Bibliography for Food and Culture in France BETA

1.

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

2.

Magraw R. France, 1814-1915 [i.e.1815-1914]: the bourgeois century. Vol. Fontana history of modern France. [London]: Fontana Paperbacks; 1983.

3.

Unwin T. The Cambridge Companion to the French Novel: From 1800 to the Present [Internet]. Vol. Cambridge Companions to Literature. Cambridge: Cambridge University Press; 1997. Available from: https://ezproxy.lib.gla.ac.uk/login?url=https://dx.doi.org/10.1017/CCOL0521495636

4.

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

5.

Farrant T. An introduction to nineteenth-century French literature. Vol. New readings : introductions to European literature and culture. London: Bristol Classical Press; 2012.

6.

Cruickshank J. French literature and its background. Vol. Oxford paperbacks. London: Oxford University Press; 1968.

7.

Monselet C, Brillat-Savarin. Physiologie du gout [Internet]. Vol. Nouvelle bibliothèque classique des éditions Jouaust. Paris: Libraire des Bibliophiles; 1879. Available from: https://www.gutenberg.org/files/22741/22741-h/22741-h.htm

8.

Ferguson PP. Accounting for taste: the triumph of French cuisine [Internet]. Chicago, Ill: University of Chicago Press; 2004. Available from: https://ezproxy.lib.gla.ac.uk/login?url=https://chicago.universitypressscholarship.com/view/10.7208/chicago/9780226243276.001.0001/upso-9780226243238

9.

Mennell S. 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; 1996.

10.

Revel JF, Brillat-Savarin. Physiologie du goût. Vol. Champs, classiques. Paris: Flammarion; 2009.

11.

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

12.

Aron JP, Rootes N. The art of eating in France: manners and menus in the nineteenth century. London: Owen; 1975.

13.

Flandrin JL, Montanari M, Sonnenfeld A, Botsford C. Food: a culinary history from antiquity to the present. Vol. European perspectives. New York: Columbia University Press; 1999.

14.

Schehr LR, Weiss AS, editors. French food: on the table, on the page, and in French culture [Internet]. New York: Routledge; 2001. Available from: https://ebookcentral.proquest.com/lib/gla/detail.action?docID=1195845

15.

Spary EC. Feeding France: new sciences of food, 1760-1815. Vol. Cambridge Social and Cultural Histories. Cambridge, United Kingdom: Cambridge University Press; 2014.

16.

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

17.

Pitte JR, Gladding J. French gastronomy: the history and geography of a passion. Vol. Arts and traditions of the table. New York: Columbia University Press; 2002.

18.

Rambourg P. Histoire de la cuisine et de la gastronomie françaises: du moyen âge au XXe siècle. Vol. Collection Tempus. Paris: Perrin; 2010.

19.

French Historical Studies. Available from: https://eleanor.lib.gla.ac.uk/record=b2199381

20.

Spang RL. The invention of the restaurant: Paris and modern gastronomic culture. Vol. Harvard historical studies. Cambridge, Mass: Harvard University Press; 2000.

21.

La gastronomie, poëme : Joseph Berchoux : Free Download & Streaming : Internet Archive [Internet]. Available from: https://archive.org/details/lagastronomiepo00bercgoog

22.

Briffault E. Paris à table / par Eugène Briffault ; illustré par Bertall [Internet]. Paris: J. Hetzel; 1846. Available from: https://gallica.bnf.fr/ark:/12148/bpt6k108869b

23.

Prendergast C. Paris and the nineteenth century. Vol. Writing the city. Oxford: Blackwell; 1992.

24.

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

25.

Revel JF. Un festin en paroles: histoire littéraire de la sensibilité gastronomique de l’antiquité à nos jours. Vol. Texto. Paris: Tallandier; 2007.

26.

Drouard A. Histoire des cuisiniers en France: XIXe-XXe siècle. Vol. CNRS histoire. Paris: CNRS; 2007.

27.

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

28.

Balzac H de, Lorant A, Thuillier J, Thuillier J. Le cousin Pons. Vol. Collection Folio classique. [Paris]: Gallimard; 2014.

29.

