Библиография

Capatti, Alberto & Massimo Montanari, авт-ри . 2003. Italian Cuisine: a Cultural History. ARTS AND TRADITIONS OF THE TABLE: PERSPECTIVES ON CULINARY HISTORY. (Arts And Traditions Of The Table: Perspectives On Culinary History). New York: Columbia University Press.

Cozzi, Annette, авт . 2010. The Discourses of Food in Nineteenth Century British Fiction. Nineteenth-Century Major Lives and Letters. (Nineteenth-Century Major Lives And Letters). New York: Palgrave MacMillan.

Kiple, Kenneth & Conee Kriemhild, авт-ри . 2000. The Cambridge World History of Food. . Том 2. Cambridge: Cambridge University Press.

Mennell, Stephen, авт . 1996. All Manners of Food: Eating and Taste in England and France from the Middle Ages to the Present. 2nd изд. Champaign: University of Illinois Press.

Revel, Jean-Francois, авт . 1982. Culture and Cuisine. A Journey through the History of Food. (ред)Helen Rane. New York: Doubleday.

Samanci, Ozge, авт . 2011. Pilaf and Bouchees: The Modernization of Official Banquets at the Ottoman Palace in the Nineteenth Century. В , Royal Taste. Food, Power and Status in European Courts after 1789, 111–143. (Royal Taste. Food, Power And Status In European Courts After 1789). Ashgate: Aldershot.

Spary, Emma, авт . 2012. Eating the Englightenment. Food and the Science of Paris. Chicago, London: The University of Chicago Press.