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Gildea R. Children of the Revolution: the French, 1799-1914. Cambridge, Massachusetts: : Harvard University Press 2008.
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Magraw R. France, 1814-1915 [i.e.1815-1914]: the bourgeois century. [London]: : Fontana Paperbacks 1983.
3
Unwin T. The Cambridge Companion to the French Novel: From 1800 to the Present. Cambridge: : Cambridge University Press 1997. https://ezproxy.lib.gla.ac.uk/login?url=https://dx.doi.org/10.1017/CCOL0521495636
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Worth-Stylianou V, Cassell Ltd. Cassell guide to literature in French. London: : Cassell 1996.
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Farrant T. An introduction to nineteenth-century French literature. London: : Bristol Classical Press 2012.
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Cruickshank J. French literature and its background. London: : Oxford University Press 1968.
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Monselet C, Brillat-Savarin. Physiologie du gout. Paris: : Libraire des Bibliophiles 1879. https://www.gutenberg.org/files/22741/22741-h/22741-h.htm
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‘Economies of Excess in Brillat-Savarin, Balzac, and Baudelaire’ | Romantic Circles. https://romantic-circles.org/praxis/gastronomy/wilner/wilner_essay.html
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Le Voluptueux et le Gourmand: Économie de la Jouissance Chez la Mettrie et Brillat-Savarin. https://www.tandfonline.com/doi/pdf/10.1080/00397709809598269?needAccess=true&instName=University+of+Glasgow&
10
Ferguson PP. Accounting for taste: the triumph of French cuisine. Chicago, Ill: : University of Chicago Press 2004. https://ezproxy.lib.gla.ac.uk/login?url=https://chicago.universitypressscholarship.com/view/10.7208/chicago/9780226243276.001.0001/upso-9780226243238
11
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. https://contentstore.cla.co.uk//secure/link?id=82c414ee-ca40-e911-80cd-005056af4099
12
Revel J-F, Brillat-Savarin. Physiologie du goût. Paris: : Flammarion 2009.
13
Berg M, Clifford H. Consumers and luxury: consumer culture in Europe 1650-1850. Manchester: : Manchester University Press 1999. https://contentstore.cla.co.uk//secure/link?id=83c414ee-ca40-e911-80cd-005056af4099
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Aron J-P, Rootes N. The art of eating in France: manners and menus in the nineteenth century. London: : Owen 1975.
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Flandrin JL, Montanari M, Sonnenfeld A, et al. Food: a culinary history from antiquity to the present. New York: : Columbia University Press 1999.
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Schehr LR, Weiss AS, editors. French food: on the table, on the page, and in French culture. New York: : Routledge 2001. https://ebookcentral.proquest.com/lib/gla/detail.action?docID=1195845
17
Spary EC. Feeding France: new sciences of food, 1760-1815. Cambridge, United Kingdom: : Cambridge University Press 2014.
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Marquer B. ‘Masticat ridendo mores’ : Flaubert et le comique physiologique. Flaubert Review Published Online First: 2013.https://flaubert-v1.univ-rouen.fr/revue/article.php?id=125
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Pitte J-R, Gladding J. French gastronomy: the history and geography of a passion. New York: : Columbia University Press 2002.
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Rambourg P. Histoire de la cuisine et de la gastronomie françaises: du moyen âge au XXe siècle. Paris: : Perrin 2010.
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French Historical Studies. https://eleanor.lib.gla.ac.uk/record=b2199381
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Spang RL. The invention of the restaurant: Paris and modern gastronomic culture. Cambridge, Mass: : Harvard University Press 2000. https://contentstore.cla.co.uk//secure/link?id=9dbac4f4-ca40-e911-80cd-005056af4099
23
Barthes R, Guibert M, Brillat-Savarin. Physiologie du goût. 1. éd. mise en ordre et annotée avec une lecture. Paris: : Hermann 1975.
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Baxter J. Eating eternity: food, art and literature in France. New York: : Museyon 2017.
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La gastronomie, poëme : Joseph Berchoux : Free Download & Streaming : Internet Archive. https://archive.org/details/lagastronomiepo00bercgoog
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Briffault E. Paris à table / par Eugène Briffault ; illustré par Bertall. Paris: : J. Hetzel 1846. https://gallica.bnf.fr/ark:/12148/bpt6k108869b
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Prendergast C. Paris and the nineteenth century. Oxford: : Blackwell 1992.
