Citations (8)
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Read on this site (5)
Thomas David DuBois. (2023) Ten centuries of Chinese food writing: what do we do with all these recipes?. Food, Culture & Society 0:0, pages 1-17.
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Rima D. Apple. (2022) Community, domestic labor, technology, and commercial food: what an early 20th-century recipe box can tell us. Food, Culture & Society 0:0, pages 1-23.
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Nathalie Cooke. (2020) Vanns spices: Blending food, women’s friendship and business in 1980s Baltimore. Food and Foodways 28:4, pages 297-319.
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Michael Symons. (2010) The confection of a nation: the social invention and social construction of the Pavlova. Social Semiotics 20:2, pages 197-217.
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Liora Gvion. (2009) What's Cooking in America?. Food, Culture & Society 12:1, pages 53-76.
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Articles from other publishers (3)
Isabelle de Solier. 2019. Globalized Eating Cultures. Globalized Eating Cultures
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Carolyn Morris. (2013)
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or Kiwi? Māori and ‘Kiwi’ cookbooks, and the struggle for the field of New Zealand cuisine
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Cathy Banwell, Dorothy Broom, Anna Davies & Jane DixonCathy Banwell, Dorothy Broom, Anna Davies & Jane Dixon. 2012. Weight of Modernity. Weight of Modernity
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