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1
La gastronomie du Roi-Soleil : 150 recettes du XVIIe siècle adaptées à nos jours /
by Marty-Dufaut, Josy
[Marseille] : Autres temps, 2001

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Book
2
Le mangeur du XIXe siècle /
by Aron, Jean-Paul, 1925-1988
Paris : Robert Laffont, 1973

Book
3
Gusto : essential writings in nineteenth-century gastronomy /
New York : Routlege, 2005

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4
La gourmandise et la faim : histoire et symbolique de l'aliment : 1730-1830 /
by Bonnet, Jean-Claude
Paris : Librairie générale française, 2015

Book
5
French food : on the table, on the page, and in French culture /
New York : Routledge, 2001

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6
French gastronomy : the history and geography of a passion /
by Pitte, Jean-Robert, 1949-
New York : Columbia University Press, 2002

Book
7
Gastronomie et politique : une autre approche interculturelle franco-espagnole /
by Ancelot, Sylvie
Paris : L'Harmattan, 2014

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9
Acquired taste : the French origins of modern cooking /
by Peterson, T. Sarah
Ithaca : Cornell University Press, 1994

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10
Consuming culture : the arts of the French table /
Newark : University of Delaware Press, 2004
1st Amer. ed.

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11
Haute cuisine : how the French invented the culinary profession /
by Trubek, Amy B.
Philadelphia, Pa. : University of Pennsylvania Press, 2000

Book
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