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P. P. Ferguson, Accounting for taste: the triumph of French cuisine. Chicago, Ill: University of Chicago Press, 2004 [Online]. Available: https://ezproxy.lib.gla.ac.uk/login?url=https://chicago.universitypressscholarship.com/view/10.7208/chicago/9780226243276.001.0001/upso-9780226243238
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FORTASSIER, R, ‘“Sur Brillat-Savarin et de l’alimentation dans la génération”’, L’Année Balzacienne [Online]. Available: https://search.proquest.com/docview/1311673387/fulltextPDF/B08ABD95ABDE4B94PQ/1?accountid=14540
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L. R. Schehr and A. S. Weiss, Eds., French food: on the table, on the page, and in French culture. New York: Routledge, 2001 [Online]. Available: https://ebookcentral.proquest.com/lib/gla/detail.action?docID=1195845
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