Balzac H de, Castex PG. ‘Hygiene du mariage’, in La comédie humaine. Nouvelle édition. Vol. Bibliothèque de la Pléiade. [Paris]: NRF/Gallimard; 1976.

30.

Dubois PC. Savarin/BalZac: Du gout des excitants sur liecriture moderne. Nineteenth Century French Studies [Internet]. 2004;33(1):75–88. Available from: https://ezproxy.lib.gla.ac.uk/login?url=https://muse.jhu.edu/article/174312

31.

Honoré de Balzac : Traité des excitants modernes. In. Available from: http://www.bmlisieux.com/curiosa/excitant.htm

32.

Balzac H de. Physiologie gastronomique, in Oeuvres complètes [Internet]. Éd. definitive. Paris: Lévy; 1870. Available from: 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

33.

Nouvelle théorie du déjeuner. 2015; Available from: http://www.bmlisieux.com/curiosa/balzac04.htm

34.

Ferguson PP. Accounting for taste: the triumph of French cuisine [Internet]. Chicago, Ill: University of Chicago Press; 2004. Available from: https://ezproxy.lib.gla.ac.uk/login?url=https://chicago.universitypressscholarship.com/view/10.7208/chicago/9780226243276.001.0001/upso-9780226243238

35.

FORTASSIER, R. ‘Sur Brillat-Savarin et de l’alimentation dans la génération’. L’Année Balzacienne [Internet]. Available from: https://search.proquest.com/docview/1311673387/fulltextPDF/B08ABD95ABDE4B94PQ/1?accountid=14540

36.

Bertrand Marquer. De l’épigastre au ventre : œconomia animale et économie du corps social. Romantisme [Internet]. n°154(4):53–64. Available from: http://www.cairn.info/revue-romantisme-2011-4-page-53.htm

37.

Schehr LR, Weiss AS, editors. French food: on the table, on the page, and in French culture [Internet]. New York: Routledge; 2001. Available from: https://ebookcentral.proquest.com/lib/gla/detail.action?docID=1195845

38.

Virey JJ. Du régime alimentaire des anciens: et des résultats de la difference de leur nourriture avec celle des modernes. Ulan Press, 2011;

39.

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,... Available from: http://gallica.bnf.fr/ark:/12148/bpt6k86377g

40.

Charles Fourier Oeuvres Completes, Gallica (tomes 1-12) [Internet]. Available from: 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

41.

Fourier C. Oeuvres complètes de Charles Fourier. Paris: Éditions Anthropos; 1966.

42.

Brown JW. Fictional meals and their function in the French novel, 1789-1848. Vol. University of Toronto romance series. Toronto: University of Toronto; 1984.

43.

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

44.

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

45.

Sipe D. Social Gastronomy, Brillat-Savarin and Fourier. French Cultural Studies. 2009 Aug;20(3):219–36.

46.

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

47.

Onfray M. Le Ventre des philosophes: critique de la raison diététique. Vol. Le Livre de poche. Biblio essais. Paris: Librairie générale française; 1990.

48.

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

49.

Beecher J. Parody and Liberation in the New Amorous World of Charles Fourier. History Workshop [Internet]. 20. Available from: https://ezproxy.lib.gla.ac.uk/login?url=https://www.jstor.org/stable/4288652

50.

Sade, Fourier, Loyola [Internet]. Available from: https://rosswolfe.files.wordpress.com/2015/04/roland-barthes-sade-fourier-loyola1.pdf

51.

Gastrosophy today: can Charles Fourier’s vision of food become a model for 21st-century food empowerment projects? Magali Fleurot. Available from: http://ilc-cadernos.com/index.php/cadernos/article/viewFile/411/440

52.

Tacussel P. Charles Fourier: le jeu des passions : actualité d’une pensée utopique. Vol. Sociologie du quotidien. Paris: Desclée de Brouwer; 2000.

53.

Riasanovsky NV. The teaching of Charles Fourier. Berkeley, CA: University of California Press; 1969.

54.

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

55.

Huysmans JK, Huysmans JK, Huysmans JK, Huysmans JK, Huysmans JK. Nouvelles. Grojnowski D, editor. Vol. 1313. Paris: Flammarion; 2016.

56.

