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Gastronomy

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• Diet

• Cooking
• Food
• Dinners and dining

• Gastronomy -- Bibliography
• Gastronomy -- Early works to 1800
• Gastronomy -- Europe
• Gastronomy -- France
• Gastronomy -- Great Britain
• Gastronomy -- History
• Gastronomy -- Humor
• Gastronomy -- Italy
• Gastronomy -- Literary collections
• Gastronomy -- Periodicals
• Gastronomy -- Poetry
• Gastronomy -- Songs and music
• Gastronomy -- Terminology
• Drinking behavior
• Food presentation
• Gastronomy in literature
• Gluttony

• Eating

• The Feasts of Autolycus: The Diary of a Greedy Woman (Akron et al.: Saalfield Pub. Co., 1900), by Elizabeth Robins Pennell
  • Gutenberg text
  • multiple formats at archive.org
• The Physiology of Taste (text from the 1854 Philadelphia edition; illustrations from 1848 Paris edition), by Brillat-Savarin, trans. by Fayette Robinson, illust. by Bertall (illustrated HTML with commentary at fiftywordsforsnow.com)
• The Physiology of Taste: or, Transcendental Gastronomy, by Brillat-Savarin, trans. by Fayette Robinson (Gutenberg text)
• Artistic Cookery: A Practical System Suited for the Use of the Nobility and Gentry and for Public Entertainments (London: Longmans, Green and Co., 1870), by Urbain Dubois (page images at HathiTrust)
• Cakes and Ale (London: Grant Richards, 1897), by Edward Spencer (illustrated HTML with commentary at fiftywordsforsnow.com)
• A naturalist at the dinner table. (Duckworth, 1927), by E. G. Boulenger (page images at HathiTrust)
• Food and flavor : a gastronomic guide to health and good living. (The Century co., 1913), by Henry T. Finck (page images at HathiTrust)
• A book about the table (Hurst and Blackett, 1875), by John Cordy Jeaffreson (page images at HathiTrust)
• Guía del buen comer español (Sucesores de Rivadeneyra, s. a., 1929), by Dionisio Pérez and Ministerio de Información y Turismo (Spain) (page images at HathiTrust; US access only)
• A guide to the selection, combination, and cooking of foods (Westport, Connecticut : The AVI Publishing Company, Inc., 1961-1965., 1961), by Carl A. Rietz, Julia Perrin Hindley, and Jeremiah J. Wanderstock (page images at HathiTrust)
• La table et le repas à travers les sièeles. Histoire de l'alimentation, du mobilier à l'usage des repas du cérémonial et des divertissemens de table ehez les peuples anciens et les français. Précédée d'une étude sur les mœurs gastronomiques primitives et sur le rôle du repas dans la civilasation ... (L. Laveur, 1910), by Armand Lebault (page images at HathiTrust; US access only)
• Athēnaiou Deipnosophistai : Athenaei Deipnosophistae libri XV : cum rerum et scriptorum indicibus : ad optimorum librorum fidem accurate editi. (Sumptibus Ottonis Holtze, 1868), by of Naucratis Athenaeus (page images at HathiTrust)
• Cómo se servia de comer al rey Hernando de Nápoles (Compañía Ibero-Americana de Publicaciones, 1929), by Roberto de Nola and Dionisio Pérez (page images at HathiTrust; US access only)
• The physiology of taste; or, Meditations on transcendental gastronomy (Boni and Liveright Pub. Corp., 1926), by Brillat-Savarin and Frank Crowninshield (page images at HathiTrust)
• The pantropheon; or, History of food, and its preparation, from the earliest ages of the world. A. Soyer. Embellished with forty-two steel plates, illustrating the greatest gastronomic marvels of antiquity. (Simpkin, Marshall, & Co., 1853), by Alexis Soyer (page images at HathiTrust)
• Physiologie du gout; ou, Méditations de gastronomie transcendante ... dédié aux gastronomes parisiens par un professeur. (Tessier, 1834), by Brillat-Savarin (page images at HathiTrust)
• Le double almanach gourmand (Librairie du Petit journal, 1865), by Charles Monselet (page images at HathiTrust)
• How to be a hermit; or, A bachelor keeps house (H. Liveright, 1929), by Will Cuppy (page images at HathiTrust)
