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...

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Bibliographic Details
Call Number:Libro Electrónico
Main Author: Spang, Rebecca L., 1961-
Format: Electronic eBook
Language:Inglés
Published: Cambridge, Massachusetts : Harvard University Press, [2020]
Subjects:
1700-1899
Restaurants > France > Paris > History > 18th century.
Restaurants > France > Paris > History > 19th century.
Food habits > France > Paris > History > 18th century.
Food habits > France > Paris > History > 19th century.
Restaurants > France > Paris > Histoire > 18e siècle.
Restaurants > France > Paris > Histoire > 19e siècle.
Habitudes alimentaires > France > Paris > Histoire > 18e siècle.
Habitudes alimentaires > France > Paris > Histoire > 19e siècle.
HISTORY > Europe > France.
Food habits
Manners and customs
Restaurants
Paris (France) > Social life and customs.
Paris (France) > Mœurs et coutumes.
France > Paris
History
Online Access:Texto completo
Table of Contents:
  • 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.

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