The Invention of the Restaurant: Paris and Modern Gastronomic Culture
Select Format
Select Condition 
Book Overview
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 18th 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 pre-Revolutionary 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.
Format:Hardcover
Language:English
ISBN:0674000641
ISBN13:9780674000643
Release Date:March 2000
Publisher:Harvard University Press
Length:325 Pages
Weight:1.36 lbs.
Dimensions:1.3" x 6.5" x 9.6"
Customer Reviews
1 rating
Illuminating and fascinating
Published by Thriftbooks.com User , 24 years ago
This is an eminently readable piece of scholarlship. The information is well-organized, well-expressed, and utterly fascinating. Congratulations to the author. Well done!
Copyright © 2025 Thriftbooks.com
Terms of Use | Privacy Policy | Do Not Sell/Share My Personal Information | Cookie Policy | Cookie Preferences | Accessibility Statement
ThriftBooks ® and the ThriftBooks ® logo are registered trademarks of Thrift Books Global, LLC
ThriftBooks ® and the ThriftBooks ® logo are registered trademarks of Thrift Books Global, LLC
