Paris and Modern Gastronomic Culture, With a New Preface
Omschrijving
As Spang explains, during the 1760s and 1770s, sensitive, self-described sufferers made public show of their delicacy by going to the new establishments known as “restaurateurs’ rooms” to sip bouillons. But these locations soon became sites for extending frugal, politically correct hospitality and later became symbols of aristocratic greed.
Ik heb een vraag over het boek:
‘The Invention of the Restaurant - Spang, Rebecca L.’.
Vul het onderstaande formulier in.
We zullen zo spoedig mogelijk antwoorden.
