimportance of Place. Issue 1 (4th May 2019) Authors: Nowak, Zachary Journal: Global food history Issue: Volume 5:Issue 1/2(2019) Page Start: 5 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
18. Acquired Tastes: Stories About the Origins of Modern Food: Edited by Benjamin R. Cohen, Michael S. Kideckel, and Anna Zeide. Cambridge: MIT Press, 2021. 290 pp. $35.00 paperback. Issue 1 (2nd January 2022) Authors: Rees, Jonathan Journal: Global food history Issue: Volume 8:Issue 1(2022) Page Start: 80 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
19. Ambivalent Regionalism and the Promotion of a New National Staple Food: Reimagining Potatoes in Inner Mongolia and Yunnan. Issue 2 (3rd May 2020) Authors: Klein, Jakob A. Journal: Global food history Issue: Volume 6:Issue 2(2020) Page Start: 143 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
20. American Provisioning and the Environmental Impact on Islands in the Indian Ocean. Issue 3 (1st September 2020) Authors: Hooper, Jane Journal: Global food history Issue: Volume 6:Issue 3(2020) Page Start: 194 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