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Bake it on a griddle
seasoned with Cathy’s always-engaging wit and reflections on history and on food
and retired in 1836 to devote himself to literary and scientific pursuits
as well as throughout the year
The Invention of the Restaurant: Paris and Modern Gastronomic Culture (Rebecca L. Spang) Geology Bake it on a griddleWhy 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
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