Search Results for Food Habits -- History.SirsiDynix Enterprisehttps://katalog.hacettepe.edu.tr/client/en_US/default/default/qu$003dFood$002bHabits$002b--$002bHistory.$0026ps$003d300?dt=list2026-06-02T20:16:31ZFOOD IN NINETEENTH-CENTURY BRITISH HISTORY Volume II, Diet and health.ent://SD_ILS/0/SD_ILS:5524032026-06-02T20:16:31Z2026-06-02T20:16:31ZPreferred Shelf Number TX360 .G7<br/>Electronic Access Taylor & Francis <a href="https://www.taylorfrancis.com/books/9781003594536">https://www.taylorfrancis.com/books/9781003594536</a>
OCLC metadata license agreement <a href="http://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf">http://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Recipes on the move in early modern England and British North America : domestic medicine, mobility, and manuscript cultureent://SD_ILS/0/SD_ILS:5688912026-06-02T20:16:31Z2026-06-02T20:16:31ZAuthor Nunn, Hillary M., 1968- author.<br/>Preferred Shelf Number TX151<br/>Electronic Access Taylor & Francis <a href="https://www.taylorfrancis.com/books/9781003702337">https://www.taylorfrancis.com/books/9781003702337</a>
OCLC metadata license agreement <a href="http://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf">http://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>FOOD CULTURE AND LITERARY IMAGINATION IN EARLY MODERN ITALY the renaissance of taste.ent://SD_ILS/0/SD_ILS:5872422026-06-02T20:16:31Z2026-06-02T20:16:31ZAuthor Giannetti, Laura.<br/>Preferred Shelf Number GT2853 .I8<br/>Electronic Access Taylor & Francis <a href="https://www.taylorfrancis.com/books/9781003695790">https://www.taylorfrancis.com/books/9781003695790</a>
OCLC metadata license agreement <a href="http://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf">http://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Ancient Jewish food in its geographical and cultural contexts : what's cooking in the talmuds?ent://SD_ILS/0/SD_ILS:5751012026-06-02T20:16:31Z2026-06-02T20:16:31ZAuthor Weingarten, Susan, author.<br/>Preferred Shelf Number BM729 .F66<br/>Electronic Access Taylor & Francis <a href="https://www.taylorfrancis.com/books/9781003176701">https://www.taylorfrancis.com/books/9781003176701</a>
OCLC metadata license agreement <a href="http://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf">http://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>EUROPEAN EMPIRES ON A PLATE c. 1750-today.ent://SD_ILS/0/SD_ILS:5842782026-06-02T20:16:31Z2026-06-02T20:16:31ZPreferred Shelf Number HD9015 .A2<br/>Electronic Access Taylor & Francis <a href="https://www.taylorfrancis.com/books/9781003514435">https://www.taylorfrancis.com/books/9781003514435</a>
OCLC metadata license agreement <a href="http://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf">http://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>FOOD CULTURE IN MEDIEVAL SCANDINAVIAent://SD_ILS/0/SD_ILS:5891832026-06-02T20:16:31Z2026-06-02T20:16:31ZPreferred Shelf Number GT2853 .S34<br/>Electronic Access Taylor & Francis <a href="https://www.taylorfrancis.com/books/9781003695806">https://www.taylorfrancis.com/books/9781003695806</a>
OCLC metadata license agreement <a href="http://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf">http://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>FOOD, HERESIES, AND MAGICAL BOUNDARIES IN THE MIDDLE AGESent://SD_ILS/0/SD_ILS:5891852026-06-02T20:16:31Z2026-06-02T20:16:31ZAuthor Maraschi, Andrea. Tasca, Francesca.<br/>Preferred Shelf Number GT2850<br/>Electronic Access Taylor & Francis <a href="https://www.taylorfrancis.com/books/9781003695844">https://www.taylorfrancis.com/books/9781003695844</a>
