A Matter of Taste: Making Artificial Silkworm Food in Twentieth-Century Japan

Onaga, Lisa

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A Matter of Taste: Making Artificial Silkworm Food in Twentieth-Century Japan

Onaga, L. (2021). A Matter of Taste: Making Artificial Silkworm Food in Twentieth-Century Japan. In L. A. Campos, M. R. Dietrich, T. Saraiva, & C. C. Young (Eds.), Nature Remade: Engineering Life, Envisioning Worlds (pp. 115-134). Chicago, IL: University of Chicago Press.

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Item Permalink: https://hdl.handle.net/21.11116/0000-0009-03C5-5 Version Permalink: https://hdl.handle.net/21.11116/0000-000A-6C8C-0

Genre: Book Chapter

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Creators:
Onaga, Lisa¹, Author

Affiliations:
1Department Artifacts, Action, Knowledge, Max Planck Institute for the History of Science, Max Planck Society, ou_2266697

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MPIWG_PROJECTS: Proteins and Fibers

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Language(s): eng - English

Dates: Date issued: 2021-07

Publication Status: Issued

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Title: Nature Remade: Engineering Life, Envisioning Worlds

Source Genre: Book

Creator(s):
Campos, Luis A., Editor
Dietrich, Michael R., Editor
Saraiva, Tiago, Editor
Young, Christian C., Editor

Affiliations:
-

Publ. Info: Chicago, IL : University of Chicago Press

Pages: - Volume / Issue: - Sequence Number: - Start / End Page: 115 - 134 Identifier: ISBN: 978-0-226-78343-7