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The Invention of the Restaurant : Paris and Modern Gastronomic Culture /
As Spang explains, during the 1760s and 1770s, sensitive, self-described sufferers made public show of their delicacy by going to the new establishments known as "restaurateurs' rooms" to sip bouillons. But these locations soon became sites for extending frugal, politically correct ho...
| Clasificación: | Libro Electrónico |
|---|---|
| Autor principal: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Cambridge, Massachusetts :
Harvard University Press,
[2020]
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| Temas: | |
| Acceso en línea: | Texto completo |
MARC
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| 100 | 1 | |a Spang, Rebecca L., |d 1961- | |
| 245 | 1 | 4 | |a The Invention of the Restaurant : |b Paris and Modern Gastronomic Culture / |c Rebecca L. Spang. |
| 264 | 1 | |a Cambridge, Massachusetts : |b Harvard University Press, |c [2020] | |
| 300 | |a 1 online resource (353 pages) | ||
| 336 | |a text |b txt |2 rdacontent | ||
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| 504 | |a Includes bibliographical references and index. | ||
| 505 | 0 | |a Preface to the 2020 Paperback Edition -- Introduction: To Make a Restaurant -- 1. The Friend of All the World -- 2. The Nouvelle Cuisine of Rousseauian Sensibility -- 3. Private Appetites in a Public Space -- 4. Morality, Equality, Hospitality! -- 5. Fixed Prices: Gluttony and the French Revolution -- 6. From Gastromania to Gastronomy -- 7. Putting Paris on the Menu -- 8. Hiding in Restaurants -- Epilogue: Restaurants and Reverie. | |
| 588 | 0 | |a Online resource; title from digital title page (viewed on December 30, 2019). | |
| 520 | |a As Spang explains, during the 1760s and 1770s, sensitive, self-described sufferers made public show of their delicacy by going to the new establishments known as "restaurateurs' rooms" to sip bouillons. But these locations soon became sites for extending frugal, politically correct hospitality and later became symbols of aristocratic greed | ||
| 590 | |a JSTOR |b Books at JSTOR Demand Driven Acquisitions (DDA) | ||
| 590 | |a JSTOR |b Books at JSTOR All Purchased | ||
| 650 | 0 | |a Restaurants |z France |z Paris |x History |y 18th century. | |
| 650 | 0 | |a Restaurants |z France |z Paris |x History |y 19th century. | |
| 650 | 0 | |a Food habits |z France |z Paris |x History |y 18th century. | |
| 650 | 0 | |a Food habits |z France |z Paris |x History |y 19th century. | |
| 651 | 0 | |a Paris (France) |x Social life and customs. | |
| 650 | 6 | |a Restaurants |z France |z Paris |x Histoire |y 18e siècle. | |
| 650 | 6 | |a Restaurants |z France |z Paris |x Histoire |y 19e siècle. | |
| 650 | 6 | |a Habitudes alimentaires |z France |z Paris |x Histoire |y 18e siècle. | |
| 650 | 6 | |a Habitudes alimentaires |z France |z Paris |x Histoire |y 19e siècle. | |
| 651 | 6 | |a Paris (France) |x Mœurs et coutumes. | |
| 650 | 7 | |a HISTORY |z Europe |x France. |2 bisacsh | |
| 650 | 7 | |a Food habits |2 fast | |
| 650 | 7 | |a Manners and customs |2 fast | |
| 650 | 7 | |a Restaurants |2 fast | |
| 651 | 7 | |a France |z Paris |2 fast | |
| 648 | 7 | |a 1700-1899 |2 fast | |
| 655 | 7 | |a History |2 fast | |
| 776 | 0 | 8 | |i Print version: |a Spang, Rebecca L. |t Invention of the Restaurant : Paris and Modern Gastronomic Culture. |d Cambridge : Harvard University Press, ©2020 |z 9780674241770 |
| 856 | 4 | 0 | |u https://jstor.uam.elogim.com/stable/10.2307/j.ctv2d8qx49 |z Texto completo |
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