A new edition of this work is available ». Why are there restaurants? Why would anybody consider eating to be an enjoyable leisure activity or even a serious pastime? 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.
By the s, though, the table was variously seen as a place of decadent corruption or democratic solidarity. The restaurants that had begun as purveyors of health food became symbols of aristocratic greed. Rebecca L. Spang, The Invention of the Restaurant , —8. Guy, When Champagne Became French, 10—39; for a broader attempt to trace the origins of French taste, although still confined to the late nineteenth century and France itself, This book analyzes the way in which restaurants are geographical objects that reveal locational logics and strategies, and how restaurants weave close relationships with the space in which they are located.
As the seasoning gave the dish a bit of a sweet flavor, the invention became a great success. For many years since its initial offering, orange chicken remained the best seller in the restaurant. In alone, the chain restaurant sold In major cities, ''Restaurant Week'' promotions lure customers into these normally ex- pensive locales by offering limited fixed menus The Invention of the Restaurant. In its modern Western form, the restaurant first took shape in Paris before the French Revolution of at the dawning of an Skip to content.
Author : Rebecca L. Author : Kolleen M. Author : Kyri W. Author : Dr. Author : Gary J.
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