The Invention of the Restaurant: Paris and Modern Gastronomic Culture

The Invention of the Restaurant: Paris and Modern Gastronomic Culture

By: "Spang, Rebecca L."

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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.

During the 1760s and 1770s, those who were sensitive and supposedly suffering made public show of their delicacy by going to the new establishments known as "restaurateurs' rooms" and there sipping their bouillons. By the 1790s, though, the table was variously seen as a place of decadent corruption or democratic solidarity. The Revolution's tables were sites for extending frugal, politically correct hospitality, and a delicate appetite was a sign of counter-revolutionary tendencies. The restaurants that had begun as purveyors of health food became symbols of aristocratic greed. In the early nineteenth century, however, the new genre of gastronomic literature worked within the strictures of the Napoleonic police state to transform the notion of restaurants and to confer star status upon oysters and champagne. Thus, the stage was set for the arrival of British and American tourists keen on discovering the mysteries of Frenchness in the capital's restaurants. From restoratives to Restoration, Spang establishes the restaurant at the very intersection of public and private in French culture--the first public place where people went to be private.

Title: The Invention of the Restaurant: Paris and Modern Gastronomic Culture

Author Name: "Spang, Rebecca L."

Categories: cooking,

Edition: (3rd printing)

Publisher: "Cambridge, MA", HARVARD UNIV PR: 2000

ISBN Number: 0674000641

ISBN Number 13: 9780674000643

Binding: Hardbound

Book Condition: FINE

lb: 2.10 lb

Seller ID: 5-6H004

Description: "Book and dust jacket - As new but jacket has a corner crease to the front flap and book has been kept somewhere with a vague smell of perfume. ""In the first decades of the nineteenth century, American and especially British visitors identified restaurants as particularly 'French'. If these observers were to penetrate the mysteries of 'Frenchness'...restaurants offered as good a starting point as anywhere else..."""

Keywords: COOKING / History "NOT KEPT AT STORE- if you would like to pick this up, please order the day before you want to pick it up. Use the ""pick up in store"" option for shipping at checkout.",