Paris À Table - Briffault, Eugène
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Paris ¿able: 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 meals on the street, offering

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Produktbeschreibung
Paris ¿able: 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 meals on the street, offering <"the richest view of Balzac's time seen from the table>" (Le Monde).
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Autorenporträt
Eugène Briffault (1799-1854) was an editor, journalist, theater critic, and man-of-letters, who, as a chronicler of contemporary Paris, contributed to many anthologies and periodicals of his day. J. Weintraub is a Chicago writer, dramatist, poet, and translator. His work has appeared in many literary journals, regional publications, and such journals as Gastronomica: The Journal of Critical Food Studies. David Downie is the author of fourteen books, most recently A Passion for Paris: Romanticism and Romance in the City of Light and A Taste of Paris: A History of the Parisian Love Affair with Food. His website is www.davidddownie.com.