The Invention of the Restaurant
Subtitle: Paris and Modern Gastronomic Culture (Harvard Historical Studies)
Publisher: Harvard University Press
Published: March 30, 2000
Language: eng
Format: Hardcover
Number of pages: 384
ISBN-13: 9780674000643
Subjects: Cultural studies; European history: c 1750 to c 1900; Restaurant & pub guides; Methods - Professional; France; Restaurants; France - History - Revolution And Napoleonic Empire (1789-1815); Gastronomy; Cooking / Wine; History: World; Europe; Customs & Traditions; History / France; Paris; Europe - France; 18th century; 19th century; Food habits; History
Description: "Why are there restaurants? Why would anybody consider eating to be an enjoyable leisure activity or even a serious pastime? To find the answer to these questions, we must accompany Rebecca Spang back to France in the eighteenth century, when a restaurant was not a place to eat but a thing to eat: a quasi-medicinal bouillon that formed an essential element of prerevolutionary France's nouvelle cuisine. This is a book about the French Revolution in taste and of the table - a book about how Parisians invented the modern culture of food, thereby changing their own social life and that of the world."--BOOK JACKET.