Synopses & Reviews
From the drive-thru to the all-night diner to the family-run taqueria and the ten-course gastronomic celebration, the restaurant is a staple of modern life. Restaurants at once provide meals that we have neither the time nor the skill to make ourselves and serve as gathering places for casual meet-ups or lavish events. And yet, as Robert Appelbaum reveals in this provocative work, actually defining what a restaurant is and who and what it serves is a far more complicated question than we realize. In Dishing It Out, Appelbaum travels around the world and through the annals of literature and history to explore the history of eating out.
Originating in pre-revolutionary France but now widespread throughout the developed world, the restaurant has always been a contradiction. It stands for a kind of liberation: the embrace of pleasure and sociability for their own sake. But the restaurant also encourages narcissistic consumerism at the cost of the exploitation of restaurant workers. Yet, drawing on the work of such writers as Grimod de la Reynière, Jean-Paul Sartre, and M. F. K. Fisher, Appelbaum also argues that restaurants can actually promote the interests of cultural democracy. In pursuit of his cause, Appelbaum takes the reader on a journey in search of the social values of good eating by sampling the fare at Catalonian bistros, Italian-American chophouses, global fast-food joints, and Michelin-starred temples of haute cuisine.
A unique rethinking of the restaurant experience, Dishing It Out is an important contribution to our knowledge of food, history, and culture that goes beyond simple questions of whats on the menu.
Review
“To be paid for eating magnificent meals puts one among the most privileged creatures on the planet, along with barons and billionaires. Robert Appelbaums absorbing history of this enviable breed will be hungrily consumed by all tasteful readers.”
Terry Eagleton
Review
“Appelbaum, it becomes apparent, loves to eat out, and has a fun and self-deprecating writing style when recounting his experiences. . . . This absorbing book is sure to inform your next visit to a restaurant.” Scotland on Sunday
Synopsis
From the hamburger haven to the temple of gastronomy, the restaurant is a fixture of modern life. But why is that so? What needs has the restaurant come to satisfy, and what needs has it come to impose upon the experience of the modern world? In
Dishing It Out, Robert Appelbaum travels around America and Europe and through the annals of literature and history to explore the social meaning of the restaurant—and to discover what we ought to be asking of the restaurant experience today. Since its founding in pre-Revolutionary France, the restaurant has always inspired contradictory feelings and served contradictory purposes. It has stood for a kind of liberation: the embrace of pleasure and sociability for their own sake. But it has also encouraged narcissistic consumerism at the cost of the exploitation of restaurant workers, and the self-deception of restaurant-goers. Drawing on the work of such writers as Grimod de la Reynière, Jean-Paul Sartre, Isak Dinesen and M.F.K. Fisher, and sampling fare from macaroni cheese in workaday London to oysters and sausages in seaside France, Appelbaum argues that though restaurants are inherently problematic as social institutions, they are characteristic of who and what we are. They are expressions of what we need as human beings. And for that reason, though they contribute to inequality they can also be used to promote the interests of cultural democracy. A unique rethinking of the restaurant experience, at once entertaining and learned, Dishing it Out is an important contribution to our knowledge of food, literature, history and society.
About the Author
Robert Appelbaum is a senior lecturer in Renaissance studies in the Department of English and Creative Writing at Lancaster University and professor of English literature at Uppsala University. His other books include Aguecheek’s Beef, Belch’s Hiccup, and Other Gastronomic Interjections: Literature, Culture, and Food among the Early Moderns, published by the University of Chicago Press.
Table of Contents
Introduction
1. Restaurants for the Rest of Us
2. Grimod de la Reynière: Eating and Writing
3. Nausea
4. Her Majesty the Consumer
5. Dining Out in Paris and London
6. The Production of Production: Novelists and Cooks
7. Culture, Civilization and Resistance
references
select bibliography
acknowledgements