[1]
Aron, J.-P. and Rootes, N. 1975. The art of eating in France: manners and menus in the nineteenth century. Owen.
[2]
Balzac, H. de et al. 2014. Le cousin Pons. Gallimard.
[3]
Balzac, H. de 1870. Physiologie gastronomique, in Oeuvres complètes. Lévy.
[4]
Balzac, H. de and Castex, P.-G. 1976. ‘Hygiene du mariage’, in La comédie humaine. NRF/Gallimard.
[5]
Barthes, R. 1968. Elements of semiology. Farrar Strauss & Giroux.
[6]
Baxter, J. 2017. Eating eternity: food, art and literature in France. Museyon.
[7]
Beecher, J. 1986. Charles Fourier: the visionary and his world. University of California Press.
[8]
Beecher, J. Parody and Liberation in the New Amorous World of Charles Fourier. History Workshop. 20.
[9]
Berg, M. and Clifford, H. 1999. Consumers and luxury: consumer culture in Europe 1650-1850. Manchester University Press.
[10]
Bertrand, J.-P. et al. 2001. Huysmans, à côté et au-delà: actes du colloque de Cerisy-la-Salle. Peeters-Vrin.
[11]
Bertrand Marquer De l’épigastre au ventre : œconomia animale et économie du corps social. Romantisme. n°154, 4, 53–64.
[12]
Borie, J. 1991. Huysmans: le Diable, le célibataire et Dieu. Bernard Grasset.
[13]
Briffault, E. 1846. Paris à table / par Eugène Briffault ; illustré par Bertall. J. Hetzel.
[14]
Brown, J.W. 1984. Fictional meals and their function in the French novel, 1789-1848. University of Toronto.
[15]
Charles Fourier Oeuvres Completes, Gallica (tomes 1-12): 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.
[16]
Chira, R.G. 2005. Burlesque et science-fiction: Cyrano de Bergerac et Jules Verne. Echinox Journal. 9 (2005), 105–114.
[17]
Cruickshank, J. 1968. French literature and its background. Oxford University Press.
[18]
David Charles La Lune est dans le puits : une lecture politique de Jules Verne. Romantisme. n° 123, 1, 95–104.
[19]
Drouard, A. 2007. Histoire des cuisiniers en France: XIXe-XXe siècle. CNRS.
[20]
Dubois, P.C. 2004. Savarin/BalZac: Du gout des excitants sur liecriture moderne. Nineteenth Century French Studies. 33, 1 (2004), 75–88.
[21]
DUMONCEAUX, Pierre Cuisine et dépaysement. Europe. 56, 5.
[22]
Dutton, J. 2002. Feeding Utopian Desires: Examples of the Cockaigne Legacy in French Literary Utopias. Nottingham French Studies. 41, 2 (Sep. 2002), 20–36. DOI:https://doi.org/10.3366/nfs.2002-2.002.
[23]
Farrant, T. 2012. An introduction to nineteenth-century French literature. Bristol Classical Press.
[24]
Ferguson, P.P. 2004. Accounting for taste: the triumph of French cuisine. University of Chicago Press.
[25]
Ferguson, P.P. 2004. Accounting for taste: the triumph of French cuisine. University of Chicago Press.
[26]
Fischler, C. 2001. L’homnivore: le goût, la cuisine et le corps. Jacob.
[27]
Flandrin, J.L. et al. 1999. Food: a culinary history from antiquity to the present. Columbia University Press.
[28]
FORTASSIER, R ‘Sur Brillat-Savarin et de l’alimentation dans la génération’. L’Année Balzacienne.
[29]
Fourier, C. 1966. Oeuvres complètes de Charles Fourier. Éditions Anthropos.
[30]
Fourier, C. et al. 1972. The utopian vision of Charles Fourier: selected texts on work, love, and passionate attraction. Cape.
[31]
Gijswijt-Hofstra, M. and Porter, R. 2001. Cultures of neurasthenia: from Beard to the first world war. Rodopi.
[32]
Gildea, R. 2008. Children of the Revolution: the French, 1799-1914. Harvard University Press.
[33]
Guyaux, A. et al. 1987. Huysmans: une esthétique de la décadence : actes du colloque de Bâle, Mulhouse et Colmar des 5, 6 et 7 novembre 1984. Champion.
[34]
Huysmans, J.-K. et al. 2016. Nouvelles. Flammarion.
[35]
Lefebvre, H. 1975. Actualité de Fourier: colloque d’Arc-et-Senans. Éditions Anthropos.
[36]
Levi, J. 2015. Jane Levi, ‘Fourier versus the gastronomes’. Utopian Studies. 26, 1 (2015).
[37]
Lévi-Strauss, C. 1968. L’Origine des manières de table. Plon.
[38]
Lévi-Strauss, C. et al. 1970. The raw and the cooked. Jonathan Cape.
[39]
Lloyd, C. 1990. J.-K. Huysmans and the fin-de-siècle novel. Edinburgh University Press for the University of Durham.
[40]
Magraw, R. 1983. France, 1814-1915 [i.e.1815-1914]: the bourgeois century. Fontana Paperbacks.
[41]
Maingon, C. 1994. La médecine dans l’oeuvre de J.K. Huysmans. Nizet.
