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Bestseller
BestsellerE-book
Author Spang, Rebecca L., 1961-

Title The Invention of the Restaurant : Paris and Modern Gastronomic Culture / Rebecca L. Spang.

Publication Info. Cambridge, Massachusetts : Harvard University Press, [2020]
Online access
Online ebook via EBSCO. Access restricted to current Rider University students, faculty, and staff.
Instructions for reading/downloading the EBSCO version of this ebook

Item Status

Description 1 online resource (353 pages)
Physical Medium polychrome
Description text file
Bibliography Includes bibliographical references and index.
Contents Preface to the 2020 Paperback Edition -- 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.
Summary 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
Local Note eBooks on EBSCOhost EBSCO eBook Subscription Academic Collection - North America
Subject Restaurants -- France -- Paris -- History -- 18th century.
Restaurants.
France -- Paris.
History.
Chronological Term 18th century
Subject Restaurants -- France -- Paris -- History -- 19th century.
Chronological Term 19th century
Subject Food habits -- France -- Paris -- History -- 18th century.
Food habits -- France -- Paris -- History -- 19th century.
Paris (France) -- Social life and customs.
Food habits.
HISTORY -- Europe -- France.
Manners and customs.
Chronological Term 1700-1899
Genre/Form History.
Other Form: Print version: Spang, Rebecca L. Invention of the Restaurant : Paris and Modern Gastronomic Culture. Cambridge : Harvard University Press, ©2020 9780674241770
ISBN 0674243994 (electronic book)
9780674243996 (electronic book)
9780674244016 (electronic book)
067424401X (electronic book)

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