Reference health
A Cultural Field in the Making: Gastronomy in 19th‐Century France
11/11 checkable references clean · checked 2026-08-20
Every reference with a DOI in the deposited reference list resolved to a known work in Crossref or DataCite at the dated check, and none carried a retraction, withdrawal, or removal notice.
72 without a DOI — not checked. A reference deposited without a DOI is never matched by title or guessed at; it stays outside the checked set, and this line discloses that.
The 11 checked references that resolve
resolves10.3406/rhmc.1977.993
Le triomphe de "la cuisinière bourgeoise". Livres culinaires, cuisine et société en France aux XVIIe et XVIIIe siècles
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no DOI — not checked- 1997. "La `Macdonaldisation' des moeurs." Pp. 859-79 in Histoire de l'alimentation, edited by Jean-Louis Flandrin and Massimo Montanari. Paris: Fayard.
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no DOI — not checkedFlandrin, Jean-Louis, Philip Hyman, and Mary Hyman. 1983. "La Cuisine dans la litterature de colportage." Pp. 11-107 in Le Cuisinier franc ois, edited by Jean-Louis Flandrin, Philip Hyman, and Mary Hyman. Paris: Montalba.
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no DOI — not checkedGoblot, Edmond. (1927) 1967. La Barrie`re et le niveau: Essai sur la bourgeoisie franc aise moderne. Paris: Presses Universitaires de France.
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no DOI — not checked- (1808) 1983. Manuel des Amphitryons: Contenant Un Traite' de la Dissection des viandes a` table, la Nomenclature des Menus les plus nouveaux pour chaque saison, et des E'le'mens de Politesse gourmande. Paris: E'ditions A. M. Metailie.
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