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* "Brillat-Savarin Jean Anthelme" in Alan Davidson, The Oxford Companion to Food (Oxonii: Oxford University Press, 1999. ISBN 0-19-211579-0) pp. 106-107; Tom Jaine, ed., 2a ed. 2006; 3a ed. 2014
* <span id="Downie (2017)"></span>David Downie, ''A Taste of Paris'' (Novi Eboraci: St Martin's Press, 2017) pp. 184-201
* Priscilla Parkhurst Ferguson, "A Cultural Field in the Making: Gastronomy in 19th‐Century France" in ''American Journal of Sociology'' vol. 104 (1998) pp. 597-641 [https://www.jstor.org/stable/10.1086/210082 JSTOR], praecipue pp. 616-619
* Priscilla Parkhurst Ferguson, ''Accounting for Taste: The Triumph of French Cuisine'' (Chicagi: University of Chicago Press, 2004) pp. 30-33, 97-100 et alibi
* Beatrice Fink, ''Jean-Anthelme Brillat-Savarin'' in {{Arndt}} pp. 78-81
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