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The Invention of the Restaurant : Paris and Modern Gastronomic Culture, With a New Preface / Rebecca L. Spang.

By: Contributor(s): Material type: TextTextPublisher: Cambridge, MA : Harvard University Press, [2020]Copyright date: ©2019Description: 1 online resource (368 p.)Content type:
Media type:
Carrier type:
ISBN:
  • 9780674243996
Subject(s): Other classification:
  • online - DeGruyter
Online resources:
Contents:
Frontmatter -- Contents -- Illustrations -- Foreword -- 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 -- Notes -- Acknowledgments -- Index
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.
Holdings
Item type Current library Call number URL Status Notes Barcode
eBook eBook Biblioteca "Angelicum" Pont. Univ. S.Tommaso d'Aquino Nuvola online online - DeGruyter (Browse shelf(Opens below)) Online access Not for loan (Accesso limitato) Accesso per gli utenti autorizzati / Access for authorized users (dgr)9780674243996

Frontmatter -- Contents -- Illustrations -- Foreword -- 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 -- Notes -- Acknowledgments -- Index

restricted access online access with authorization star

http://purl.org/coar/access_right/c_16ec

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.

Mode of access: Internet via World Wide Web.

In English.

Description based on online resource; title from PDF title page (publisher's Web site, viewed 24. Aug 2021)