[42]
Marquer, B. 2013. ‘Masticat ridendo mores’ : Flaubert et le comique physiologique. Flaubert Review. 13 (2013).
[43]
Martin, A. 1985. The knowledge of ignorance: from Genesis to Jules Verne. Cambridge University Press.
[44]
Martin, A. 1990. The mask of the prophet: the extraordinary fictions of Jules Verne. Clarendon Press.
[45]
Mennell, S. 1996. All manners of food: eating and taste in England and France from the Middle Ages to the present. University of Illinois Press.
[46]
Monselet, C. and Brillat-Savarin 1879. Physiologie du gout. Libraire des Bibliophiles.
[47]
Onfray, M. 1990. Le Ventre des philosophes: critique de la raison diététique. Librairie générale française.
[48]
Pitte, J.-R. and Gladding, J. 2002. French gastronomy: the history and geography of a passion. Columbia University Press.
[49]
Prendergast, C. 1992. Paris and the nineteenth century. Blackwell.
[50]
Rambourg, P. 2010. Histoire de la cuisine et de la gastronomie françaises: du moyen âge au XXe siècle. Perrin.
[51]
Raymond, F. 1983. Jules Verne: 4: Texte, image, spectacle. Lettres modernes/Minard.
[52]
Revel, J.-F. 2007. Un festin en paroles: histoire littéraire de la sensibilité gastronomique de l’antiquité à nos jours. Tallandier.
[53]
Revel, J.-F. and Brillat-Savarin 2009. Physiologie du goût. Flammarion.
[54]
Riasanovsky, N.V. 1969. The teaching of Charles Fourier. University of California Press.
[55]
Richard, J.-P. 1979. Microlectures. Seuil.
[56]
Schehr, L.R. and Weiss, A.S. eds. 2001. French food: on the table, on the page, and in French culture. Routledge.
[57]
Schehr, L.R. and Weiss, A.S. eds. 2001. French food: on the table, on the page, and in French culture. Routledge.
[58]
Shenton, C.G. 1977. ‘A vau-l’eau’: A Naturalist ‘Sotie’. The Modern Language Review. 72, 2 (Apr. 1977). DOI:https://doi.org/10.2307/3725077.
[59]
Sicotte, G. 1999. Le festin lu: le repas chez Flaubert, Zola et Huysmans. Liber.
[60]
Sipe, D. 2009. Social Gastronomy, Brillat-Savarin and Fourier. French Cultural Studies. 20, 3 (Aug. 2009), 219–236. DOI:https://doi.org/10.1177/0957155809105744.
[61]
Spang, R.L. 2000. The invention of the restaurant: Paris and modern gastronomic culture. Harvard University Press.
[62]
Spary, E.C. 2014. Feeding France: new sciences of food, 1760-1815. Cambridge University Press.
[63]
State University of New York College at Fredonia. Department of Foreign Languages Eating Paris: J.-K. Huysmans’s ‘A vau-l’eau’".
[64]
State University of New York College at Fredonia. Department of Foreign Languages The Conflict Over Food in the Work of J.-K. Huysmans".
[65]
Tacussel, P. 2000. Charles Fourier: le jeu des passions : actualité d’une pensée utopique. Desclée de Brouwer.
[66]
Unwin, T. 1997. The Cambridge Companion to the French Novel: From 1800 to the Present. Cambridge University Press.
[67]
Unwin, T.A. and Dawson Books 2005. Jules Verne: journeys in writing. Liverpool University Press.
[68]
Verne, J. et al. 2005. De la Terre à la Lune: suivi de Autour de la Lune. Garnier-Flammarion.
[69]
Virey, J.-J. Du régime alimentaire des anciens: et des résultats de la difference de leur nourriture avec celle des modernes.
[70]
Walker, D.H. 2011. Consumer chronicles: cultures of consumption in modern French literature. Liverpool University Press.
[71]
Walker, H. and Oxford Symposium on Food & Cookery 2002. Bee Wilson, in The meal: proceedings of the Oxford Symposium on Food and Cookery, 2001. Prospect Books.
[72]
West-Sooby, J. 2004. Consuming culture: the arts of the French table. University of Delaware Press.
[73]
Winner, Anthony THE INDIGESTIBLE REALITY: J.-K. HUYSMANS’ ‘DOWN STREAM’. The Virginia Quarterly Review. 50.
[74]
Worth-Stylianou, V. and Cassell Ltd 1996. Cassell guide to literature in French. Cassell.
[75]
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,...
[76]
French Historical Studies.
[77]
Gastrosophy today: can Charles Fourier’s vision of food become a model for 21st-century food empowerment projects? Magali Fleurot.
[78]
Honoré de Balzac : Traité des excitants modernes.
[79]
La gastronomie, poëme : Joseph Berchoux : Free Download & Streaming : Internet Archive.
[80]
Le héros à la table. À vau l’eau ou le piège gastronomique.
[81]
« L’envers du romanesque dans A vau-l’eau de Joris-Karl Huysmans ".
[82]
Lévi-Strauss, ‘Le Triangle culinaire’, L’Arc, 26 (1966), 19-28.
[83]
2015. Nouvelle théorie du déjeuner. (2015).
[84]
Sade, Fourier, Loyola.
