The Invention of the Restaurant

Autori

• Rebecca L. Spang

Parametri

• 368 pagine
• 13 ore di lettura

• Arti culinarie & Gastronomia
• Cibo
• Francia
• Saggistica
• Storia

Maggiori informazioni sul libro

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.

Lingua: Inglese

Pubblicato: 2020

(In brossura)