Bibliography for Food and Culture in France BETA

Aron, J.-P. and Rootes, N. (1975) The art of eating in France: manners and menus in the nineteenth century. London: Owen.

Balzac, H. de (1870) Physiologie gastronomique, in Oeuvres complètes. Éd. definitive. Paris: Lévy. Available at: https://books.google.co.uk/books?id=TsATAAAAYAAJ&pg=PA471&dq=balzac+physiologie+gastronomique&hl=en&sa=X&ved=0ahUKEwiqvrjmgeXTAhVrDMAKHc1PDIMQ6wEIJzAA%20-%20v=onepage&q=balzac%20physiologie%20gastronomique&f=false#v=snippet&q=balzac%20physiologie%20gastronomique&f=false.

Balzac, H. de et al. (2014) Le cousin Pons. [Paris]: Gallimard.

Balzac, H. de and Castex, P.-G. (1976) ‘Hygiene du mariage’, in La comédie humaine. Nouvelle édition. [Paris]: NRF/Gallimard.

Barthes, R. (1968) Elements of semiology. New York: Farrar Strauss & Giroux.

Baxter, J. (2017) Eating eternity: food, art and literature in France. New York: Museyon.

Beecher, J. (1986) Charles Fourier: the visionary and his world. Berkeley: University of California Press.

Beecher, J. (no date) ‘Parody and Liberation in the New Amorous World of Charles Fourier’, History Workshop, 20. Available at: https://ezproxy.lib.gla.ac.uk/login?url=https://www.jstor.org/stable/4288652.

Berg, M. and Clifford, H. (1999) Consumers and luxury: consumer culture in Europe 1650-1850. Manchester: Manchester University Press.

Bertrand, J.-P., Duran, S. and Grauby, F. (2001) Huysmans, à côté et au-delà: actes du colloque de Cerisy-la-Salle. Leuven: Peeters-Vrin.

Bertrand Marquer (no date) ‘De l’épigastre au ventre : œconomia animale et économie du corps social’, Romantisme, n°154(4), pp. 53–64. Available at: http://www.cairn.info/revue-romantisme-2011-4-page-53.htm.

Borie, J. (1991) ‘Huysmans: le Diable, le célibataire et Dieu’, in. Paris: Bernard Grasset.

Briffault, E. (1846) Paris à table / par Eugène Briffault ; illustré par Bertall. Paris: J. Hetzel. Available at: https://gallica.bnf.fr/ark:/12148/bpt6k108869b.

Brown, J.W. (1984) Fictional meals and their function in the French novel, 1789-1848. Toronto: University of Toronto.

Charles Fourier Oeuvres Completes, Gallica (tomes 1-12) (no date). Available at: http://gallica.bnf.fr/services/engine/search/sru?operation=searchRetrieve&version=1.2&collapsing=disabled&rk=21459;2&query=%28%28dc.creator%20all%20%22charles%20fourier%22%20or%20dc.contributor%20all%20%22charles%20fourier%22%20%29%20and%20dc.title%20all%20%22oeuvres%20completes%22%20%29%20and%20dc.relation%20all%20%22cb37328606x%22.

Chira, R.G. (2005) ‘Burlesque et science-fiction: Cyrano de Bergerac et Jules Verne’, Echinox Journal, (9), pp. 105–114. Available at: http://ezproxy.lib.gla.ac.uk/login?url=https://www.ceeol.com/search/viewpdf?id=97222.

Cruickshank, J. (1968) French literature and its background. London: Oxford University Press.

David Charles (no date) ‘La Lune est dans le puits : une lecture politique de Jules Verne’, Romantisme, n° 123(1), pp. 95–104. Available at: https://www.cairn.info/revue-romantisme-2004-1-page-95.htm.

