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Paris à table : 1846

Author: Eugène Briffault; Bertall
Publisher: New York, NY : Oxford University Press, 2018.
Edition/Format:   eBook : Document : EnglishView all editions and formats
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
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Genre/Form: History
Electronic books
Additional Physical Format: Print version:
Briffault, Eugène, 1799-1854, author.
Paris à table
New York, NY : Oxford University Press, 2018
(DLC) 2017044123
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: Eugène Briffault; Bertall
ISBN: 9780190842048 0190842040
OCLC Number: 1007506873
Description: 1 online resource.
Contents: Cover; Paris à table; Copyright; Contents; Acknowledgments; Foreword; Introduction: EugÃn̈e Briffault and Paris à table A Panorama of Dining; NOTES TO INTRODUCTION; Notes on the Translation; A Brief Chronology of Relevant Dates: For Paris à table: 1846; A List of Select Bertall Illustrations; I. Introduction: The Parisian Dinner; II. The History of Dinner up to Our Time; III. Dinner in the Current Age; IV. Varieties of Dinner; V. People Who Do Not Dine; VI. Breakfast; VII. Luncheon; VIII. Supper; IX. Clubs, Cercles, Tables dâ#x80;#x99;HÃt́e, Pensions Bourgeoises, Rest Homes
Other Titles: Paris à table.
Responsibility: Eugène Briffault ; translated and edited by J. Weintraub ; Illustrated by Bertall.

Abstract:

Paris a Table: 1846 is the first translation in English of a seminal book on gastronomy. Focusing on the Parisian dining scene, it takes the reader from the most elegant restaurant to a laborer's  Read more...

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Historians, enthusiasts and anyone who teaches in English about nineteenth-century France will be glad to have this new translation of Briffault's famous book on the dinners and diners of Read more...

 
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