Dishing It Out: In Search of the Restaurant Experience (Google eBook)

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Reaktion Books, Dec 20, 2011 - Travel - 285 pages
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 From the hamburger haven to the temple of gastronomy, the restaurant is a fixture of modern life. But why is that so? What needs has the restaurant come to satisfy, and what needs has it come to impose upon the experience of the modern world? In Dishing It Out, Robert Appelbaum travels around America and Europe and through the annals of literature and history to explore the social meaning of the restaurant—and to discover what we ought to be asking of the restaurant experience today. Since its founding in pre-Revolutionary France, the restaurant has always inspired contradictory feelings and served contradictory purposes. It has stood for a kind of liberation: the embrace of pleasure and sociability for their own sake. But it has also encouraged narcissistic consumerism at the cost of the exploitation of restaurant workers, and the self-deception of restaurant-goers. Drawing on the work of such writers as Grimod de la Reynière, Jean-Paul Sartre, Isak Dinesen and M.F.K. Fisher, and sampling fare from macaroni cheese in workaday London to oysters and sausages in seaside France, Appelbaum argues that though restaurants are inherently problematic as social institutions, they are characteristic of who and what we are. They are expressions of what we need as human beings. And for that reason, though they contribute to inequality they can also be used to promote the interests of cultural democracy. A unique rethinking of the restaurant experience, at once entertaining and learned, Dishing it Out is an important contribution to our knowledge of food, literature, history and society.
  

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Contents

Introduction
7
Restaurants for the Rest of Us
22
Grimod de la Reynière Eating and Writing
49
Nausea
75
Her Majesty the Consumer
103
Dining Out in Paris and London
137
The Production of Production Novelists and Cooks
188
Culture Civilization and Resistance
224
References
259
Select bibliography
277
Acknowledgements
285
Copyright

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About the author (2011)

 

Robert Appelbaum is a senior lecturer in Renaissance studies in the Department of English and Creative Writing at Lancaster University and professor of English literature at Uppsala University. His other books include Aguecheek’s Beef, Belch’s Hiccup, and Other Gastronomic Interjections: Literature, Culture, and Food among the Early Moderns, published by the University of Chicago Press. 

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