Bibliography for Food and Culture in France BETA

Aron, Jean-Paul, and Nina Rootes. 1975. The Art of Eating in France: Manners and Menus in the Nineteenth Century. London: Owen.

Balzac, Honoré de. 1870. Physiologie Gastronomique, in Oeuvres Complètes. Éd. definitive. Paris: 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, Honoré de, and Pierre-Georges Castex. 1976. ‘Hygiene Du Mariage’, in La Comédie Humaine. Nouvelle édition. Vol. Bibliothèque de la Pléiade. [Paris]: NRF/Gallimard.

Balzac, Honoré de, André Lorant, Jacques Thuillier, and Jacques Thuillier. 2014. Le Cousin Pons. Vol. Collection Folio classique. [Paris]: Gallimard.

Barthes, Roland. 1968. Elements of Semiology. New York: Farrar Strauss & Giroux.

Baxter, John. 2017. Eating Eternity: Food, Art and Literature in France. New York: Museyon.

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, Jonathan. 1986. Charles Fourier: The Visionary and His World. Berkeley: University of California Press.

Berg, Maxine, and Helen Clifford. 1999. Consumers and Luxury: Consumer Culture in Europe 1650-1850. Manchester: Manchester University Press.

Bertrand, Jean-Pierre, Sylvie Duran, and Françoise Grauby. 2001. Huysmans, à Côté et Au-Delà: Actes Du Colloque de Cerisy-La-Salle. Leuven: 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, Jean. 1991. ‘Huysmans: Le Diable, Le Célibataire et Dieu’. In . Paris: Bernard Grasset.

Briffault, Eugène. 1846. Paris à Table / Par Eugène Briffault ; Illustré Par Bertall. Paris: J. Hetzel. https://gallica.bnf.fr/ark:/12148/bpt6k108869b.

Brown, James W. 1984. Fictional Meals and Their Function in the French Novel, 1789-1848. Vol. University of Toronto romance series. Toronto: 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, Rodica Gabriela. 2005. ‘Burlesque et Science-Fiction: Cyrano de Bergerac et Jules Verne’. Echinox Journal, no. 9: 105–14. http://ezproxy.lib.gla.ac.uk/login?url=https://www.ceeol.com/search/viewpdf?id=97222.

Cruickshank, John. 1968. French Literature and Its Background. Vol. Oxford paperbacks. London: 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, Alain. 2007. Histoire Des Cuisiniers En France: XIXe-XXe Siècle. Vol. CNRS histoire. Paris: CNRS.

Dubois, Philippe 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, Jacqueline. 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, Tim. 2012. An Introduction to Nineteenth-Century French Literature. Vol. New readings : introductions to European literature and culture. London: Bristol Classical Press.

Ferguson, Priscilla Parkhurst. 2004a. Accounting for Taste: The Triumph of French Cuisine. Chicago, Ill: 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.

———. 2004b. Accounting for Taste: The Triumph of French Cuisine. Chicago, Ill: 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, Claude. 2001. L’homnivore: Le Goût, La Cuisine et Le Corps. Paris: Jacob.

Flandrin, Jean Louis, Massimo Montanari, Albert Sonnenfeld, and Clarissa Botsford. 1999. Food: A Culinary History from Antiquity to the Present. Vol. European perspectives. New York: 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, Charles. 1966. Oeuvres Complètes de Charles Fourier. Paris: Éditions Anthropos.

Fourier, Charles, Jonathan Beecher, and Richard Bienvenu. 1972. The Utopian Vision of Charles Fourier: Selected Texts on Work, Love, and Passionate Attraction. London: 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, Marijke, and Roy Porter. 2001. ‘Cultures of Neurasthenia: From Beard to the First World War’. In . Vol. 63. Amsterdam: Rodopi.

Gildea, Robert. 2008. Children of the Revolution: The French, 1799-1914. Cambridge, Massachusetts: Harvard University Press.

Guyaux, André, Christian Heck, and Robert Kopp. 1987. Huysmans: Une Esthétique de La Décadence : Actes Du Colloque de Bâle, Mulhouse et Colmar Des 5, 6 et 7 Novembre 1984. Vol. 1. Paris: Champion.

‘Honoré de Balzac : Traité Des Excitants Modernes’. n.d. In . http://www.bmlisieux.com/curiosa/excitant.htm.

Huysmans, J.-K., J.-K. Huysmans, J.-K. Huysmans, J.-K. Huysmans, and J.-K. Huysmans. 2016. Nouvelles. Edited by Daniel Grojnowski. Vol. 1313. Paris: 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, Henri. 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 "’. n.d. http://revel.unice.fr/loxias/index.html?id=45.

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

Lévi-Strauss, Claude. 1968. L’Origine Des Manières de Table. Vol. 3. [Paris]: Plon.

Lévi-Strauss, Claude, John Weightman, and Doreen Weightman. 1970. The Raw and the Cooked. Vol. 1. London: 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, Christopher. 1990. J.-K. Huysmans and the Fin-de-Siècle Novel. Edinburgh: Edinburgh University Press for the University of Durham.

Magraw, Roger. 1983. France, 1814-1915 [i.e.1815-1914]: The Bourgeois Century. Vol. Fontana history of modern France. [London]: Fontana Paperbacks.

Maingon, Charles. 1994. La Médecine Dans l’oeuvre de J.K. Huysmans. Paris: Nizet.