• The knife and fork for 1849. Laid by the "Alderman." Founded on the culinary principles advocated by A. Soyer, Ude, Savarin, and other celebrated professors. With fourteen choice cuts by Kenny Meadows. (H. Hurst, 1849) (page images at HathiTrust)
• La mesa moderna; cartas sobre el comedor y la cocina cambiadas entre el doctor Thebussem [pseud.] y un cocinero de S. M. (F. Fe [etc.], 1888), by doctor Thebussem and José de Castro y Serrano (page images at HathiTrust)
• Monsieur Gastère ... (Plon, 1927), by Henri Lavedan (page images at HathiTrust; US access only)
• Das Buch der Tafelfreuden aus allen Zeiten und Breiten gesammelt. (Hyperion-Verlag, 1929), by Curt Sigmar Gutkind (page images at HathiTrust; US access only)
• Table traits, with something on them (R. Bentley, 1859), by Dr. Doran (page images at HathiTrust)
• L'arte di convitare (Formiggini, 1913), by Giovanni Rajberti (page images at HathiTrust; US access only)
• The feasts of Autolycus, the diary of a greedy woman (The Saalfield publishing company, 1900), by Elizabeth Robins Pennell (page images at HathiTrust; US access only)
• A boire et à manger. (Au Pigeonnier, 1927), by Léon Daudet (page images at HathiTrust; US access only)
• Table traits (F. A. Niccolls, 1854), by Dr. Doran (page images at HathiTrust)
• The inner man : good things to eat and drink and where to get them (Bancroft Co., 1891), by Daniel O'Connell and A.L. Bancroft & Company (page images at HathiTrust)
• La casa de Lúculo: o, El arte de comer (nueva fisiologia del gusto) (Comp.a iberoamericana de publicacions, 1929), by Julio Camba (page images at HathiTrust; US access only)
• Essays, moral, philosophical, and stomachical, on the important science of good-living (London : Printed for G. and W.B. Whittaker, Ave-Maria Lane, Ludgate Street, 1823., 1823), by Launcelot Sturgeon and G. and W. B. Whittaker (page images at HathiTrust)
• Tales of the table, kitchen, and larder. (J.D. Strong, 1836), by Dick Humelbergius Secundus (page images at HathiTrust)
• Apician morsels; or, Tales of the table, kitchen, and larder: containing a new and improved code of eatics; select epicurean precepts; nutritive maxims, reflections, anecdotes, &c. ... (Printed by J. & J. Harper;, 1829), by Dick Humelbergius Secundus (page images at HathiTrust)
• Cakes & ale : a memory of many meals, the whole interspersed with various recipes, more or less original, and anecdotes, mainly veracious (G. Richards, 1897), by Edward Spencer (page images at HathiTrust)
• Code gourmand, manuel complet de gastronomie, contenant les lois, règles, applications et exemples de l'art de bien vivre (J.-P. Roret, 1829), by Mademoiselle Marguerite and A. Romieu (page images at HathiTrust)
• Physiologie des Geschmacks : oder, physiologische Anleitlung zum Studium der Tafelgenüsse (F. Vieweg, 1866), by Brillat-Savarin and Karl Christoph Vogt (page images at HathiTrust)
• Physiologie du gout : ou Méditations de gastronomie transcendante : ouvrage théorique, historique, et à l'ordre du jour (Charpentier, 1844), by Brillat-Savarin, J. de Berchoux, and American Institute of Wine & Food (page images at HathiTrust)
• Physiology of taste (Lindsay & Blakiston, 1854), by Brillat-Savarin, Fayette Robinson, Elizabeth Robins Pennell Collection (Library of Congress), and Katherine Golden Bitting Collection on Gastronomy (Library of Congress) (page images at HathiTrust)
• La gastronomie pour rire, ou anecdotes, réflexions, maximes et folies gourmandes. (J.G. Dentu, 1827), by César Gardeton (page images at HathiTrust)
• Gastronome français (Paris : Charles-Béchet, libraire-commissionnaire, quai des Augustins, no 57, près le Pont-Neuf, 1828., 1828), by Émile Rouargue, C.-L. Cadet de Gassicourt, and Alexandre-Balthazar-Laurent Grimod de La Reynière (page images at HathiTrust)
• Code gourmand; manuel complet de gastronomie, contenant les lois, règles, applications, et exemples de l'art de bien vivre ... (A. Wahlen, 1828), by Horace Raisson and A. Romieu (page images at HathiTrust)
• Physiologie du goût (Charpentier, 1842), by Brillat-Savarin, J. de Berchoux, and A. Richerand (page images at HathiTrust)
