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. [London]: Fontana Paperbacks; 1983.

3.

Unwin T. The Cambridge Companion to the French Novel: From 1800 to the Present [Internet]. 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. London: Bristol Classical Press; 2012.

6.

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

7.

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

8.

‘Economies of Excess in Brillat-Savarin, Balzac, and Baudelaire’ | Romantic Circles [Internet]. Available from: https://romantic-circles.org/praxis/gastronomy/wilner/wilner_essay.html

9.

Le Voluptueux et le Gourmand: Économie de la Jouissance Chez la Mettrie et Brillat-Savarin. Available from: 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 [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

11.

Mennell S. All manners of food: eating and taste in England and France from the Middle Ages to the present [Internet]. 2nd ed. Urbana, Ill: University of Illinois Press; 1996. Available from: https://contentstore.cla.co.uk//secure/link?id=82c414ee-ca40-e911-80cd-005056af4099

12.

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

13.

Berg M, Clifford H. Consumers and luxury: consumer culture in Europe 1650-1850 [Internet]. Manchester: Manchester University Press; 1999. Available from: https://contentstore.cla.co.uk//secure/link?id=83c414ee-ca40-e911-80cd-005056af4099

14.

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

15.

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

16.

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

17.

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

18.

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

19.

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

20.

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

21.

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

22.

Spang RL. The invention of the restaurant: Paris and modern gastronomic culture [Internet]. Cambridge, Mass: Harvard University Press; 2000. Available from: 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.

24.

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

25.

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

26.

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

27.

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

28.

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

29.

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

30.

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

31.

Balzac, Le Cousin Pons.

32.

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

33.

Balzac H de, Castex PG. ‘Hygiene du mariage’, in La comédie humaine [Internet]. Nouvelle édition. [Paris]: NRF/Gallimard; 1976. Available from: 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 [Internet]. 2004;33(1):75–88. Available from: https://ezproxy.lib.gla.ac.uk/login?url=https://muse.jhu.edu/article/174312

35.

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

36.

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

37.

Nouvelle théorie du déjeuner. Médiathèque André Malraux de Lisieux; 2015; Available from: http://www.bmlisieux.com/curiosa/balzac04.htm

38.

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

39.

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

40.

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

41.

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

42.

Virey JJ. 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,... Available from: 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 [Internet]. Paris: Hermann; 2017. Available from: 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.

46.

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

47.

Fourier C. Oeuvres complètes de Charles Fourier - Volume 1 [Internet]. Paris: Éditions Anthropos; Available from: https://contentstore.cla.co.uk/secure/link?id=b0d6fdae-ad44-e911-80cd-005056af4099

48.

Fourier C. Oeuvres complètes de Charles Fourier - Volume 4 [Internet]. Paris: Éditions Anthropos; Available from: https://contentstore.cla.co.uk/secure/link?id=92562f20-ae44-e911-80cd-005056af4099

49.

Fourier C. Oeuvres complètes de Charles Fourier - Volume 5 [Internet]. Paris: Éditions Anthropos; Available from: https://contentstore.cla.co.uk/secure/link?id=b1864992-ae44-e911-80cd-005056af4099

50.

Fourier C. Oeuvres complètes de Charles Fourier - Volume 6 [Internet]. Paris: Éditions Anthropos; Available from: https://contentstore.cla.co.uk/secure/link?id=e1a279fc-ae44-e911-80cd-005056af4099

51.

Fourier C. Oeuvres complètes de Charles Fourier - Volume 7 [Internet]. Paris: Éditions Anthropos; Available from: https://contentstore.cla.co.uk/secure/link?id=31bcd196-af44-e911-80cd-005056af4099

52.

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

53.

Brown JW. Fictional meals and their function in the French novel, 1789-1848 [Internet]. Toronto: University of Toronto; 1984. Available from: https://contentstore.cla.co.uk//secure/link?id=9cbac4f4-ca40-e911-80cd-005056af4099

54.

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

55.

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.

56.

Sipe D. Social Gastronomy, Brillat-Savarin and Fourier. French Cultural Studies. 2009 Aug;20(3):219–236.

