| Reference: | 一、史料文獻
Anon. Le Petits Paris, Paris-Restaurant. Paris: A Taride, 1854
Baedker’s guide
Beale Sophia. Recolleections of a Spinster Aunt. London: William Heinemann, 1908
Berchoux de Joseph. La gastronomie; ou, L`homme des champs à table: pour servir de suite à L`homme des champs. Paris: Giguet et Michaud, 1803
Briffault Victor Eugène. Paris à table. Paris: J. Hetzel, 1846
Brillat-Savarin, Jean Anthelme. La Physiologie du Goût ou Meditations de Gastronomie Transcendante. Paris: Sautelet et Cie, 1826
Diderot Denis. Le Rond d’Alembert Jean. Enycyclciopédie ou Dictionnaire raisonné des sciences, des arts et des métiers, par une société des gens de lettres. Paris: André le Breton, 1751-1772
Dumas, Alexandre. Le Grand Dictionnaire de cusine. Paris: Alphonese Lemerre, 1873
Honoré Balzac, trans. J Walker McSpadden. Petty Troubles of Married Life, in” The Physiology of Marriage”. Boston: Dana Estes, 1901
Honoré Balzac, trans. James Waring. A Harlot’s Progress, vol. 1 ., London: J. M. Dent, 1896.
Honoré Balzac, trans. Katharine Prescott Womely. An Old Maid. Boston: Little , Brown, 1899
Honoré Balzac, trans. Katharine Prescott Womely. Ferragus: Chief of the Dévorants: The Last Incarnation of Vautrin. Boston: Roberts Brothers, 1895
Honoré Balzac, trans.George B Ives. The Black Sheep. Philadelphia: George Barrue and Son, 1897
Honoré Balzac. Les Paysans. Paris: C. Lévy, 1892
Honoré Balzac. Les Petits Bourgeois. Paris: L. de Potter, 1856.
Honoré Balzac. Letters à Mme Hanska. Robert Laffont. Paris: Bouquins, 1990
Honoré Balzac. Lost Illusions: A Distinguished Provincial at Paris trans. Ellen Marriage .Philadelphia: Gebbie Publishing, 1899
Honoré de Balzac. Histoire de la grandeur et de la decadence de César Birotteau. Paris: Chez l`éditeur, 1838
Jarves James Jackson. Parisian sights and French principles, seen through American spectacles. New York : Harper & Brothers, 1856
Les Français peints par Eux-Mêmes: encyclopédie morale du dix-neuvième siècle. Paris, L. Curmer, 1840-42
Menon. La cuisinière bourgeoise. 3rd ed. Paris: Moronval, 1825
Mercier, Louis-Sébastien. Tableau de Paris, 12 vols. Amsterdam: 1782-1788
Monnier, Henri. Physiologie du bourgeois. Paris: Aubert, Lavigne, 1841
Octave Ozanne, Fashion in Paris; the various phases of feminine taste and aesthetics from 1797 to 1897. London: W. Heinemann, 1898
Raisson, Horace-Napoleon. Code gourmand, Manuel complet de gastronomic. Paris,: Ambroise Dupont 1827.
Reichardt, Johann Friedrich, Laquiante, Arthur. Un hiver à Paris sous le consulat, 1802-1803. Paris: Librairir Plon, 1896
Robinso, Fayette. The Physiology of Taste. Philadelphia: Lindsay& Blakiston, 1854
Tours, Constant de. Vingt jours à Paris pendant l’exposition universelle 1889. Paris: Quantin, 1889