OCLC metadata license agreement <a href="http://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf">http://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Food, feasting and table manners in the early Renaissance. Volume II, From the Iberian Peninsula towards a New Worldent://SD_ILS/0/SD_ILS:5888512026-06-02T20:16:31Z2026-06-02T20:16:31ZAuthor Alvar Nuño, Guillermo, editor.<br/>Preferred Shelf Number GT2853 .I16 F659 2025<br/>Electronic Access Taylor & Francis <a href="https://www.taylorfrancis.com/books/9781003318316">https://www.taylorfrancis.com/books/9781003318316</a>
OCLC metadata license agreement <a href="http://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf">http://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Lezzetli dünya tarihi : tarih öncesinden bugüne besinler ve beslenme alışkanlıkları nasıl değişti?ent://SD_ILS/0/SD_ILS:5236912026-06-02T20:16:31Z2026-06-02T20:16:31ZAuthor Mulet, Jose Miguel Tanakol, Gonca. Tanakol, Murat.<br/>Preferred Shelf Number GT2850.M85 L49 2024<br/>Format: Books<br/>Availability Beytepe Library~1<br/>The art of dining in medieval Byzantiument://SD_ILS/0/SD_ILS:5517302026-06-02T20:16:31Z2026-06-02T20:16:31ZAuthor Frentrop, Lara, author.<br/>Preferred Shelf Number GT2853 .B97<br/>Electronic Access Taylor & Francis <a href="https://www.taylorfrancis.com/books/9781003016359">https://www.taylorfrancis.com/books/9781003016359</a>
OCLC metadata license agreement <a href="http://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf">http://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Food, feasting and table manners in the Late Middle Ages. volume 1 : The Iberian Peninsula in the European contextent://SD_ILS/0/SD_ILS:5879002026-06-02T20:16:31Z2026-06-02T20:16:31ZAuthor Alvar Nuño, Guillermo, editor.<br/>Preferred Shelf Number GT2853 .I16<br/>Electronic Access Taylor & Francis <a href="https://www.taylorfrancis.com/books/9781003318286">https://www.taylorfrancis.com/books/9781003318286</a>
OCLC metadata license agreement <a href="http://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf">http://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Traditional Foods: The Reinvented Superfoodsent://SD_ILS/0/SD_ILS:6064882026-06-02T20:16:31Z2026-06-02T20:16:31ZAuthor Roy, Swarnendu. editor. (orcid)0000-0001-8239-6683 Nisha, Prakasan. editor. (orcid)0000-0002-9292-2226 Chakraborty, Rakhi. editor. (orcid)0000-0002-3980-9961 SpringerLink (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="https://doi.org/10.1007/978-3-031-72757-3">https://doi.org/10.1007/978-3-031-72757-3</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Food anthropology in Indiaent://SD_ILS/0/SD_ILS:5545532026-06-02T20:16:31Z2026-06-02T20:16:31ZAuthor Seal, Partho Pratim, author.<br/>Preferred Shelf Number GT2853 .I4<br/>Electronic Access Taylor & Francis <a href="https://www.taylorfrancis.com/books/9780429331589">https://www.taylorfrancis.com/books/9780429331589</a>
OCLC metadata license agreement <a href="http://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf">http://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Korean food systems : secrets of the K-diet for healthy agingent://SD_ILS/0/SD_ILS:5588322026-06-02T20:16:31Z2026-06-02T20:16:31ZAuthor Shin, Dong-Hwa, editor. Shetty, Kalidas, editor.<br/>Preferred Shelf Number TX360 .K6<br/>Electronic Access Taylor & Francis <a href="https://www.taylorfrancis.com/books/9781003275732">https://www.taylorfrancis.com/books/9781003275732</a>
OCLC metadata license agreement <a href="http://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf">http://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Eating on the move from the eighteenth century to the presentent://SD_ILS/0/SD_ILS:5540762026-06-02T20:16:31Z2026-06-02T20:16:31ZAuthor D'Errico, Rita, editor. Magagnoli, Stefano, editor. Scholliers, Peter, editor. Atkins, P. J. (Peter J.), editor.<br/>Preferred Shelf Number GT2860 .E27 2023<br/>Electronic Access Taylor & Francis <a href="https://www.taylorfrancis.com/books/9781003327820">https://www.taylorfrancis.com/books/9781003327820</a>
