Homo culinarius: towards an historical anthropology of taste

Abrahams, R. (1984) “Equal Opportunity Eating: A Structural Excursus on Things of the Mouth”, in L. Brown and K. Mussell (eds), Ethnic and Regional Foodways, pp. 19-36. Knoxville, TN: University of Tennesee Press.

Balint, M. (1959) Thrills and Regressions. London: Hogarth Press.

Barnhart, R.K. , ed. (1988) The Barnhart Dictionary of Etymology. New York: Wilson.

Bataille, G. (1962) Death and Sensuality. New York: Walker. (Transl. of L'érotisme. Paris: Minuit, 1957).

Bauman, Z. (1971) “Semiotics and the Function of Culture”, in J. Kristeva et al. (eds) Essays in Semiotics, pp. 279-291. Paris: Mouton.

Blanck, R. and Blanck, G. (1986) Beyond Ego-Psychology. New York: Columbia University Press.

Bonnet, J.-C. (1979) “The Culinary System in the `Encyclopédie' ”, in R. Forster and O. Ranum (eds) Food and Drink in History, pp. 139-165. Baltimore, MD: The Johns Hopkins University Press.

Bourdieu, P. (1977) An Outline of a Theory of Practice. Cambridge: Cambridge University Press. (Transl. of enlarged and revised edn of Esquisse d'un théorie de la pratique. Genève: Droz, 1972).

Bourdieu, P. (1984) Distinction. Cambridge, MA: Harvard University Press. (Transl. of La Distinction. Paris: Minuit, 1979).

Boyd, R. and Richerson, P.J. (1985) Culture and the Evolutionary Process. Chicago, IL: The University of Chicago Press.

Boyden, S. (1987) Western Civilization in Biological Perspective. Patterns in Biohistory. Oxford: Clarendon Press.

Braudel, F. (1973) Capitalism and Material Life 1400-1800. London: Fontana/Collins.

Brillat-Savarin, J. A. (1971) The Physiology of Taste. New York: Alfred A. Knopf. (Transl. of Physiologie du gout. Paris, 1825).

Brock, J.F. (1963) “Sophisticated Diets and Man's Health”, in G. Wolstenholme (ed.) Man and His Future. London: Churchill.

Burke, E. (1792) A Philosophical Inquiry into the Origin of Ideas of the Sublime and Beautiful. London: Basil (1st edn 1757).

Caillois, R. (1959) Man and the Sacred. Glencoe, IL: Free Press. (Transl. of L'Homme et le sacré. Paris: PUF, 1939).

Couffignal, H. (1970) La cuisine des pauvres. Paris: Robert Morel Editeur.

Culler, J. (1979) “Derrida”, in J. Sturrock (ed.) Structuralism and Since, pp. 154-180. Oxford: Oxford University Press.

Derrida, J. (1986) “The Anglish Words of Nicolas Abraham and Maria Torok”, foreword in N. Abraham and M. Torok, The Wolf Man's Magic Word: A Cryptonymy, pp. xi-xlviii. Minneapolis, MN: University of Minnesota Press (Transl. of Cryptonymie. Le verbier de l'Homme aux loups. Paris: Flammarion, 1976).

Detienne, M. (1977) Dionysos Slain. Baltimore: Johns Hopkins University Press. (Transl. of Dionysos mis à mort. Paris: Gallimard, 1977).

Detienne, M. and Svenbro, J. (1989) “The Feast of the Wolves or the Impossible City”, in M. Detienne and J.-P. Vernant (eds) The Cuisine of Sacrifice Among the Greeks, pp. 148-163. Chicago, IL.: University of Chicago Press. (Transl. of La cuisine du sacrifice en pays grec. Paris: Gallimard, 1979).

Douglas, M. (1988) Purity and Danger. London: Routledge and Kegan Paul (1st edn 1966).

Durkheim, E. (1965) The Elementary Forms of the Religious Life. New York: Free Press. (Transl. of Les Formes elementaires de la vie religieuse. Paris: Alcan, 1912).

Falk, P. (1985) “Corporeality and Its Fates in History”, Acta Sociologica 28(2): 115-136.