• The epicure's year book and table companion. (Bradbury, Evans, & Co., 1868), by Blanchard Jerrold (page images at HathiTrust)
• Delicate feasting. (Harper, 1890), by Theodore Child (page images at HathiTrust)
• Science du bien vivre; ou, Monographie de la cuisine envisagée sous son aspect physique, intellectuel et moral, guide de la maîtresse de maison; suivie de mille nouvelles recettes par ordre régulier, du service de la table ... [etc.] (Au Bureau du Musée des familles [etc.], 1852), by Paul Benjamin Chareau and Auguste Desrez (page images at HathiTrust)
• Histoire de la table : curiosites gastronomiques de tous les temps et de tous les pays (Paris : E. Dentu, éditeur, Librairie de la Société des gens de lettres, 1868., 1868), by Louis Nicolardot (page images at HathiTrust)
• Gastrosophie; oder, Die lehre von den freuden der tafel. (Avenarius & Mendelssohn, 1851), by Baron Vaerst (page images at HathiTrust)
• L'art de diner en ville à l'usage des gens de lettres : poème en IV chants ... (Bureau de la bibliothèque choisie, 1853), by Colnet and Julia Child (page images at HathiTrust)
• L'antigastronomie, ou, L'homme de ville sortant de table, poème en IV chants. Manuscrit trouvé dans un pâté, et augmenté de remarques importantes. (Hubert, 1806), by Jean-Baptiste Gouriet (page images at HathiTrust)
• Homme des champs à table (Paris : Chez Giguet et Michaud, imp.-libraires, rue des Bons-Enfans, no. 6, 1803--(an 11), 1803), by J. de Berchoux, Edme Bovinet, and Jacques Delille (page images at HathiTrust)
• La chronique des chapons et des gélinottes du Mans d'Étienne Martin de Pinchesne, publiée sur le manuscrit original de la Bibliothèque nationale (H. Leclerc, 1907), by Étienne Martin Pinchesne, Frédéric Lachèvre, Frédéric Lachèvre, and Pierre Costar (page images at HathiTrust; US access only)
• Brillat-Savarin's Physiologie du goût. A handbook of gastronomy (J.W. Bouton, 1884), by Brillat-Savarin and Adolphe Lalauze (page images at HathiTrust)
• Practical gastronomy (The Food & Cookery Publishing Agency, 1908), by Charles Herman Senn (page images at HathiTrust)
• A handbook of gastronomy (Physiologie du goût) (Houghton Mifflin, 1915), by Brillat-Savarin and Herndon/Vehling Collection (page images at HathiTrust)
• Gastrosophie; oder, die Lehre von den Freuden der Tafel. (Avenarius & Mendelsohn, 1851), by Baron Vaerst (page images at HathiTrust)
• Corpusculum poesis epicae Graecae ludibundae. (in aedibvs B. G. Teubneri, 1888), by Curt Wachsmuth, Paul Brandt, and of Gela Archestratus (page images at HathiTrust)
• Vorlesungen über Esskunst (Wigand, 1881), by Gustav Blumröder (page images at HathiTrust)
• Lirum larum Löffelstiel : gastronomische Plaudereien (E. Lichtenstein Verlag, 1921), by Martha von Zobeltitz (page images at HathiTrust; US access only)
• Gastronomy as a fine art; or, The Science of good living, a translation of the "Physiologie du goût" of Brillat-Savarin (Chatto & Windus, 1889), by Brillat-Savarin and R. E. Anderson (page images at HathiTrust)
• The feasts of Autolycus, the diary of a greedy woman (The Saalfield publishing company, 1900), by Elizabeth Pennell (page images at HathiTrust)
• The wonder of food (Appleton-Century-Crofts, 1961), by K. Cyrus Melikian and Lloyd K. Rudd (page images at HathiTrust)
• Dine at home with Rector; a book on what men like, why they like it, and how to cook it (E.P. Dutton, 1937), by George Rector and James B. Herndon (page images at HathiTrust)
• Food and flavor, a gastronomic guide to health and good living (Harper, 1924), by Henry T. Finck (page images at HathiTrust)
• L'art de manger et son histoire. (Payot, 1928), by Maurice Des Ombiaux (page images at HathiTrust; US access only)
• The art of dining (G.P. Putnam's Sons, 1899), by A. Hayward, James B. Herndon, Charles Sayle, and Herndon/Vehling Collection (page images at HathiTrust)
• The physiology of taste; or, Meditations on transcendental gastronomy. (Dover Publications, 1960), by Brillat-Savarin (page images at HathiTrust; US access only)
