Aron, Jean-Paul, and Nina Rootes. The Art of Eating in France: Manners and Menus in the Nineteenth Century. Owen, 1975.
Balzac, Honoré de, et al. Le Cousin Pons. Gallimard, 2014.
———. Physiologie Gastronomique, in Oeuvres Complètes. Éd. definitive, 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.
Balzac, Honoré de, and Pierre-Georges Castex. ‘Hygiene Du Mariage’, in La Comédie Humaine. Nouvelle édition, Bibliothèque de la Pléiade, NRF/Gallimard, 1976, https://contentstore.cla.co.uk/secure/link?id=fb9270f2-b044-e911-80cd-005056af4099.
Balzac, Le Cousin Pons.
Barthes, Roland. Elements of Semiology. Farrar Strauss & Giroux, 1968.
———. Physiologie Du Goût. 1. éd. mise en ordre et annotée avec une lecture, Hermann, 1975.
Baxter, John. Eating Eternity: Food, Art and Literature in France. Museyon, 2017.
Beecher, J. ‘Parody and Liberation in the New Amorous World of Charles Fourier’. History Workshop, vol. 20, https://login.uofglasgow.idm.oclc.org/login?url=https://www.jstor.org/stable/4288652.
Beecher, Jonathan. Charles Fourier: The Visionary and His World. University of California Press, 1986.
Berg, Maxine, and Helen Clifford. Consumers and Luxury: Consumer Culture in Europe 1650-1850. Manchester University Press, 1999, https://contentstore.cla.co.uk//secure/link?id=83c414ee-ca40-e911-80cd-005056af4099.
Bertrand, Jean-Pierre, et al. Huysmans, à Côté et Au-Delà: Actes Du Colloque de Cerisy-La-Salle. Peeters-Vrin, 2001.
Bertrand Marquer. ‘De l’épigastre Au Ventre : Œconomia Animale et Économie Du Corps Social’. Romantisme, n°154, no. 4, pp. 53–64, http://www.cairn.info/revue-romantisme-2011-4-page-53.htm.
Borie, Jean. Huysmans: Le Diable, Le Célibataire et Dieu. Bernard Grasset, 1991, https://contentstore.cla.co.uk//secure/link?id=9ebac4f4-ca40-e911-80cd-005056af4099.
Briffault, Eugène. Paris à Table / Par Eugène Briffault ; Illustré Par Bertall. J. Hetzel, 1846, https://gallica.bnf.fr/ark:/12148/bpt6k108869b.
Brown, James W. Fictional Meals and Their Function in the French Novel, 1789-1848. University of Toronto, 1984, https://contentstore.cla.co.uk//secure/link?id=9cbac4f4-ca40-e911-80cd-005056af4099.
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.
Chelebourg, Christian. Jules Verne: L’œil et Le Ventre : Une Poétique Du Sujet. Lettres modernes Minard, 1999, https://contentstore.cla.co.uk//secure/link?id=7acfd304-cb40-e911-80cd-005056af4099.
Chira, Rodica Gabriela. ‘Burlesque et Science-Fiction: Cyrano de Bergerac et Jules Verne’. Echinox Journal, no. 9, 2005, pp. 105–14, https://login.uofglasgow.idm.oclc.org/login?url=https://www.ceeol.com/search/viewpdf?id=97222.
Cruickshank, John. French Literature and Its Background. Oxford University Press, 1968.
David Charles. ‘La Lune Est Dans Le Puits : Une Lecture Politique de Jules Verne’. Romantisme, n° 123, no. 1, pp. 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,... http://gallica.bnf.fr/ark:/12148/bpt6k86377g.
Drouard, Alain. Histoire Des Cuisiniers En France: XIXe-XXe Siècle. CNRS, 2007.
Dubois, Philippe C. ‘Savarin/BalZac: Du Gout Des Excitants Sur Liecriture Moderne’. Nineteenth Century French Studies, vol. 33, no. 1, 2004, pp. 75–88, https://login.uofglasgow.idm.oclc.org/login?url=https://muse.jhu.edu/article/174312.