Falk, P. (1987) “Makean mysteeri” [The Mystery of Sweetness], Sokeri Elämässä 4(3): 6-8.

Falk, P. (1988) “Tabacum - Original”, Terveys 2000 4(6): 38-39.

Falk, P. (1990) “Modernin hedonistin paradoksi” [The Paradox of the Modern Hedonist], Sosiologia 27(2): 108-124.

Falk, P. and Gronow, J. (1985) “Ravintotiede ja ruokahalun disiplinointi” [Nutritional Science and the Disciplining of Appetite], Tiede ja Edistys 10(1): 47-53.

Fenichel, O. (1982) The Psychoanalytic Theory of Neurosis. London: Routledge and Kegan Paul (1st edn 1945).

Finkelstein, J. (1989) Dining Out. Oxford: Blackwell.

Fischler, C. (1980) “Food Habits, Social Change and the Nature/Culture Dilemma”, Social Science Information 19(6): 937-953.

Fischler, C. (1988) “Food, Self and Identity”, Social Science Information 27(2): 275-292.

Flandrin, J.-L. and Hyman, P. (1986) “Regional Tastes and Cuisines”, Food and Foodways, sample issue: 1-31.

Freud, S. (1977) New Introductory Lectures on Psychoanalysis. Harmondsworth: Penguin.

Girard, R. (1977) Violence and the Sacred. Baltimore, MD: Johns Hopkins University Press. (Transl. of La violence et le sacré. Paris: Grasset, 1972).

Girard, R. (1987) Things Hidden Since the Foundation of the World. London: Athlone. (Transl. of Des Choses cachées depuis la foundation du monde. Paris: Grasset, 1978).

Goody, J. (1982) Cooking, Cuisine and Class. Cambridge: Cambridge University Press.

Harpham, G. (1987) The Ascetic Imperative in Culture and Criticism. Chicago, IL. University of Chicago Press.

Harris, M. (1977) Cannibals and Kings. New York: Random House.

Harris, M. (1986) Good to Eat: Riddles of Food and Culture. London: Allen and Unwin.

Harvey, I.E. (1986) Derrida and the Economy of Différance. Bloomington, IN: Indiana University Press.

Heinisch, B.A. (1976) Fast and Feast. University Park, PA: Pennsylvania State University Press.

Hugh-Jones, S. (1988) The Palm and the Pleiades. Initiation and Cosmology in Northwest Amazonia. Cambridge: Cambridge University Press (1st edn 1979).

Kant, I. (1987) Critique of Judgement. Indianapolis, IN: Hackett (1st edn 1790).

Kristeva, J. (1982) Powers of Horror, An Essay on Abjection. New York: Columbia University Press. (Transl. of Pouvoirs de l'horreur. Paris: Plon, 1980).

Leach, E. (1964) “Anthropological Aspects of Language: Animal Categories and Verbal Abuse”, in E.H. Lennenberg (ed.) New Directions in the Study of Language, pp. 30-62. Cambridge, MA: MIT Press.

Leach, E. (1961) Rethinking Anthropology. Cambridge University Press.

Lévi-Strauss, C. (1963) Totemism. Boston, MA: Bacon Press. (Transl of Le totémisme aujourd'hui. Paris: PUF, 1962).

Lévi-Strauss, C. (1965) “Le triangle culinaire”, L'Arc 26: 19-29.

Lévi-Strauss, C. (1966) The Savage Mind. Chicago, IL: The University of Chicago Press. (Transl. of La pensée sauvage. Paris: Plon, 1962).

Lévi-Strauss, C. (1967) Structural Anthropology. London: Anchor Books Doubleday. (Transl. of Anthropologie structurale. Paris: Plon, 1958).

Lévi-Strauss, C. (1987) Anthropology and Myth: Lectures 1951-82. Oxford: Blackwell.

Lewin, L. (1920) Die Gifte in der Weltgeschichte. Berlin: Springer Verlag.

Lewin, L. (1927) Phantastica. Berlin: Georg Stilke.

Lewis, G. (1988) Day of Shining Red. Cambridge: Cambridge University Press (1st edn 1980).

Lloyd, G.E.R. (1986) Science, Folklore and Ideology. Cambridge: Cambridge University Press (1st edn 1983).

