Publication Cover
Food, Culture & Society
An International Journal of Multidisciplinary Research
Volume 13, 2010 - Issue 4
124
Views
0
CrossRef citations to date
0
Altmetric
Original Articles

Ambiguous Appetites

A Modern History

Pages 477-491 | Published online: 29 Apr 2015

References

  • ANDERSON, O. 1953. Refrigeration in America. Princeton, NJ: Princeton University Press.
  • ATKINS, P. J., LUMMEL, P. and ODD'S; D. J. 2007. Food and the City in Europe since 1800. Burlington, VT: Ashgate.
  • BOURDIEU, PIERRE. 1984. Distinction: A Social Critique of the Judgment of Taste. Cambridge, MA: Harvard University Press.
  • BRAUDEL, FERNAND. 1981. The Structures of Everyday Life: The Limits of the Possible. New York: Harper & Row.
  • BRILLAT-SAVARIN, JEAN ANTHELME. 2000 [1825]. The Physiology of Taste, or Meditations on Transcendental Gastronomy. Washington, DC: Counterpoint.
  • BURNETT, JOHN. 1966. Plenty and Want: A Social History of Diet in England from 1815 to the Present Day. London: Nelson.
  • CLAFLIN, KYRI. 2006. Culture, Politics and Modernization in Paris Provisioning, 1880–1920. Boston, MA: Boston University.
  • COLLINS, E. J. T. 1993. Food Adulteration and Food Safety in Britain in the 19th and Early 20th Centuries. Food Policy 18: 95–109.
  • COWAN, RUTH SCHWARTZ. 1983. More Work for Mother. New York: Basic Books.
  • CUMMINGS, RICHARD O. 1941. The American and His Food: A History of Food Habits in the United States. Chicago, IL: University of Chicago.
  • DAVIS, JENNIFER J. 2009. Masters of Disguise: French Cooks between Art and Nature, 1651–1793. Gastronomica 9: 36–49.
  • DIDEROT, D., LOUGH, J. and PROUST, J. 1976. Encyclopedie. Paris: Hermann.
  • EDWARDS, NANCY JOCELYN. 1997. Patriotism a table: Cookbooks, Textbooks and National Identity in fin-de-siecle France. Proceedings of the Annual Meeting of the Western Society for French History 24: 245–54.
  • FERGUSON, PRISCILLA PARKHURST. 1998. A Cultural Field in the Making: Gastronomy in 19th Century France. American Journal of Sociology 104: 597–641.
  • FERGUSON, PRISCILLA PARKHURST. 2004. Accounting for Taste: The Triumph of French Cuisine. Chicago, IL: University of Chicago Press.
  • FLANDRIN, JEAN LOUIS. 1999. Seasoning, Cooking and Dietetics in the Late Middle Ages. In Jean Louis Flandrin, Massimo Montanari and Albert Sonnenfeld (eds) Food: A Culinary History from Antiquity to the Present. New York: Penguin, pp. 313–27.
  • FLANDRIN, J. L., MONTANARI, M. and SONNENFELD, A. 1999. Food: A Culinary History from Antiquity to the Present. New York: Columbia University Press.
  • FOURIER, CHARLES. 1851. The Passions of the Human Soul. London: H. Bailliere.
  • FREIDBERG, SUSANNE. 2004a. French Beans and Food Scares: Culture and Commerce in an Anxious Age. New York: Oxford.
  • FREIDBERG, SUSANNE. 2004b. French Beans for the Masses: A Modern Historical Geography of Food. Journal of Historical Geography 29: 445–62.
  • FREIDBERG, SUSANNE. 2008. The Triumph of the Egg. Comparative Studies in Society and History 50: 400–23.
  • FREIDBERG, SUSANNE. 2009. Fresh: A Perishable History. Cambridge, MA: Belknap Press of Harvard University Press.
  • FROST, R. L. 1993. Machine Liberation: Inventing Housewives and Home Appliances in Interwar France. French Historical Studies 18: 109–30.
  • GIGANTE, DENISE. 2005. Taste: A Literary History. New Haven, CT: Yale University Press.
  • GIGANTE, DENISE and GARVAL, MICHAEL D. 2005. Gusto: Essential Writings in Nineteenth-Century Gastronomy. New York: Routledge.
  • GRATZER, W. B. 2005. Terrors of the Table: The Curious History of Nutrition. Oxford/New York: Oxford University Press.
  • HOWES, DAVID. 2005. Hyperesthesia, or the Sensual Logic of Late Capitalism. In David Howes (ed.) Empire of the Senses: The Sensual Culture Reader. New York: Berg, pp. 281–303.
  • HUFTON, OLWEN H. 1974. The Poor of Eighteenth-Century France 1750–1789. Oxford: Clarendon Press.