‘De la prostitution dans la ville de Paris : considérée sous le rapport de l’hygiène publique, de la morale et de l’administration... ; suivi d’un Précis hygiénique, statistique et administratif sur la prostitution dans les principales villes de l’Europe. [Volume 2] / par A.-J.-B. Parent-Duchâtelet,... ; [précédé d’une notice historique sur l’auteur, par le Dr François Leuret] ; complété par des documents nouveaux et des notes par [Adolphe] Trébuchet,... et Poirat-Duval,...’ (no date). Available at: http://gallica.bnf.fr/ark:/12148/bpt6k86377g.

Drouard, A. (2007) Histoire des cuisiniers en France: XIXe-XXe siècle. Paris: CNRS.

Dubois, P.C. (2004) ‘Savarin/BalZac: Du gout des excitants sur liecriture moderne’, Nineteenth Century French Studies, 33(1), pp. 75–88. Available at: https://ezproxy.lib.gla.ac.uk/login?url=https://muse.jhu.edu/article/174312.

DUMONCEAUX, Pierre (no date) ‘Cuisine et dépaysement’, Europe, 56(5). Available at: https://search-proquest-com.ezproxy.lib.gla.ac.uk/docview/1303132883/fulltext/E2104E49C2F14E37PQ/19?accountid=14540.

Dutton, J. (2002) ‘Feeding Utopian Desires: Examples of the Cockaigne Legacy in French Literary Utopias’, Nottingham French Studies, 41(2), pp. 20–36. Available at: https://doi.org/10.3366/nfs.2002-2.002.

Farrant, T. (2012) An introduction to nineteenth-century French literature. London: Bristol Classical Press.

Ferguson, P.P. (2004a) Accounting for taste: the triumph of French cuisine. Chicago, Ill: University of Chicago Press. Available at: https://ezproxy.lib.gla.ac.uk/login?url=https://chicago.universitypressscholarship.com/view/10.7208/chicago/9780226243276.001.0001/upso-9780226243238.

Ferguson, P.P. (2004b) Accounting for taste: the triumph of French cuisine. Chicago, Ill: University of Chicago Press. Available at: https://ezproxy.lib.gla.ac.uk/login?url=https://chicago.universitypressscholarship.com/view/10.7208/chicago/9780226243276.001.0001/upso-9780226243238.

Fischler, C. (2001) L’homnivore: le goût, la cuisine et le corps. Paris: Jacob.

Flandrin, J.L. et al. (1999) Food: a culinary history from antiquity to the present. New York: Columbia University Press.

FORTASSIER, R (no date) ‘“Sur Brillat-Savarin et de l’alimentation dans la génération”’, L’Année Balzacienne [Preprint]. Available at: https://search.proquest.com/docview/1311673387/fulltextPDF/B08ABD95ABDE4B94PQ/1?accountid=14540.

Fourier, C. (1966) Oeuvres complètes de Charles Fourier. Paris: Éditions Anthropos.

Fourier, C., Beecher, J. and Bienvenu, R. (1972) The utopian vision of Charles Fourier: selected texts on work, love, and passionate attraction. London: Cape.

‘French Historical Studies’ (no date). Available at: https://eleanor.lib.gla.ac.uk/record=b2199381.

‘Gastrosophy today: can Charles Fourier’s vision of food become a model for 21st-century food empowerment projects? Magali Fleurot’ (no date). Available at: http://ilc-cadernos.com/index.php/cadernos/article/viewFile/411/440.

Gijswijt-Hofstra, M. and Porter, R. (2001) ‘Cultures of neurasthenia: from Beard to the first world war’, in. Amsterdam: Rodopi.

Gildea, R. (2008) Children of the Revolution: the French, 1799-1914. Cambridge, Massachusetts: Harvard University Press.

Guyaux, A., Heck, C. and Kopp, R. (1987) Huysmans: une esthétique de la décadence : actes du colloque de Bâle, Mulhouse et Colmar des 5, 6 et 7 novembre 1984. Paris: Champion.

‘Honoré de Balzac : Traité des excitants modernes’ (no date) in. Available at: http://www.bmlisieux.com/curiosa/excitant.htm.

