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Author: Rebecca L. Spang Publisher: Harvard University Press ISBN: 0674745426 Category : History Languages : en Pages : 344
Book Description
Rebecca L. Spang, who revolutionized our understanding of the restaurant, has written a new history of money. It is also a new history of the French Revolution, with economics at its heart. In her telling, radicalization was driven by an ever-widening gap between political ideals—including “freedom of money”—and the harsh realities of daily life.
Author: Rebecca L. Spang Publisher: Harvard University Press ISBN: 0674745426 Category : History Languages : en Pages : 344
Book Description
Rebecca L. Spang, who revolutionized our understanding of the restaurant, has written a new history of money. It is also a new history of the French Revolution, with economics at its heart. In her telling, radicalization was driven by an ever-widening gap between political ideals—including “freedom of money”—and the harsh realities of daily life.
Author: William Doyle Publisher: Oxford Paperbacks ISBN: 0192853961 Category : History Languages : en Pages : 152
Book Description
Beginning with a discussion of familiar images of the French Revolution, this work looks at how the ancien régime became ancien as well as examining cases in which achievement failed to match ambition.
Author: Rebecca L. Spang Publisher: Harvard University Press ISBN: 067424401X Category : History Languages : en Pages : 353
Book Description
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
Author: Lynn Hunt Publisher: Univ of California Press ISBN: 0520931041 Category : History Languages : en Pages : 272
Book Description
When this book was published in 1984, it reframed the debate on the French Revolution, shifting the discussion from the Revolution's role in wider, extrinsic processes (such as modernization, capitalist development, and the rise of twentieth-century totalitarian regimes) to its central political significance: the discovery of the potential of political action to consciously transform society by molding character, culture, and social relations. In a new preface to this twentieth-anniversary edition, Hunt reconsiders her work in the light of the past twenty years' scholarship.
Author: Rebecca L. Spang Publisher: Harvard University Press ISBN: 0674919149 Category : History Languages : en Pages : 232
Book Description
During the 1760s and 1770s, those who were sensitive and supposedly suffering made public show of their delicacy by going to the new establishments known as "restaurateurs' rooms" and sipping their bouillons there. However, the restaurants that had begun as purveyors of health food soon became sites for extending frugal, politically correct hospitality and later became symbols of aristocratic greed. From restoratives to Restoration, Spang establishes the restaurant at the very intersection of public and private in French culture--the first public place where people went to be private.
Author: Dale Van Kley Publisher: Stanford University Press ISBN: 0804772819 Category : History Languages : en Pages : 456
Book Description
Seven authorities in their respective fields come together to offer a new interpretation of the French Revolution: they show how the French monarchy's clumsy efforts to solve a fiscal crisis politicized long-standing structural problems, metastasizing an apparently fairly "normal" fiscal crisis into a revolution.
Author: Rebecca L. Spang Publisher: Harvard University Press ISBN: 0674047036 Category : Business & Economics Languages : en Pages : 361
Book Description
Rebecca L. Spang, who revolutionized our understanding of the restaurant, has written a new history of money. It is also a new history of the French Revolution, with economics at its heart. In her telling, radicalization was driven by an ever-widening gap between political ideals—including “freedom of money”—and the harsh realities of daily life.
Author: Rebecca L. Spang
Author: Rebecca L. Spang
Author: Mary Wollstonecraft
Author: William Doyle
Author: Alexis de Tocqueville
Author: Rebecca L. Spang
Author: Lynn Hunt
Author: Rebecca L. Spang
Author: Madame de Staël (Anne-Louise-Germaine)
Author: Dale Van Kley
Author: Rebecca L. Spang