Revisiting the “porridge feud” in 19th century Norway: How knowledge and methods from multiple disciplines may reveal new clues to historical cooking practices-Reference-Cited by-同舟云学术

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Revisiting the “porridge feud” in 19th century Norway: How knowledge and methods from multiple disciplines may reveal new clues to historical cooking practices

Published:2022-03 Issue: Volume:27 Page:100475
ISSN:1878-450X
Container-title:International Journal of Gastronomy and Food Science
language:en
Short-container-title:International Journal of Gastronomy and Food Science

Author:

Fooladi Erik C.^ORCID,Hopia Anu

Publisher

Elsevier BV

Subject

Cultural Studies,Food Science

Reference38 articles.

1. Should the sociology of science be rated X?;Allchin;Sci. Educ.,2004

2. Fornuftigt Madstel: en tidsmæssig Koge- og Husholdningsbog;Asbjørnsen,1993

3. Molecular gastronomy: a new emerging scientific discipline;Barham;Chem. Rev.,2010

4. Food Chemistry;Belitz,2009

5. The public's bounded understanding of science;Bromme;Educ. Psychol.,2014

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