Ausverkauft, aber heiß begehrt!
Parameter
- 384 Seiten
- 14 Lesestunden
Mehr zum Buch
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.
Buchkauf
The Invention of the Restaurant, Rebecca L. Spang
- Sprache
- Erscheinungsdatum
- 2000
- product-detail.submit-box.info.binding
- (Hardcover)
Wir benachrichtigen dich per E-Mail.
Hier könnte deine Bewertung stehen.
- Titel
- The Invention of the Restaurant
- Untertitel
- Paris and Modern Gastronomic Culture
- Sprache
- Englisch
- Autor*innen
- Rebecca L. Spang
- Verlag
- Harvard University Press
- Erscheinungsdatum
- 2000
- Einband
- Hardcover
- Seitenzahl
- 384
- ISBN10
- 0674000641
- ISBN13
- 9780674000643
- Reihe
- Schlagwörter
- Sachbücher, Historisches Thema, Geschichte, Kochbücher, Essen & Trinken, Frankreich, Essen, Forschung
- Bewertung
- 3,65 von 5 Sternen
- Beschreibung
- 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.