• Crumbs from the round table; a feast for epicures. (Leypoldt & Holt, 1866), by Joseph Barber (page images at HathiTrust)
• Bill of fare (London : Sherwood, Neely, and Jones : J. Robins and Co. and sold by all booksellers, 1820., 1820), by A. D. M'Quin (page images at HathiTrust)
• Almanach des gourmands, servant de guide dans les moyens de faire excellente cheŕe (Chez Maradan [etc.], 1803), by Jean-François Coste, Jean-François Coste, and Alexandre-Balthazar-Laurent Grimod de La Reynière (page images at HathiTrust)
• Tales of the table, kitchen, and larder. (Whittaker, Treacher, 1829), by Dick Humelbergius Secundus (page images at HathiTrust)
• Athenaei deipnosophistae : libri XV, cum rerum et scriptorum indicibus. Ad optimorum librorum fidem accurate editi. (Sumtibus et typis Car. Tauchnitii, 1834), by of Naucratis Athenaeus (page images at HathiTrust)
• Das Diner : practische Anleitung zu dessen Service und Arrangement, nebst einer Sammlung hervorragender Menus (R. Mosse, 1893), by Robert Stutzenbacher (page images at HathiTrust)
• Dining in Paris; a guide to Paris à la carte and table d'hôte (R. M. McBride, 1924), by Sommerville Story (page images at HathiTrust)
• Almanacco gastronomico; ricette, meditazioni, facezie e storielle culinarie (R. Bemporad & Figlio, 1914), by Jarro (page images at HathiTrust; US access only)
• The menu book (Le livre des menus); a menu compiler and register of dishes. (Ward, Lock, 1922), by Charles Herman Senn (page images at HathiTrust)
• A book of food (J. Cape, 1927), by P. Morton Shand (page images at HathiTrust; US access only)
• Cakes & ale : a dissertation of banquets, interspersed with various recipes, more or less original, and anecdotes, mainly veracious (S. Paul, 1913), by Edward Spencer (page images at HathiTrust)
• Chef's holiday. (Longmans, Green, 1952), by Idwal Jones (page images at HathiTrust)
• The pleasures of the table; an account of gastronomy from ancient days to present times, With a history of its literature, schools, and most distinguished artists; ... (Singing Tree Press, 1969), by George H. Ellwanger (page images at HathiTrust; US access only)
• The Wine & Food Society of Southern California : a history with a bibliography of André L. Simon (Ward Ritchie Press, 1957), by Marcus Crahan and Ward Ritchie Press (page images at HathiTrust)
• The art of dining and the art of attaining high health : with a few hints on suppers (Carey & Hart, 1837), by Thomas Walker and American Institute of Wine & Food (page images at HathiTrust)
• Gastronomiana : trésor des bons mots, plaisanteries, aventures, excentricités, etc., des disciples de Comus : édition renfermant tout ce qu'un véritable gastronome doit connaître pour faire son chemin dans tous les états policés de notre globe. (Delarue, Libraire-editeur, 1857), by Simon Blocquel and American Institute of Wine & Food (page images at HathiTrust)
• Physiologie du goût, ou Méditations de gastronomie transcendante : ouvrage théorique, historique et à l'ordre du jour (A. Sautelet et Cie libraires, 1826), by Brillat-Savarin and American Institute of Wine & Food (page images at HathiTrust)
• Breakfast, dinner, and tea : viewed classically, poetically, and practically : containing numerous curious dishes and feasts of all times and all countries : besides three hundred modern receipts (D. Appleton, 1865), by Julia C Andrews (page images at HathiTrust)
• Gastronomy and gastronomers (John Murray, 1853), by A. Hayward (page images at HathiTrust)
• Fisiología del gusto (Imprenta de Juan R. Navarro, 1852), by Brillat-Savarin, Alphonse Karr, Bertall, and Eufemio Romero (page images at HathiTrust)
• Fisiología del gusto ó meditaciones de gastronomía trascendental : obra teórica, histórica y á la órden del día dedicada á los gastrónomos parisienses (A. Durán, 1869), by Brillat-Savarin (page images at HathiTrust)
• La France gastronomique; guide des merveilles culinaires et des bonnes auberges françaises. Le Périgord. (Rouff, 1921), by Curnonsky and Marcel Rouff (page images at HathiTrust; US access only)
