Gastronomy and literature in France in the 19th century
[Review of ]. French Studies, 72(1), 124–125.
2018 journal article
The Miserable, Mythical, Magical Marmiton Representing Culinary Apprenticeship in Early Third Republic France
HISTORICAL REFLECTIONS-REFLEXIONS HISTORIQUES, 44(3), 72–94.
Cuisine on stage: Food and drink in XX Century Theatre
[Review of ]. TDR-the drama review-the journal of performance studies, 58(4), 181–182.
A dream of stone: Fame, vision, and monumentality in nineteenth-century French literary culture
Newark: University of Delaware Press.
Grimod de la Reyniere's Almanach des gourmands: exploring the gastronomic new world of Post-Revolutionary France
In L. R. Schehr & A. S. Weiss (Eds.), French food: On the table, on the page, and in French culture. New York: Routledge.
Ed(s): . L. R. Schehr & A. Weiss
The rise and fall of the literary monument in post-revolutionary France
In The Pictured word: Word & image interactions 2 (pp. 183–199). Amsterdam ; Atlanta: Rodopi.
The physiology of taste, by Brillat-Savarin
In Encyclopedia of the essay. Chicago: Fitzroy Dearborn.