Lumsden, C. and Wilson, E.O. (1981) Genes, Mind, and Culture. Cambridge, MA: Harvard University Press.

MacDonogh, G. (1987) A Palate in Revolution. Grimod de La Reynière and the “Almanach des Gourmands”. London: Robin Clark.

Mauss, M. (1970) The Gift. London: Cohen and West. (Transl. of “Essai sur le don”, 1925).

Meigs, A. (1984) “Food, Sex, and Pollution. New Brunswick, NJ: Rutgers University Press.

Meigs, A. (1988) “Food as Cultural Construction”, Food and Foodways 2: 341-357.

Mennell, S. (1985) All Manners of Food. Oxford: Blackwell.

Ong, W. (1967) The Presence of the Word. Minneapolis, MN: University of Minnesota Press.

Parin, P. (1978) Der Widerspruch Im Subjekt: Ethnopsychoanalytische Studien. Frankfurt am Main: Syndikat.

Raulff, U. (1982) “Chemie des Ekels und des Genusses”, in D. Kamper and Ch. Wulf (eds) Die Wiederkehr des Körpers, pp. 241-258. Frankfurt am Main: Suhrkamp.

Revel, J.-F. (1979) Erlesene Mahlzeiten. Frankfurt am Main: Propyläen/Ullstein. (Transl. of Un festin en paroles. Paris: Pauvert, 1979).

Rozin, P. (1982) “Human Food Selection: The Interaction of Biology, Culture and Individual Experience”, in L.M. Barker (ed.) The Psychobiology of Human Food Selection, pp. 225-254. Chichester: Ellis Horwood.

Sahlins, M. (1976) Culture and Practical Reason. Chicago, IL: University of Chicago Press.

Sahlins, M. (1985) Islands of History. Chicago, IL: University of Chicago Press.

Sanday, P.R. (1986) Divine Hunger. Cambridge: Cambridge University Press.

Sartre, J.-P. (1966) Being and Nothingness. New York: Washington Square Press. (Transl. of L'être et le néant. Paris: Gallimard, 1943).

Sperber, D. (1975) Rethinking Symbolism. Cambridge: Cambridge University Press (Transl. of Le symbolisme en général. Paris: Hermann, 1974).

Spitz, R.A. (1965) The First Years of Life. New York: International Universities Press.

Steiner, J.E. (1977) “Facial Expressions of the Neonate Infant Indicating the Hedonics of Food-related Chemical Stimuli”, in J.M. Weiffenbach (ed.) The Genesis of Sweet Preference, pp. 173-189. Bethesda, MD: US Department of Health, Education and Welfare.

Strathern, A. (1982) “Witchcraft, Greed, Cannibalism and Death”, in M. Bloch and J. Parry (eds) Death and the Regeneration of Life, pp. 111-133. Cambridge: Cambridge University Press.

Strong, L.A.G. (1954) The Story of Sugar. London: Weidenfeld and Nicolson.

Thorne, S. (1986) The History of Food Preservation. London: Parthenon.

Turner, V. (1969) The Ritual Process. London: Routledge and Kegan Paul.

Tyler, S.A. (1987) The Unspeakable. Madison, WI: University of Wisconsin Press.

Urban, G. (1981) “The Semiotics of Tabooed Food: The Shokleng Case”, Social Science Information 20(3): 475-507.

Valeri, V. (1985) Kingship and Sacrifice. Chicago, IL: University of Chicago Press.

van Gennep, A. (1960) The Rites of Passage. London: Routledge and Kegan Paul. (Transl. of Les rites de passage. Paris: E. Nouiry, 1909).

Vernant, J.-P. (1989) “Food in the Countries of Sun”, in M. Detienne and J.-P. Vernant (eds) The Cuisine of Sacrifice among the Greeks, pp. 164-169. Chicago, IL: The University of Chicago Press.

Wiegelmann, G. (1967) Alltags- und Festspeisen. Marburg: N.G. Elwert Verlag.

Wilbert, J. (1987) Tobacco and Shamanism in South America. New Haven, CT: Yale University Press.

Wilden, A. (1987) The Rules Are no Game. London: Routledge and Kegan Paul.