• Table traits. In two volumes. (Francis A. Niccolls & company, 1854), by Dr. Doran (page images at HathiTrust)
• Méditations de gastronomie transcendante. (Boulé, Editeur, 1850), by Brillat-Savarin and Eugène Bareste (page images at HathiTrust)
• Soyer's Pantropheon (Ticknor, Reed, and Fields, 1853), by Alexis Soyer, Adolphe Duhart-Fauvet, Knights & Co, Vizetelly and Company (1850-1855), and Reed Ticknor (page images at HathiTrust)
• Table traits, with something on them. (R. Bentley; [etc., etc.], 1854), by Dr. Doran (page images at HathiTrust)
• Breakfast, dinner, and tea: viewed classically, poetically, and practically. Containing numerous curious dishes and feasts of all times and all countries. (D. Appleton and company, 1859), by Julia C. Andrews and D. Appleton and Company (page images at HathiTrust)
• Physiologie du goût, ou, méditations de gastronomie transcendante, ouvrage théorique, historique et à l'ordre du jour, dédié aux gastronomes parisiens (Gabriel de Gonet, 1852), by Brillat-Savarin, Ulyssis Chamecin, Turner Hamilton, Midderigh, Charles Michel Geoffroy, Alphonse Karr, Bertall, and American Institute of Wine & Food (page images at HathiTrust)
• Physiologie du goût, ou, Méditations de gastronomie transcendante : ouvrage théorique, historique et à l'ordre du jour / dédié aux gastronomes parisiens, par un professeur, membre de plusieurs sociétés littéraires et savantes (Paris : Furne et Cie, Libraires-Éditeurs, 45 rue Saint-André-des-arts, MDCCCLXIV [1864]., 1864), by Brillat-Savarin, Ch. Chardon, Henri Plon, Bertall, Samuel Chamberlain, Narcissa G. Chamberlain, Julia Child, and Furne (Firm) (page images at HathiTrust)
• Handbook of dining. (Appleton, 1865), by Brillat-Savarin and Leonard Francis Simpson (page images at HathiTrust)
• Table traits with something on them (Redfield, 1855), by Dr. Doran and Justus Starr Redfield (page images at HathiTrust)
• Table traits with something on them. (Redfield, 1859), by Dr. Doran and J.S. Redfield & Co (page images at HathiTrust)
• Physiologie des Geschmacks (Georg Müller, 1913), by Brillat-Savarin (page images at HathiTrust; US access only)
• Physiologie du gout, ou, Médiations de gastronomie transcendante : ouvrage théorique, historique, et à l'ordre du jour dédié aux gastronomes parisiens (Charpentier, 1865), by Brillat-Savarin (page images at HathiTrust)
• Physiologie du gout; ou, Méditations de gastronomie transcendante (J. P. Meline, 1835), by Brillat-Savarin (page images at HathiTrust)
• Handbook of dining, or corpulency and leanness scientifically considered (Longman, 1865), by Brillat-Savarin and Leonard Francis Simpson (page images at HathiTrust)
• Kitchen essays, with recipes and their occasions (T. Nelson and sons, ltd., 1922), by Agnes Lowndes Jekyll (page images at HathiTrust; US access only)
• Table traits, with something on them (D. McKay, 1890), by Dr. Doran (page images at HathiTrust)
• The pleasures of the table : an account of gastronomy from ancient days to present times : with a history of its literature, schools, and most distinguished artists : together with some special recipes, and views concerning the aesthetics of dinners and dinner-giving (Wm. Heinemann, 1903), by George H. Ellwanger (page images at HathiTrust; US access only)
• Vorlesungen über Esskunst (O. Wigand, 1838), by Gustav Blumröder (page images at HathiTrust)
• Physiologie du goût (Librairie de la Bibliothèque nationale, 1876), by Brillat-Savarin (page images at HathiTrust)
• Geist der Kochkunst (J.G. Cotta, 1832), by Joseph König and C. Fr. v. Rumohr (page images at HathiTrust)
• Physiologie du gout : ou, Méditatons de gastronomie transcendante (Garnier frères, 1870), by Brillat-Savarin, Colnet, and J. de Berchoux (page images at HathiTrust)
• La fisiologia del gusto : meditazioni di gastronomia universale (Adriano Salani, 1914), by Brillat-Savarin and Mario Foresi (page images at HathiTrust; US access only)
