The Invention of the Restaurant : Paris and Modern Gastronomic Culture de Spang, Rebecca L

Harvard University Press, 2001. Paperback. Very Good. Disclaimer:May have limited writing in cover pages. Pages are unmarked. ~ ThriftBooks: Read More, Spend Less.Dust jacket quality is not guaranteed.

UsedGood. Book is in good condition and may contain underlining or highlighting and minimal wear. The book can also include library labels. May not contain miscellaneous items (toys, dvds, etc). We offer 100% money back guarantee and fast customer support.

Harvard University Press. Used - Very Good. Used book that is in excellent condition. May show signs of wear or have minor defects.

Harvard University Press, 2001-11-30. Paperback. Used: Good.

Harvard University Press, 2001. Trade paperback in near fine condition. Soft cover. Near Fine.

Cambridge, MA: Harvard University Press, 2001. Paperback. Very Good. 8vo - over 7¾" - 9¾" tall. 325 pp. Tightly bound. Spine not compromised. Text is free of markings. No ownership markings. Light bump to tip of lower right corner front cover.

Harvard University Press, Cambridge Massachusetts, 2001. First Edition. Softcover. Very Good Condition/No Dust Jacket. apart from a gift annotation on the first page, and the book would otherwise appear to be without annotation. Illustrated with black-and-white images within the text in the main reproduced artworks. At half, the book is a book about how Parisians invented the modern culture of food, thereby changing their own social life and that of the world. The book touches on private appetites in a public space, morality, equality, hospitality, gastronomy and gluttony Size: Trade Paperback. Please refer to accompanying picture (s). Quantity Available: 1. Shipped Weight: Under 1 kilo. Category: Cooking, Wine & Dining; France; Sociology & Culture. ISBN: 0674006852. ISBN/EAN: 9780674006850. Inventory No: 0245891. . 9780674006850

Hardback. Very Good.

Harvard University Press:, 2001. First published in 2000, this is the fifth printing from 2001, 325 pages, illustrated. "Why are there restaurants? To find the answer, we must accompany the author back to France in the 18th century, when a restaurant was not a place to ear, but a thing to eat: a quasi-medicinal bouillon that formed an essential element of prevolutionary France's nouvelle cusine." FINE SOFTCOVER.. Soft Cover. Fine. 8vo - over 7¾" - 9¾" tall.

paperback. Good. Access codes and supplements are not guaranteed with used items. May be an ex-library book.