UID:
almafu_9960773323202883
Umfang:
1 online resource (368 p.)
ISBN:
9780674243996
Inhalt:
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.
Anmerkung:
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
,
In English.
Sprache:
Englisch
DOI:
10.4159/9780674243996
URL:
https://doi.org/10.4159/9780674243996?locatt=mode:legacy
URL:
https://www.degruyter.com/isbn/9780674243996
URL:
https://doi.org/10.4159/9780674243996?locatt=mode:legacy
URL:
https://www.degruyter.com/isbn/9780674243996
