Aron, J.-P., & Rootes, N. (1975). The art of eating in France: manners and menus in the nineteenth century. Owen.
Balzac, H. de. (1870). Physiologie gastronomique, in Oeuvres complètes (Éd. definitive). Lévy. 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, & Castex, P.-G. (1976). ‘Hygiene du mariage’, in La comédie humaine: Vol. Bibliothèque de la Pléiade (Nouvelle édition). NRF/Gallimard.
Balzac, H. de, Lorant, A., Thuillier, J., & Thuillier, J. (2014). Le cousin Pons: Vol. Collection Folio classique. Gallimard.
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Beecher, J. (n.d.). Parody and Liberation in the New Amorous World of Charles Fourier. History Workshop, 20. https://ezproxy.lib.gla.ac.uk/login?url=https://www.jstor.org/stable/4288652
Beecher, J. (1986). Charles Fourier: the visionary and his world. University of California Press.
Berg, M., & Clifford, H. (1999). Consumers and luxury: consumer culture in Europe 1650-1850. Manchester University Press.
Bertrand, J.-P., Duran, S., & Grauby, F. (2001). Huysmans, à côté et au-delà: actes du colloque de Cerisy-la-Salle. Peeters-Vrin.
Bertrand Marquer. (n.d.). De l’épigastre au ventre : œconomia animale et économie du corps social. Romantisme, n°154(4), 53–64. http://www.cairn.info/revue-romantisme-2011-4-page-53.htm
Borie, J. (1991). Huysmans: le Diable, le célibataire et Dieu. Bernard Grasset.
Briffault, E. (1846). Paris à table / par Eugène Briffault ; illustré par Bertall. J. Hetzel. https://gallica.bnf.fr/ark:/12148/bpt6k108869b
Brown, J. W. (1984). Fictional meals and their function in the French novel, 1789-1848: Vol. University of Toronto romance series. University of Toronto.
Charles Fourier Oeuvres Completes, Gallica (tomes 1-12). (n.d.). 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, 105–114. http://ezproxy.lib.gla.ac.uk/login?url=https://www.ceeol.com/search/viewpdf?id=97222
Cruickshank, J. (1968). French literature and its background: Vol. Oxford paperbacks. Oxford University Press.
David Charles. (n.d.). La Lune est dans le puits : une lecture politique de Jules Verne. Romantisme, n° 123(1), 95–104. 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,... (n.d.). http://gallica.bnf.fr/ark:/12148/bpt6k86377g
Drouard, A. (2007). Histoire des cuisiniers en France: XIXe-XXe siècle: Vol. CNRS histoire. CNRS.
Dubois, P. C. (2004). Savarin/BalZac: Du gout des excitants sur liecriture moderne. Nineteenth Century French Studies, 33(1), 75–88. https://ezproxy.lib.gla.ac.uk/login?url=https://muse.jhu.edu/article/174312
DUMONCEAUX, Pierre. (n.d.). Cuisine et dépaysement. Europe, 56(5). 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), 20–36. https://doi.org/10.3366/nfs.2002-2.002
Farrant, T. (2012). An introduction to nineteenth-century French literature: Vol. New readings : introductions to European literature and culture. Bristol Classical Press.
Ferguson, P. P. (2004a). Accounting for taste: the triumph of French cuisine. University of Chicago Press. 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. University of Chicago Press. 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. Jacob.
Flandrin, J. L., Montanari, M., Sonnenfeld, A., & Botsford, C. (1999). Food: a culinary history from antiquity to the present: Vol. European perspectives. Columbia University Press.
FORTASSIER, R. (n.d.). ‘Sur Brillat-Savarin et de l’alimentation dans la génération’. L’Année Balzacienne. https://search.proquest.com/docview/1311673387/fulltextPDF/B08ABD95ABDE4B94PQ/1?accountid=14540
Fourier, C. (1966). Oeuvres complètes de Charles Fourier. Éditions Anthropos.
Fourier, C., Beecher, J., & Bienvenu, R. (1972). The utopian vision of Charles Fourier: selected texts on work, love, and passionate attraction. Cape.
