The Invention of the Restaurant : : Paris and Modern Gastronomic Culture, With a New Preface / / Rebecca L. Spang.

• Superior document: Title is part of eBook package: De Gruyter Harvard University Press Complete eBook-Package 2019
• VerfasserIn: Spang, Rebecca L.,
• MitwirkendeR: Gopnik, Adam,
• Place / Publishing House: Cambridge, MA : : Harvard University Press, , [2020]; ©2019
• Year of Publication: 2020
• Language: English
• Physical Description: 1 online resource (368 p.)
• Other title: Frontmatter --; Contents --; Illustrations --; Foreword --; 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 --; Notes --; Acknowledgments --; Index
• Format: Mode of access: Internet via World Wide Web.
• ISBN: 9780674243996; 9783110652031
• DOI: 10.4159/9780674243996?locatt=mode:legacy
• Access: restricted access
• Hierarchical level: Monograph
• Statement of Responsibility: Rebecca L. Spang.

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.