Search Results

“... Rebecca Spang explodes a culinary myth that has lasted nearly two hundred years. The story goes more or less like this. Restaurants as we know them were a product of the French Revolution and came into being in order to ensure that pleasurable eating would not remain the privilege of the wealthy. Kitchenless provincial Revolutionaries crowded into Paris, and at the same time the highly skilled chefs of beheaded or émigré aristocrats found themselves out of work ...”

“... broths and a few side dishes as medicinal products (Sewell draws here on an important study by Rebecca Spang). The French word for ‘restorative’ is, of course, ‘restaurant’. Cafés proliferated, with thousands operating in Paris by 1789, providing drinks as well as the chance to peruse newspapers and magazines.In all these venues, men and ...”