The Invention of the Restaurant : Paris and Modern Gastronomic Culture / Rebecca L. Spang.
Material type: TextPublication details: Cambridge, Massachusetts : Harvard University Press, (c)2020.Description: 1 online resource (353 pages)Content type:- text
- computer
- online resource
- 9780674243996
- TX910 .I584 2020
- COPYRIGHT NOT covered - Click this link to request copyright permission: https://lib.ciu.edu/copyright-request-form
Item type | Current library | Collection | Call number | URL | Status | Date due | Barcode | |
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Online Book (LOGIN USING YOUR MY CIU LOGIN AND PASSWORD) | G. Allen Fleece Library ONLINE | Non-fiction | TX910.8 (Browse shelf(Opens below)) | Link to resource | Available | on1130905975 |
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Includes bibliographies and index.
Preface to the 2020 Paperback Edition -- Introduction: To Make a Restaurant -- 1. The Friend of All the World -- 2. The Nouvelle Cuisine of Rousseauian Sensibility -- 3. Private Appetites in a Public Space -- 4. Morality, Equality, Hospitality! -- 5. Fixed Prices: Gluttony and the French Revolution -- 6. From Gastromania to Gastronomy -- 7. Putting Paris on the Menu -- 8. Hiding in Restaurants -- Epilogue: Restaurants and Reverie.
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