OCLC metadata license agreement <a href="http://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf">http://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>İnsanlığın yeme tarihient://SD_ILS/0/SD_ILS:5233922026-06-02T20:16:31Z2026-06-02T20:16:31ZAuthor Standage, Tom. Çakır, Gencer. Saraçoğlu Bayraklı, Selin.<br/>Preferred Shelf Number GT2850 S7319 2023<br/>Format: Books<br/>Availability Beytepe Library~1<br/>American and Australasian Marsupials An Evolutionary, Biogeographical, and Ecological Approachent://SD_ILS/0/SD_ILS:5279942026-06-02T20:16:31Z2026-06-02T20:16:31ZAuthor Cáceres, Nilton C. editor. Dickman, Christopher R. editor. SpringerLink (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="https://doi.org/10.1007/978-3-031-08419-5">https://doi.org/10.1007/978-3-031-08419-5</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Food consumption in Medieval Iberia : a socio-economic analysis, 13th-15th centuriesent://SD_ILS/0/SD_ILS:5507292026-06-02T20:16:31Z2026-06-02T20:16:31ZAuthor García Marsilla, Juan Vicente, 1965- author.<br/>Preferred Shelf Number GT2853 .I16 G37 2022<br/>Electronic Access Taylor & Francis <a href="https://www.taylorfrancis.com/books/9780429345692">https://www.taylorfrancis.com/books/9780429345692</a>
OCLC metadata license agreement <a href="http://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf">http://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Growing heritage : the politics of heritage vegetables, fruit and seeds in Britainent://SD_ILS/0/SD_ILS:5573772026-06-02T20:16:31Z2026-06-02T20:16:31ZAuthor Wincott, Abigail, author.<br/>Preferred Shelf Number HD1923<br/>Electronic Access Taylor & Francis <a href="https://www.taylorfrancis.com/books/9780203733059">https://www.taylorfrancis.com/books/9780203733059</a>
OCLC metadata license agreement <a href="http://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf">http://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Food history : a feast of the senses in Europe, 1750 to the presentent://SD_ILS/0/SD_ILS:5749712026-06-02T20:16:31Z2026-06-02T20:16:31ZAuthor International Commission for Research into European Food History (Symposium) (15th : 2019 : France), author. Vabre, Sylvie, editor. Bruegel, Martin, 1960- editor. Atkins, P. J. (Peter J.), editor.<br/>Preferred Shelf Number TX360 .E8 I58 2021<br/>Electronic Access Taylor & Francis <a href="https://www.taylorfrancis.com/books/9781003054412">https://www.taylorfrancis.com/books/9781003054412</a>
OCLC metadata license agreement <a href="http://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf">http://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Nutritional and health aspects of food in South Asian countriesent://SD_ILS/0/SD_ILS:5224122026-06-02T20:16:31Z2026-06-02T20:16:31ZAuthor Prakash, Jamuna, editor. Waisundara, Viduranga Y., editor. Prakash, V. (Vishweshwaraiah), 1951- editor.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="https://www.sciencedirect.com/science/book/9780128200117">https://www.sciencedirect.com/science/book/9780128200117</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Yemek, kültür ve toplument://SD_ILS/0/SD_ILS:4797762026-06-02T20:16:31Z2026-06-02T20:16:31ZAuthor Çetinkaya, Neslihan.<br/>Preferred Shelf Number GT2850 Y465 2020<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Avcılıktan gurmeliğe yemeğin kültürel tarihient://SD_ILS/0/SD_ILS:4795882026-06-02T20:16:31Z2026-06-02T20:16:31ZAuthor Işın, Priscilla Mary. Hadzibegoviç, Darmin. Türker, Cennet. Dikel, Nahide.<br/>Preferred Shelf Number GT2850 I84 2020<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Çileklerin isyanı : Ortaçağ ve Rönesans'tan Sofra Anlatılarıent://SD_ILS/0/SD_ILS:4233802026-06-02T20:16:31Z2026-06-02T20:16:31ZAuthor Montanarı, Massımo. Batuş, Gül.