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Fischler C. L’homnivore: le goût, la cuisine et le corps. Paris: : Jacob 2001.
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Revel J-F. Un festin en paroles: histoire littéraire de la sensibilité gastronomique de l’antiquité à nos jours. Paris: : Tallandier 2007.
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Drouard A. Histoire des cuisiniers en France: XIXe-XXe siècle. Paris: : CNRS 2007.
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Balzac, Le Cousin Pons.
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Balzac H de, Lorant A, Thuillier J, et al. Le cousin Pons. [Paris]: : Gallimard 2014.
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Balzac H de, Castex P-G. ‘Hygiene du mariage’, in La comédie humaine. Nouvelle édition. [Paris]: : NRF/Gallimard 1976. https://contentstore.cla.co.uk/secure/link?id=fb9270f2-b044-e911-80cd-005056af4099
34
Dubois PC. Savarin/BalZac: Du gout des excitants sur liecriture moderne. Nineteenth Century French Studies 2004;33:75–88.https://ezproxy.lib.gla.ac.uk/login?url=https://muse.jhu.edu/article/174312
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Honoré de Balzac : Traité des excitants modernes. http://www.bmlisieux.com/curiosa/excitant.htm
36
Balzac H de. Physiologie gastronomique, in Oeuvres complètes. Éd. definitive. Paris: : Lévy 1870. 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
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Nouvelle théorie du déjeuner. Published Online First: 2015.http://www.bmlisieux.com/curiosa/balzac04.htm
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Ferguson PP. Accounting for taste: the triumph of French cuisine. Chicago, Ill: : University of Chicago Press 2004. https://ezproxy.lib.gla.ac.uk/login?url=https://chicago.universitypressscholarship.com/view/10.7208/chicago/9780226243276.001.0001/upso-9780226243238
39
FORTASSIER, R. ‘Sur Brillat-Savarin et de l’alimentation dans la génération’. L’Année Balzaciennehttps://search.proquest.com/docview/1311673387/fulltextPDF/B08ABD95ABDE4B94PQ/1?accountid=14540
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Bertrand Marquer. De l’épigastre au ventre : œconomia animale et économie du corps social. Romantisme;n°154:53–64.http://www.cairn.info/revue-romantisme-2011-4-page-53.htm
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Schehr LR, Weiss AS, editors. French food: on the table, on the page, and in French culture. New York: : Routledge 2001. https://ebookcentral.proquest.com/lib/gla/detail.action?docID=1195845
42
Virey J-J. Du régime alimentaire des anciens: et des résultats de la difference de leur nourriture avec celle des modernes. Ulan Press, 2011:
43
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,... http://gallica.bnf.fr/ark:/12148/bpt6k86377g
44
Marquer B. L’autre siècle de Messer Gaster?: Physiologies de l’estomac dans la littérature du XIXe siècle. Paris: : Hermann 2017. https://contentstore.cla.co.uk//secure/link?id=79cfd304-cb40-e911-80cd-005056af4099
45
Williams EA. A cultural history of medical vitalism in enlightenment Montpellier. Aldershot: : Ashgate 2003.
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Fourier C. Oeuvres complètes de Charles Fourier. Paris: : Éditions Anthropos 1966.
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Fourier C. Oeuvres complètes de Charles Fourier - Volume 1. Paris: : Éditions Anthropos https://contentstore.cla.co.uk/secure/link?id=b0d6fdae-ad44-e911-80cd-005056af4099
48
Fourier C. Oeuvres complètes de Charles Fourier - Volume 4. Paris: : Éditions Anthropos https://contentstore.cla.co.uk/secure/link?id=92562f20-ae44-e911-80cd-005056af4099
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Fourier C. Oeuvres complètes de Charles Fourier - Volume 5. Paris: : Éditions Anthropos https://contentstore.cla.co.uk/secure/link?id=b1864992-ae44-e911-80cd-005056af4099
50
Fourier C. Oeuvres complètes de Charles Fourier - Volume 6. Paris: : Éditions Anthropos https://contentstore.cla.co.uk/secure/link?id=e1a279fc-ae44-e911-80cd-005056af4099
51
Fourier C. Oeuvres complètes de Charles Fourier - Volume 7. Paris: : Éditions Anthropos https://contentstore.cla.co.uk/secure/link?id=31bcd196-af44-e911-80cd-005056af4099
52
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
53
Brown JW. Fictional meals and their function in the French novel, 1789-1848. Toronto: : University of Toronto 1984. https://contentstore.cla.co.uk//secure/link?id=9cbac4f4-ca40-e911-80cd-005056af4099
54
Levi J. Jane Levi, ‘Fourier versus the gastronomes’. Utopian Studies 2015;26.https://jlevidotorg.files.wordpress.com/2013/01/utopianstudies-fourierversusgastronomes-2015.pdf
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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.
