The Invention of the Restaurant: Paris and Modern Gastronomic Culture

Front Cover
Harvard University Press, Nov 30, 2001 - History - 336 pages
3 Reviews
During the 1760s and 1770s, those who were sensitive and supposedly suffering made public show of their delicacy by going to the new establishments known as "restaurateurs' rooms" and sipping their bouillons there. However, the restaurants that had begun as purveyors of health food soon became sites for extending frugal, politically correct hospitality and later became symbols of aristocratic greed. From restoratives to Restoration, Spang establishes the restaurant at the very intersection of public and private in French culture--the first public place where people went to be private.

What people are saying - Write a review

LibraryThing Review

User Review  - mahallett - LibraryThing

i really didn't enjoy this. it might have have made a good magazine article but i found it way too long. i compulsively feel i must finish what i start. Read full review

LibraryThing Review

User Review  - EstherCervantes - LibraryThing

Contradicts the myth that the restaurant is a product of the French Revolution and analyzes the political rhetoric surrounding the restaurant (and its roles in the development of nouvelle cuisine and ... Read full review

Other editions - View all

About the author (2001)

Rebecca L. Spang is Professor of History at Indiana University.

Bibliographic information