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The Invention of the Restaurant: Paris and Modern Gastronomic Culture - Harvard Historical Studies Rebecca L. Spang New edition
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The Invention of the Restaurant: Paris and Modern Gastronomic Culture - Harvard Historical Studies
Rebecca L. Spang
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.
336 pages, 27 halftones
| Media | Books Paperback Book (Book with soft cover and glued back) |
| Released | November 30, 2001 |
| ISBN13 | 9780674006850 |
| Publishers | Harvard University Press |
| Pages | 336 |
| Dimensions | 157 × 237 × 21 mm · 489 g |
| Language | English |
