The Invention of the Restaurant
Paris and Modern Gastronomic Culture (Harvard Historical Studies)
by Rebecca L. Spang
- 2 Want to read
"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."--BOOK JACKET.
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Previews available in: English
| Edition | Availability |
|---|---|
1
Invention of the Restaurant: Paris and Modern Gastronomic Culture, with a New Preface
2020, Harvard University Press
in English
0674243994 9780674243996
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2
Invention of the Restaurant: Paris and Modern Gastronomic Culture
2019, Harvard University Press
in English
0674241770 9780674241770
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3
The Invention of the Restaurant: Paris and Modern Gastronomic Culture (Harvard Historical Studies)
November 30, 2001, Harvard University Press
Paperback
in English
- New Ed edition
0674006852 9780674006850
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4
The Invention of the Restaurant: Paris and Modern Gastronomic Culture (Harvard Historical Studies)
March 30, 2000, Harvard University Press
Hardcover
in English
0674000641 9780674000643
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- Created April 29, 2008
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| July 9, 2024 | Edited by MARC Bot | import existing book |
| December 4, 2022 | Edited by ImportBot | import existing book |
| September 17, 2022 | Edited by ImportBot | import existing book |
| January 26, 2022 | Edited by ImportBot | import existing book |
| April 29, 2008 | Created by an anonymous user | Imported from amazon.com record |