French Historical Studies. (n.d.). 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. (n.d.). http://ilc-cadernos.com/index.php/cadernos/article/viewFile/411/440
Gijswijt-Hofstra, M., & Porter, R. (2001). Cultures of neurasthenia: from Beard to the first world war (Vol. 63). Rodopi.
Gildea, R. (2008). Children of the Revolution: the French, 1799-1914. Harvard University Press.
Guyaux, A., Heck, C., & Kopp, R. (1987). Huysmans: une esthétique de la décadence : actes du colloque de Bâle, Mulhouse et Colmar des 5, 6 et 7 novembre 1984 (Vol. 1). Champion.
Honoré de Balzac : Traité des excitants modernes. (n.d.). http://www.bmlisieux.com/curiosa/excitant.htm
Huysmans, J.-K., Huysmans, J.-K., Huysmans, J.-K., Huysmans, J.-K., & Huysmans, J.-K. (2016). Nouvelles (D. Grojnowski, Ed.; Vol. 1313). Flammarion.
La gastronomie, poëme : Joseph Berchoux : Free Download & Streaming : Internet Archive. (n.d.). https://archive.org/details/lagastronomiepo00bercgoog
Le héros à la table. À vau l’eau ou le piège gastronomique. (n.d.). https://www.erudit.org/fr/revues/etudfr/1987-v23-n3-etudfr1058/035728ar.pdf
Lefebvre, H. (1975). Actualité de Fourier: colloque d’Arc-et-Senans. Éditions Anthropos.
« L’envers du romanesque dans A vau-l’eau de Joris-Karl Huysmans ". (n.d.). http://revel.unice.fr/loxias/index.html?id=45.
Levi, J. (2015). Jane Levi, ‘Fourier versus the gastronomes’. Utopian Studies, 26(1). https://jlevidotorg.files.wordpress.com/2013/01/utopianstudies-fourierversusgastronomes-2015.pdf
Lévi-Strauss, C. (1968). L’Origine des manières de table (Vol. 3). Plon.
Lévi-Strauss, C., Weightman, J., & Weightman, D. (1970). The raw and the cooked (Vol. 1). Jonathan Cape.
Lévi-Strauss, ‘Le Triangle culinaire’, L’Arc, 26 (1966), 19-28. (n.d.). http://palimpsestes.fr/textes_philo/levi_strauss/triangle_culinaire.pdf
Lloyd, C. (1990). J.-K. Huysmans and the fin-de-siècle novel. Edinburgh University Press for the University of Durham.
Magraw, R. (1983). France, 1814-1915 [i.e.1815-1914]: the bourgeois century: Vol. Fontana history of modern France. Fontana Paperbacks.
Maingon, C. (1994). La médecine dans l’oeuvre de J.K. Huysmans. Nizet.
Marquer, B. (2013). ‘Masticat ridendo mores’ : Flaubert et le comique physiologique. Flaubert Review, 13. https://flaubert-v1.univ-rouen.fr/revue/article.php?id=125
Martin, A. (1985). The knowledge of ignorance: from Genesis to Jules Verne (Vol. 9). Cambridge University Press.
Martin, A. (1990). The mask of the prophet: the extraordinary fictions of Jules Verne. 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). University of Illinois Press.
Monselet, C. & Brillat-Savarin. (1879). Physiologie du gout: Vol. Nouvelle bibliothèque classique des éditions Jouaust. Libraire des Bibliophiles. https://www.gutenberg.org/files/22741/22741-h/22741-h.htm
Nouvelle théorie du déjeuner. (2015). http://www.bmlisieux.com/curiosa/balzac04.htm
Onfray, M. (1990). Le Ventre des philosophes: critique de la raison diététique: Vol. Le Livre de poche. Biblio essais. Librairie générale française.
Pitte, J.-R., & Gladding, J. (2002). French gastronomy: the history and geography of a passion: Vol. Arts and traditions of the table. Columbia University Press.
Prendergast, C. (1992). Paris and the nineteenth century: Vol. Writing the city. Blackwell.
