Przewodnik smaku

Abstrakt

A guide to taste

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.