Screen LibraryParis à table : 1846 /
"Described by Le Monde as "the richest view of Balzac's time seen from the table," Paris à Table: 1846 is an essential text in the history of gastronomy, along with Brillat-Savarin's The Physiology of Taste and Dumas's Dictionary of Cuisine. Its author, Eugène Briffault...
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| Main Authors: | |
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| Group Author: | ; ; |
| Published: |
Oxford University Press,
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| Publisher Address: | New York, NY : |
| Publication Dates: | [2018] |
| Literature type: | Book |
| Language: |
English French |
| Subjects: | |
| Summary: |
"Described by Le Monde as "the richest view of Balzac's time seen from the table," Paris à Table: 1846 is an essential text in the history of gastronomy, along with Brillat-Savarin's The Physiology of Taste and Dumas's Dictionary of Cuisine. Its author, Eugène Briffault, was well-known in his day as a theater critic and chronicler of contemporary Paris, but also as a bon-vivant, celebrated for his ability to quaff a bell jar full of champagne in a single draft and well-qualified to write authoritatively about the culinary culture of Paris. Focusing on the manners and customs of the dinin "Paris à Table: 1846 is the first English translation of a seminal book in the literature of nineteenth-century gastronomy, a work described by Le Monde as "the richest view of Balzac's time seen from the table." It was written by the journalist Eugène Briffault, well-known in his day as a theater critic and chronicler of contemporary Paris, but also as a bon-vivant, celebrated for his ability to quaff a magnum of champagne from a bell jar in a single draft and well-qualified to write authoritatively about the culinary culture of Paris. Focusing on the manners, customs, and "moeurs" of t Briffault was known in his day as a theater critic and chronicler of contemporary Paris, but he was also as a bon-vivant, well-qualified to write authoritatively about the culinary culture of Paris. Here he takes readers from the opulence of a meal at the Rothschilds' through every social stratum down to the student on the Left Bank and the laborer eating on the streets. Briffault collected culinary anecdotes, from the tantrums of a king deprived of his spinach to the tragedy of "the friendliest pig that was ever seen." -- Adapted from publisher info |
| Item Description: | Translated from the French. |
| Carrier Form: | lix, 211 pages : illustrations ; 22 cm |
| Bibliography: | Includes bibliographical references. |
| ISBN: |
9780190842031 (hardcover) : 0190842032 (hardcover) 9780190842055 (epub) 0190842059 (epub) |
| Index Number: | DC733 |
| CLC: | K895.652.5-09 |
| Call Number: | K895.652.5-09/B853 |
| Contents: |
Acknowledgments -- Foreword TK -- Introduction Dinner in the Current Age: A Translation from Paris à table -- Chapter I Introduction: The Parisian Dinner -- Chapter II The History of Dinner up to Our Time -- Chapter III Dinner in the Current Age -- Chapter IV Varieties of Dinner -- Chapter V People Who Do Not Dine -- Chapter VI Breakfast -- Chapter VII Luncheon -- Chapter VIII Supper -- Chapter IX Clubs, Cercles, Tables d'Hôte, Pensions Bourgeoises, Rest Homes -- Chapter X The Restaurants of Paris -- Chapter XI Eccentricities. Introduction: Euge︡ne Briffault and Paris a︡ table: a panorama of dining -- Introduction: The Parisian dinner -- The history of dinner up to our time -- Dinner in the current age -- Varieties of dinner -- People who do not dine -- Breakfast -- Luncheon -- Supper -- Clubs, cercles, tables d'hôte, Pensions bourgeoises, rest homes -- The restaurants of Paris -- Eccentricities. |