The Invention of the Restaurant: Paris and Modern Gastronomic Culture (Rebecca L. Spang) Geology as well as throughout the

as well as throughout the year

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

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

Bake it on a griddle

The Invention of the Restaurant: Paris and Modern Gastronomic Culture (Rebecca L. Spang) Geology as well as throughout theWhy 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