Title The Invention of the Restaurant : Paris and Modern Gastronomic Culture / Rebecca L. Spang

Published Cambridge, Massachusetts : Harvard University Press, [2020]

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Description 1 online resource (353 pages) Contents 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 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 Bibliography Includes bibliographical references and index Notes Online resource; title from digital title page (viewed on December 30, 2019) Subject Restaurants -- France -- Paris -- History -- 18th century Restaurants -- France -- Paris -- History -- 19th century Food habits -- France -- Paris -- History -- 18th century Food habits -- France -- Paris -- History -- 19th century HISTORY -- Europe -- France. Food habits Manners and customs Restaurants SUBJECT Paris (France) -- Social life and customs. http://id.loc.gov/authorities/subjects/sh85098069 Subject France -- Paris Genre/Form History Form Electronic book ISBN 0674243994 9780674243996 9780674244016 067424401X

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