Trollope Frances. Paris and Parisians in 1835. New York: Harper & Brothers, 1836
Turquan, Victor. Essai de recensement des employés et fonctionnaires de l`État. Paris : Sté d`économie sociale, 1899
二、專書
(法)布里亞‧薩瓦蘭(Jean-Anthelme Brillat-Savarin)著；敦一夫、付麗娜譯，《廚房裡的哲學家：醉漢和消化不良的人都不懂得吃喝的學問》，(台北：百善書房，2006)
(英)范伯倫( Thorstein B, Veblen)著；李華夏譯，《有閒階級論》(台北縣新店市 : 左岸文化出版，2007)
(法)菲利浦‧貝爾捷(Philippe Berthier)著；章暉，周凡譯，《巴爾札克《人間喜劇》中的生活》(上海：上海人民出版，2007)
(法)讓‧蒂拉爾(Jean Tulard)著；房一丁譯，《拿破崙時代法國人的生活》(上海：上海人民出版，2007)
(法)基佐(F.P.G.Guizot)著；沅芷，伊信譯，《法國文明史：自羅馬帝國敗落起》(北京：商務印書，2009)
(法)菲利浦‧阿利埃斯(Phillipp, Aries)，喬治‧杜比(Geroge, Duby)主編；洪慶明等譯，《私人生活史IV演員與舞臺》(哈爾濱市：北方文藝出版，2008)
(美)瑪格麗特.維薩(Margaret Visser)著；劉曉媛譯，《餐桌禮儀：文明舉止的起源、發展與含義》(北京市：新星，2007)
(法)圖珊-薩瑪(Maguelonne Toussaint-Samat)著；管筱明譯，《布爾喬亞飲食史》(廣州市：花城，2007)
(德)哈伯瑪斯(Jurgen Habermas)著；曹衛東等合譯，《公共領域的結構轉型》，(臺北市：聯經，2002)
(法)安卡．穆斯坦(Anka Muhlstein)著；梁永安譯，《巴爾札克的歐姆蛋》，(臺北：立緒，2013)
(英)科林.瓊斯(Colin Jones)著；楊保筠；劉雪紅議，《劍橋插圖法國史》，(北京：世界知識出版社，2004)
(日)鹿島茂著；布拉德譯，《想要買馬車：19世紀巴黎男性的社會史》，(台北：如果出版社，2013)
(美)大衛‧哈維(David Harvey)著；黃煜文譯，《巴黎，現代性之都》，(台北：群學出版社，2007)
(法)雷吉娜‧佩爾努(Regine Pernoud)著；康新文等譯，《法國資產階級史》，(上海市：上海譯文出版發行，1991)
(美) 亞當‧高普尼克(Adam Gopnik)著，廖婉如譯，《吃，為什麼重要？從餐廳、食譜到美食、品味，人與飲食的對話》(台北：馬可孛羅，2013)
(英)傑克‧顧迪(Jack Goody)著‧楊惠君譯，《飲食與愛情：東方與西方的文化史》(臺北：聯經出版社，2004)
(德)班雅明著，張旭東、魏文生譯，《發達資本主義時代的抒情詩人》(台北：臉譜出版，2002)，頁99
(美)林‧亨特(Lynn Hunt)著，汪珍珠譯，《法國大革命中的政治、文化和階級》，上海市：華東師範大學出版社，2011
(美) 理查‧桑內特(Richard Sennet)著，萬毓澤譯，《再會吧公共人》，臺北：群學出版，2007
Anderson, James Maxwel. Daily Life During the French Revolution. Westport, Conn. : Greenwood Press, 2007
Aron, Jean Paul. The Art of Eating in France : Manners and Menus in the Nineteenth Century. London : Owen, 1975
Barber, Elinor G. The bourgeoisie in 18th century France. Princeton : Princeton University Press, 1955
Berlanstein R Lenard. The working People of Paris, 1871-1914. Baltimore: John Hopkins University Press, 1984
Blanning, T. C. W. The French Revolution : class war or culture clash? New York : St. Martin`s Press ; Basingstoke, Hampshire [England] : Macmillan Press, 1998
Bourdeiu Pierre translated by Nice Richard. Distinction : a social critique of the judgement of taste. London ; New York : Routledge, 2010
Bourdieu Perre. The Field of Cultural Production. New York: Columbia University press, 1993
Brame, Caroline. Le Jornal intime de Caroline B. ed. G. Ribeill and M. Perrot. Paris: Montalba, 1985
Brennan, Thomas Edward. Public Drinking and Popular Culture in Eighteenth-Century Paris. Princeton, N.J. : Princeton University Press, 1988
Caudwell Christopher, Studies in a Dying Culture. London: Bodley Head, 1938
Charle Christophe, trans by Kochan Miriam. Social History of France in the Nineteenth Century. Oxford: Providence, R.I. : Berg, 1994.
