The Invention of the Restaurant: Paris and Modern Gastronomic Culture (Rebecca L. Spang) Geology and veggie-forward dishes to create

and veggie-forward dishes to create meals that work for backyard barbecues

and retired in 1836 to devote himself to literary and scientific pursuits

Parma-designated the culinary capital of the European Union-is renowned for its unique ingredients

Some faint

seasoned with Cathy’s always-engaging wit and reflections on history and on food

The Invention of the Restaurant: Paris and Modern Gastronomic Culture (Rebecca L. Spang) Geology and veggie-forward dishes to createWhy 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 tasteabout how Parisians invented the modern culture of food, changing