Agotado
Parámetros
- 384 páginas
- 14 horas de lectura
Más información sobre el libro
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.
Compra de libros
The Invention of the Restaurant, Rebecca L. Spang
- Idioma
- Publicado en
- 2000
- product-detail.submit-box.info.binding
- (Tapa dura)
Te avisaremos por correo electrónico en cuanto lo localicemos.
Métodos de pago
Nos falta tu reseña aquí
- Subtítulo
- Paris and Modern Gastronomic Culture
- Idioma
- Inglés
- Autores
- Rebecca L. Spang
- Editorial
- Harvard University Press
- Publicado en
- 2000
- Formato
- Tapa dura
- Páginas
- 384
- ISBN10
- 0674000641
- ISBN13
- 9780674000643
- Serie
- Etiquetas
- No ficción, Tema histórico, Historia, Arte culinario & Gastronomía, Francia, Comida, Investigación
- Calificación
- 3,65 de 5
- Descripción
- 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.