The Invention of the Restaurant - Spang, Rebecca L.
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As Spang explains, during the 1760s and 1770s, sensitive, self-described sufferers made public show of their delicacy by going to the new establishments known as â restaurateursâ roomsâ to sip bouillons. But these locations soon became sites for extending frugal, politically correct hospitality and later became symbols of aristocratic greed.

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Produktbeschreibung
As Spang explains, during the 1760s and 1770s, sensitive, self-described sufferers made public show of their delicacy by going to the new establishments known as â restaurateursâ roomsâ to sip bouillons. But these locations soon became sites for extending frugal, politically correct hospitality and later became symbols of aristocratic greed.
Autorenporträt
Rebecca L. Spang is Professor of History and Director of the Center for Eighteenth-Century Studies at Indiana University. She is the author of Stuff and Money in the Time of the French Revolution (Harvard).