Average Reviews:
(More customer reviews)This is a remarkable. mind-blowing bit of historical detection, as well as an eminently readable, stylistically superlative piece of writing, with stunning visuals to boot. The author argues that the commonly accepted view of restaurants being the creation of the former chefs of aristocrats thrown out of work by the excesses of the French Revolution is incorrect. In a closely reasoned, copiously documented, snd exceptionally well-written book she highlights the role of an otherwise obscure French entrepreneur and his colleagues, who took advantage of a then-current theory that a plethora of individuals with "nervous stomachs" required institutions that would prepare "restoratives" for them, and that these institutions evolved into what we can now recognize as the precursors of restaurants. The verbal conjunction is no accident, in other words. Among the innovations of this group was the menu, hitherto unknown; that the internet now routinely provides menus of current restaurants to interested parties looking for enjoyable meals is a tribute to this group of Parisian pioneers. The text is accompanied by many graphics by Daumier and others that well illustrate issues with which the author deals. A delighjt to read and to view, and a major accomplishment.
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