• Almanach des gourmands, servant de guide dans les moyens de faire excellente chère (Chez Maradan [etc.], 1804), by Alexandre-Balthazar-Laurent Grimod de La Reynière and M. Coste d'Arnobat (page images at HathiTrust)
• The poetry of eating; being a collection of occasional editorials printed in the Ohio state journal (O.,F.J. Heer Printing Co., 1908), by Edward Stansbury Wilson (page images at HathiTrust; US access only)
• Restitution d'une lettre adressée (Imprimerie royale, 1839), by of Samos Lynceus and Jean Pierre Rossignol (page images at HathiTrust)
• Almanach des bonnes choses de France. (G. Crès et cie, 1920), by E. de Clermont-Tonnerre (page images at HathiTrust; US access only)
• Essays on good-living (G. and W.B. Whittaker, 1822), by Launcelot Sturgeon (page images at HathiTrust)
• Physiologie du gout (A. Sautelet et Cie. ..., 1829), by Brillat-Savarin (page images at HathiTrust)
• Diary of a landlord (G.B. Zieber & Co., 1844), by J. M. Sanderson (page images at HathiTrust)
• Physiologie du goût (Garnier frères, 1843), by Brillat-Savarin, F. Fayot, Colnet, and J. de Berchoux (page images at HathiTrust)
• Crumbs from the round table : a feast for epicures (Leypoldt & Holt, 1866), by Joseph Barber (page images at HathiTrust)
• Almanach des gourmands (Nilsson, 1904), by Narcissa G. Chamberlain, F. G. Dumas, Samuel Chamberlain, and N. Y.) Corner Book Shop (New York (page images at HathiTrust; US access only)
• Gastronomy as a fine art; or, The Science of good living. A translation of the "Physiologie du goût" of Brillat-Savarin. (Scribner and Welford, 1879), by Brillat-Savarin and R. E. Anderson (page images at HathiTrust)
• Ochtertyre House booke of accomps, 1737-1739. (Printed at the University Press by T. and A. Constable for the Scottish History Society, 1907), by William Murray and James Colville (page images at HathiTrust; US access only)
• Dinnerology : our experiments in diet. From crankery to common-sense, a tale for the times (Belford, Clarke & co.; [etc., etc., 1889), by Oliver Herbrand Gordon Leigh (page images at HathiTrust)
• Gastronomy as a fine art; or, The Science of good living. A translation of the "Physiologie du goût" of Brillat-Savarin. (Chatto and Windus, 1877), by Brillat-Savarin and Robert E. Anderson (page images at HathiTrust)
• Gastronomie pratique : études culinaires suivies du Traitement de l'obésité des gourmands (E. Flammarion, 1907), by Ali-Bab (page images at HathiTrust; US access only)
• Cakes and ale (Grant Richards, 1900), by Edward Spencer (page images at HathiTrust)
• La table au pays de Brillat-Savarin (Louis Bailly fils, 1892), by Lucien Tendret and Julia Child (page images at HathiTrust)
• Athenaei Naucratitae Deipnosophistarum libri quindecim : ex optimis codicibus nunc primum collatis emendavit ac supplevit, nova Latina versione (Ex typographia Societatis Bipontinae, 1801), by Athenaeus of Naucratis, Johann Schweigha user, and Isaac Casaubon (page images at HathiTrust)
• Physiologie du gout ou Méditatins de gastronomie transcendante ouvrage théorique : historique, et a l'ordre du jour dédié aux gastronomes parisiens ([publisher not identified], 1874), by Brillat-Savarin (page images at HathiTrust)
• The greedy book, a gastronomical anthology (Gay and Bird, 1906), by Frank Schloesser, Joseph Dommers Vehling, James B. Herndon, and Herndon/Vehling Collection (page images at HathiTrust)
• Petit breviaire de la gourmandise (A. Messein, 1919), by Laurent Tailhade (page images at HathiTrust; US access only)
• Almanach perpétuel des gourmands : contenant Le code gourmand. (J.N. Barba, 1830), by Mademoiselle Marguerite (page images at HathiTrust)
• Ko shi sho shi (Suhara Tetsuji, 1887), by Shunko Nishida (page images at HathiTrust)
• Physiologie du goût, ou, Méditations de gastronomie transcendante : ouvrage théorique, historique et a l'ordre du jour, dédié aux gastronomes parisiens (A. Sautelet, 1828), by Brillat-Savarin (page images at HathiTrust)
• The delights of delicate eating (Saalfield, 1901), by Elizabeth Robins Pennell (page images at HathiTrust)