<br/>Preferred Shelf Number GT2853.I8 M6619 2018<br/>Format: Books<br/>Availability Beytepe Library~1<br/>The never-ending feast : the anthropology and archaeology of feastingent://SD_ILS/0/SD_ILS:3546472026-06-02T20:16:31Z2026-06-02T20:16:31ZAuthor O'Connor, Kaori.<br/>Preferred Shelf Number GT2850 O36 2015<br/>Format: Books<br/>Availability Beytepe Library~1<br/>A taste of power : food and American identitiesent://SD_ILS/0/SD_ILS:3921402026-06-02T20:16:31Z2026-06-02T20:16:31ZAuthor Vester, Katharina, author.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access EBSCOhost <a href="http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=1049707">http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=1049707</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>The food history reader : primary sourcesent://SD_ILS/0/SD_ILS:3547692026-06-02T20:16:31Z2026-06-02T20:16:31ZAuthor Albala, Ken, 1964.<br/>Preferred Shelf Number TX353 F636 2014<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Hog meat and hoecake food supply in the Old South, 1840-1860ent://SD_ILS/0/SD_ILS:3226022026-06-02T20:16:31Z2026-06-02T20:16:31ZAuthor Hilliard, Sam Bowers. Project Muse.<br/>Preferred Shelf Number ONLINE(322602.1)<br/>Electronic Access <a href="http://muse.jhu.edu/books/9780820347028/">Full text available: </a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Food in time and place the American Historical Association companion to food historyent://SD_ILS/0/SD_ILS:3240422026-06-02T20:16:31Z2026-06-02T20:16:31ZAuthor Albala, Ken, 1964-, editor. Chaplin, Joyce E., editor. Freedman, Paul H., 1949-, editor. Project Muse.<br/>Preferred Shelf Number ONLINE(324042.1)<br/>Electronic Access <a href="http://muse.jhu.edu/books/9780520959347/">Full text available: </a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Yemekte tarih var : yemek kültürü ve tarihc̣iliğient://SD_ILS/0/SD_ILS:3785522026-06-02T20:16:31Z2026-06-02T20:16:31ZAuthor Avcı, Ayṣegül, editor. Erkoc̣, Seda, editor. Otman, Elvin, editor.<br/>Preferred Shelf Number GT2850 Y464 2014<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Framing fat competing constructions in contemporary cultureent://SD_ILS/0/SD_ILS:2412562026-06-02T20:16:31Z2026-06-02T20:16:31ZAuthor Kwan, Samantha. Graves, Jennifer, 1983- Project Muse.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://muse.jhu.edu/books/9780813560939/">Full text available: </a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Defining culinary authority the transformation of cooking in France, 1650-1830ent://SD_ILS/0/SD_ILS:2396922026-06-02T20:16:31Z2026-06-02T20:16:31ZAuthor Davis, Jennifer J., 1974- Project Muse.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://muse.jhu.edu/books/9780807145340/">Full text available: </a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Evolving human nutrition implications for public healthent://SD_ILS/0/SD_ILS:2803412026-06-02T20:16:31Z2026-06-02T20:16:31ZAuthor Ulijaszek, Stanley J. Mann, Neil, 1953- Elton, Sarah.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access EBSCOhost <a href="http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=494722">http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=494722</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>How food made historyent://SD_ILS/0/SD_ILS:3058182026-06-02T20:16:31Z2026-06-02T20:16:31ZAuthor Higman, B. W., 1943-<br/>Preferred Shelf Number ONLINE<br/>Electronic Access Ebook Library <a href="http://public.eblib.com/EBLPublic/PublicView.do?ptiID=693789">http://public.eblib.com/EBLPublic/PublicView.do?ptiID=693789</a>
John Wiley <a href="http://dx.doi.org/10.1002/9781444344677">http://dx.doi.org/10.1002/9781444344677</a>
Wiley <a href="http://onlinelibrary.wiley.com/book/10.1002/9781444344677">http://onlinelibrary.wiley.com/book/10.1002/9781444344677</a>
