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Author: Rebecca L. Spang
Publisher: Harvard University Press
ISBN: 0674745426
Category : History
Languages : en
Pages : 344
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Book Description
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.
Author: Rebecca L. Spang
Publisher: Harvard University Press
ISBN: 0674745426
Category : History
Languages : en
Pages : 344
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Book Description
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.
Author: Alexis de Tocqueville
Publisher:
ISBN:
Category : History
Languages : en
Pages : 364
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Book Description
Author: William Doyle
Publisher: Oxford Paperbacks
ISBN: 0192853961
Category : History
Languages : en
Pages : 152
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Book Description
Beginning with a discussion of familiar images of the French Revolution, this work looks at how the ancien régime became ancien as well as examining cases in which achievement failed to match ambition.
Author: Edmund Burke
Publisher:
ISBN:
Category :
Languages : en
Pages : 254
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Book Description
Author: Rebecca L. Spang
Publisher: Harvard University Press
ISBN: 067424401X
Category : History
Languages : en
Pages : 353
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Book Description
Winner of the Louis Gottschalk Prize Winner of the Thomas J. Wilson Memorial Prize “Witty and full of fascinating details.” —Los Angeles Times 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, 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 modern culture of food, changing the social life of the world in the process. We see how over the course of the Revolution, restaurants that had begun as purveyors of health food became symbols of aristocratic greed. In the early nineteenth century, the new genre of gastronomic literature worked within the strictures of the Napoleonic state to transform restaurants yet again, this time conferring star status upon oysters and champagne. “An ambitious, thought-changing book...Rich in weird data, unsung heroes, and bizarre true stories.” —Adam Gopnik, New Yorker “[A] pleasingly spiced history of the restaurant.” —New York Times “A lively, engrossing, authoritative account of how the restaurant as we know it developed...Spang is...as generous in her helpings of historical detail as any glutton could wish.” —The Times
Author: Vanessa R. Schwartz
Publisher: OUP USA
ISBN: 0195389417
Category : History
Languages : en
Pages : 153
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Book Description
The French Revolution, politics and the modern nation -- French and the civilizing mission -- Paris and magnetic appeal -- France stirs up the melting pot -- France hurtles into the future.
Author: Madame de Staël (Anne-Louise-Germaine)
Publisher:
ISBN:
Category : France
Languages : en
Pages : 436
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Book Description
Author: Mary Wollstonecraft
Publisher:
ISBN:
Category : France
Languages : en
Pages : 550
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Book Description
Author: Mark Steel
Publisher: Simon and Schuster
ISBN: 0743208056
Category : France
Languages : en
Pages : 324
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Book Description
For most of us, the French Revolution has been reduced to jokes about Marie-Antoinette, guillotines and the Scarlet Pimpernel. But for Mark Steel, bestselling author of REASONS TO BE CHEERFUL, the French Revolution was one of the most inspirational moments in human history - a moment when ordinary people changed the world and became extraordinary. It deserves better jokes than that. In this revolutionary new book, Steel banishes stuffiness from history, telling us what happened in France between the storming of the Bastille and the rise of Napoleon, bringing to life the people who made them happen. His account is dominated by bizarre events and splendid characters, from the famously odd Robespierre, Danton and Thomas Paine, to the less well known Drouet, the local postman who arrested the fleeing King because he recognised him as the man off of the money. VIVE LA REVOLUTION is an uproariously serious work of history - brilliantly funny and insightful, it puts the peculiarity of individual people back at the centre of the story.
Author: Hugh Chisholm
Publisher:
ISBN:
Category : Encyclopedias and dictionaries
Languages : en
Pages : 1016
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Book Description