Le héros à la table. À vau l’eau ou le piège gastronomique. Available from: https://www.erudit.org/fr/revues/etudfr/1987-v23-n3-etudfr1058/035728ar.pdf

57.

State University of New York College at Fredonia. Department of Foreign Languages. The Conflict Over Food in the Work of J.-K. Huysmans".

58.

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

59.

Walker DH. Consumer chronicles: cultures of consumption in modern French literature [Internet]. Vol. 19. Liverpool: Liverpool University Press; 2011. Available from: https://ezproxy.lib.gla.ac.uk/login?url=https://dx.doi.org/10.5949/UPO9781846317156

60.

Borie J. Huysmans: le Diable, le célibataire et Dieu. In Paris: Bernard Grasset; 1991.

61.

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

62.

« L’envers du romanesque dans A vau-l’eau de Joris-Karl Huysmans ". Available from: http://revel.unice.fr/loxias/index.html?id=45.

63.

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

64.

Gijswijt-Hofstra M, Porter R. Cultures of neurasthenia: from Beard to the first world war. In Amsterdam: Rodopi; 2001.

65.

Bertrand JP, Duran S, Grauby F. Huysmans, à côté et au-delà: actes du colloque de Cerisy-la-Salle. Leuven: Peeters-Vrin; 2001.

66.

Guyaux A, Heck C, Kopp R. 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; 1987.

67.

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

68.

Winner, Anthony. THE INDIGESTIBLE REALITY: J.-K. HUYSMANS’ ‘DOWN STREAM’. The Virginia Quarterly Review [Internet]. 50. Available from: https://search-proquest-com.ezproxy.lib.gla.ac.uk/docview/1291782909/23F1075DFC4A424DPQ/6?accountid=14540

69.

Richard JP. Microlectures. Paris: Seuil; 1979.

70.

Shenton CG. ‘A vau-l’eau’: A Naturalist ‘Sotie’. The Modern Language Review. 1977 Apr;72(2).

71.

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

72.

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

73.

Unwin TA, Dawson Books. Jules Verne: journeys in writing [Internet]. Liverpool: Liverpool University Press; 2005. Available from: http://ezproxy.lib.gla.ac.uk/login?url=http://dx.doi.org/10.5949/liverpool/9780853236948.001.0001

74.

DUMONCEAUX, Pierre. Cuisine et dépaysement. Europe [Internet]. 56(5). Available from: https://search-proquest-com.ezproxy.lib.gla.ac.uk/docview/1303132883/fulltext/E2104E49C2F14E37PQ/19?accountid=14540

75.

Martin A. The knowledge of ignorance: from Genesis to Jules Verne. Vol. 9. Cambridge: Cambridge University Press; 1985.

76.

David Charles. La Lune est dans le puits : une lecture politique de Jules Verne. Romantisme [Internet]. n° 123(1):95–104. Available from: https://www.cairn.info/revue-romantisme-2004-1-page-95.htm

77.

Chira RG. Burlesque et science-fiction: Cyrano de Bergerac et Jules Verne. Echinox Journal [Internet]. 2005;(9):105–14. Available from: http://ezproxy.lib.gla.ac.uk/login?url=https://www.ceeol.com/search/viewpdf?id=97222

78.

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

79.

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

80.

Dutton J. Feeding Utopian Desires: Examples of the Cockaigne Legacy in French Literary Utopias. Nottingham French Studies [Internet]. 2002 Sep;41(2):20–36. Available from: http://ezproxy.lib.gla.ac.uk/login?url=https://www.euppublishing.com/doi/pdfplus/10.3366/nfs.2002-2.002

81.

Lévi-Strauss C, Weightman J, Weightman D. The raw and the cooked. Vol. 1. London: Jonathan Cape; 1970.

82.

Lévi-Strauss C. L’Origine des manières de table. Vol. 3. [Paris]: Plon; 1968.

83.

Barthes R. Elements of semiology. New York: Farrar Strauss & Giroux; 1968.

84.

Lévi-Strauss, ‘Le Triangle culinaire’, L’Arc, 26 (1966), 19-28 [Internet]. Available from: http://palimpsestes.fr/textes_philo/levi_strauss/triangle_culinaire.pdf