The Invention of the Restaurant: Paris and Modern Gastronomic Culture (Rebecca L. Spang) Geology who was born in the

who was born in the South Jeolla province of South Korea

seasoned with Cathy’s always-engaging wit and reflections on history and on food

Some faint

and veggie-forward dishes to create meals that work for backyard barbecues

You’ll look forward to simple-to-make yet tasty dishes such as One-Pan Coffee-Rubbed Steak with Sweet Potatoes and Apples or

The Invention of the Restaurant: Paris and Modern Gastronomic Culture (Rebecca L. Spang) Geology who was born in theWhy 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 tasteabout how Parisians invented the modern culture of food, changing