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The Invention of the Restaurant : Paris and Modern Gastronomic Culture. Featuring a foreword by A. Gopnik & new preface by the author. 〔新序文付〕レストランの創造 －パリと近代美食文化－
・ISBN 978-0-674-24177-0 paper US$ 28.00
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| 著者・編者 | Spang, Rebecca L., / Featuring a foreword by A. Gopnik & new preface by the author |
|---|---|
| シリーズ | Harvard Historical Studies |
| 出版社 | (Harvard U. Pr., US) |
| 出版年月 | 2020 |
| ページ数 | 368 pp. |
| 言語 | ENG |
| ニュース番号 | ＜653-2984 653-L2128＞ |
解説
Winner of the Louis Gottschalk Prize
Winner of the Thomas J. Wilson Memorial Prize
"Witty and full of fascinating details."
-Los Angeles Times
Why 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 taste-about how Parisians invented the modern culture of food, changing the social life of the world in the process. We see how over the course of the Revolution, restaurants that had begun as purveyors of health food became symbols of aristocratic greed. In the early nineteenth century, the new genre of gastronomic literature worked within the strictures of the Napoleonic state to transform restaurants yet again, this time conferring star status upon oysters and champagne.
"An ambitious, thought-changing book...Rich in weird data, unsung heroes, and bizarre true stories."
-Adam Gopnik, New Yorker
"[A] pleasingly spiced history of the restaurant."
-New York Times
"A lively, engrossing, authoritative account of how the restaurant as we know it developed...Spang is...as generous in her helpings of historical detail as any glutton could wish."
-The Times