57.

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

58.

Onfray M. Le Ventre des philosophes: critique de la raison diététique. Paris: Librairie générale française; 1990.

59.

Fourier C, Beecher J, Bienvenu R. The utopian vision of Charles Fourier: selected texts on work, love, and passionate attraction [Internet]. London: Cape; 1972. Available from: https://contentstore.cla.co.uk/secure/link?id=5bbc1b58-b044-e911-80cd-005056af4099

60.

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

61.

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

62.

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

63.

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

64.

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

65.

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

66.

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

67.

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

68.

State University of New York College at Fredonia. Department of Foreign Languages. The Conflict Over Food in the Work of J.-K. Huysmans". [Fredonia, N.Y.]: [Dept. of Foreign Languages, State University College]; Available from: 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’". [Fredonia, N.Y.]: [Dept. of Foreign Languages, State University College]; Available from: 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 [Internet]. Liverpool: Liverpool University Press; 2011. Available from: 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. Available from: https://contentstore.cla.co.uk//secure/link?id=9ebac4f4-ca40-e911-80cd-005056af4099

72.

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

73.

Mathias M, Moore AM, editors. Gut Feeling and Digestive Health in Nineteenth-Century Literature, History and Culture [Internet]. Cham: Springer International Publishing; 2018. Available from: https://ezproxy.lib.gla.ac.uk/login?url=https://doi.org/10.1007/978-3-030-01857-3

74.

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

75.

Sicotte G. Le festin lu: le repas chez Flaubert, Zola et Huysmans [Internet]. Montréal, Québec: Liber; 1999. Available from: https://contentstore.cla.co.uk//secure/link?id=22f324fc-ca40-e911-80cd-005056af4099

76.

Gijswijt-Hofstra M, Porter R. Cultures of neurasthenia: from Beard to the first world war. Amsterdam: Rodopi; 2001. Available from: https://contentstore.cla.co.uk//secure/link?id=84c414ee-ca40-e911-80cd-005056af4099

77.

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

78.

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.

79.

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

80.

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

81.

Richard JP. Microlectures. Paris: Seuil; 1979.

82.

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

83.

Huysmans JK, King B. Drifting (À vau-l’eau). Sawtry, Cambridgeshire: Dedalus; 2017.

84.

Lillestøl K. ‘Neurasthenia gastrica’ revisited: perceptions of nerve-gut interactions in nervous exhaustion, 1880–1920. Microbial Ecology in Health and Disease. 2018 Nov 23;29(2).

85.

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

86.

West-Sooby J. Consuming culture: the arts of the French table [Internet]. 1st Amer. ed. Newark: University of Delaware Press; 2004. Available from: https://contentstore.cla.co.uk//secure/link?id=23f324fc-ca40-e911-80cd-005056af4099

87.

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

88.

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

89.

Martin A. The knowledge of ignorance: from Genesis to Jules Verne [Internet]. Cambridge: Cambridge University Press; 1985. Available from: https://contentstore.cla.co.uk//secure/link?id=78cfd304-cb40-e911-80cd-005056af4099

90.

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

91.

Chira RG. Burlesque et science-fiction: Cyrano de Bergerac et Jules Verne. Echinox Journal [Internet]. 2005;(9):105–114. Available from: http://ezproxy.lib.gla.ac.uk/login?url=https://www.ceeol.com/search/viewpdf?id=97222

92.

Raymond F. Jules Verne: 4: Texte, image, spectacle [Internet]. Paris: Lettres modernes/Minard; 1983. Available from: https://contentstore.cla.co.uk//secure/link?id=24f324fc-ca40-e911-80cd-005056af4099

93.

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

94.

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

95.

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

96.

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

97.

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

98.

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

99.

Chelebourg C. Jules Verne: l’œil et le ventre : une poétique du sujet [Internet]. Paris: Lettres modernes Minard; 1999. Available from: https://contentstore.cla.co.uk//secure/link?id=7acfd304-cb40-e911-80cd-005056af4099