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The Senses of Taste

The American historical review, 2011-04, Vol.116 (2), p.371-384

FERGUSON, PRISCILLA PARKHURST

2011

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A cultural field in the making : Gastronomy in 19th-century France

The American journal of sociology, 1998-11, Vol.104 (3), p.597-641

FERGUSON, P. P

1998

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inside the extreme sport of competitive eating

Contexts (Berkeley, Calif.), 2014-08, Vol.13 (3), p.26-31

ferguson, priscilla parkhurst

2014

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Roses and Everyday Beauty in France

Romanic review, 2021-09, Vol.112 (2), p.359-361

Ferguson, Priscilla Parkhurst

2021

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Fashioning Appetite: Restaurants and the Making of Modern Identity by Joanne Finkelstein (review)

Social forces, 2016, Vol.95 (1), p.1-2

Ferguson, Priscilla Parkhurst

2016

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Feeding France: New Sciences of Food, 1760–1815 . By E. C. Spary. Cambridge Social and Cultural Histories. Edited by Margot C. Finn, Colin Jones, and Robert G. Moeller.Cambridge: Cambridge University Press, 2014. Pp. xii+418. $99.00 (cloth); $79.00 (Adobe eBook Reader)

The Journal of modern history, 2016-06, Vol.88 (2), p.452-453

Ferguson, Priscilla Parkhurst

2016

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La Cuisine de l’œuvre au XIXe siècle: regards d’artistes et d’écrivains éd. par d’Éléonore Reverzy et Bertrand Marquer (review)

French studies, 2015, Vol.69 (2), p.254-255

Ferguson, Priscilla Parkhurst

2015

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David Strauss . Setting the Table for Julia Child: Gourmet Dining in America, 1934–1961 . Baltimore: Johns Hopkins University Press. 2011. Pp. xi, 324. $45.00

The American historical review, 2012-04, Vol.117 (2), p.543-544

Ferguson, Priscilla Parkhurst

2012

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Médiatiser la France culinaire : identité, institutions, idéologie

Le temps des médias, 2015-05, Vol.24 (1), p.13-25

Parkhurst Ferguson, Priscilla

2015

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Culinary Nationalism

Gastronomica, 2010, Vol.10 (1), p.102-109

ferguson, priscilla parkhurst

2010

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Writing Out of the Kitchen: Carême and the Invention of French Cuisine

Gastronomica, 2003-08, Vol.3 (3), p.40-51

Parkhurst Ferguson, Priscilla

2003

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The Sensualization of Flânerie

Dix-neuf : journal of the Society of Dix-Neuviémistes, 2012-07, Vol.16 (2), p.211-223

Ferguson, Priscilla Parkhurst

2012

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Content: Eating - Negotiating Pleasure and Necessity

Sociologie et sociétés, 2014-10, Vol.46 (2), p.5-15

2014

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Présentation: Manger — négocier le plaisir et la nécessité

Sociologie et sociétés, 2014, Vol.46 (2), p.5-15

2014

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trifles

Contexts, 2009-11, Vol.8 (4), p.66-68

ferguson, priscilla parkhurst

2009

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Dice, Cards, Wheels: A Different History of French Culture . By Thomas M. Kavanagh. Critical Authors and Issues. Edited by Josué Harari . Philadelphia: University of Pennsylvania Press, 2005. Pp. viii+252. $45.00

The Journal of modern history, 2007-09, Vol.79 (3), p.670-672

Ferguson, Priscilla Parkhurst

2007

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the big business of haut chocolat

Contexts, 2008-05, Vol.7 (2), p.65-67

ferguson, priscilla parkhurst

2008

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Michelin in America

Gastronomica, 2008-02, Vol.8 (1), p.49-55

ferguson, priscilla parkhurst

2008

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Crafting the Culture and History of French Chocolate . By Susan J. Terrio. Berkeley and Los Angeles: University of California Press, 2000. Pp. xiv+313. $55.00 (cloth); $22.50 (paper)

The American journal of sociology, 2001-07, Vol.107 (1), p.242-243

Ferguson, Priscilla Parkhurst

2001

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Spectacular Realities: Early Mass Culture in Fin‐de‐Siècle Paris . By Vanessa R. Schwartz. Berkeley: University of California Press, 1998. Pp. xiii+230. $19.95

The Journal of modern history, 2003-12, Vol.75 (4), p.965-966

Ferguson, Priscilla Parkhurst

2003

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Shaping culinary France: identity, institutions, ideology

Le temps des médias, 2015-01, Vol.24, p.13-25

Ferguson, Priscilla Parkhurst

2015

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Spectacular Realities: Early Mass Culture in Fin‐de‐Siècle Paris

Journal of modern history, 2003, Vol.75 (4), p.965-966

Ferguson, Priscilla Parkhurst

2003

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A Cultural Field in the Making: Gastronomy in Nineteenth-Century France

The American journal of sociology, 1998-11, Vol.104 (3), p.597-597

Ferguson, Priscilla Parkhurst

1998

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A Cultural Field in the Making: Gastronomy in 19th‐Century France 1

The American journal of sociology, 1998-11, Vol.104 (3), p.597-641

Ferguson, Priscilla Parkhurst

1998

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Crafting the Culture and History of French Chocolate

American Journal of Sociology, 2001, Vol.107 (1), p.242-243

Ferguson, Priscilla Parkhurst

2001

Volltextzugriff (PDF)

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The Senses of Taste

A cultural field in the making : Gastronomy in 19th-century France

inside the extreme sport of competitive eating

Roses and Everyday Beauty in France

Fashioning Appetite: Restaurants and the Making of Modern Identity by Joanne Finkelstein (review)

Feeding France: New Sciences of Food, 1760–1815 . By E. C. Spary. Cambridge Social and Cultural Histories. Edited by Margot C. Finn, Colin Jones, and Robert G. Moeller.Cambridge: Cambridge University Press, 2014. Pp. xii+418. $99.00 (cloth); $79.00 (Adobe eBook Reader)

La Cuisine de l’œuvre au XIXe siècle: regards d’artistes et d’écrivains éd. par d’Éléonore Reverzy et Bertrand Marquer (review)

David Strauss . Setting the Table for Julia Child: Gourmet Dining in America, 1934–1961 . Baltimore: Johns Hopkins University Press. 2011. Pp. xi, 324. $45.00

Médiatiser la France culinaire : identité, institutions, idéologie

Culinary Nationalism

Writing Out of the Kitchen: Carême and the Invention of French Cuisine

The Sensualization of Flânerie

Content: Eating - Negotiating Pleasure and Necessity

Présentation: Manger — négocier le plaisir et la nécessité

trifles

Dice, Cards, Wheels: A Different History of French Culture . By Thomas M. Kavanagh. Critical Authors and Issues. Edited by Josué Harari . Philadelphia: University of Pennsylvania Press, 2005. Pp. viii+252. $45.00

the big business of haut chocolat

Michelin in America

Crafting the Culture and History of French Chocolate . By Susan J. Terrio. Berkeley and Los Angeles: University of California Press, 2000. Pp. xiv+313. $55.00 (cloth); $22.50 (paper)

Spectacular Realities: Early Mass Culture in Fin‐de‐Siècle Paris . By Vanessa R. Schwartz. Berkeley: University of California Press, 1998. Pp. xiii+230. $19.95

Shaping culinary France: identity, institutions, ideology

Spectacular Realities: Early Mass Culture in Fin‐de‐Siècle Paris

A Cultural Field in the Making: Gastronomy in Nineteenth-Century France

A Cultural Field in the Making: Gastronomy in 19th‐Century France 1

Crafting the Culture and History of French Chocolate

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