The invention of the restaurant : Paris and modern gastronomic culture / Rebecca L. Spang ; with foreword by Adam Gopnik.

Format:

Book

Author/Creator:

Spang, Rebecca L., 1961- author.

Contributor:

Gopnik, Adam, writer of foreword.

Series:

Harvard historical studies ; 135.

Harvard historical studies ; 135

Language:

English

Subjects (All):

Restaurants--France--Paris--History--18th century.

Restaurants.

Restaurants--France--Paris--History--19th century.

Food habits--France--Paris--History--18th century.

Food habits.

Food habits--France--Paris--History--19th century.

Paris (France)--Social life and customs.

Paris (France).

Physical Description:

1 online resource (353 pages) : illustrations.

Edition:

2nd ed.

Place of Publication:

Cambridge, Massachusetts : Harvard University Press, [2020]

Summary:

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.

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

Notes:

"With a new preface."

Includes bibliographical references and index.

Description based on print version record.

Description based on publisher supplied metadata and other sources.

ISBN:

9780674244016

067424401X

9780674243996

0674243994

OCLC:

1130905975