@misc{garval_2018, title={Gastronomy and literature in France in the 19th century}, volume={72}, number={1}, journal={French Studies}, author={Garval, M. D.}, year={2018}, pages={124–125} }
 @article{garval_2018, title={The Miserable, Mythical, Magical Marmiton Representing Culinary Apprenticeship in Early Third Republic France}, volume={44}, ISSN={["1939-2419"]}, DOI={10.3167/hrrh.2018.440306}, abstractNote={Revealing paradoxes abounded in early Third Republic French representations
of the marmiton, or culinary apprentice. Investigative reportage and reformist discourse exposed
apprentices’ miserable existence while still depicting these young fellows as playful
and carefree. Conversely, popular marmiton mythology, particularly in children’s literature,
idealized culinary apprenticeship, amid glimpses of harsh living and working conditions,
while also highlighting admittedly rare opportunities for ambitious apprentices to achieve
substantial public success. Max Jacob’s children’s book Histoire du Roi Kaboul Ier et du
Marmiton Gauwain provides an emblematic example with its parodic fairy-tale rendering
of celebrity chef Auguste Escoffier’s extraordinary triumphs. Ultimately, while enchanting,
the rosy popular vision of the magical marmiton obfuscated exploitative child labor practices
underpinning the whole culinary enterprise in this supposed golden age of French
gastronomy.}, number={3}, journal={HISTORICAL REFLECTIONS-REFLEXIONS HISTORIQUES}, author={Garval, Michael D.}, year={2018}, month={Dec}, pages={72–94} }
 @misc{garval_2014, title={Cuisine on stage: Food and drink in XX Century Theatre}, volume={58}, number={4}, journal={TDR-the drama review-the journal of performance studies}, author={Garval, M. D.}, year={2014}, pages={181–182} }
 @article{garval_2013, title={Funerary Arts and Tomb Cult: Living with the Dead in France, 1750-1870}, volume={67}, ISSN={["1468-2931"]}, DOI={10.1093/fs/knt192}, number={4}, journal={FRENCH STUDIES}, author={Garval, Michael D.}, year={2013}, month={Oct}, pages={559–560} }
 @book{garval_2012, title={Cle?o de Me?rode and the rise of modern celebrity culture}, DOI={10.4324/9781315095639-5}, publisher={Burlington, VT: Ashgate Pub. Company}, author={Garval, M. D.}, year={2012} }
 @book{garval_2004, title={A dream of stone: Fame, vision, and monumentality in nineteenth-century French literary culture}, ISBN={0874138620}, publisher={Newark: University of Delaware Press}, author={Garval, M. D.}, year={2004} }
 @article{garval_2003, title={'A dream of stone': Fame, vision, and the monument in nineteenth-century French literary culture}, volume={30}, ISSN={["0093-3139"]}, DOI={10.1353/lit.2003.0023}, abstractNote={With democratization of fame in the wake of the French Revolution, writers enjoyed ever greater celebrity status. But in nineteenth-century France, the availability and perceived impermanence of such renown cheapened it, and prompted longing for enduring fame, exemplified by monuments - commemorative sculptural or architectural works, helping a nation in flux define itself, its past, and anticipated future. Within this cultural climate, there evolved an ideal of great writers and their work as immortal, that envisioned literary greatness through the metaphor of monuments and monumentality. In reconstructing such as pervasive "dream of stone," this interdisciplinary study draws upon wide-ranging evidence, from journalism to poetry, caricature to statuary. Focusing on the lives, work, and fame of Honore de Balzac, George Sand, and Victor Hugo, it uncovers the salient features, and traces the rise and fall of this monumentalizing vision of literary greatness, largely forgotten today yet so central to nineteenth-century French culture. Illustrated. Michael D. Garval is Associate Professor of French Studies at North Carolina State University.}, number={2}, journal={COLLEGE LITERATURE}, author={Garval, M}, year={2003}, pages={82–119} }
 @inbook{garval_2001, title={Grimod de la Reyniere's Almanach des gourmands: exploring the gastronomic new world of Post-Revolutionary France}, booktitle={French food: On the table, on the page, and in French culture}, publisher={New York: Routledge}, author={Garval, M. D.}, editor={L. R. Schehr and Weiss, A. S.Editors}, year={2001} }
 @inbook{garval_1998, title={The rise and fall of the literary monument in post-revolutionary France}, booktitle={The Pictured word: Word & image interactions 2}, publisher={Amsterdam ; Atlanta: Rodopi}, author={Garval, M. D.}, year={1998}, pages={183–199} }
 @inbook{garval_1997, title={The physiology of taste, by Brillat-Savarin}, booktitle={Encyclopedia of the essay}, publisher={Chicago: Fitzroy Dearborn}, author={Garval, M.}, year={1997} }