<a href="http://swb.eblib.com/patron/FullRecord.aspx?p=693789">http://swb.eblib.com/patron/FullRecord.aspx?p=693789</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>The menial art of cooking archaeological studies of cooking and food preparationent://SD_ILS/0/SD_ILS:2428922026-06-02T20:16:31Z2026-06-02T20:16:31ZAuthor Rodríguez-Alegría, Enrique. Graff, Sarah R. Project Muse.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://muse.jhu.edu/books/9781607321767/">Full text available: </a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Racial indigestion eating bodies in the nineteenth centuryent://SD_ILS/0/SD_ILS:2430212026-06-02T20:16:31Z2026-06-02T20:16:31ZAuthor Tompkins, Kyla Wazana. Project Muse.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://muse.jhu.edu/books/9780814738375/">Full text available: </a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Evolving human nutrition : implications for public healthent://SD_ILS/0/SD_ILS:3591522026-06-02T20:16:31Z2026-06-02T20:16:31ZAuthor Ulijaszek, Stanley J. Mann, Neil, 1953- Elton, Sarah.<br/>Preferred Shelf Number GN281 U55 2012<br/>Format: Books<br/>Availability Health Sciences Library~1<br/>A mess of greens Southern gender and Southern foodent://SD_ILS/0/SD_ILS:2442972026-06-02T20:16:31Z2026-06-02T20:16:31ZAuthor Engelhardt, Elizabeth Sanders Delwiche, 1969- Project Muse.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://muse.jhu.edu/books/9780820341873/">Full text available: </a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>İstanbul'un lezzet tarihi : geçmişten günümüze sofra sohbetleri ve evimizin yemeklerient://SD_ILS/0/SD_ILS:3163702026-06-02T20:16:31Z2026-06-02T20:16:31ZAuthor Ünsal, Artun, 1942-<br/>Preferred Shelf Number GT 2853 T9 U57 2011<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Food culture in colonial Asia a taste of empireent://SD_ILS/0/SD_ILS:2611962026-06-02T20:16:31Z2026-06-02T20:16:31ZAuthor Leong-Salobir, Cecilia.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://www.tandfebooks.com/isbn/9780203817063">Click here to view</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Milk : a Local and Global Historyent://SD_ILS/0/SD_ILS:3755562026-06-02T20:16:31Z2026-06-02T20:16:31ZAuthor Valenze, Deborah M., 1953- author.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://www.jstor.org/stable/10.2307/j.ctt1nq6f4">http://www.jstor.org/stable/10.2307/j.ctt1nq6f4</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Food & faith in Christian cultureent://SD_ILS/0/SD_ILS:3760832026-06-02T20:16:31Z2026-06-02T20:16:31ZAuthor Albala, Ken, 1964- editor. Eden, Trudy, editor.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://www.jstor.org/stable/10.7312/alba14996">http://www.jstor.org/stable/10.7312/alba14996</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Food in medieval England : diet and nutritionent://SD_ILS/0/SD_ILS:3774282026-06-02T20:16:31Z2026-06-02T20:16:31ZAuthor Woolgar, C. M. Waldron, T. (Tony), 1948- Serjeantson, D. (Dale)<br/>Preferred Shelf Number TX360.G7 F67 2011<br/>Format: Books<br/>Availability Beytepe Library~2<br/>Inside ancient kitchens new directions in the study of daily meals and feastsent://SD_ILS/0/SD_ILS:2466852026-06-02T20:16:31Z2026-06-02T20:16:31ZAuthor Klarich, Elizabeth. Project Muse.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://muse.jhu.edu/books/9781607320609/">Full text available: </a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Table settings the material culture and social context of dining, AD 1700-1900ent://SD_ILS/0/SD_ILS:2810202026-06-02T20:16:31Z2026-06-02T20:16:31ZAuthor Symonds, James.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access EBSCOhost <a href="http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=570188">http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=570188</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Food will win the war Minnesota crops, cooks, and conservation during World War Ient://SD_ILS/0/SD_ILS:2456142026-06-02T20:16:31Z2026-06-02T20:16:31ZAuthor Eighmey, Rae Katherine. Project Muse.