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Sipe D. Social Gastronomy, Brillat-Savarin and Fourier. French Cultural Studies 2009;20:219–36. doi:10.1177/0957155809105744
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Lefebvre H. Actualité de Fourier: colloque d’Arc-et-Senans. Paris: : Éditions Anthropos 1975.
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Onfray M. Le Ventre des philosophes: critique de la raison diététique. Paris: : Librairie générale française 1990.
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Fourier C, Beecher J, Bienvenu R. The utopian vision of Charles Fourier: selected texts on work, love, and passionate attraction. London: : Cape 1972. https://contentstore.cla.co.uk/secure/link?id=5bbc1b58-b044-e911-80cd-005056af4099
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Beecher J. 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
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Sade, Fourier, Loyola. https://rosswolfe.files.wordpress.com/2015/04/roland-barthes-sade-fourier-loyola1.pdf
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Gastrosophy today: can Charles Fourier’s vision of food become a model for 21st-century food empowerment projects? Magali Fleurot. http://ilc-cadernos.com/index.php/cadernos/article/viewFile/411/440
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Tacussel P. Charles Fourier: le jeu des passions : actualité d’une pensée utopique. Paris: : Desclée de Brouwer 2000.
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Riasanovsky NV. The teaching of Charles Fourier. Berkeley, CA: : University of California Press 1969.
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Beecher J. Charles Fourier: the visionary and his world. Berkeley: : University of California Press 1986.
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Huysmans J-K, Huysmans J-K, Huysmans J-K, et al. Nouvelles. Paris: : Flammarion 2016.
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Le héros à la table. À vau l’eau ou le piège gastronomique. https://www.erudit.org/fr/revues/etudfr/1987-v23-n3-etudfr1058/035728ar.pdf
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State University of New York College at Fredonia. Department of Foreign Languages. The Conflict Over Food in the Work of J.-K. Huysmans". https://contentstore.cla.co.uk//secure/link?id=8378ece5-ca40-e911-80cd-005056af4099
69
State University of New York College at Fredonia. Department of Foreign Languages. Eating Paris: J.-K. Huysmans’s ‘A vau-l’eau’". https://contentstore.cla.co.uk//secure/link?id=8478ece5-ca40-e911-80cd-005056af4099
70
Walker DH. Consumer chronicles: cultures of consumption in modern French literature. Liverpool: : Liverpool University Press 2011. https://ezproxy.lib.gla.ac.uk/login?url=https://dx.doi.org/10.5949/UPO9781846317156
71
Borie J. Huysmans: le Diable, le célibataire et Dieu. Paris: : Bernard Grasset 1991. https://contentstore.cla.co.uk//secure/link?id=9ebac4f4-ca40-e911-80cd-005056af4099
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Lloyd C. J.-K. Huysmans and the fin-de-siècle novel. Edinburgh: : Edinburgh University Press for the University of Durham 1990.
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Mathias M, Moore AM, editors. Gut Feeling and Digestive Health in Nineteenth-Century Literature, History and Culture. Cham: : Springer International Publishing 2018. https://ezproxy.lib.gla.ac.uk/login?url=https://doi.org/10.1007/978-3-030-01857-3
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« L’envers du romanesque dans A vau-l’eau de Joris-Karl Huysmans ". http://revel.unice.fr/loxias/index.html?id=45.
