Maria P. Robbins, Editor. The Cook's Quotation Book. A Literary
Feast. Wainscott NY: Pushcart Press, 1983.
The Pleasures of the Table (compiled by Theodore FitzGibbon). New
York: Oxford University Press, 1981.
Charles Dickens. American Notes. New York: St. Martin's Press, 1985. (pp. 154-155). On the symbolism of food, informative reading can be found in:
Carol A. Bryant. The Cultural Feast: An Introduction to Food and
Society. St. Paul: West Publishing Co., 1985.
Lindsey Tucker. Stephen and Bloom at Life's Feast: Alimentary
Symbolism and the Creative Process in James Joyce's Ulysses.
Columbus: Ohio State University Press, 1984.
In L'aile ou la cuisse (Wing or Drumstick), a 1976 French film directed by Claude Zidi, Luis de Funés became, as the French press put it, "the Napoleon of gastronomy" fighting the barbarian taste of industrial food, seen as a real danger to the authentic taste of France.
At the initiative of the Minister of Culture, a Conseil National des Arts Culinaires (CNAC) was founded in 1989. Culinary art and gastronomic heritage were made part of the French national identity. Awakening of Taste (Le reveil du goût) is a program launched in the elementary schools. A curriculum originating from the French Institute of Taste is used to explain what makes French food taste good. The CNAC provides a nationwide inventory of local foods. A University of Taste (Centre de Goût) would be established in the Loire Valley.
Jean Bottero. Mythes et Rites de Babylone. Paris: Librairie
Honoré Champion, 1985.
Reallexikon der Assyriologie. Vol. III, Getränke (Drinks), pp. 303-306; Gewürze (Spices), pp. 340-341; Vol. VI, Küche (Cuisine), pp. 277-298. Berlin/New York, Walter de Gruyter, 1982.
La Plus Vieille Cuisine du Monde, in L'Histoire, 49, 1982, pp. 72-82.