LEADER 00000cam 2200589 i 4500
001 on1005103571
003 OCoLC
005 20180926123411.0
008 171016s2018 nyua b 000 0 eng
010 2017044123
020 9780190842031|qhardcover
020 0190842032|qhardcover
024 8 40028060274
035 (OCoLC)1005103571
037 |bOxford Univ Pr, 2001 Evans rd, Cary, NC, USA, 27513|nSAN
202-5892
040 DLC|beng|erda|cDLC|dBDX|dOCLCF|dOCLCO|dOCLCQ|dYDX|dOCLCO
|dHHO|dGZM|dSTF|dNZAUC|dILC|dYUS
041 1 eng|hfre
042 pcc
043 e-fr---
049 CKEA
050 00 DC733|b.B713 2018
082 00 944/.361063|223
084 CKB034000|aHIS013000|2bisacsh
100 1 Briffault, Eugène,|d1799-1854,|eauthor.
240 10 Paris à table.|lEnglish
245 10 Paris à table :|b1846 /|cEugène Briffault ; translated and
edited by J. Weintraub ; with a foreword by David Downie ;
illustrated by Bertall.
264 1 New York, NY :|bOxford University Press,|c[2018]
300 lix, 211 pages :|billustrations ;|c22 cm
336 text|btxt|2rdacontent
337 unmediated|bn|2rdamedia
338 volume|bnc|2rdacarrier
500 Translated from the French.
504 Includes bibliographical references.
505 0 Acknowledgments -- Foreword TK -- Introduction Dinner in
the Current Age: A Translation from Paris à table --
Chapter I Introduction: The Parisian Dinner -- Chapter II
The History of Dinner up to Our Time -- Chapter III Dinner
in the Current Age -- Chapter IV Varieties of Dinner --
Chapter V People Who Do Not Dine -- Chapter VI Breakfast -
- Chapter VII Luncheon -- Chapter VIII Supper -- Chapter
IX Clubs, Cercles, Tables d'Hôte, Pensions Bourgeoises,
Rest Homes -- Chapter X The Restaurants of Paris --
Chapter XI Eccentricities.
505 0 Introduction: Euge︡ne Briffault and Paris a︡ table: a
panorama of dining -- Introduction: The Parisian dinner --
The history of dinner up to our time -- Dinner in the
current age -- Varieties of dinner -- People who do not
dine -- Breakfast -- Luncheon -- Supper -- Clubs, cercles,
tables d'hôte, Pensions bourgeoises, rest homes -- The
restaurants of Paris -- Eccentricities.
520 "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 a bell jar full of
champagne in a single draft and well-qualified to write
authoritatively about the culinary culture of Paris.
Focusing on the manners and customs of the dining scene,
Briffault takes readers from the opulence of a meal at the
Rothschilds' through every social stratum down to the
student on the Left Bank and the laborer eating on the
streets. He surveys the restaurants of the previous
generation and his own-from the most elegant to the lowest
dive-along with the eating habits of the bourgeoisie, the
importance and variety of banquets, the institutional meal,
and even the plight of "people who do not dine," artists
and intellectuals who fell on hungry times. He records the
specialties, the décor, the patrons, and the restaurateurs
and their waiters. A fine storyteller, Briffault collected
culinary anecdotes, from the tantrums of a king deprived
of his spinach to the tragedy of "the friendliest pig that
was ever seen." The volume includes the humorous drawings
of the caricaturist Bertall that cleverly reinforce the
witty and ironic tone of the text. With an introduction by
J. Weintraub, who provides the first modern biography of
the author and analyzes the place of Paris à Table in the
literary culture of the time, the text features copious
annotations about the events and characters that appear in
the narrative. Paris à Table provides a delightful and
delectable entryway to Briffault's Paris, the city Walter
Benjamin characterized as "the capital of the nineteenth
century."--|cProvided by publisher.
520 "Paris à Table: 1846 is the first English translation of a
seminal book in the literature of nineteenth-century
gastronomy, a work described by Le Monde as "the richest
view of Balzac's time seen from the table." It was written
by the journalist Eugène Briffault, 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 a magnum of champagne from a bell jar in a single
draft and well-qualified to write authoritatively about
the culinary culture of Paris. Focusing on the manners,
customs, and "moeurs" of the dining scene, the author
takes the reader from the opulence of a dinner at the
Rothschilds through every social stratum down to the
laborer eating on the streets. He surveys the restaurants
of the previous generation and his own-from the most
elegant to the lowest dive-along with the eating habits of
the bourgeoisie, the importance and variety of banquets,
the institutional meal, and even the plight of "people who
do not dine." Briffault was also a fine storyteller, and
the book is a compendium of culinary anecdotes, from the
tantrums of a king deprived of his spinach to the tragedy
of "the friendliest pig that was ever seen." The edition
also includes the humorous drawings of the caricaturist
Bertall, artwork that cleverly reinforces the witty and
ironic tone that pervades the text. Along with an
introduction -which provides the first modern biography of
the author and analyses the place of Paris à Table in the
literary culture of the time--the text is copiously
annotated, acquainting readers with the events and
characters that appear in the narrative and providing an
entryway to the author's Paris, the city Walter Benjamin
characterized as "the capital of the nineteenth century.""
--|cProvided by publisher.
520 Briffault was known in his day as a theater critic and
chronicler of contemporary Paris, but he was also as a bon
-vivant, well-qualified to write authoritatively about the
culinary culture of Paris. Here he takes readers from the
opulence of a meal at the Rothschilds' through every
social stratum down to the student on the Left Bank and
the laborer eating on the streets. Briffault collected
culinary anecdotes, from the tantrums of a king deprived
of his spinach to the tragedy of "the friendliest pig that
was ever seen." -- Adapted from publisher info
546 Translated from the French.
648 7 1800-1899|2fast
650 0 Dinners and dining|zFrance|zParis|xHistory.
650 7 Dinners and dining.|2fast|0(OCoLC)fst00893952
650 7 Manners and customs.|2fast|0(OCoLC)fst01007815
651 0 Paris (France)|xSocial life and customs|y19th century.
651 7 France|zParis.|2fast|0(OCoLC)fst01205283
655 7 History.|2fast|0(OCoLC)fst01411628
700 0 Bertall,|d1820-1882,|eillustrator.
776 08 |iOnline version:|aBriffault, Eugène, 1799-1854.|tParis à
table.|dNew York, NY : Oxford University Press, 2018
|z9780190842048|w(DLC) 2017050196
994 C0|bCKE
