PL EN


2015 | 17 | 209 - 218
Article title

Przewodnik smaku

Title variants
EN
A guide to taste
Languages of publication
PL
Abstracts
EN
After the revolution, a new form of public life — the restaurant — emerged in France. Located at the intersection of the private and the public spheres, the restaurant was shaped by three forces: the chefs, the gourmands and the culinary critics. As the restaurant developed dynamically and refined culinary art underwent democratisation, eating became a specific cultural fact. The text examines the birth of gastronomy and the first food lover’s almanac authored by Grimod de la Reynière.
Keywords
Year
Volume
17
Pages
209 - 218
Physical description
Contributors
  • Uniwersytet Wrocławski
References
Document Type
Publication order reference
Identifiers
YADDA identifier
bwmeta1.element.desklight-3edfd278-b204-4e1a-8fb6-263e4c52af3f
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