BIBLIOGRAPHY

Julia Abramson. Food Culture in France. Greenwood Publishing Group. 2007. 197pp.

Priscilla Parkhurst Ferguson. Accounting for Taste: The Triumph of French Cuisine. University of Chicago Press. 2004. 258pp.

T. Sarah Peterson. Acquired Taste: The French Origins of Modern Cooking. Cornell University Press. 1994. 262pp.

Allen S. Weiss. Feast and Folly: Cuisine, Intoxication, and the Poetics of the Sublime. SUNY Press. 2002. 157pp.

Barbara Ketcham Wheaton. Savoring the Past: The French Kitchen and Table from 1300 to 1789. Simon and Schuster. 1996. 341pp.

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