Biblio

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.

Kiple, Kenneth & Conee Kriemhild. 2000. The Cambridge World History of Food. . Vol. 2. Cambridge: Cambridge University Press.

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

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.

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

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.

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.