2020, ISBN: 0674241770

[EAN: 9780674241770], Neubuch, [PU: Harvard University Press, Cambridge, Mass], Paperback. Winner of the Louis Gottschalk PrizeWinner of the Thomas J. Wilson Memorial Prize"Witty and full… Mehr…

[EAN: 9780674241770], Neubuch, [PU: Harvard University Press, Cambridge, Mass], Paperback. Winner of the Louis Gottschalk PrizeWinner of the Thomas J. Wilson Memorial Prize"Witty and full of fascinating details."-Los Angeles TimesWhy are there restaurants? Why would anybody consider eating alongside perfect strangers in a loud and crowded room to be an enjoyable pastime? To find the answer, Rebecca Spang takes us back to France in the eighteenth century, when a restaurant was not a place to eat but a quasi-medicinal bouillon not unlike the bone broths of today.This is a book about the French revolution in taste-about how Parisians invented the modern culture of food, changing the social life of the world in the process. We see how over the course of the Revolution, restaurants that had begun as purveyors of health food became symbols of aristocratic greed. In the early nineteenth century, the new genre of gastronomic literature worked within the strictures of the Napoleonic state to transform restaurants yet again, this time conferring star status upon oysters and champagne."An ambitious, thought-changing book Rich in weird data, unsung heroes, and bizarre true stories."-Adam Gopnik, New Yorker"[A] pleasingly spiced history of the restaurant."-New York Times"A lively, engrossing, authoritative account of how the restaurant as we know it developed Spang is as generous in her helpings of historical detail as any glutton could wish."-The Times 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. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability., Books<

ISBN: 9780674241770

Winner of the Louis Gottschalk PrizeWinner of the Thomas J. Wilson Memorial Prize“Witty and full of fascinating details.”—Los Angeles TimesWhy are there restaurants? Why… Mehr…

Winner of the Louis Gottschalk PrizeWinner of the Thomas J. Wilson Memorial Prize“Witty and full of fascinating details.”—Los Angeles TimesWhy are there restaurants? Why would anybody consider eating alongside perfect strangers in a loud and crowded room to be an enjoyable pastime? To find the answer, Rebecca Spang takes us back to France in the eighteenth century, when a restaurant was not a place to eat but a quasi-medicinal bouillon not unlike the bone broths of today.This is a book about the French revolution in taste—about how Parisians invented the modern culture of food, changing the social life of the world in the process. We see how over the course of the Revolution, restaurants that had begun as purveyors of health food became symbols of aristocratic greed. In the early nineteenth century, the new genre of gastronomic literature worked within the strictures of the Napoleonic state to transform restaurants yet again, this time conferring star status upon oysters and champagne.“An ambitious, thought-changing book…Rich in weird data, unsung heroes, and bizarre true stories.”—Adam Gopnik, New Yorker“[A] pleasingly spiced history of the restaurant.”—New York Times“A lively, engrossing, authoritative account of how the restaurant as we know it developed…Spang is…as generous in her helpings of historical detail as any glutton could wish.”—The Times Trade Books>Trade Paperback>Cookbooks>Food Writing>Food Writing, Harvard University Press Core >1<

2020, ISBN: 9780674241770

Vorwort: Gopnik, Adam, Harvard University Press, Taschenbuch, Auflage: Reprint, 325 Seiten, Publiziert: 2020-01-31T00:00:01Z, Produktgruppe: Buch, Hersteller-Nr.: 9780674241770, 0.27 kg, … Mehr…

Vorwort: Gopnik, Adam, Harvard University Press, Taschenbuch, Auflage: Reprint, 325 Seiten, Publiziert: 2020-01-31T00:00:01Z, Produktgruppe: Buch, Hersteller-Nr.: 9780674241770, 0.27 kg, Verkaufsrang: 255671, Industrie, Branchen & Berufe, Business & Karriere, Kategorien, Bücher, Tourismus, Frankreich, Europa, Geschichte nach Ländern, Politik & Geschichte, Kochen & Genießen, Fremdsprachige Bücher, Featured Categories, Englische Bücher, 7c9a6c79-19ea-4dea-90da-d7d47042d341_2301, 7c9a6c79-19ea-4dea-90da-d7d47042d341_0, Arborist Merchandising Root, acc906d0-2585-4921-a56f-3ff277850936_4901, acc906d0-2585-4921-a56f-3ff277850936_0, Special Features Stores, Taschenbücher, acc906d0-2585-4921-a56f-3ff277850936_4201, Harvard University Press, 2020<

2020, ISBN: 9780674241770

Vorwort: Gopnik, Adam, Harvard University Press, Taschenbuch, Auflage: Reprint, 325 Seiten, Publiziert: 2020-01-31T00:00:01Z, Produktgruppe: Buch, Hersteller-Nr.: 9780674241770, 0.27 kg, … Mehr…

Vorwort: Gopnik, Adam, Harvard University Press, Taschenbuch, Auflage: Reprint, 325 Seiten, Publiziert: 2020-01-31T00:00:01Z, Produktgruppe: Buch, Hersteller-Nr.: 9780674241770, 0.27 kg, Verkaufsrang: 255671, Industrie, Branchen & Berufe, Business & Karriere, Kategorien, Bücher, Tourismus, Frankreich, Europa, Geschichte nach Ländern, Politik & Geschichte, Kochen & Genießen, Fremdsprachige Bücher, Featured Categories, Englische Bücher, 7c9a6c79-19ea-4dea-90da-d7d47042d341_2301, 7c9a6c79-19ea-4dea-90da-d7d47042d341_0, Arborist Merchandising Root, acc906d0-2585-4921-a56f-3ff277850936_4901, acc906d0-2585-4921-a56f-3ff277850936_0, Special Features Stores, Taschenbücher, acc906d0-2585-4921-a56f-3ff277850936_4201, Harvard University Press, 2020<

ISBN: 9780674241770

paperback, [PU: Harvard University Press]