Crossick Geoffrey, Haupt Heinz-Gerhard, The Petite Bougroise in Europe, 1780-1914: Enterprisem Family and Independence. New York: Routledge, 1995
Daumard, Adeline. Les Bourgeois et La Bourgeoisie en Frenace depuis 1815. Paris: Flammarion, 1991
David McCullough. The greater journey : Americans in Paris. New York, N.Y. : Simon & Schuster, 2011
Doyle, William , Origins of the French Revolution. Oxford: Oxford U.P, 1980
Dumard, Adeline, La Bourgeoisie parisenne de 1815 à 1848. Paris: S.E.V.P.E.N, 1963
Elias Norbert, The Civilizing Process, Vol.I. The History of Manners, Oxford: Blackwell, 1969
Fahy Everett ed. The Wrightsman Pictures. New York: Metropolitan Museum of Art, 2005
Farnworth, Cathy, Creating Food Futures : Trade, Ethics and The Environment. Aldershot, England ; Burlington, VT : Gower, 2008
Ferguson, Priscilla Parkhurst. Accounting For Taste : The Triumph of French Cuisine. Chicago : The University of Chicago Press, 2004
Flandrin, Jean Louis. Arranging The Meal : A History of Table Service in France. (Berkeley : University of California Press, 2007)
Freedman Paul. Food : The History of Taste, Berkeley : University of California Press, 2007
Garrioch David, The Frmation of the Parisian Bourfeoise, 1690-1830. Cambridge, Mass. : Harvard University Press, 1996, 232
H. Hazel Hah, Scenes of Parisian modernity : culture and consumption in the nineteenth century. New York : Palgrave Macmillan, 2009
Harrison.C.E The Bourgeois Citizen in Nineteenth-century France: Gender, Sociavility and the Uses of Emulation. Oxford: Oxford University Press, 1999
Heller, Henry. The bourgeois revolution in France, 1789-1815. New York : Berghahn Books, 2006
Honore de Balzac . The human comedy translate from Saroyan, William. New York : Dell, c1971
Jacobs Marc, Scholliers Peter, Eating out in Europe: picnics, gourmet dining, and snacks since the late eighteenth century, Oxford ; New York : Berg, 2003
James W. Brown. Fictional Meals and Their Function in The French Novel, 1789-1848. Buffalo [N.Y.] : University of Toronto, 1984
Jones Colins. Paris - Biography of a City. London: Allen Lane , 2004
Kaufmann, Jean-Claude. The Meaning of Cooking, Cambridge, UK ; Malden, MA : Polity Press, 2010
Laudan, Rachel. Cuisine and empire : cooking in world history. Berkeley, Calif. : University of California Press, 2013
Lees Andrew, Lees Lynn. The Urbanization of European society in the nineteenth century. Lexington, Mass. : D.C. Heath, c1976
Linda Civitello. Cuisine and Culture : A History of Food and People. Hoboken, N.J. : John Wiley, 2008
López A Ricardo, Weinstein Barbara. The making of the middle class : toward a transnational history. Durham, N.C: Duke University Press, 2012
M. de Certeau, de L. Giard and P.Mayol, The Practice of Everyday life Vol. II: Living and Cooking, trans. T.J.Tomasik (London: University of California Press, 1988
Martineau Jean. Les Halles de Paris dès Origines à 1789. Paris: Mondarestier, n.d
Martin-Fugier Anne. La vie élégante, ou, La formation du Tout-Paris, 1815-1848. Paris: Fayard, 1990
Maza, Sarah. The myth of the French bourgeoisie : an essay on the social imaginary,1750-1850. Cambridge,Mass: Harvard University Press, 2003
Mennell, Stephen. All manners of Food：Eating and Taste in England and France from the Middle Ages to the Present. Urbana, Ill. : University of Illinois Press, 1996
Nora, Pierre ed. trans. Arthur Goldhammer. Realms of Memory: Rethinking the French Past, 3 vols. New York: Columbia University.
Ory, Pascal. “ La Gastronomie.” In Realms of Memory: Rethinking the French Past-II, editd by Pierre Nora. New York: Columbia University. pp.443-468
Peterson, T. Sarah. Acquired Taste : The French Origins of Modern Cooking, Ithaca : Cornell University Press, 1994
Pilbeam, Pamela M. The middle classes in Europe, 1789-1914 : France, Germany, Italy, and Russia. London: Macmillan, c1990
Pinkard, Susan. A Revolution in Taste : The Rise of French Cuisine, 1650-1800, Cambridge; New York : Cambridge University Press, 2009
Pitte , Jean-Robert. Jody Gladding trans French Gastronomy: The History and Geography of a Passion. Columbia University Press, 2002
Reinhard Marcel, Nouvelle histoire de Paris: La Révolution, Paris: Hachette, 1971
Reinhard Marcel. Nouvelle histoire de Paris: La Révolution. Paris: Hachette, 1980
Rich Rachel, Bourgeois comsumption: Food, space and identity in London and Paris, 1850-1914. New York: Palgrave Macmillan, 2011
Roche, Daniel. The People of Paris: An Eassay in Popular Culture in the 18th Century, translated by Marie Evans in association with Gwynne Lewis. Leamington Spa, Hamburg, and New York: Berg, 1987
Seigel, Jerrold E, Modernity and bourgeois life : society, politics, and culture in England, France and Germany since 1750. Cambridge : Cambridge University Press, 2012
Senntt.R. The Fall of Public Man. New York: Knopf, 1977
Spang, Rebecca L. The Invention of The Restaurant : Paris and Modern Gastronomic Culture. Cambridge, Mass.: Harvard University Press, 2000
Symonds James. Table Settings: The Material Culture and Social Context of Dining. Oxbow Books, 2010
Symons ,Michael. A history of cooks and cooking. Urbana, IL : University of Illinois Press, 2004
Trubek, A. B, Haute Cuisine: How the French Invented the Culinary Profession, Philadelphia: University of Pennsylvania Press, 2000
Warren Belasco, Philip Scranton. Food Nations : Selling Taste in Consumer Societies, New York : Routledge, 2002
Willms Johannes. trans. Eveline L. Kanes. Paris, Capital of Europe : from the Revolution to the Belle Epoque. New York: Holmes & Meier, 1997
Zeldin Theodore, France 1848-1945. Oxford:Clarendon Press, 1973-1977, 2 vol.
