The Invention of the Restaurant: Paris and Modern Gastronomic Culture (2) (Harvard Historical Studies #135)
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- Synopsis
- 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.
- Copyright:
- 2019
Book Details
- Book Quality:
- Publisher Quality
- ISBN-13:
- 9780674243996
- Related ISBNs:
- 9780674241770
- Publisher:
- Harvard University Press
- Date of Addition:
- 01/14/20
- Copyrighted By:
- Harvard University Press
- Adult content:
- No
- Language:
- English
- Has Image Descriptions:
- No
- Categories:
- History, Nonfiction, Cooking, Food and Wine
- Submitted By:
- Bookshare Staff
- Usage Restrictions:
- This is a copyrighted book.