Huysmans, J.-K. et al. (2016) Nouvelles. Edited by D. Grojnowski. Paris: Flammarion.

‘La gastronomie, poëme : Joseph Berchoux : Free Download & Streaming : Internet Archive’ (no date). Available at: https://archive.org/details/lagastronomiepo00bercgoog.

‘Le héros à la table. À vau l’eau ou le piège gastronomique’ (no date). Available at: https://www.erudit.org/fr/revues/etudfr/1987-v23-n3-etudfr1058/035728ar.pdf.

Lefebvre, H. (1975) Actualité de Fourier: colloque d’Arc-et-Senans. Paris: Éditions Anthropos.

‘« L’envers du romanesque dans A vau-l’eau de Joris-Karl Huysmans "’ (no date). Available at: http://revel.unice.fr/loxias/index.html?id=45.

Levi, J. (2015) ‘Jane Levi, “Fourier versus the gastronomes”’, Utopian Studies, 26(1). Available at: https://jlevidotorg.files.wordpress.com/2013/01/utopianstudies-fourierversusgastronomes-2015.pdf.

Lévi-Strauss, C. (1968) L’Origine des manières de table. [Paris]: Plon.

Lévi-Strauss, C., Weightman, J. and Weightman, D. (1970) The raw and the cooked. London: Jonathan Cape.

‘Lévi-Strauss, “Le Triangle culinaire”, L’Arc, 26 (1966), 19-28’ (no date). Available at: http://palimpsestes.fr/textes_philo/levi_strauss/triangle_culinaire.pdf.

Lloyd, C. (1990) J.-K. Huysmans and the fin-de-siècle novel. Edinburgh: Edinburgh University Press for the University of Durham.

Magraw, R. (1983) France, 1814-1915 [i.e.1815-1914]: the bourgeois century. [London]: Fontana Paperbacks.

Maingon, C. (1994) La médecine dans l’oeuvre de J.K. Huysmans. Paris: Nizet.

Marquer, B. (2013) ‘“Masticat ridendo mores” : Flaubert et le comique physiologique’, Flaubert Review [Preprint], (13). Available at: https://flaubert-v1.univ-rouen.fr/revue/article.php?id=125.

Martin, A. (1985) The knowledge of ignorance: from Genesis to Jules Verne. Cambridge: Cambridge University Press.

Martin, A. (1990) The mask of the prophet: the extraordinary fictions of Jules Verne. Oxford: Clarendon Press.

Mennell, S. (1996) All manners of food: eating and taste in England and France from the Middle Ages to the present. 2nd ed. Urbana, Ill: University of Illinois Press.

Monselet, C. and Brillat-Savarin (1879) Physiologie du gout. Paris: Libraire des Bibliophiles. Available at: https://www.gutenberg.org/files/22741/22741-h/22741-h.htm.

‘Nouvelle théorie du déjeuner’ (2015). Available at: http://www.bmlisieux.com/curiosa/balzac04.htm.

Onfray, M. (1990) Le Ventre des philosophes: critique de la raison diététique. Paris: Librairie générale française.

Pitte, J.-R. and Gladding, J. (2002) French gastronomy: the history and geography of a passion. New York: Columbia University Press.

Prendergast, C. (1992) Paris and the nineteenth century. Oxford: Blackwell.

Rambourg, P. (2010) Histoire de la cuisine et de la gastronomie françaises: du moyen âge au XXe siècle. Paris: Perrin.

Raymond, F. (1983) Jules Verne: 4: Texte, image, spectacle. Paris: Lettres modernes/Minard.

Revel, J.-F. (2007) Un festin en paroles: histoire littéraire de la sensibilité gastronomique de l’antiquité à nos jours. Paris: Tallandier.

Revel, J.-F. and Brillat-Savarin (2009) Physiologie du goût. Paris: Flammarion.

Riasanovsky, N.V. (1969) The teaching of Charles Fourier. Berkeley, CA: University of California Press.