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Sicotte G. Le festin lu: le repas chez Flaubert, Zola et Huysmans. Montréal, Québec: : Liber 1999. https://contentstore.cla.co.uk//secure/link?id=22f324fc-ca40-e911-80cd-005056af4099
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Gijswijt-Hofstra M, Porter R. Cultures of neurasthenia: from Beard to the first world war. Amsterdam: : Rodopi 2001. https://contentstore.cla.co.uk//secure/link?id=84c414ee-ca40-e911-80cd-005056af4099
77
Bertrand J-P, Duran S, Grauby F. Huysmans, à côté et au-delà: actes du colloque de Cerisy-la-Salle. Leuven: : Peeters-Vrin 2001.
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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. Paris: : Champion 1987.
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Maingon C. La médecine dans l’oeuvre de J.K. Huysmans. Paris: : Nizet 1994.
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Winner, Anthony. 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
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Richard J-P. Microlectures. Paris: : Seuil 1979.
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Shenton CG. ‘A vau-l’eau’: A Naturalist ‘Sotie’. The Modern Language Review 1977;72. doi:10.2307/3725077
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Huysmans J-K, King B. Drifting (À vau-l’eau). Sawtry, Cambridgeshire: : Dedalus 2017.
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Lillestøl K. ‘Neurasthenia gastrica’ revisited: perceptions of nerve-gut interactions in nervous exhaustion, 1880–1920. Microbial Ecology in Health and Disease 2018;29. doi:10.1080/16512235.2018.1553438
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Verne J, Verne J, Vierne S. De la Terre à la Lune: suivi de Autour de la Lune. Paris: : Garnier-Flammarion 2005.
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West-Sooby J. Consuming culture: the arts of the French table. 1st Amer. ed. Newark: : University of Delaware Press 2004. https://contentstore.cla.co.uk//secure/link?id=23f324fc-ca40-e911-80cd-005056af4099
87
Unwin TA, Dawson Books. Jules Verne: journeys in writing. Liverpool: : Liverpool University Press 2005. http://ezproxy.lib.gla.ac.uk/login?url=http://dx.doi.org/10.5949/liverpool/9780853236948.001.0001
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DUMONCEAUX, Pierre. Cuisine et dépaysement. Europe;56.https://search-proquest-com.ezproxy.lib.gla.ac.uk/docview/1303132883/fulltext/E2104E49C2F14E37PQ/19?accountid=14540
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Martin A. The knowledge of ignorance: from Genesis to Jules Verne. Cambridge: : Cambridge University Press 1985. https://contentstore.cla.co.uk//secure/link?id=78cfd304-cb40-e911-80cd-005056af4099
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David Charles. La Lune est dans le puits : une lecture politique de Jules Verne. Romantisme;n° 123:95–104.https://www.cairn.info/revue-romantisme-2004-1-page-95.htm
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Chira RG. Burlesque et science-fiction: Cyrano de Bergerac et Jules Verne. Echinox Journal 2005;:105–14.http://ezproxy.lib.gla.ac.uk/login?url=https://www.ceeol.com/search/viewpdf?id=97222
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Raymond F. Jules Verne: 4: Texte, image, spectacle. Paris: : Lettres modernes/Minard 1983. https://contentstore.cla.co.uk//secure/link?id=24f324fc-ca40-e911-80cd-005056af4099
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Martin A. The mask of the prophet: the extraordinary fictions of Jules Verne. Oxford: : Clarendon Press 1990.
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Dutton J. Feeding Utopian Desires: Examples of the Cockaigne Legacy in French Literary Utopias. Nottingham French Studies 2002;41:20–36. doi:10.3366/nfs.2002-2.002
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Lévi-Strauss C, Weightman J, Weightman D. The raw and the cooked. London: : Jonathan Cape 1970.
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Lévi-Strauss C. L’Origine des manières de table. [Paris]: : Plon 1968.
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Barthes R. Elements of semiology. New York: : Farrar Strauss & Giroux 1968.
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Lévi-Strauss, ‘Le Triangle culinaire’, L’Arc, 26 (1966), 19-28. http://palimpsestes.fr/textes_philo/levi_strauss/triangle_culinaire.pdf
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Chelebourg C. Jules Verne: l’œil et le ventre : une poétique du sujet. Paris: : Lettres modernes Minard 1999. https://contentstore.cla.co.uk//secure/link?id=7acfd304-cb40-e911-80cd-005056af4099
