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| POSSEDUTO (se manca la collocazione vai al documento contenente) |
| Titolo: | Food matters : critical histories of food and sciences / edited by E.C. Spary and Anya Zilberstein.
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| Note: | Numero monografico
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| ISBN: | 9780226726861
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| In: |  Osiris Ser. 2, vol. 35 (2020), p. 1-355
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| Altri autori: | Spary, Emma C.
Zilberstein, Anya.
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| Contiene: | Spary, Emma C. On the virtues of historical entomophagy.
Guerrini, Anita. Natural history of the kitchen.
Bouley, Bradford. Digesting faith.
McCormick, Ted. Food, population, and empire in the Hartlib circle, 1639-1660.
Aron, Alissa. Perceptions of provenance.
Chaplin, Joyce E. Why drink water?.
Woods, Rebecca J.H. Shape of meat.
Cobbold, Carolyn Ann. Introduction of chemical dyes into food in the nineteenth century.
Thoms, Ulrike 1962- . Technopolitics of food.
Treitel, Corinna. Nutritional modernity.
Pohl-Valero, Stefan. Scientific lives of chicha.
Mukharji, Projit Bihari. Historicizing Indian systems of knowledge.
Lu, Di. Local food and transnational science.
Simmons, Dana. Hungry, thinking with animals.
Fitzgerald, Deborah. World War II and the quest for time-insensitive foods.
Wurgaft, Benjamin Aldes. Meat mimesis.
Shapin, Steven 1943- Breakfast at Buck's.
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| 000001072184 |
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