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://muse.jhu.edu/books/9780873517973/">Full text available: </a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Cheese, pears, & history : in a proverbent://SD_ILS/0/SD_ILS:3751422026-06-02T20:16:31Z2026-06-02T20:16:31ZAuthor Montanari, Massimo, 1949-<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://www.jstor.org/stable/10.7312/mont15250">http://www.jstor.org/stable/10.7312/mont15250</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>A tortilla is like life : food and culture in the San Luis valley of Coloradoent://SD_ILS/0/SD_ILS:3921122026-06-02T20:16:31Z2026-06-02T20:16:31ZAuthor Counihan, Carole, 1948-<br/>Preferred Shelf Number GT2853.U6 C68 2009<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Restoranın icadı : Paris ve modern gastronomi kültürüent://SD_ILS/0/SD_ILS:1135562026-06-02T20:16:31Z2026-06-02T20:16:31ZAuthor Spang, Rebecca L. Şener, Bahadır Sina.<br/>Preferred Shelf Number TX910.F8 S667 2007<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Anti-angiogenic functional and medicinal foodsent://SD_ILS/0/SD_ILS:5398182026-06-02T20:16:31Z2026-06-02T20:16:31ZAuthor Losso, Jack N. Shahidi, Fereidoon, 1951- Bagchi, Debasis.<br/>Preferred Shelf Number QP144 .F85 A58 2007<br/>Electronic Access <a href="https://www.taylorfrancis.com/books/9781420015584">Click here to view.</a><br/>Format: Books<br/>Availability Online Library~1<br/>Biology of sharks and their relativesent://SD_ILS/0/SD_ILS:5412632026-06-02T20:16:31Z2026-06-02T20:16:31ZAuthor Carrier, Jeffrey C. Musick, John A. Heithaus, Michael R.<br/>Preferred Shelf Number QL638.6 .B56 2004<br/>Electronic Access <a href="https://www.taylorfrancis.com/books/9781135505356">Click here to view.</a><br/>Format: Books<br/>Availability Online Library~1<br/>Food and feasts in the Middle Agesent://SD_ILS/0/SD_ILS:3784532026-06-02T20:16:31Z2026-06-02T20:16:31ZAuthor Elliott, Lynne, 1968-<br/>Preferred Shelf Number GT2850 E52 2004<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Around the Tuscan table : food, family, and gender in twentieth century Florenceent://SD_ILS/0/SD_ILS:3921082026-06-02T20:16:31Z2026-06-02T20:16:31ZAuthor Counihan, Carole, 1948-<br/>Preferred Shelf Number GT2850 C68 2004<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Ortadoğu mutfak kültürlerient://SD_ILS/0/SD_ILS:891812026-06-02T20:16:31Z2026-06-02T20:16:31ZAuthor Zubaida, Sami, ed. Tapper, Richard, ed. Tansel, Ülkün, çev.<br/>Preferred Shelf Number TX 645 O782 2003<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Feast and famine food and nutrition in Ireland, 1500-1920ent://SD_ILS/0/SD_ILS:2307722026-06-02T20:16:31Z2026-06-02T20:16:31ZAuthor Clarkson, Leslie A. Crawford, E. Margaret.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access Oxford scholarship online <a href="http://dx.doi.org/10.1093/acprof:oso/9780198227519.001.0001">http://dx.doi.org/10.1093/acprof:oso/9780198227519.001.0001</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Food in China : a cultural and historical inquiryent://SD_ILS/0/SD_ILS:5471442026-06-02T20:16:31Z2026-06-02T20:16:31ZAuthor Simoons, Frederick J., author. Taylor and Francis.<br/>Preferred Shelf Number GT2853 .C6<br/>Electronic Access <a href="https://www.taylorfrancis.com/books/9781482259322">Click here to view.</a><br/>Format: Books<br/>Availability Online Library~1<br/>Holy feast and holy fast : the religious significance of food to medieval womenent://SD_ILS/0/SD_ILS:3653652026-06-02T20:16:31Z2026-06-02T20:16:31ZAuthor Bynum, Caroline Walker.<br/>Preferred Shelf Number BR253 B96 1987<br/>Format: Books<br/>Availability Beytepe Library~1<br/>