DUMONCEAUX, Pierre. ‘Cuisine et Dépaysement’. Europe, vol. 56, no. 5, https://search-proquest-com.login.uofglasgow.idm.oclc.org/docview/1303132883/fulltext/E2104E49C2F14E37PQ/19?accountid=14540.
Dutton, Jacqueline. ‘Feeding Utopian Desires: Examples of the Cockaigne Legacy in French Literary Utopias’. Nottingham French Studies, vol. 41, no. 2, Sept. 2002, pp. 20–36, https://doi.org/10.3366/nfs.2002-2.002.
‘Economies of Excess in Brillat-Savarin, Balzac, and Baudelaire’ | Romantic Circles. https://romantic-circles.org/praxis/gastronomy/wilner/wilner_essay.html.
Farrant, Tim. An Introduction to Nineteenth-Century French Literature. Bristol Classical Press, 2012.
Ferguson, Priscilla Parkhurst. Accounting for Taste: The Triumph of French Cuisine. University of Chicago Press, 2004, https://login.uofglasgow.idm.oclc.org/login?url=https://chicago.universitypressscholarship.com/view/10.7208/chicago/9780226243276.001.0001/upso-9780226243238. Electronic resource.
———. Accounting for Taste: The Triumph of French Cuisine. University of Chicago Press, 2004, https://login.uofglasgow.idm.oclc.org/login?url=https://chicago.universitypressscholarship.com/view/10.7208/chicago/9780226243276.001.0001/upso-9780226243238. Electronic resource.
Fischler, Claude. L’homnivore: Le Goût, La Cuisine et Le Corps. Jacob, 2001.
Flandrin, Jean Louis, et al. Food: A Culinary History from Antiquity to the Present. Columbia University Press, 1999.
FORTASSIER, R. ‘“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. Oeuvres Complètes de Charles Fourier. Éditions Anthropos, 1966.
———. Oeuvres Complètes de Charles Fourier - Volume 1. Éditions Anthropos, https://contentstore.cla.co.uk/secure/link?id=b0d6fdae-ad44-e911-80cd-005056af4099.
———. Oeuvres Complètes de Charles Fourier - Volume 4. Éditions Anthropos, https://contentstore.cla.co.uk/secure/link?id=92562f20-ae44-e911-80cd-005056af4099.
———. Oeuvres Complètes de Charles Fourier - Volume 5. Éditions Anthropos, https://contentstore.cla.co.uk/secure/link?id=b1864992-ae44-e911-80cd-005056af4099.
———. Oeuvres Complètes de Charles Fourier - Volume 6. Éditions Anthropos, https://contentstore.cla.co.uk/secure/link?id=e1a279fc-ae44-e911-80cd-005056af4099.
———. Oeuvres Complètes de Charles Fourier - Volume 7. Éditions Anthropos, https://contentstore.cla.co.uk/secure/link?id=31bcd196-af44-e911-80cd-005056af4099.
———. The Utopian Vision of Charles Fourier: Selected Texts on Work, Love, and Passionate Attraction. Cape, 1972, https://contentstore.cla.co.uk/secure/link?id=5bbc1b58-b044-e911-80cd-005056af4099.
French Historical Studies.
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.
Gijswijt-Hofstra, Marijke, and Roy Porter. Cultures of Neurasthenia: From Beard to the First World War. Rodopi, 2001, https://contentstore.cla.co.uk//secure/link?id=84c414ee-ca40-e911-80cd-005056af4099.
Gildea, Robert. Children of the Revolution: The French, 1799-1914. Harvard University Press, 2008.
Guyaux, André, et al. Huysmans: Une Esthétique de La Décadence : Actes Du Colloque de Bâle, Mulhouse et Colmar Des 5, 6 et 7 Novembre 1984. Champion, 1987.
Honoré de Balzac : Traité Des Excitants Modernes. http://www.bmlisieux.com/curiosa/excitant.htm.
Huysmans, J. K., et al. Nouvelles. Edited by Daniel Grojnowski, vol. 1313, Flammarion, 2016.
Huysmans, J. K., and Brendan King. Drifting (À Vau-l’eau). Dedalus, 2017.
La Gastronomie, Poëme : Joseph Berchoux : Free Download & Streaming : Internet Archive. https://archive.org/details/lagastronomiepo00bercgoog.
