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

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Onaga, Lisa
Department Artifacts, Action, Knowledge, Max Planck Institute for the History of Science, Max Planck Society;

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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.

引用: https://hdl.handle.net/21.11116/0000-0009-03C5-5

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