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Food History: A Feast of the Senses in Europe, 1750 to the Present

1, 2021

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Transcriptomic and proteomic patterns of systemic inflammation in on-pump and off-pump coronary artery bypass grafting

Circulation (New York, N.Y.), 2005-11, Vol.112 (19), p.2912-2920

2005

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"AN ACCEPTABLE REFRESHMENT": THE MEANING OF FOOD AND DRINK IN THE HUDSON VALLEY, 1780-1860

Journal of social history, 2011-07, Vol.44 (4), p.1157-1171

Bruegel, Martin

2011

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A history of food security

Revue d'histoire moderne et contemporaine (Paris, France : 1954), 2004-07, Vol.51 (3), p.7-16

2004

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Response to Letter Regarding Article by Tomic et al, “Transcriptomic and Proteomic Patterns of Systemic Inflammation in On-Pump and Off-Pump Coronary Artery Bypass Grafting”

Circulation (New York, N.Y.), 2006-05, Vol.113 (19)

2006

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Le choix des aliments: Informations et pratiques alimentaires de la fin du Moyen-Âge à nos jours

2010

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Le choix des aliments

Presses universitaires de Rennes, 2010

2010

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“Time That Can Be Relied Upon.” The Evolution of Time Consciousness in the Mid-Hudson Valley, 1790–1860

Journal of social history, 1995-04, Vol.28 (3), p.547-564

Bruegel, Martin

1995

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Un sacrifice de plus à demander au soldat » : l'armée et l'introduction de la boîte de conserve dans l'alimentation française, 1872-1920

Revue historique, 1995-10, Vol.294 (2 (596)), p.259-284

Bruegel, Martin

1995

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Detection and characterization of liver lesions in patients with colorectal cancer with diffusion weighted MR imaging

Journal of clinical oncology, 2008-05, Vol.26 (15_suppl), p.4071-4071

2008

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Work, Gender, and Authority on the Farm: The Hudson Valley Countryside, 1790s-1850s

Agricultural history, 2002, Vol.76 (1), p.1-27, Article 1

Bruegel, Martin

2002

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Higher Interleukin-10 (IL-10) and Lower Interferon-Gamma (IFN-γ), Tumor Necrosis Factor Alpha (TNF-α), IL-6, IL-8 Serum Levels in Patients Undergoing Reduced Intensity Versus Conventional Intensity Conditioning Hematopoietic Cell Transplantation (HCT)

Blood, 2005-11, Vol.106 (11), p.5208-5208

2005

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An equation of the senses?: A puzzle in food historiography

Food History, 2021, Vol.1, p.8-22

1, 2021

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Unrest: Manorial Society and the Market in the Hudson Valley, 1780–1850

The Journal of American history (Bloomington, Ind.), 1996-03, Vol.82 (4), p.1393-1424

Bruegel, Martin

1996

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Hidden from view: The art of suggestion on canned food labels in the 20th century

Food History, 2021, Vol.1, p.104-117

1, 2021

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The construction of planetary taste: Balsamic vinegar of Modena in the age of globalization

Food History, 2021, Vol.1, p.173-185

1, 2021

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The elevation of taste and the senses in the work of Grimod de La Reynière (18th-early 19th century)

Food History, 2021, Vol.1, p.25-38

1, 2021

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Last but not least: How the cheese board came to crown the French meal (18th-20th century)

Food History, 2021, Vol.1, p.39-50

1, 2021

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Experiencing cannibalism: Sensory knowledge of cannibalism from 1770 to the end of the 19th century

Food History, 2021, Vol.1, p.199-211

1, 2021

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The 'offensive' and 'abominable' Spanish garlic: American and Spanish empires in their fight for Cuba (circa 1840-1870s)

Food History, 2021, Vol.1, p.186-198

1, 2021

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The palette of tastes in late Soviet home cooking

Food History, 2021, Vol.1, p.157-170

1, 2021

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Gendering taste in interwar Romania

Food History, 2021, Vol.1, p.134-144

1, 2021

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A tactile dinner party: The Futurist Cookbook and the multisensory experience of food

Food History, 2021, Vol.1, p.51-63

1, 2021

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Sausages, pork delicacies and take-away meals: How German butcher immigrants introduced new tastes and new ways of buying food in 19th century industrial Great Britain

Food History, 2021, Vol.1, p.121-133

1, 2021

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The machine known as the human being: Food, the sense of taste and a modernizing Finland

Food History, 2021, Vol.1, p.92-103

1, 2021

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Food History: A Feast of the Senses in Europe, 1750 to the Present

Transcriptomic and proteomic patterns of systemic inflammation in on-pump and off-pump coronary artery bypass grafting

"AN ACCEPTABLE REFRESHMENT": THE MEANING OF FOOD AND DRINK IN THE HUDSON VALLEY, 1780-1860

A history of food security

Response to Letter Regarding Article by Tomic et al, “Transcriptomic and Proteomic Patterns of Systemic Inflammation in On-Pump and Off-Pump Coronary Artery Bypass Grafting”

Le choix des aliments: Informations et pratiques alimentaires de la fin du Moyen-Âge à nos jours

Le choix des aliments

“Time That Can Be Relied Upon.” The Evolution of Time Consciousness in the Mid-Hudson Valley, 1790–1860

Un sacrifice de plus à demander au soldat » : l'armée et l'introduction de la boîte de conserve dans l'alimentation française, 1872-1920

Detection and characterization of liver lesions in patients with colorectal cancer with diffusion weighted MR imaging

Work, Gender, and Authority on the Farm: The Hudson Valley Countryside, 1790s-1850s

Higher Interleukin-10 (IL-10) and Lower Interferon-Gamma (IFN-γ), Tumor Necrosis Factor Alpha (TNF-α), IL-6, IL-8 Serum Levels in Patients Undergoing Reduced Intensity Versus Conventional Intensity Conditioning Hematopoietic Cell Transplantation (HCT)

An equation of the senses?: A puzzle in food historiography

Unrest: Manorial Society and the Market in the Hudson Valley, 1780–1850

Hidden from view: The art of suggestion on canned food labels in the 20th century

The construction of planetary taste: Balsamic vinegar of Modena in the age of globalization

The elevation of taste and the senses in the work of Grimod de La Reynière (18th-early 19th century)

Last but not least: How the cheese board came to crown the French meal (18th-20th century)

Experiencing cannibalism: Sensory knowledge of cannibalism from 1770 to the end of the 19th century

The 'offensive' and 'abominable' Spanish garlic: American and Spanish empires in their fight for Cuba (circa 1840-1870s)

The palette of tastes in late Soviet home cooking

Gendering taste in interwar Romania

A tactile dinner party: The Futurist Cookbook and the multisensory experience of food

Sausages, pork delicacies and take-away meals: How German butcher immigrants introduced new tastes and new ways of buying food in 19th century industrial Great Britain

The machine known as the human being: Food, the sense of taste and a modernizing Finland

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