The Invention of the Restaurant : : Paris and Modern Gastronomic Culture, With a New Preface / / 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 ho...
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| Superior document: | Title is part of eBook package: De Gruyter Harvard University Press Complete eBook-Package 2019 |
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| Place / Publishing House: | Cambridge, MA : : Harvard University Press, , [2020] ©2019 |
| Year of Publication: | 2020 |
| Language: | English |
| Online Access: | |
| Physical Description: | 1 online resource (368 p.) |
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| LEADER | 02881nam a22004695i 4500 | ||
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| 001 | 9780674243996 | ||
| 003 | DE-B1597 | ||
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| 020 | |a 9780674243996 | ||
| 024 | 7 | |a 10.4159/9780674243996 |2 doi | |
| 035 | |a (DE-B1597)534897 | ||
| 035 | |a (OCoLC)1130905975 | ||
| 040 | |a DE-B1597 |b eng |c DE-B1597 |e rda | ||
| 041 | 0 | |a eng | |
| 044 | |a mau |c US-MA | ||
| 072 | 7 | |a HIS013000 |2 bisacsh | |
| 100 | 1 | |a Spang, Rebecca L., |e author. |4 aut |4 http://id.loc.gov/vocabulary/relators/aut | |
| 245 | 1 | 4 | |a The Invention of the Restaurant : |b Paris and Modern Gastronomic Culture, With a New Preface / |c Rebecca L. Spang. |
| 264 | 1 | |a Cambridge, MA : |b Harvard University Press, |c [2020] | |
| 264 | 4 | |c ©2019 | |
| 300 | |a 1 online resource (368 p.) | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 347 | |a text file |b PDF |2 rda | ||
| 505 | 0 | 0 | |t Frontmatter -- |t Contents -- |t Illustrations -- |t Foreword -- |t Preface to the 2020 Paperback Edition -- |t Introduction: To Make a Restaurant -- |t 1. The Friend of All the World -- |t 2. The Nouvelle Cuisine of Rousseauian Sensibility -- |t 3. Private Appetites in a Public Space -- |t 4. Morality, Equality, Hospitality! -- |t 5. Fixed Prices: Gluttony and the French Revolution -- |t 6. From Gastromania to Gastronomy -- |t 7. Putting Paris on the Menu -- |t 8. Hiding in Restaurants -- |t Epilogue: Restaurants and Reverie -- |t Notes -- |t Acknowledgments -- |t Index |
| 506 | 0 | |a restricted access |u http://purl.org/coar/access_right/c_16ec |f online access with authorization |2 star | |
| 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. | ||
| 538 | |a Mode of access: Internet via World Wide Web. | ||
| 546 | |a In English. | ||
| 588 | 0 | |a Description based on online resource; title from PDF title page (publisher's Web site, viewed 24. Aug 2021) | |
| 650 | 7 | |a HISTORY / Europe / France. |2 bisacsh | |
| 700 | 1 | |a Gopnik, Adam, |e contributor. |4 ctb |4 https://id.loc.gov/vocabulary/relators/ctb | |
| 773 | 0 | 8 | |i Title is part of eBook package: |d De Gruyter |t Harvard University Press Complete eBook-Package 2019 |z 9783110652031 |
| 856 | 4 | 0 | |u https://doi.org/10.4159/9780674243996?locatt=mode:legacy |
| 856 | 4 | 0 | |u https://www.degruyter.com/isbn/9780674243996 |
| 856 | 4 | 2 | |3 Cover |u https://www.degruyter.com/cover/covers/9780674243996.jpg |
| 912 | |a 978-3-11-065203-1 Harvard University Press Complete eBook-Package 2019 |b 2019 | ||
| 912 | |a GBV-deGruyter-alles | ||