Rambourg, P. (2010). Histoire de la cuisine et de la gastronomie françaises: du moyen âge au XXe siècle: Vol. Collection Tempus. Perrin.
Raymond, F. (1983). Jules Verne: 4: Texte, image, spectacle (Vol. 4). Lettres modernes/Minard.
Revel, J.-F. (2007). Un festin en paroles: histoire littéraire de la sensibilité gastronomique de l’antiquité à nos jours: Vol. Texto. Tallandier.
Revel, J.-F. & Brillat-Savarin. (2009). Physiologie du goût: Vol. Champs, classiques. Flammarion.
Riasanovsky, N. V. (1969). The teaching of Charles Fourier. University of California Press.
Richard, J.-P. (1979). Microlectures. Seuil.
Sade, Fourier, Loyola. (n.d.). https://rosswolfe.files.wordpress.com/2015/04/roland-barthes-sade-fourier-loyola1.pdf
Schehr, L. R., & Weiss, A. S. (Eds.). (2001a). French food: on the table, on the page, and in French culture. Routledge. https://ebookcentral.proquest.com/lib/gla/detail.action?docID=1195845
Schehr, L. R., & Weiss, A. S. (Eds.). (2001b). French food: on the table, on the page, and in French culture. Routledge. 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). https://doi.org/10.2307/3725077
Sicotte, G. (1999). Le festin lu: le repas chez Flaubert, Zola et Huysmans. Liber.
Sipe, D. (2009). Social Gastronomy, Brillat-Savarin and Fourier. French Cultural Studies, 20(3), 219–236. https://doi.org/10.1177/0957155809105744
Spang, R. L. (2000). The invention of the restaurant: Paris and modern gastronomic culture: Vol. Harvard historical studies. Harvard University Press.
Spary, E. C. (2014). Feeding France: new sciences of food, 1760-1815: Vol. Cambridge Social and Cultural Histories. Cambridge University Press.
State University of New York College at Fredonia. Department of Foreign Languages. (n.d.-a). Eating Paris: J.-K. Huysmans’s ‘A vau-l’eau’".
State University of New York College at Fredonia. Department of Foreign Languages. (n.d.-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: Vol. Sociologie du quotidien. Desclée de Brouwer.
Unwin, T. (1997). The Cambridge Companion to the French Novel: From 1800 to the Present: Vol. Cambridge Companions to Literature. Cambridge University Press. https://ezproxy.lib.gla.ac.uk/login?url=https://dx.doi.org/10.1017/CCOL0521495636
Unwin, T. A. & Dawson Books. (2005). Jules Verne: journeys in writing. Liverpool University Press. http://ezproxy.lib.gla.ac.uk/login?url=http://dx.doi.org/10.5949/liverpool/9780853236948.001.0001
Verne, J., Verne, J., & Vierne, S. (2005). De la Terre à la Lune: suivi de Autour de la Lune. Garnier-Flammarion.
Virey, J.-J. (n.d.). Du régime alimentaire des anciens: et des résultats de la difference de leur nourriture avec celle des modernes.
Walker, D. H. (2011). Consumer chronicles: cultures of consumption in modern French literature (Vol. 19). Liverpool University Press. https://ezproxy.lib.gla.ac.uk/login?url=https://dx.doi.org/10.5949/UPO9781846317156
Walker, H. & Oxford Symposium on Food & Cookery. (2002). Bee Wilson, in The meal: proceedings of the Oxford Symposium on Food and Cookery, 2001. Prospect Books.
West-Sooby, J. (2004). Consuming culture: the arts of the French table (1st Amer. ed). University of Delaware Press.
Winner, Anthony. (n.d.). THE INDIGESTIBLE REALITY: J.-K. HUYSMANS’ ‘DOWN STREAM’. The Virginia Quarterly Review, 50. https://search-proquest-com.ezproxy.lib.gla.ac.uk/docview/1291782909/23F1075DFC4A424DPQ/6?accountid=14540
Worth-Stylianou, V. & Cassell Ltd. (1996). Cassell guide to literature in French. Cassell.