• The menu book; 4th ed. of Practical gastronomy, a menu compiler and register of dishes ... (The Food and cookery publishing agency, 1908), by Charles Herman Senn (page images at HathiTrust)
• The feasts of Autolycus, the diary of a greedy woman. (J. Lane;, 1896), by Elizabeth Robins Pennell (page images at HathiTrust)
• Promenade gastronomique dans Paris ... (Librairie orientale de Dondey-Dupré, 1833), by Thévenin (page images at HathiTrust)
• The feasts of Autolycus : the diary of a greedy woman (J. Lane ;, 1896), by Elizabeth Robins Pennell (page images at HathiTrust)
• Physiologie du goût, ou Méditations de gastronomie transcendante; ouvrage théorique, historique, et à l'ordre du jour, dédié aux gastronomes parisiens (Garnier Frères,), by Brillat-Savarin, Colnet, and J. de Berchoux (page images at HathiTrust)
• A guide to the restaurants of Paris. (R. M. McBride & company, 1929), by Thérèse Bonney and Louise Bonney (page images at HathiTrust)
• The garrulous gourmet (McBride Co., 1952), by William Wallace Irwin (page images at HathiTrust; US access only)
• Physiologie des geschmacks, oder, Physiologische anleitung zum studium der tafelgenüsse. (Vieweg, 1878), by Brillat-Savarin and Carl Voght (page images at HathiTrust)
• Book of new French cooking; 300 new and unique receipts (T. Butterworth, 1929), by Paul Reboux (page images at HathiTrust; US access only)
• Cooks, gluttons & gourmets; a history of cookery. (Doubleday, 1962), by Betty Wason (page images at HathiTrust; US access only)
• Athenaeus (Apvd Aldvm, et Andream socervm, 1514), by of Naucratis Athenaeus, Markos Mousouros, and Aldo Manuzio (page images at HathiTrust)
• Athenaei Navcratitae Dipnosophistarvm libri XV (B. G. Teubneri, 1887), by of Naucratis Athenaeus and George Kaibel (page images at HathiTrust)
• Calendrier nutritif (Chez Maradan ..., 1803), by Alexandre-Balthazar-Laurent Grimod de La Reynière and Jean-François Coste (page images at HathiTrust)
• Petit cuisinier moderne (Paris : Garnier frères, libraires-éditeurs, 6, rue des Saints-Pères, 6, 1889., 1889), by Gustave Garlin, Imprimerie Chaix, and Garnier frères (page images at HathiTrust)
• Les classiques de la table. (Paris : Librairie de Firmin-Didot et Cie, imprimeurs de l'Institut, rue Jacob, 56, 1882., 1882), by Colnet, J. de Berchoux, Alexandre-Balthazar-Laurent Grimod de La Reynière, marquis de Cussy, Brillat-Savarin, Justin Améro, Ambroise Firmin-Didot, F. Fayot, and Firmin-Didot (Firm) (page images at HathiTrust)
• Les classiques de la table : petite bibliothèque des écrits les plus distingués publiés à Paris sur la gastronomie et la vie élégante (Paris : Au Dépot de la librairie, rue des Moulins, 8, près le Palais-National, [1846?], 1846), by Auguste Blanchard, Ary Scheffer, Hippolyte Louis Emile Pauquet, Charles François Daubigny, Henriquel Dupont, Paul Delaroche, and F. Fayot (page images at HathiTrust)
• Breakfast, dinner, and tea : viewed classically, poetically, and practically : containing numerous curious dishes and feasts of all times and all countries : besides three hundred modern receipts. (D. Appleton, 1860), by Julia C. Andrews (page images at HathiTrust)
• Apicio moderno (Roma : Nella stamperia del Giunchi, presso Carlo Mordachini, MDCCCVII-MDCCCVIII [1807-1808], 1807), by Francesco Leonardi (page images at HathiTrust)
• Paris, I : (du Ier au VIIe arrondissement) (F. Rouff, 1921), by Curnonsky and Marcel Rouff (page images at HathiTrust; US access only)
• Practical gastronomy : French menus, or the complete menu compiler and register of dishes (Spottiswoode, 1903), by Charles Herman Senn and Elizabeth Robins Pennell Collection (Library of Congress) (page images at HathiTrust; US access only)
• Physiologie du gout (J. Tessier, 1834), by Brillat-Savarin (page images at HathiTrust)
• Physiologie du gout (Paris : Flammarion, 1926., 1926), by Brillat-Savarin (page images at HathiTrust; US access only)
• Apician morsels (London : Whittaker, Treacher and Co., Ave-Maria Lane, 1834., 1834), by Dick Humelbergius Secundus, George Cruikshank, and Treacher and Co Whittaker (page images at HathiTrust)