Zola Émile. La Cureé. Paris: Gallinard, 1960
三、報紙
L’Illustration
Le Nouvel Illustré
The Traveller’s journal
四、檔案
Archives Nationales de France, Exposition universelle 1867. Concession restaurants. F12 11902
五、期刊論文
Ferguson Priscilla , “Eating Orders: Markets, Menus, and Meals”The Journal of Modern History, Vol. 77, No. 3 (September 2005), pp.679-700
Ferguson Priscilla, “A Cultural Field in the Making: Gastronomy in 19th-Century France” American Journal of Sociology, Vol.104, No.3 (November 1998) pp.597-641
N. Celestin, “Le notariat parisien sous l’ Empire”Revue d; Histoure modern (1954-)T. 17e, No. 3, La France a l`époque Napoléonienne (Jul. - Sep., 1970), pp. 694-708
Senelick Laurence, “Consuming Passions: Eating and the Stage at the Fin de Siècle” Gastronomica: The Journal of Critical Food Studies, Vol.5,No.2 (Spring 2005) pp.43-49
Thompson E.Victoria , “Telling “Spatial Stories”: Urban Space and Bourgeois Identity in Early Nineteenth-Century Paris” The Journal of Modern History, Vol.75,No.3,(September 2003)pp.523-556
Throne. R , ‘Places of Refreshment in the Nineteenth-Century City’, in Building and Society: Essays on the Social Development of the Built Enviroment, ed. A. D. King (London: Routledge & Kegan Paul, 1980)
Weintraub J, “The Restaurants of Paris: A Translation from Paris à table” Gastronomica: The Journal of Critical Food Studies, Vol.14,No.1(Spring 2014)pp.33-43
六、網路資料
Monet Claude , Le déjeuner, 1868. http://en.wikipedia.org/wiki/The_Magpie_(Monet)#mediaviewer/File:Monet,_Claude_-_Luncheon,_the_(1868).jpg (accessed October, 22, 2014)
Tissot, James. The Artist’s Ladies, 1885.
http://www.wikiart.org/en/james-tissot/the-artist-s-ladies-1885 (accessed November, 12, 2014)
Birger Hugo . Scandinavian Artists` Lunch at Cafe Ledoyen. 1886.
http://en.wikipedia.org/wiki/Ledoyen#mediaviewer/File:Hugo_birger-Skandinaviska_konstn%C3%A4rernas_frukost.jpg (accessed November, 13, 2014)
Pellerin, Voyage burlesque la capital in Bibliothèque Nationale de France, Gallica Bibliothèque numérique. http://gallica.bnf.fr/ark:/12148/btv1b69382908.r=Voyage+burlesque+la+capital%29.langEN (accessed October, 20, 2014)
Unknown, The Café Riche and its kitchen in 1865 http://www.bbc.co.uk/food/0/20123168 (accessed October, 22, 2014)
Hoffbauer, Marché des Innocent, 1855. http://library.brown.edu/find/Record/dc1120658070700016 (accessed October, 20, 2014)
Unknown, Rocher de Cancale
http://www.balzacsparis.ucr.edu/enlargements/rocher_de_cancale.html (accessed October , 20, 2014)
Unknown, Flicoteau http://www.balzacsparis.ucr.edu/enlargements/flicoteau.html (accessed October , 20, 2014)
La cuisine des families http://www.corbisimages.com/stock-photo/rights-managed/42-18141429/illustration-of-honore-de-balzac-dining-at (accessed October ,13, 2014) |
