The Invention of the Restaurant

Paris and Modern Gastronomic Culture

Rebecca L. Spang

  • 2000-2001 Louis Gottschalk Prize from the American Society for Eighteenth-Century Studies
  • 1992 Thomas J. Wilson Prize of Harvard University Press

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

Notes

Acknowledgments

Index

  • Cover: The Invention of the Restaurant
  • A photo of the author

Author photo: David Polly

Rebecca L. Spang is Lecturer in Modern European History at University College London.