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

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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Bibliographic Details
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
Online Access:
Physical Description:1 online resource (368 p.)
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Table of Contents:
  • 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

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