The Invention of the Restaurant: Paris and Modern Gastronomic Culture

Valutazione media 3,63
( su 65 valutazioni fornite da GoodReads )
 
9780674006850: The Invention of the Restaurant: Paris and Modern Gastronomic Culture

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 18th 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 pre-Revolutionary 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 "restauranteurs' 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 19th 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 established the restaurant at the very intersection of public and private in French culture - the first public place where people went to be private.

Le informazioni nella sezione "Riassunto" possono far riferimento a edizioni diverse di questo titolo.

Sinossi:

Book by Spang Rebecca L

Le informazioni nella sezione "Su questo libro" possono far riferimento a edizioni diverse di questo titolo.

I migliori risultati di ricerca su AbeBooks

1.

Rebecca L Spang
Editore: Harvard University Press (2001)
ISBN 10: 0674006852 ISBN 13: 9780674006850
Nuovi Quantità: 2
Da
PBShop
(Wood Dale, IL, U.S.A.)
Valutazione libreria
[?]

Descrizione libro Harvard University Press, 2001. PAP. Condizione libro: New. New Book.Shipped from US within 10 to 14 business days. Established seller since 2000. Codice libro della libreria IB-9780674006850

Maggiori informazioni su questa libreria | Fare una domanda alla libreria

Compra nuovo
EUR 15,39
Convertire valuta

Aggiungere al carrello

Spese di spedizione: EUR 3,70
In U.S.A.
Destinazione, tempi e costi

2.

Rebecca L. Spang
ISBN 10: 0674006852 ISBN 13: 9780674006850
Nuovi Quantità: 1
Da
LVeritas
(Newton, MA, U.S.A.)
Valutazione libreria
[?]

Descrizione libro Condizione libro: New. Gift Quality Book in Excellent Condition. Codice libro della libreria 36SDYQ0000QD

Maggiori informazioni su questa libreria | Fare una domanda alla libreria

Compra nuovo
EUR 15,59
Convertire valuta

Aggiungere al carrello

Spese di spedizione: EUR 3,71
In U.S.A.
Destinazione, tempi e costi

3.

Rebecca L. Spang
Editore: Harvard University Press
ISBN 10: 0674006852 ISBN 13: 9780674006850
Nuovi Quantità: > 20
Da
INDOO
(Avenel, NJ, U.S.A.)
Valutazione libreria
[?]

Descrizione libro Harvard University Press. Condizione libro: New. Brand New. Codice libro della libreria 0674006852

Maggiori informazioni su questa libreria | Fare una domanda alla libreria

Compra nuovo
EUR 16,12
Convertire valuta

Aggiungere al carrello

Spese di spedizione: EUR 3,25
In U.S.A.
Destinazione, tempi e costi

4.

Rebecca L. Spang
Editore: HARVARD UNIVERSITY PRESS, United States (2001)
ISBN 10: 0674006852 ISBN 13: 9780674006850
Nuovi Rilegato Quantità: 10
Da
The Book Depository US
(London, Regno Unito)
Valutazione libreria
[?]

Descrizione libro HARVARD UNIVERSITY PRESS, United States, 2001. Hardback. Condizione libro: New. New edition. 228 x 156 mm. Language: English . Brand New Book. 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 18th 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 pre-Revolutionary 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 restauranteurs 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 19th 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 established the restaurant at the very intersection of public and private in French culture - the first public place where people went to be private. Codice libro della libreria AAH9780674006850

Maggiori informazioni su questa libreria | Fare una domanda alla libreria

Compra nuovo
EUR 20,04
Convertire valuta

Aggiungere al carrello

Spese di spedizione: GRATIS
Da: Regno Unito a: U.S.A.
Destinazione, tempi e costi

5.

Rebecca L. Spang
Editore: HARVARD UNIVERSITY PRESS, United States (2001)
ISBN 10: 0674006852 ISBN 13: 9780674006850
Nuovi Rilegato Quantità: 10
Da
The Book Depository
(London, Regno Unito)
Valutazione libreria
[?]

