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Brillat-Savarin, Jean Anthelme Simpson, Leonard Francis:

The Handbook of Dining - edizione con copertina flessibile

2009, ISBN: 9781120032560

[ED: Kartoniert / Broschiert], [PU: Kessinger Publishing, LLC], Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. KlappentextrnrnThis scarce… Altro …

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Brillat-Savarin, Jean Anthelme Simpson, Leonard Francis:
The Handbook of Dining - edizione con copertina flessibile

2009

ISBN: 9781120032560

[ED: Kartoniert / Broschiert], [PU: Kessinger Publishing, LLC], Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. KlappentextThis scarce ant… Altro …

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Jean Anthelme Brillat-Savarin/ Leonard Francis Simpson:
The Handbook of Dining - edizione con copertina flessibile

ISBN: 9781120032560

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The Handbook of Dining ab 25.49 € als Taschenbuch: Or How to Dine Theoretically Philosophically and Historically Considered (1859). Aus dem Bereich: Bücher, Taschenbücher, Geist & Wissen,… Altro …

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Jean Anthelme Brillat-Savarin/ Leonard Francis Simpson:
The Handbook of Dining - edizione con copertina flessibile

ISBN: 9781120032560

edizione con copertina rigida

The Handbook of Dining ab 24.99 € als Taschenbuch: Or How to Dine Theoretically Philosophically and Historically Considered (1859). Aus dem Bereich: Bücher, Taschenbücher, Geist & Wissen,… Altro …

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The Handbook of Dining
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9781120032560


Purchase of this book includes free trial access to www.million-books.com where you can read more than a million books for free. This is an OCR edition with typos. Excerpt from book: CHAP. III. DININO-HOUSES, OR RESTAURATEURS. About the year 1770, after the glorious days of the-reign of Louis XIV., the roueries of the Ee- gency and the long tranquillity of the ministry of Cardinal Fleury, travellers arriving at Paris had but few places where they could get a good dinner. They had to put up at hotels, generally bad. A few had table-d'hotes, which however only just offered what was necessary for a meal, and moreover were at fixed hours. There were a few "traiteurs," but they had usually nothing but joints; and a man who wished to give a dinner to his friends, was obliged to order it beforehand; so that men who had not the good luck to have an introduction into opulent houses, had to leave the capital without becoming acquainted with the resources and delicacies of a Parisian kitchen. At last a man of intellect was found who tookthe subject into consideration; he argued that, as the same wants occurred at about the same hour every day, men would not fail to come, if they found they were readily and well served; that if one man had a wing of chicken, the next comer would take the leg, and so on; that a slice from a prime joint would not spoil the remainder, and that a man who found he got a good dinner, would not grumble at a little expense, if promptly served, and well waited upon; and that a carte, with fixed prices for every dish, would be suitable to all fortunes. This man did not stop short here, but developed his idea still further. He was the first restaurateur, and created a profession which leads to fortune whenever the professor is honest, and combines order with skill. From France, restaurateurs soon spread to the rest of Europe. The institution is one of extreme advantage to every citizen, and of high importance to science. A man can ...

Informazioni dettagliate del libro - The Handbook of Dining


EAN (ISBN-13): 9781120032560
ISBN (ISBN-10): 1120032563
Copertina rigida
Copertina flessibile
Anno di pubblicazione: 2009
Editore: Kessinger Publishing LLC
288 Pagine
Peso: 0,426 kg
Lingua: eng/Englisch

Libro nella banca dati dal 2010-03-29T11:43:28+02:00 (Rome)
Pagina di dettaglio ultima modifica in 2024-02-04T15:29:40+01:00 (Rome)
ISBN/EAN: 9781120032560

ISBN - Stili di scrittura alternativi:
1-120-03256-3, 978-1-120-03256-0
Stili di scrittura alternativi e concetti di ricerca simili:
Autore del libro : brillat savarin, jean simpson, leonard francis simpson
Titolo del libro: dining the, handbook dining

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