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The Invention of the Restaurant: Paris and Modern Gastronomic Culture - Harvard Historical Studies Rebecca L. Spang New edition
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The Invention of the Restaurant: Paris and Modern Gastronomic Culture - Harvard Historical Studies
Rebecca L. Spang
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.
336 pages, 27 halftones
| Medios de comunicación | Libros Paperback Book (Libro con tapa blanda y lomo encolado) |
| Publicado | 30 de noviembre de 2001 |
| ISBN13 | 9780674006850 |
| Editores | Harvard University Press |
| Páginas | 336 |
| Dimensiones | 157 × 237 × 21 mm · 489 g |
| Lengua | Inglés |