Descrizione libro HARVARD UNIVERSITY PRESS, United States, 2001. Hardback. Condizione libro: New. New edition. 228 x 156 mm. Language: English . Brand New Book. 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 18th 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 pre-Revolutionary 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 restauranteurs 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 19th 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 established the restaurant at the very intersection of public and private in French culture - the first public place where people went to be private. Codice libro della libreria AAH9780674006850

Maggiori informazioni su questa libreria | Fare una domanda alla libreria

Compra nuovo
EUR 20,05
Convertire valuta

Aggiungere al carrello

Spese di spedizione: GRATIS
Da: Regno Unito a: U.S.A.
Destinazione, tempi e costi

6.

Spang, Rebecca L.
Editore: Harvard Univ Press
ISBN 10: 0674006852 ISBN 13: 9780674006850
Nuovi Brossura Quantità: 1
Da
Valutazione libreria
[?]

Descrizione libro Harvard Univ Press. Condizione libro: BRAND NEW. BRAND NEW Softcover A Brand New Quality Book from a Full-Time Bookshop in business since 1992!. Codice libro della libreria 2365574

Maggiori informazioni su questa libreria | Fare una domanda alla libreria

Compra nuovo
EUR 22,87
Convertire valuta

Aggiungere al carrello

Spese di spedizione: GRATIS
In U.S.A.
Destinazione, tempi e costi

7.

Spang, Rebecca L.
Editore: Harvard University Press
ISBN 10: 0674006852 ISBN 13: 9780674006850
Nuovi PAPERBACK Quantità: 2
Da
Movie Mars
(Indian Trail, NC, U.S.A.)
Valutazione libreria
[?]

Descrizione libro Harvard University Press. PAPERBACK. Condizione libro: New. 0674006852 Brand New Book. Ships from the United States. 30 Day Satisfaction Guarantee!. Codice libro della libreria 4203584

Maggiori informazioni su questa libreria | Fare una domanda alla libreria

Compra nuovo
EUR 19,62
Convertire valuta

Aggiungere al carrello

Spese di spedizione: EUR 3,70
In U.S.A.
Destinazione, tempi e costi

8.

Spang, Rebecca L.
Editore: Harvard University Press (2001)
ISBN 10: 0674006852 ISBN 13: 9780674006850
Nuovi Paperback Quantità: 2
Da
Murray Media
(North Miami Beach, FL, U.S.A.)
Valutazione libreria
[?]

Descrizione libro Harvard University Press, 2001. Paperback. Condizione libro: New. Codice libro della libreria 0674006852

Maggiori informazioni su questa libreria | Fare una domanda alla libreria

Compra nuovo
EUR 20,58
Convertire valuta

Aggiungere al carrello

Spese di spedizione: EUR 2,77
In U.S.A.
Destinazione, tempi e costi

9.

Rebecca L. Spang
ISBN 10: 0674006852 ISBN 13: 9780674006850
Nuovi Paperback Quantità: 1
Da
Grand Eagle Retail
(Wilmington, DE, U.S.A.)
Valutazione libreria
[?]

Descrizione libro 2001. Paperback. Condizione libro: New. New edition. 160mm x 22mm x 217mm. Paperback. 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.Shipping may be from multiple locations in the US or from the UK, depending on stock availability. 336 pages. 0.490. Codice libro della libreria 9780674006850

Maggiori informazioni su questa libreria | Fare una domanda alla libreria

Compra nuovo
EUR 24,15
Convertire valuta

Aggiungere al carrello

Spese di spedizione: GRATIS
In U.S.A.
Destinazione, tempi e costi

10.

Rebecca L. Spang
Editore: Harvard University Press
ISBN 10: 0674006852 ISBN 13: 9780674006850
Nuovi Paperback Quantità: 2
Da
BuySomeBooks
(Las Vegas, NV, U.S.A.)
Valutazione libreria
[?]

Descrizione libro Harvard University Press. Paperback. Condizione libro: New. Paperback. 336 pages. Dimensions: 9.0in. x 6.1in. x 0.9in.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 Frances 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 Revolutions 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 capitals 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. This item ships from multiple locations. Your book may arrive from Roseburg,OR, La Vergne,TN. Paperback. Codice libro della libreria 9780674006850

Maggiori informazioni su questa libreria | Fare una domanda alla libreria

Compra nuovo
EUR 21,93
Convertire valuta

Aggiungere al carrello

Spese di spedizione: EUR 3,66
In U.S.A.
Destinazione, tempi e costi

Vedi altre copie di questo libro

Vedi tutti i risultati per questo libro