Marquer, Bertrand. 2013. ‘“Masticat Ridendo Mores” : Flaubert et Le Comique Physiologique’. Flaubert Review, no. 13. https://flaubert-v1.univ-rouen.fr/revue/article.php?id=125.

Martin, Andrew. 1985. The Knowledge of Ignorance: From Genesis to Jules Verne. Vol. 9. Cambridge: Cambridge University Press.

———. 1990. The Mask of the Prophet: The Extraordinary Fictions of Jules Verne. Oxford: Clarendon Press.

Mennell, Stephen. 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, Charles and Brillat-Savarin. 1879. Physiologie Du Gout. Vol. Nouvelle bibliothèque classique des éditions Jouaust. Paris: 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, Michel. 1990. Le Ventre Des Philosophes: Critique de La Raison Diététique. Vol. Le Livre de poche. Biblio essais. Paris: Librairie générale française.

Pitte, Jean-Robert, and Jody Gladding. 2002. French Gastronomy: The History and Geography of a Passion. Vol. Arts and traditions of the table. New York: Columbia University Press.

Prendergast, Christopher. 1992. Paris and the Nineteenth Century. Vol. Writing the city. Oxford: Blackwell.

Rambourg, Patrick. 2010. Histoire de La Cuisine et de La Gastronomie Françaises: Du Moyen Âge Au XXe Siècle. Vol. Collection Tempus. Paris: Perrin.

Raymond, François. 1983. Jules Verne: 4: Texte, Image, Spectacle. Vol. 4. Paris: Lettres modernes/Minard.

Revel, Jean-François. 2007. Un Festin En Paroles: Histoire Littéraire de La Sensibilité Gastronomique de l’antiquité à Nos Jours. Vol. Texto. Paris: Tallandier.

Revel, Jean-François and Brillat-Savarin. 2009. Physiologie Du Goût. Vol. Champs, classiques. Paris: Flammarion.

Riasanovsky, Nicholas V. 1969. The Teaching of Charles Fourier. Berkeley, CA: University of California Press.

Richard, Jean-Pierre. 1979. Microlectures. Paris: Seuil.

‘Sade, Fourier, Loyola’. n.d. https://rosswolfe.files.wordpress.com/2015/04/roland-barthes-sade-fourier-loyola1.pdf.

Schehr, Lawrence R., and Allen S. Weiss, eds. 2001a. French Food: On the Table, on the Page, and in French Culture. New York: Routledge. https://ebookcentral.proquest.com/lib/gla/detail.action?docID=1195845.

———, eds. 2001b. French Food: On the Table, on the Page, and in French Culture. New York: 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, Geneviève. 1999. Le Festin Lu: Le Repas Chez Flaubert, Zola et Huysmans. Montréal, Québec: Liber.

Sipe, Daniel. 2009. ‘Social Gastronomy, Brillat-Savarin and Fourier’. French Cultural Studies 20 (3): 219–36. https://doi.org/10.1177/0957155809105744.

Spang, Rebecca L. 2000. The Invention of the Restaurant: Paris and Modern Gastronomic Culture. Vol. Harvard historical studies. Cambridge, Mass: Harvard University Press.

Spary, E. C. 2014. Feeding France: New Sciences of Food, 1760-1815. Vol. Cambridge Social and Cultural Histories. Cambridge, United Kingdom: Cambridge University Press.

State University of New York College at Fredonia. Department of Foreign Languages. n.d. ‘Eating Paris: J.-K. Huysmans’s “A Vau-l’eau”"’.

———. n.d. ‘The Conflict Over Food in the Work of J.-K. Huysmans"’.

Tacussel, Patrick. 2000. Charles Fourier: Le Jeu Des Passions : Actualité d’une Pensée Utopique. Vol. Sociologie du quotidien. Paris: Desclée de Brouwer.

Unwin, Timothy. 1997. The Cambridge Companion to the French Novel: From 1800 to the Present. Vol. Cambridge Companions to Literature. Cambridge: Cambridge University Press. https://ezproxy.lib.gla.ac.uk/login?url=https://dx.doi.org/10.1017/CCOL0521495636.

Unwin, Timothy A. and Dawson Books. 2005. Jules Verne: Journeys in Writing. Liverpool: Liverpool University Press. http://ezproxy.lib.gla.ac.uk/login?url=http://dx.doi.org/10.5949/liverpool/9780853236948.001.0001.

Verne, Jules, Jules Verne, and Simone Vierne. 2005. De La Terre à La Lune: Suivi de Autour de La Lune. Paris: Garnier-Flammarion.

Virey, Julien-Joseph. n.d. Du Régime Alimentaire Des Anciens: Et Des Résultats de La Difference de Leur Nourriture Avec Celle Des Modernes. Ulan Press, 2011.

Walker, David H. 2011. Consumer Chronicles: Cultures of Consumption in Modern French Literature. Vol. 19. Liverpool: Liverpool University Press. https://ezproxy.lib.gla.ac.uk/login?url=https://dx.doi.org/10.5949/UPO9781846317156.

Walker, Harlan 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, John. 2004. Consuming Culture: The Arts of the French Table. 1st Amer. ed. Newark: 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, Valerie and Cassell Ltd. 1996. Cassell Guide to Literature in French. London: Cassell.