The Fictioning Horror Sale
 
 

Recently Viewed clear list


Interviews | September 2, 2014

Jill Owens: IMG David Mitchell: The Powells.com Interview



David MitchellDavid Mitchell's newest mind-bending, time-skipping novel may be his most accomplished work yet. Written in six sections, one per decade, The Bone... Continue »
  1. $21.00 Sale Hardcover add to wish list

    The Bone Clocks

    David Mitchell 9781400065677

spacer
Qualifying orders ship free.
$11.00
List price: $21.95
Used Trade Paper
Ships in 1 to 3 days
Add to Wishlist
available for shipping or prepaid pickup only
Available for In-store Pickup
in 7 to 12 days
Qty Store Section
1 Partner Warehouse General- General

More copies of this ISBN

This title in other editions

Invention of the Restaurant : Paris and Modern Gastronomic Culture (00 Edition)

by

Invention of the Restaurant : Paris and Modern Gastronomic Culture (00 Edition) Cover

 

Synopses & Reviews

Please note that used books may not include additional media (study guides, CDs, DVDs, solutions manuals, etc.) as described in the publisher comments.

Publisher Comments:

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.

Synopsis:

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 sipping their bouillons there. However, the restaurants that had begun as purveyors of health food soon became sites for extending frugal, politically correct hospitality and later became symbols of aristocratic greed. 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.

Synopsis:

1992 Thomas J. Wilson Memorial Prize, Harvard University Press

Synopsis:

2000-2001 Louis Gottschalk Prize, American Society for Eighteenth-Century Studies

About the Author

Rebecca L. Spang is Lecturer in Modern European History at University College London.

Table of Contents

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

Product Details

ISBN:
9780674006850
Author:
Spang, Rebecca L.
Publisher:
Harvard University Press
Location:
Cambridge
Subject:
General
Subject:
France
Subject:
World History-General
Subject:
COOKING / History
Copyright:
Edition Description:
Trade paper
Series:
Harvard Historical Studies
Series Volume:
135
Publication Date:
November 2001
Binding:
TRADE PAPER
Grade Level:
General/trade
Language:
English
Illustrations:
27 halftones
Pages:
336
Dimensions:
9 x 6 in 17 oz

Other books you might like

  1. The Recipe Writer's Handbook Used Trade Paper $14.50
  2. Nancy Silverton's Breads from the La... Used Hardcover $12.50
  3. Comfort Me with Apples: More... Used Trade Paper $5.95
  4. How to Bake: Complete Guide to... Used Hardcover $4.95
  5. Bernard Clayton's New Complete Book... Used Hardcover $16.95
  6. Mes Tartes: The Sweet and Savory... New Hardcover $34.95

Related Subjects

Arts and Entertainment » Music » Instruction and Study » Theory
Cooking and Food » Reference and Etiquette » Historical Food and Cooking
History and Social Science » World History » France » General
History and Social Science » World History » General

Invention of the Restaurant : Paris and Modern Gastronomic Culture (00 Edition) Used Trade Paper
0 stars - 0 reviews
$11.00 In Stock
Product details 336 pages Harvard University Press - English 9780674006850 Reviews:
"Synopsis" by , 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 sipping their bouillons there. However, the restaurants that had begun as purveyors of health food soon became sites for extending frugal, politically correct hospitality and later became symbols of aristocratic greed. 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.
"Synopsis" by , 1992 Thomas J. Wilson Memorial Prize, Harvard University Press
"Synopsis" by , 2000-2001 Louis Gottschalk Prize, American Society for Eighteenth-Century Studies
spacer
spacer
  • back to top
Follow us on...




Powell's City of Books is an independent bookstore in Portland, Oregon, that fills a whole city block with more than a million new, used, and out of print books. Shop those shelves — plus literally millions more books, DVDs, and gifts — here at Powells.com.