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題名 巴黎饗宴：19世紀法國布爾喬亞的飲食文化
Feast in Paris: Bourgeoise cuisine culture in nineteenth century France
作者 林毓晴
貢獻者 周惠民
林毓晴
關鍵詞 布爾喬亞
飲食
餐廳
巴黎
日期 2014
上傳時間 3-Feb-2015 10:22:25 (UTC+8)
摘要 法國的餐廳數量在法國大革命後快速增加，出外用餐成為人們的生活習慣，顧客的消費影響了法國的飲食文化。18世紀19世紀間，布爾喬亞成為法國物質消費的主體，其中的飲食消費佔了日常生活中的一大部分。他們的消費行為為飲食文化帶來了一股新風潮，例如新穎的食材、高級餐廳、餐桌禮儀到用餐時間的改變等等。為了與社會中其他階級作區別，布爾喬亞藉由飲食新風潮來界定「品味」的標準，以此做為其階級符碼。本文擬從布爾喬亞消費品味的角度探究19世紀的史料，從中分析法國的政治及社會環境如何影響18至19世紀的飲食文化，並從社會學探究空間、消費心態和區隔的研究方法討論「階級認同」的形塑過程中時人與環境的相互影響。
參考文獻 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)
描述 碩士
國立政治大學
歷史學系
100153016
103
資料來源 http://thesis.lib.nccu.edu.tw/record/#G1001530163
資料類型 thesis
dc.contributor.advisor 周惠民zh_TW
dc.contributor.author (Authors) 林毓晴zh_TW
dc.creator (作者) 林毓晴zh_TW
dc.date (日期) 2014en_US
dc.date.accessioned 3-Feb-2015 10:22:25 (UTC+8)-
dc.date.available 3-Feb-2015 10:22:25 (UTC+8)-
dc.date.issued (上傳時間) 3-Feb-2015 10:22:25 (UTC+8)-
dc.identifier (Other Identifiers) G1001530163en_US
dc.identifier.uri (URI) http://nccur.lib.nccu.edu.tw/handle/140.119/73275-
dc.description (描述) 碩士zh_TW
dc.description (描述) 國立政治大學zh_TW
dc.description (描述) 歷史學系zh_TW
dc.description (描述) 100153016zh_TW
dc.description (描述) 103zh_TW
dc.description.abstract (摘要) 法國的餐廳數量在法國大革命後快速增加，出外用餐成為人們的生活習慣，顧客的消費影響了法國的飲食文化。18世紀19世紀間，布爾喬亞成為法國物質消費的主體，其中的飲食消費佔了日常生活中的一大部分。他們的消費行為為飲食文化帶來了一股新風潮，例如新穎的食材、高級餐廳、餐桌禮儀到用餐時間的改變等等。為了與社會中其他階級作區別，布爾喬亞藉由飲食新風潮來界定「品味」的標準，以此做為其階級符碼。本文擬從布爾喬亞消費品味的角度探究19世紀的史料，從中分析法國的政治及社會環境如何影響18至19世紀的飲食文化，並從社會學探究空間、消費心態和區隔的研究方法討論「階級認同」的形塑過程中時人與環境的相互影響。zh_TW
dc.description.tableofcontents 序論 1
第一節、研究動機與目的 1
第二節、文獻回顧與探討 3
第三節、研究方法與步驟 6
第四節、章節安排與架構 9
第一章 布爾喬亞的時代 12
第一節、誰是布爾喬亞 12
第二節、19世紀的布爾喬亞 17
第三節、布爾喬亞的飲食文化 23
第二章 19世紀的巴黎餐廳 34
第一節、法國餐廳的起源 34
第二節、餐廳的「黃金年代」 40
第三節、出外用餐 53
第三章 品味與區別 64
第一節、美食場域的誕生 64
第二節、我者與他者 71
第三節、巴黎布爾喬亞的意識形態 76
結論 82
徵引書目 84		zh_TW
dc.format.extent 2800659 bytes-
dc.format.mimetype application/pdf-
dc.source.uri (資料來源) http://thesis.lib.nccu.edu.tw/record/#G1001530163en_US
dc.subject (關鍵詞) 布爾喬亞zh_TW
dc.subject (關鍵詞) 飲食zh_TW
dc.subject (關鍵詞) 餐廳zh_TW
dc.subject (關鍵詞) 巴黎zh_TW
dc.title (題名) 巴黎饗宴：19世紀法國布爾喬亞的飲食文化zh_TW
dc.title (題名) Feast in Paris: Bourgeoise cuisine culture in nineteenth century Franceen_US
dc.type (資料類型) thesisen
dc.relation.reference (參考文獻) 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)		zh_TW