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Carregando... The Invention of the Restaurant: Paris and Modern Gastronomic Culturede Rebecca L. Spang
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Registre-se no LibraryThing tpara descobrir se gostará deste livro. Ainda não há conversas na Discussão sobre este livro. 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 gourmandism) from the opening of the first salon de restaurateur in the 1760s through the mid-1800s. Interesting story with plenty of food for thought on the social aspects of food. A bit repetitive at the line level, which is not a big problem in the early part of the book, when the author is delivering her main argument. It becomes an issue toward the end, once the restaurant is firmly established as an institution and the author seems to have little left to say about it, but can't figure out how to conclude. sem resenhas | adicionar uma resenha
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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. Não foram encontradas descrições de bibliotecas. |
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Google Books — Carregando... GênerosClassificação decimal de Dewey (CDD)647.95443Technology Home and family management Hospitality (Restaurants, Hotels) and Property Management Restaurants and Hotels Restaurants Restaurants in Europe France & MonacoClassificação da Biblioteca do Congresso dos E.U.A. (LCC)AvaliaçãoMédia:
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As it happened, the broth, which could be prepared in advance and kept warm, enabled restauranteurs to be open for extensive hours instead of simply serving food at a specific hour as existing establishments did at the time. "If eighteenth-century models of physiology had singled out the soufflé for its restorative powers, the restaurant could not have taken the form it did," Spang writes. Once the restaurateurs were open serving their consommés, they gradually began to expand their menus (including inventing the concept of the menu) until they reached truly gargantuan proportions. Spang chronicles all of this and more, including the collision of the new restaurants with the fast-shifting sensibilities of Revolutionary France and how the rest of the world saw this peculiar innovation when it was discovered (especially after the end of the Napoleonic Wars).
For those with an interest in the topic and a general knowledge of the period, this is a superb read that will change your perception of something extremely ordinary. Spang doesn't write down to a popular audience, but neither is this a ponderous academic tome laden with jargon. If the book sounds interesting to you, I highly recommend it. ( )