• Mensa philosophica : Hec mea mensa doc[et?] cognõine philosophorũ Que cuiuis et quo sint comedenda modo. Hec conuiuandi mores. hec verba recenset Salibus vt fiat dulcis. et apta ioco. ([Heinrich Knoblochtzer], 1489), by Theobaldus Anguilbertus and Michael Scot (page images at HathiTrust)
• The gourmets' almanac, wherein is set down, month by month, recipes for strange and exotic dishes, with divers considerations anent the cooking and the eating thereof, together with the feast days & the fast days and many proverbs from many lands; also the words and music of such old-fashioned songs as should be sung by all proud and lusty fellows; to all this is appended a garland for gourmets tressed with many quaint fancies and literary blossoms culled from the most noble writers of all the ages (Covici-Friede, 1930), by Allan Ross Macdougall (page images at HathiTrust; US access only)
• Méditations de gastronomie transcendante (À Paris : A. Sautelet et Cie, libraires, Place de la Bourse, 1828., 1828), by Brillat-Savarin and A. Sautelet et cie (page images at HathiTrust)
• The profession of cookery from a French point of view : with some economical practices peculiar to the nation (London ; New York ; Melbourne : Ward, Lock & Bowden, Limited, 1894., 1894), by Lucy H. Yates and Lock & Bowden Ward (page images at HathiTrust)
• The inner man : good things to eat and drink and where to get them (Bancroft Co., 1891), by Daniel O'Connell (page images at HathiTrust)
• See Rome and eat (Doubleday, 1960), by Beverly Pepper (page images at HathiTrust; US access only)
• Science of good living (Chatto & Windus, 1889), by Brillat-Savarin and R. E. Anderson (page images at HathiTrust)
• A book about the table. (Hurst and Blackett, 1875), by John Cordy Jeaffreson (page images at HathiTrust)
• Cuisine et chasse de Bourgogne et d'ailleurs, assaisonnées d'humor et de commentaires : études, principes, recettes ... (Chez l'auteur, 1920), by Charles Blandin (page images at HathiTrust; US access only)
• The Gourmet cookbook. (New York, 1957) (page images at HathiTrust; US access only)
• The glutton's mirror (T.F. Unwin, 1925), by William Caine (page images at HathiTrust)
• Livre d'or de l'hotellerie Alsacienne. (Imprimerie Alsacienne, 1925) (page images at HathiTrust; US access only)
• Physiologie du goût, ou ; Méditations de gastronomie transcendante, ouvrage théorique, historique, et à l'ordre du jour, dédié aux gastronomes parisiens (Charpentier, 1853), by Brillat-Savarin and Honoré de Balzac (page images at HathiTrust)
• Son exigence gaster: roman nutritif, humoristique, instructif. (A. Deneuvy, 1929), by Dagouret (page images at HathiTrust; US access only)
• The greedy book : A gastronomical anthology, by Frank Schloesser (Gutenberg ebook)
• Table traits, with something on them, by Dr. Doran (Gutenberg ebook)
• Petit bréviaire de la Gourmandise (in French), by Laurent Tailhade (Gutenberg ebook)
• The Pleasures of the Table: An Account of Gastronomy from Ancient Days to Present Times. With a History of Its Literature, Schools, and Most Distinguished Artists; Together With Some Special Recipes, and Views Concerning the Aesthetics of Dinners and Dinner-giving, by George H. Ellwanger (Gutenberg ebook)
• Food and Flavor: A Gastronomic Guide to Health and Good Living, by Henry T. Finck, illust. by Charles Shepard Chapman (Gutenberg ebook)
• Congress Hotel, Home of a Thousand Homes: Rare and Piquant Dishes of Historic Interest, by Irving S. Paull and W. S. Goodnaw, illust. by Sam Stoltz and A. Fred Tellendar (Gutenberg ebook)
• The Pantropheon; Or, History of Food, Its Preparation, from the Earliest Ages of the World, by Alexis Soyer (Gutenberg ebook)
• Cakes & Ale: A Dissertation on Banquets Interspersed with Various Recipes, More or Less Original, and anecdotes, mainly veracious, by Edward Spencer (Gutenberg ebook)
• Physiologie du goût (in French), by Brillat-Savarin (Gutenberg ebook)

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