Read Books Online and Download eBooks, EPub, PDF, Mobi, Kindle, Text Full Free.
The Invention Of The Restaurant Paris And Modern Gastronomic Culture With A New Preface
Download The Invention Of The Restaurant Paris And Modern Gastronomic Culture With A New Preface full books in PDF, epub, and Kindle. Read online The Invention Of The Restaurant Paris And Modern Gastronomic Culture With A New Preface ebook anywhere anytime directly on your device. Fast Download speed and no annoying ads. We cannot guarantee that every ebooks is available!
Book Synopsis The Invention of the Restaurant by : Rebecca L. Spang
Download or read book The Invention of the Restaurant written by Rebecca L. Spang and published by Harvard University Press. This book was released on 2020-01-14 with total page 353 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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
Book Synopsis The Invention of the Restaurant by : Rebecca L. Spang
Download or read book The Invention of the Restaurant written by Rebecca L. Spang and published by . This book was released on 2001 with total page 325 pages. Available in PDF, EPUB and Kindle. Book excerpt: Looks at the social, political, and intellectual history of dining out, food culture, and gastronomy in Paris.
Book Synopsis A Revolution in Taste by : Susan Pinkard
Download or read book A Revolution in Taste written by Susan Pinkard and published by Cambridge University Press. This book was released on 2009 with total page 319 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book traces the development of modern French habits of cooking, eating, and drinking from their roots in the Ancien Regime. Pinkard examines the interplay of material culture, social developments, medical theory, and Enlightenment thought in the development of French cooking, which culminated in the creation of a distinct culture of food and drink.
Book Synopsis The Invention of the Restaurant by : Rebecca L. Spang
Download or read book The Invention of the Restaurant written by Rebecca L. Spang and published by . This book was released on 2000 with total page 325 pages. Available in PDF, EPUB and Kindle. Book excerpt: Traces the origins of the restaurant to eighteenth-century France, describing how Parisians invented the art of eating out, and in the process, changed their own social life and that of the world.
Download or read book Dining Out written by Katie Rawson and published by Reaktion Books. This book was released on 2019-08-12 with total page 248 pages. Available in PDF, EPUB and Kindle. Book excerpt: A global history of restaurants beyond white tablecloths and maître d’s, Dining Out presents restaurants both as businesses and as venues for a range of human experiences. From banquets in twelfth-century China to the medicinal roots of French restaurants, the origins of restaurants are not singular—nor is the history this book tells. Katie Rawson and Elliott Shore highlight stories across time and place, including how chifa restaurants emerged from the migration of Chinese workers and their marriage to Peruvian businesswomen in nineteenth-century Peru; how Alexander Soyer transformed kitchen chemistry by popularizing the gas stove, pre-dating the pyrotechnics of molecular gastronomy by a century; and how Harvey Girls dispelled the ill repute of waiting tables, making rich lives for themselves across the American West. From restaurant architecture to technological developments, staffing and organization, tipping and waiting table, ethnic cuisines, and slow and fast foods, this delectably illustrated and profoundly informed and entertaining history takes us from the world’s first restaurants in Kaifeng, China, to the latest high-end dining experiences.
Download or read book Food written by Jean-Louis Flandrin and published by Columbia University Press. This book was released on 2013-05-21 with total page 642 pages. Available in PDF, EPUB and Kindle. Book excerpt: When did we first serve meals at regular hours? Why did we begin using individual plates and utensils to eat? When did "cuisine" become a concept and how did we come to judge food by its method of preparation, manner of consumption, and gastronomic merit? Food: A Culinary History explores culinary evolution and eating habits from prehistoric times to the present, offering surprising insights into our social and agricultural practices, religious beliefs, and most unreflected habits. The volume dispels myths such as the tale that Marco Polo brought pasta to Europe from China, that the original recipe for chocolate contained chili instead of sugar, and more. As it builds its history, the text also reveals the dietary rules of the ancient Hebrews, the contributions of Arabic cookery to European cuisine, the table etiquette of the Middle Ages, and the evolution of beverage styles in early America. It concludes with a discussion on the McDonaldization of food and growing popularity of foreign foods today.
Book Synopsis Spectacular Realities by : Vanessa R. Schwartz
Download or read book Spectacular Realities written by Vanessa R. Schwartz and published by Univ of California Press. This book was released on 1998 with total page 244 pages. Available in PDF, EPUB and Kindle. Book excerpt: "An exciting, innovative, and significant work. The author points to how the crowd experience transcended class and gender divisions and was transformed from acts of collective violence into acts of collective consumption."—Michael B. Miller, author of Shanghai on the Métro
Book Synopsis The Essence of Japanese Cuisine by : Michael Ashkenazi
Download or read book The Essence of Japanese Cuisine written by Michael Ashkenazi and published by Routledge. This book was released on 2013-10-11 with total page 284 pages. Available in PDF, EPUB and Kindle. Book excerpt: The past few years have shown a growing interest in cooking and food, as a result of international food issues such as BSE, world trade and mass foreign travel, and at the same time there has been growing interest in Japanese Studies since the 1970s. This volume brings together the two interests of Japan and food, examining both from a number of perspectives. The book reflects on the social and cultural side of Japanese food, and at the same time reflects also on the ways in which Japanese culture has been affected by food, a basic human institution. Providing the reader with the historical and social bases to understand how Japanese cuisine has been and is being shaped, this book assumes minimal familiarity with Japanese society, but instead explores the country through the topic of its cuisine.
