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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 to these questions, 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 mode...

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 "restaurateurs' rooms" to sip bouillons. But these locations soon became sites for extending frugal, politically correct hospitality and later became symbols of aristocratic greed.

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.

Why are there restaurants? Why would anybody consider eating to be an enjoyable leisure activity or even a serious pastime? To find the answer to these questions, we must accompany Rebecca Spang back to France in the eighteenth century, when a < I>

Winner of the Louis Gottschalk Prize, American Society for Eighteenth-Century StudiesA Financial Times Best History Book of the YearA Choice Outstanding Academic Title of the YearRebecca L. Spang, who revolutionized our understanding of the restaurant, has written a new history of money. It uses one of the most infamous examples of monetary innovation, the assignats¿a currency initially defined by French revolutionaries as ¿circulating land¿¿t...