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Larding the Larder: Designing Taste for the Modern Age

The senses & society, 2010-11, Vol.5 (3), p.382-387

Petrick, Gabriella M.

2010

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'Purity as life': H.J. Heinz, religious sentiment, and the beginning of the industrial diet

History and technology, 2011-03, Vol.27 (1), p.37-64

Petrick, Gabriella M.

2011

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Feeding the masses: H.J. Heinz and the creation of industrial food

Endeavour (New series), 2009-03, Vol.33 (1), p.29-34

Petrick, Gabriella M.

2009

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In Good Taste: Rethinking American History with Our Palates

The Journal of American history (Bloomington, Ind.), 2008-09, Vol.95 (2), p.392-404

2008

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An Ambivalent Diet: The Industrialization of Canning

Magazine of history, 2010-07, Vol.24 (3), p.35-38

Petrick, Gabriella M.

2010

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"Like Ribbons of Green and Gold": Industrializing Lettuce and the Quest for Quality in the Salinas Valley, 1920-1965

Agricultural history, 2006-07, Vol.80 (3), p.269-295

Petrick, Gabriella M.

2006

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F ood C hains : F rom F armyard to S hopping C art by Warren Belasco and Roger Horowitz (eds)

Food, culture, & society, 2010-09, Vol.13 (3), p.458-460

Petrick, Gabriella M.

2010

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"Like Ribbons of Green and Gold": Industrializing Lettuce and the Quest for Quality in the Salinas Valley, 1920-1965

Agricultural history, 2006-06, Vol.80 (3), p.269-295

PETRICK, GABRIELLA M.

2006

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Food Processing

The Oxford Encyclopedia of the History of American Science, Medicine, and Technology, 2014

Gabriella M. Petrick

1, 2014

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Hog and Hominy: Soul Food from Africa to America

Journal of Social History, 2011, Vol.45 (1), p.326-328

Petrick, Gabriella M.

2011

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The arbiters of taste: Producers, consumers and the industrialization of taste in America, 1900–1960

Petrick, Gabriella M

2007

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Food Chains: From Farmyard to Shopping Cart

Food, Culture & Society, 2010, Vol.13 (3), p.458

Petrick, Gabriella M

2010

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Roger Horowitz. Putting Meat on the American Table: Taste, Technology, Transformation. Baltimore, Md.: The Johns Hopkins University Press, 2005. xiii + 170 pp. ISBN 0-8018-8240-0, $35.00 (cloth); ISBN 0-8018-8241-9, $19.00 (paper)

Enterprise & Society, 2006, Vol.7 (3), p.626-628

Petrick, Gabriella M.

2006

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Saving Our Harvest: The Story of the Mid-Atlantic Region's Canning and Freezing Industry

Agricultural History, 2008, Vol.82 (3), p.403-404

Petrick, Gabriella M.

2008

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Food, Drink and Identity: Cooking, Eating and Drinking in Europe Since the Middle Ages

Journal of Social History, 2003, Vol.37 (2), p.515-517

Petrick, Gabriella M.

2003

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Uplift: The Bra in America

Business History Review, 2003, Vol.77 (1), p.163-165

Petrick, Gabriella M.

2003

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Food Chains: From Farmyard to Shopping Cart by Warren Belasco and Roger Horowitz (eds)

Food, Culture & Society, 2010, Vol.13 (3), p.458-460

Petrick, Gabriella M.

2010

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Roger Horowitz. Putting Meat on the American Table: Taste, Technology, Transformation. Baltimore, Md.: The Johns Hopkins University Press, 2005. xiii + 170 pp. ISBN 0-8018-8240-0, $35.00 (cloth); ISBN 0-8018-8241-9, $19.00 (paper)

Enterprise and Society, 2006, Vol.7 (3), p.626-628

Petrick, Gabriella M.

2006

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Uplift: The Bra in America. By Jane Farrell-Beck and Colleen Gau. Philadelphia: University of Pennsylvania Press, 2002. xv + 243 pp. Index, notes, bibliography, illustrations. Cloth, $35.00. ISBN 0-812-23643-2

Business History Review, 2003, Vol.77 (1), p.163-165

Petrick, Gabriella M.

2003

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Uplift: The Bra in America. ByFarrell-BeckJaneandGauColleen. Philadelphia: University of Pennsylvania Press, 2002. xv + 243 pp. Index, notes, bibliography, illustrations. Cloth, $35.00. ISBN 0-812-23643-2

Business History Review, 2003, Vol.77 (1), p.163-165

Petrick, Gabriella M.

