The Invention of the Restaurant: Paris and Modern Gastronomic Culture (Rebecca L. Spang) Daal Combined with complementary spotlights on

Combined with complementary spotlights on the best producers and artisans working in Ireland and Northern Ireland today

this is the perfect gift or self-purchase for home cooks who are interested in the science of food and flavor

Pictorial aqua cloth

Packed with ideas for enjoying and using spices

The Invention of the Restaurant: Paris and Modern Gastronomic Culture (Rebecca L. Spang) Daal Combined with complementary spotlights onWhy are there restaurants? Why would anybody consider eating alongside perfect strangers in a loud and crowded room to be an enjoyable pastime? To find the answer, Rebecca Spang takes us back to France in the eighteenth century, when a restaurant was not a place to eat but a quasi medicinal bouillon not unlike the bone broths of today. This is a book about the French revolution in tasteabout how Parisians invented the modern culture of food, changing