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Spary, Emma. 2012. Eating the Englightenment. Food and the Science of Paris. Chicago, London: The University of Chicago Press.\par \par Samanci, Ozge. 2011. Pilaf and Bouchees: The Modernization of Official Banquets at the Ottoman Palace in the Nineteenth Century. In , 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.\par \par Cozzi, Annette. 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.\par \par Capatti, Alberto & Massimo  Montanari. 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.\par \par Kiple, Kenneth & Conee  Kriemhild. 2000. The Cambridge World History of Food. . Vol. 2. Cambridge: Cambridge University Press.\par \par Mennell, Stephen. 1996. All Manners of Food: Eating and Taste in England and France from the Middle Ages to the Present. 2nd ed. Champaign: University of Illinois Press.\par \par Revel, Jean-Francois. 1982. Culture and Cuisine. A Journey through the History of Food. (ed.)Helen  Rane. New York: Doubleday.\par \par }