The Invention of the Restaurant: Paris and Modern Gastronomic Culture (Harvard Historical Studies) info
- Used Book in Good Condition
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. During the 1760s and 1770s, those who were sensitive and supposedly suffering made public show of their delicacy by going to the new establishments known as "restaurateurs' rooms" and there sipping their bouillons. By the 1790s, though, the table was variously seen as a place of decadent corruption or democratic solidarity. The Revolution's tables were sites for extending frugal, politically co
Are you looking for place to read full E-Books without downloading? Here you can read The Invention of the Restaurant: Paris and Modern Gastronomic Culture (Harvard Historical Studies). You can also read and download new and old full E-Books. Enjoy and relax Reading full The Invention of the Restaurant: Paris and Modern Gastronomic Culture (Harvard Historical Studies)Books online.