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.
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&.
Lefebvre, Henri. Actualité de Fourier: Colloque d’Arc-et-Senans. Éditions Anthropos, 1975.
« L’envers Du Romanesque Dans A Vau-l’eau de Joris-Karl Huysmans ". http://revel.unice.fr/loxias/index.html?id=45.
Levi, Jane. ‘Jane Levi, “Fourier versus the Gastronomes”’. Utopian Studies, vol. 26, no. 1, 2015, https://jlevidotorg.files.wordpress.com/2013/01/utopianstudies-fourierversusgastronomes-2015.pdf.
Lévi-Strauss, Claude. L’Origine Des Manières de Table. Plon, 1968.
———. The Raw and the Cooked. Jonathan Cape, 1970.
Lévi-Strauss, ‘Le Triangle Culinaire’, L’Arc, 26 (1966), 19-28. http://palimpsestes.fr/textes_philo/levi_strauss/triangle_culinaire.pdf.
Lillestøl, Kristine. ‘“Neurasthenia Gastrica” Revisited: Perceptions of Nerve-Gut Interactions in Nervous Exhaustion, 1880–1920’. Microbial Ecology in Health and Disease, vol. 29, no. 2, Nov. 2018, https://doi.org/10.1080/16512235.2018.1553438.
Lloyd, Christopher. J.-K. Huysmans and the Fin-de-Siècle Novel. Edinburgh University Press for the University of Durham, 1990.
Magraw, Roger. France, 1814-1915 [i.e.1815-1914]: The Bourgeois Century. Fontana Paperbacks, 1983.
Maingon, Charles. La Médecine Dans l’oeuvre de J.K. Huysmans. Nizet, 1994.
Marquer, Bertrand. L’autre Siècle de Messer Gaster?: Physiologies de l’estomac Dans La Littérature Du XIXe Siècle. Hermann, 2017, https://contentstore.cla.co.uk//secure/link?id=79cfd304-cb40-e911-80cd-005056af4099.
———. ‘“Masticat Ridendo Mores” : Flaubert et Le Comique Physiologique’. Flaubert Review, no. 13, 2013, https://flaubert-v1.univ-rouen.fr/revue/article.php?id=125.
Martin, Andrew. The Knowledge of Ignorance: From Genesis to Jules Verne. Cambridge University Press, 1985, https://contentstore.cla.co.uk//secure/link?id=78cfd304-cb40-e911-80cd-005056af4099.
———. The Mask of the Prophet: The Extraordinary Fictions of Jules Verne. Clarendon Press, 1990.
Mathias, Manon, and Alison M. Moore, editors. Gut Feeling and Digestive Health in Nineteenth-Century Literature, History and Culture. Springer International Publishing, 2018, https://login.uofglasgow.idm.oclc.org/login?url=https://doi.org/10.1007/978-3-030-01857-3. Electronic resource.
Mennell, Stephen. All Manners of Food: Eating and Taste in England and France from the Middle Ages to the Present. 2nd ed, University of Illinois Press, 1996, https://contentstore.cla.co.uk//secure/link?id=82c414ee-ca40-e911-80cd-005056af4099.
Monselet, Charles and Brillat-Savarin. Physiologie Du Gout. Libraire des Bibliophiles, 1879, 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. Le Ventre Des Philosophes: Critique de La Raison Diététique. Librairie générale française, 1990.
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Prendergast, Christopher. Paris and the Nineteenth Century. Blackwell, 1992.
Rambourg, Patrick. Histoire de La Cuisine et de La Gastronomie Françaises: Du Moyen Âge Au XXe Siècle. Perrin, 2010.
Raymond, François. Jules Verne: 4: Texte, Image, Spectacle. Lettres modernes/Minard, 1983, https://contentstore.cla.co.uk//secure/link?id=24f324fc-ca40-e911-80cd-005056af4099.
Revel, Jean-François. Un Festin En Paroles: Histoire Littéraire de La Sensibilité Gastronomique de l’antiquité à Nos Jours. Tallandier, 2007.
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Schehr, Lawrence R., and Allen S. Weiss, editors. French Food: On the Table, on the Page, and in French Culture. Routledge, 2001, https://ebookcentral.proquest.com/lib/gla/detail.action?docID=1195845.
