The Invention of the Restaurant Paris and Modern Gastronomic Culture |
|
| Author:
| Spang, Rebecca L. |
| Series title: | Harvard Historical Studies |
| ISBN: | 978-0-674-00685-0 |
| Publication Date: | Nov 2001 |
| Publisher: | Harvard University Press
|
| Book Format: | Paperback |
| List Price: | AUD $43.95 |
Book Description:
|
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.
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.