Book Synopsis Feasting and Fasting in Opera by : Pierpaolo Polzonetti
Download or read book Feasting and Fasting in Opera written by Pierpaolo Polzonetti and published by University of Chicago Press. This book was released on 2021-11-11 with total page 336 pages. Available in PDF, EPUB and Kindle. Book excerpt: Convivial beginnings. The symposium and the birth of opera ; The Renaissance banquet as multimedia art ; Orpheus at the cardinal's table ; Eating at the opera house -- "Tastes funny" : tragic and comic meals from Monteverdi to Mozart ; Comedy as embodiment in Monteverdi and Mozart ; The insatiable : tyrants and libertines ; Indulging in comic opera : gastronomy as identity -- The effects of feasting and fasting ; Coffee and chocolate from Bach to Puccini ; Verdi and the laws of gastromusicology ; The Callas diet.
Download or read book The Restaurant written by William Sitwell and published by Diversion Books. This book was released on 2020-04-21 with total page 365 pages. Available in PDF, EPUB and Kindle. Book excerpt: The acclaimed food critic’s two-thousand-year history of going out to eat, from the ancient Romans in Pompeii to the luxurious Michelin-starred restaurants of today. Starting with the surprisingly sophisticated dining scene in the city of Pompeii, William Sitwell embarks on a romp through culinary history, meeting the characters and discovering the events that shape the way we eat today. The Daily Telegraph restaurant critic and famously acerbic MasterChef commentator, Sitwell discusses everything from the far-reaching influences of the Muslim world to the unintended consequences of the French Revolution. He reveals the full hideous glory of Britain’s post-WWII dining scene and fathoms the birth of sensitive gastronomy in the counterculture of 1960’s America. This is a story of human ingenuity as individuals endeavor to do that most fundamental of things: to feed people. It is a story of art, politics, revolution, desperate need, and decadent pleasure. The Restaurant is jam-packed with extraordinary facts and colorful episodes; an accessible and humorous history of a truly universal subject.
Book Synopsis Food Geographies by : Pascale Joassart-Marcelli
Download or read book Food Geographies written by Pascale Joassart-Marcelli and published by Rowman & Littlefield. This book was released on 2022-02-25 with total page 343 pages. Available in PDF, EPUB and Kindle. Book excerpt: What is the significance of food in our everyday lives? Food Geographies addresses this broad question by examining the social, political, and ecological connections that food weaves between people and places across the world and revealing the centrality of food in the human experience. This interdisciplinary and systemic perspective provides readers with key concepts, analytical tools, and critical skills to better understand and address the many issues facing the contemporary food system, including food insecurity, environmental degradation, climate change, labor exploitation, social inequality, power imbalance in decision making, and threats to health and well-being. It takes readers to places including modern plantations in Peru, collective farms in Tanzania, food halls in France, home kitchens in Japan, community gardens in Brazil, pubs in England, and animal feeding operations in America. By raising important questions about the current system, readers will explore ways to enact meaningful change to build better future food geographies by producing, consuming, and engaging with food differently.
Book Synopsis Ten Restaurants That Changed America by : Paul Freedman
Download or read book Ten Restaurants That Changed America written by Paul Freedman and published by Liveright Publishing. This book was released on 2016-09-20 with total page 596 pages. Available in PDF, EPUB and Kindle. Book excerpt: Finalist for the IACP Cookbook Award A Washington Post Notable Book of the Year A Smithsonian Best Food Book of the Year Longlisted for the Art of Eating Prize Featuring a new chapter on ten restaurants changing America today, a “fascinating . . . sweep through centuries of food culture” (Washington Post). Combining an historian’s rigor with a food enthusiast’s palate, Paul Freedman’s seminal and highly entertaining Ten Restaurants That Changed America reveals how the history of our restaurants reflects nothing less than the history of America itself. Whether charting the rise of our love affair with Chinese food through San Francisco’s fabled Mandarin; evoking the poignant nostalgia of Howard Johnson’s, the beloved roadside chain that foreshadowed the pandemic of McDonald’s; or chronicling the convivial lunchtime crowd at Schrafft’s, the first dining establishment to cater to women’s tastes, Freedman uses each restaurant to reveal a wider story of race and class, immigration and assimilation. “As much about the contradictions and contrasts in this country as it is about its places to eat” (The New Yorker), Ten Restaurants That Changed America is a “must-read” (Eater) that proves “essential for anyone who cares about where they go to dinner” (Wall Street Journal Magazine).