Schehr, Lawrence R., and Allen S. Weiss, editors. French Food: On the Table, on the Page, and in French Culture. Routledge, 2001, https://ebookcentral.proquest.com/lib/gla/detail.action?docID=1195845.
Shenton, C. G. ‘“A Vau-l’eau”: A Naturalist “Sotie”’. The Modern Language Review, vol. 72, no. 2, Apr. 1977, https://doi.org/10.2307/3725077.
Sicotte, Geneviève. Le Festin Lu: Le Repas Chez Flaubert, Zola et Huysmans. Liber, 1999, https://contentstore.cla.co.uk//secure/link?id=22f324fc-ca40-e911-80cd-005056af4099.
Sipe, Daniel. ‘Social Gastronomy, Brillat-Savarin and Fourier’. French Cultural Studies, vol. 20, no. 3, Aug. 2009, pp. 219–36, https://doi.org/10.1177/0957155809105744.
Spang, Rebecca L. The Invention of the Restaurant: Paris and Modern Gastronomic Culture. Harvard University Press, 2000, https://contentstore.cla.co.uk//secure/link?id=9dbac4f4-ca40-e911-80cd-005056af4099.
Spary, E. C. Feeding France: New Sciences of Food, 1760-1815. Cambridge University Press, 2014.
State University of New York College at Fredonia. Department of Foreign Languages. Eating Paris: J.-K. Huysmans’s ‘A Vau-l’eau’". [[Fredonia, N.Y.]], https://contentstore.cla.co.uk//secure/link?id=8478ece5-ca40-e911-80cd-005056af4099.
———. The Conflict Over Food in the Work of J.-K. Huysmans". [[Fredonia, N.Y.]], https://contentstore.cla.co.uk//secure/link?id=8378ece5-ca40-e911-80cd-005056af4099.
Tacussel, Patrick. Charles Fourier: Le Jeu Des Passions : Actualité d’une Pensée Utopique. Desclée de Brouwer, 2000.
Unwin, Timothy. The Cambridge Companion to the French Novel: From 1800 to the Present. Cambridge University Press, 1997, https://login.uofglasgow.idm.oclc.org/login?url=https://dx.doi.org/10.1017/CCOL0521495636. Electronic resource.
Unwin, Timothy A. and Dawson Books. Jules Verne: Journeys in Writing. Liverpool University Press, 2005, https://login.uofglasgow.idm.oclc.org/login?url=http://dx.doi.org/10.5949/liverpool/9780853236948.001.0001.
Verne, Jules, et al. De La Terre à La Lune: Suivi de Autour de La Lune. Garnier-Flammarion, 2005.
Virey, Julien-Joseph. Du Régime Alimentaire Des Anciens: Et Des Résultats de La Difference de Leur Nourriture Avec Celle Des Modernes. Ulan Press, 2011.
Walker, David H. Consumer Chronicles: Cultures of Consumption in Modern French Literature. Liverpool University Press, 2011, https://login.uofglasgow.idm.oclc.org/login?url=https://dx.doi.org/10.5949/UPO9781846317156.
Walker, Harlan and Oxford Symposium on Food & Cookery. Bee Wilson, in The Meal: Proceedings of the Oxford Symposium on Food and Cookery, 2001. Prospect Books, 2002.
West-Sooby, John. Consuming Culture: The Arts of the French Table. 1st Amer. ed, University of Delaware Press, 2004, https://contentstore.cla.co.uk//secure/link?id=23f324fc-ca40-e911-80cd-005056af4099.
Williams, Elizabeth A. A Cultural History of Medical Vitalism in Enlightenment Montpellier. Ashgate, 2003.
Winner, Anthony. ‘THE INDIGESTIBLE REALITY: J.-K. HUYSMANS’ “DOWN STREAM”’. The Virginia Quarterly Review, vol. 50, https://login.uofglasgow.idm.oclc.org/login?url=https://search.proquest.com/docview/1291782909/23F1075DFC4A424DPQ/6?accountid=14540.
Worth-Stylianou, Valerie and Cassell Ltd. Cassell Guide to Literature in French. Cassell, 1996.
