Massachusetts: Schenkman, 1975), p. 42. 19. Margot (2000), p. 809. 20. Margot (2000), p. 809; Margot, ed. by Langille (2015), p. 21. 21. Margot (2000), p. 809 / Margot, ed. by Langille (2015) p. 21. My additions /

alterations in square brackets. 22. Mathilde Cortey, L’Invention de la courtisane au XVIIIe siècle : dans les romans-

mémoires des ‘filles du monde’ de Madame Meheust à Sade (1732–1797) (Paris: Editions Arguments, 2001), p. 125. 23. Patrick Wald Lasowski, ‘Ragoût’ in Dictionnaire libertin: la langue du plaisir au siècle des Lumières, ed. by Patrick Wald Lasowski (Paris: Gallimard, 2011), pp. 418–419. 24. Jean-Christophe Abramovici, ‘Ragoûts’, in Le XVIIIe Siècle: histoire, mémoire et rêve: mélanges offerts à Jean Goulemot, ed. by Didier Masseau (Paris: Honoré Champion, 2006), pp. 253–267 (p. 255). Patrick Wald Lasowski, ‘Ragoût’ in Dictionnaire libertin: la langue du plaisir au siècle des Lumières, ed. by Patrick Wald Lasowski (Paris: Gallimard, 2011), pp. 418–419. Davis, ‘Masters of Disguise’ (2009), pp. 37–38. For more on ragouts, see Pinkard, p. 191. 25. Margot (2000), p. 818, Margot, ed. by Langille (2015), p. 28. 26. Margot (2000), p. 823. 27. Margot (2000), p. 825; Margot, ed. by Langille (2015), p. 32. 28. Margot (2000), p. 827. 29. For more on the ‘plaisirs de la petite oie’ in Thérèse philosophe, see Etienne van de

Walle and Helmut V. Muhsam, ‘Fatal Secrets and the French Fertility Transition’ in Population and Development Review, 21.2 (1995), pp. 261–279 (p. 271). 30. Margot (2000), p. 827. For the aphrodisiac properties of ratafia, see Serge Safran,

L’Amour gourmand: libertinage gastronomique au XVIIIe siècle (Paris: Editions La Musardine, 2000), pp. 160–161. 31. Margot (2000), p. 827; Margot, ed. by Langille (2015), p. 34. 32. Kushner (2013), pp. 31–33. 33. Nina Kushner’s Erotic Exchanges (2013) offers a wonderfully detailed view of élite sex work in the Ancien Régime. 34. Margot (2000), p. 849; Margot, ed. by Langille (2015), pp. 50–51. 35. Margot (2000), p. 849; Margot, ed. by Langille (2015), p. 51. 36. Mathilde Cortey describes this scene as part of ‘[l]e type récurrent, dans nos romans, du baron allemand ivre mort … le montre toujours comme un dindon de la farce et confine à la caricature’ in L’Invention de la courtisane (p. 151) (‘the recurring type, in these novels, of the blind drunk German baron … is consistently presented as the butt of the joke and confined to caricature’ – my translation). Almost twenty years later, this vision of Germanic appetites would still hold water in medical literature, with leading doctor and medical philosopher Antoine Le Camus describing how one’s identity was not shaped by one’s consumption but rather the opposite: ‘Les Allemands toujours voraces & toujours insatiables, craignent de mourir de faim, s’ils ne se remplissent de viandes, & appréhendent de mourir de soif, s’ils ne boivent à la Grecque. C’est cette maniere de vivre qui donne à la plupart des peuples du nord cette rudesse dans leurs moeurs, & cet engourdissement dans leur esprit’ (‘The Germans, always ravenous and always insatiable, fear they will die of hunger if they do not fill themselves up with meat, and of thirst if they do not drink to the point of drunkenness. It is this way of

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