蜜桃导航

Why are there restaurants?聽

To answer this question, Professor Rebecca L. Spang takes us back to the invention of the restaurant in eighteenth-century Paris. Originally, a restaurant was not a place or a business but a thing to eat: a quasi-medicinal bouillon that formed an essential element of pre-revolutionary France's nouvelle cuisine. In this talk, Spang explores the way Parisians invented the modern culture of food, thereby changing their own social life and that of the world.

Rebecca L. Spang is Distinguished Professor of History at Indiana University and has previously held appointments at the Yale School of Management, UCL (University College London), and the University of Michigan. Her first book, The Invention of the Restaurant: Paris and Modern Gastronomic Culture (published by Harvard), won two major prizes and has been translated into Japanese, Portuguese, Turkish, and Modern Greek. It appeared in a second edition (with foreword by Adam Gopnik) in early 2020.