Rebecca L. Spang
Autor de The Invention of the Restaurant: Paris and Modern Gastronomic Culture
Sobre El Autor
Rebecca L. Spang is Professor of History at Indiana University and the author of The Invention of the Restaurant: Pans and Modern Gastronomic Culture (Harvard).
Obras de Rebecca L. Spang
Etiquetado
Conocimiento común
Miembros
Reseñas
Listas
Read These Too (1)
Premios
También Puede Gustarte
Estadísticas
- Obras
- 2
- Miembros
- 176
- Popularidad
- #121,982
- Valoración
- 3.8
- Reseñas
- 3
- ISBNs
- 9
- Idiomas
- 1
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.… (más)