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The invention of the restaurant : Paris and modern gastronomic culture

Author: Rebecca L Spang
Publisher: Cambridge, Mass. : Harvard University Press, ©2000.
Series: Harvard historical studies, v. 135.
Edition/Format:   Print book : EnglishView all editions and formats
Database:WorldCat
Summary:
Traces the origins of the restaurant to eighteenth-century France, describing how Parisians invented the art of eating out, and in the process, changed their own social life and that of the world.
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Details

Genre/Form: History
Document Type: Book
All Authors / Contributors: Rebecca L Spang
ISBN: 0674000641 9780674000643 0674006852 9780674006850
OCLC Number: 42690149
Description: vii, 325 pages : illustrations ; 25 cm.
Contents: To make a restaurant --
Friend of all the world --
Nouvelle cuisine of rousseauian sensibility --
Private appetites in a public space --
Morality, equality, hospitality! --
Fixed prices: gluttony and the French revolution --
From gastromania to gastronomy --
Putting Paris on the menu --
Hiding in restaurants.
Series Title: Harvard historical studies, v. 135.
Responsibility: Rebecca L. Spang.
Local System Bib Number:
194687

Abstract:

Why are there restaurants? This text is about the French Revolution in taste and of the table - about how Parisians invented the modern culture of food, thereby changing their own social life and  Read more...
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Almost every page of this decidedly scholarly though highly readable book gave me something to think about: the origins of restaurant reviewing in the early years of the 19th century, the way in Read more...

 
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