2003

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Review of "Jane Farrell-Beck, Colleen Gau, Uplift: The Bra in America University of Pennsylvania Press (2002)"

Business History Review, 2003, Vol.77 (1), p.163-165

Petrick, Gabriella M.

2003

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Food, Drink and Identity: Cooking, Eating and Drinking in Europe Since the Middle Ages. Edited by Peter Scholliers (New York: Berg, 2001. xi plus 223pp. $65.00/cloth $19.50/paper)

Journal of Social History, 2003, Vol.37 (2), p.515-517

Petrick, Gabriella M.

2003

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Manly Meals and Mom's Home Cooking: Cookbooks and Gender in Modern America

Journal of Social History, 2004, Vol.38 (2), p.515-517

Petrick, Gabriella

2004

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Immunogenicity and safety of a SARS-CoV-2 recombinant spike protein nanoparticle vaccine in people living with and without HIV-1 infection: a randomised, controlled, phase 2A/2B trial

The lancet HIV, 2022-05, Vol.9 (5), p.e309-e322

2022

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Larding the Larder: Designing Taste for the Modern Age

'Purity as life': H.J. Heinz, religious sentiment, and the beginning of the industrial diet

Feeding the masses: H.J. Heinz and the creation of industrial food

In Good Taste: Rethinking American History with Our Palates

An Ambivalent Diet: The Industrialization of Canning

"Like Ribbons of Green and Gold": Industrializing Lettuce and the Quest for Quality in the Salinas Valley, 1920-1965

F ood C hains : F rom F armyard to S hopping C art by Warren Belasco and Roger Horowitz (eds)

"Like Ribbons of Green and Gold": Industrializing Lettuce and the Quest for Quality in the Salinas Valley, 1920-1965

Food Processing

Hog and Hominy: Soul Food from Africa to America

The arbiters of taste: Producers, consumers and the industrialization of taste in America, 1900–1960

Food Chains: From Farmyard to Shopping Cart

Roger Horowitz. Putting Meat on the American Table: Taste, Technology, Transformation. Baltimore, Md.: The Johns Hopkins University Press, 2005. xiii + 170 pp. ISBN 0-8018-8240-0, $35.00 (cloth); ISBN 0-8018-8241-9, $19.00 (paper)

Saving Our Harvest: The Story of the Mid-Atlantic Region's Canning and Freezing Industry

Food, Drink and Identity: Cooking, Eating and Drinking in Europe Since the Middle Ages

Uplift: The Bra in America

Food Chains: From Farmyard to Shopping Cart by Warren Belasco and Roger Horowitz (eds)

Roger Horowitz. Putting Meat on the American Table: Taste, Technology, Transformation. Baltimore, Md.: The Johns Hopkins University Press, 2005. xiii + 170 pp. ISBN 0-8018-8240-0, $35.00 (cloth); ISBN 0-8018-8241-9, $19.00 (paper)

Uplift: The Bra in America. By Jane Farrell-Beck and Colleen Gau. Philadelphia: University of Pennsylvania Press, 2002. xv + 243 pp. Index, notes, bibliography, illustrations. Cloth, $35.00. ISBN 0-812-23643-2

Uplift: The Bra in America. ByFarrell-BeckJaneandGauColleen. Philadelphia: University of Pennsylvania Press, 2002. xv + 243 pp. Index, notes, bibliography, illustrations. Cloth, $35.00. ISBN 0-812-23643-2

Review of "Jane Farrell-Beck, Colleen Gau, Uplift: The Bra in America University of Pennsylvania Press (2002)"

Food, Drink and Identity: Cooking, Eating and Drinking in Europe Since the Middle Ages. Edited by Peter Scholliers (New York: Berg, 2001. xi plus 223pp. $65.00/cloth $19.50/paper)

Manly Meals and Mom's Home Cooking: Cookbooks and Gender in Modern America

Tobacco, alcohol use and risk of hepatocellular carcinoma and intrahepatic cholangiocarcinoma: The Liver Cancer Pooling Project

Immunogenicity and safety of a SARS-CoV-2 recombinant spike protein nanoparticle vaccine in people living with and without HIV-1 infection: a randomised, controlled, phase 2A/2B trial

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