Book Synopsis The Table Comes First by : Adam Gopnik
Download or read book The Table Comes First written by Adam Gopnik and published by Knopf Canada. This book was released on 2011-10-25 with total page 291 pages. Available in PDF, EPUB and Kindle. Book excerpt: Transplanted Canadian, New Yorker writer and author of Paris to the Moon, Gopnik is publishing this major new work of narrative non-fiction alongside his 2011 Massey Lecture. An illuminating, beguiling tour of the morals and manners of our present food manias, in search of eating's deeper truths, asking "Where do we go from here?" Never before have so many North Americans cared so much about food. But much of our attention to it tends towards grim calculation (what protein is best? how much?); social preening ("I can always score the last reservation at xxxxx"); or graphic machismo ("watch me eat this now"). Gopnik shows we are not the first food fetishists but we are losing sight of a timeless truth, "the table comes first": what goes on around the table matters as much to life as what we put on the table: families come together (or break apart) over the table, conversations across the simplest or grandest board can change the world, pain and romance unfold around it--all this is more essential to our lives than the provenance of any zucchini or the road it travelled to reach us. Whatever dilemmas we may face as omnivores, how not what we eat ultimately defines our society. Gathering people and places drawn from a quarter century's reporting in North America and France, The Table Comes First marks the beginning a new conversation about the way we eat now.
Book Synopsis Fishes with Funny French Names by : Debra Kelly
Download or read book Fishes with Funny French Names written by Debra Kelly and published by Liverpool University Press. This book was released on 2021-12-02 with total page 416 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book tells the story of what happens when an essentially Parisian institution travels and establishes itself in its neighbour’s capital city, bringing with it French food culture and culinary practices. The arrival and evolution of the French restaurant in the British capital is a tale of culinary and cultural exchange and of continuity and change in the development of London’s dining-out culture. Although the main character of this story is the French restaurant, this cultural history also necessarily engages with the people who produce, purvey, purchase and consume that food culture, in many different ways and in many different settings, in London over a period of some one hundred and fifty years. British references to France and to the French are littered with associations with food, whether it is desired, rejected, admired, loathed, envied, disdained, from the status of haute cuisine and the restaurants and chefs associated with it to contemporary concerns about food poverty and food waste, to dietary habits and the politicisation of food, and at every level in between. However, thinking about the place of the French restaurant in London restaurant and food culture over a long time span, in many and varied places and spaces in the capital, creates a more nuanced picture than that which may at first seem obvious.
Book Synopsis Modern France: A Very Short Introduction by : Vanessa R. Schwartz
Download or read book Modern France: A Very Short Introduction written by Vanessa R. Schwartz and published by Oxford University Press. This book was released on 2011-10-03 with total page 153 pages. Available in PDF, EPUB and Kindle. Book excerpt: A lively and informative short volume that shows that France is not a faded glory but rather a place that has defined and shaped the key issues of our contemporary world, such as democracy and universal human rights, the emergence of a culture of consumerist spectacle, the tensions between nationalism and contemporary multiculturalism, and the role of religion in the modern state.
Book Synopsis The Taste of Place by : Amy B. Trubek
Download or read book The Taste of Place written by Amy B. Trubek and published by Univ of California Press. This book was released on 2008-05-05 with total page 317 pages. Available in PDF, EPUB and Kindle. Book excerpt: How and why do we think about food, taste it, and cook it? While much has been written about the concept of terroir as it relates to wine, in this vibrant, personal book, Amy Trubek, a pioneering voice in the new culinary revolution, expands the concept of terroir beyond wine and into cuisine and culture more broadly. Bringing together lively stories of people farming, cooking, and eating, she focuses on a series of examples ranging from shagbark hickory nuts in Wisconsin and maple syrup in Vermont to wines from northern California. She explains how the complex concepts of terroir and goût de terroir are instrumental to France's food and wine culture and then explores the multifaceted connections between taste and place in both cuisine and agriculture in the United States. How can we reclaim the taste of place, and what can it mean for us in a country where, on average, any food has traveled at least fifteen hundred miles from farm to table? Written for anyone interested in food, this book shows how the taste of place matters now, and how it can mediate between our local desires and our global reality to define and challenge American food practices.
Download or read book Food written by Paul Freedman and published by Univ of California Press. This book was released on 2007 with total page 380 pages. Available in PDF, EPUB and Kindle. Book excerpt: This richly illustrated book applies the discoveries of the new generation of food historians to the pleasures of dining and the culinary accomplishments of diverse civilizations, past and present. Freedman gathers essays by French, German, Belgian, American, and British historians to present a comprehensive, chronological history of taste.