Richard, J.-P. (1979) Microlectures. Paris: Seuil.

‘Sade, Fourier, Loyola’ (no date). Available at: https://rosswolfe.files.wordpress.com/2015/04/roland-barthes-sade-fourier-loyola1.pdf.

Schehr, L.R. and Weiss, A.S. (eds) (2001a) French food: on the table, on the page, and in French culture. New York: Routledge. Available at: https://ebookcentral.proquest.com/lib/gla/detail.action?docID=1195845.

Schehr, L.R. and Weiss, A.S. (eds) (2001b) French food: on the table, on the page, and in French culture. New York: Routledge. Available at: https://ebookcentral.proquest.com/lib/gla/detail.action?docID=1195845.

Shenton, C.G. (1977) ‘“A vau-l’eau”: A Naturalist “Sotie”’, The Modern Language Review, 72(2). Available at: https://doi.org/10.2307/3725077.

Sicotte, G. (1999) Le festin lu: le repas chez Flaubert, Zola et Huysmans. Montréal, Québec: Liber.

Sipe, D. (2009) ‘Social Gastronomy, Brillat-Savarin and Fourier’, French Cultural Studies, 20(3), pp. 219–236. Available at: https://doi.org/10.1177/0957155809105744.

Spang, R.L. (2000) The invention of the restaurant: Paris and modern gastronomic culture. Cambridge, Mass: Harvard University Press.

Spary, E.C. (2014) Feeding France: new sciences of food, 1760-1815. Cambridge, United Kingdom: Cambridge University Press.

State University of New York College at Fredonia. Department of Foreign Languages (no date a) ‘Eating Paris: J.-K. Huysmans’s “A vau-l’eau”"’.

State University of New York College at Fredonia. Department of Foreign Languages (no date b) ‘The Conflict Over Food in the Work of J.-K. Huysmans"’.

Tacussel, P. (2000) Charles Fourier: le jeu des passions : actualité d’une pensée utopique. Paris: Desclée de Brouwer.

Unwin, T. (1997) The Cambridge Companion to the French Novel: From 1800 to the Present. Cambridge: Cambridge University Press. Available at: https://ezproxy.lib.gla.ac.uk/login?url=https://dx.doi.org/10.1017/CCOL0521495636.

Unwin, T.A. and Dawson Books (2005) Jules Verne: journeys in writing. Liverpool: Liverpool University Press. Available at: http://ezproxy.lib.gla.ac.uk/login?url=http://dx.doi.org/10.5949/liverpool/9780853236948.001.0001.

Verne, J., Verne, J. and Vierne, S. (2005) De la Terre à la Lune: suivi de Autour de la Lune. Paris: Garnier-Flammarion.

Virey, J.-J. (no date) Du régime alimentaire des anciens: et des résultats de la difference de leur nourriture avec celle des modernes. Ulan Press, 2011.

Walker, D.H. (2011) Consumer chronicles: cultures of consumption in modern French literature. Liverpool: Liverpool University Press. Available at: https://ezproxy.lib.gla.ac.uk/login?url=https://dx.doi.org/10.5949/UPO9781846317156.

Walker, H. and Oxford Symposium on Food & Cookery (2002) Bee Wilson, in The meal: proceedings of the Oxford Symposium on Food and Cookery, 2001. Devon, England: Prospect Books.

West-Sooby, J. (2004) Consuming culture: the arts of the French table. 1st Amer. ed. Newark: University of Delaware Press.

Winner, Anthony (no date) ‘THE INDIGESTIBLE REALITY: J.-K. HUYSMANS’ “DOWN STREAM”’, The Virginia Quarterly Review, 50. Available at: https://search-proquest-com.ezproxy.lib.gla.ac.uk/docview/1291782909/23F1075DFC4A424DPQ/6?accountid=14540.

Worth-Stylianou, V. and Cassell Ltd (1996) Cassell guide to literature in French. London: Cassell.