  • KORSMEYER, CAROLYN. 1999. Making Sense of Taste: Food and Philosophy. Ithaca, NY: Cornell University Press.
  • LAIRD, P. W. 2001. Advertising Progress: American Business and the Rise of Consumer Marketing. Baltimore, MD: Johns Hopkins University Press.
  • LAURIOUX, BRUNO. 2002. Manger au moyen age: pratiques et discours alimentaires en Europe aux XIVe et XVe siécles. Paris: Hachette.
  • LEARS, T. J. JACKSON. 1983. From Salvation to Self-Realization: Advertising and the Therapeutic Roots of the Consumer Culture, 1880--1930. In Richard Wightman Fox and T. J. Jackson Lears (eds) The Culture of Consumption: Critical Essays in American History, 1880–1980. New York: Pantheon Books, pp. 1–38.
  • LEARS, T. J. JACKSON. 1994. No Place of Grace: Antimodernism and the Transformation of American Culture, 1880–1920. Chicago, IL: University of Chicago Press.
  • LEVENSTEIN, HARVEY. 2003. Revolution at the Table: The Transformation of the American Diet. Berkeley, CA: University of California.
  • MAIDMENT, B. 2001. Reading Popular Prints, 1790–1870: Manchester University Press.
  • MARCHAND, ROLAND. 1985. Advertising the American Dream: Making Way for Modernity, 1920–1940. Berkeley, CA: University of California Press.
  • MARX, KARL. 1959 [1844]. Human Requirements and Division of Labour under the Rule of Private Property. In Economic and Philosophic Manuscripts of 1844. Moscow: Progress Publishers.
  • MENON. 1755. Les soupers de la cour, ou, L'art de travailler toutes sortes d'alimens: pour servir les meilleures tables, suivant les quatre saisons. Paris: Chez Guillyn.
  • PINKARD, SUSAN. 2009. A Revolution in Taste: The Rise of French Cuisine, 1650–1800. Cambridge: Cambridge University Press.
  • POLLAN, MICHAEL. 2008. In Defense of Food: An Eater's Manifesto. New York: Penguin Press.
  • POLLAN, MICHAEL. 2009. Food Rules: An Eater's Manual. New York: Penguin.
  • PRUDHOMME, CLAUDE. 1927. La question des halles et la probleme actuel du ravitaillement de Paris. Paris: Librairie generale de droit & de jurisprudence.
  • QUELLIER, FLORENT. 2003. Des fruits et des hommes: l'arboriculture fruitiere en Ile-de-France. Rennes: Presses Universitaires de Rennes.
  • REDON, O., SABBAN, F. and SERVENTI, S. 1998. The Medieval Kitchen: Recipes from France and Italy. Chicago, IL/London: University of Chicago Press.
  • ROUSSEAU, JEAN-JACQUES. 1979. Emile: Or, On Education. New York: Basic Books.
  • SACKMAN, DOUGLAS CAZAUX. 2005. Orange Empire: California and the Fruits of Eden. Berkeley, CA: University of California Press.
  • SHIELDS, DAVID. 2001. The World I Ate: The Prophets of Global Consumption Culture. Eighteenth-Century Life 25: 214–24.
  • SIMMEL, G. 1994. The Sociology of the Meal. Translated by M. Symons. Food and Foodways 5: 345–50.
  • SPANG, REBECCA L. 2000. The Invention of the Restaurant: Paris and Modern Gastronomic Culture. Cambridge, MA: Harvard University Press.
  • SPARY EMMA. 1999. Making a Science of Taste: The Revolution, the Learned Life, and the Invention of “Gastronomie.” In M. Berg and H. Clifford (eds) Consumers and Luxury: Consumer Culture in Europe 1650–1850. Manchester: Manchester University Press, pp. 170–82.
  • STOLL, STEVEN. 1998. The Fruits of Natural Advantage: Making the Industrial Countryside in California. Berkeley, CA: University of California Press.
  • VILEISIS, ANN. 2008. Kitchen Literacy: How We Lost Knowledge of Where Food Comes from and Why We Need to Get it Back. Washington, DC: Island Press/Shearwater Books.
  • WATKINS, HELEN. 2008. Fridge Space: Journeys of the Domestic Refrigerator. Unpublished PhD thesis, University of British Columbia.
  • WEISS, ALLEN S. 2002. Feast and Folly: Cuisine, Intoxication, and the Poetics of the Sublime. Albany, NY: State University of New York Press.

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.