Im Restaurant. Eine Geschichte aus dem Bauch der Moderne

Im Restaurant Eine Geschichte aus dem Bauch der Moderne Restaurants have never been exclusively about food Since the first restorative establishments opened in eighteenth century Paris restaurants have been places to see and be seen to show off style and

  • Title: Im Restaurant. Eine Geschichte aus dem Bauch der Moderne
  • Author: Christoph Ribbat
  • ISBN: 9783518425268
  • Page: 440
  • Format: Hardcover
  • Restaurants have never been exclusively about food Since the first restorative establishments opened in eighteenth century Paris, restaurants have been places to see and be seen, to show off style and distinction and to feel at home among strangers The impatient customers keep the staff on their toes with their endless requests but it is the waitresses, waiters andRestaurants have never been exclusively about food Since the first restorative establishments opened in eighteenth century Paris, restaurants have been places to see and be seen, to show off style and distinction and to feel at home among strangers The impatient customers keep the staff on their toes with their endless requests but it is the waitresses, waiters and cooks, who are secretly in control and, sometimes literally, spitting into diners soups In the kitchen, at the counter and at the table, pleasure and hard labour, elegance and exploitation, cultural diversity and racism collide restaurants are the mirror of society.With In the Restaurant , Christoph Ribbat brings together the engrossing gastronomical experiences of kitchen staff and genius chefs, waitresses and philosophers, gastronomers and sociologists He looks behind the scenes to tell the story of one of our most essential social establishments from the first Parisian gourmet temples to the rise of fast food, to the most innovative chefs of our time.

    • Free Read [Christian Book] ☆ Im Restaurant. Eine Geschichte aus dem Bauch der Moderne - by Christoph Ribbat ↠
      440 Christoph Ribbat
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      Posted by:Christoph Ribbat
      Published :2019-04-23T04:59:00+00:00

    About “Christoph Ribbat

    • Christoph Ribbat

      Christoph Ribbat Is a well-known author, some of his books are a fascination for readers like in the Im Restaurant. Eine Geschichte aus dem Bauch der Moderne book, this is one of the most wanted Christoph Ribbat author readers around the world.

    804 thoughts on “Im Restaurant. Eine Geschichte aus dem Bauch der Moderne

    • Bij het zien van de cover en het lezen van de titel verwachtte ik een boek te lezen over het restaurantwezen, over de achtergrond, over de mensen die daar komen, over de mensen die daar werken. Wilde weten of ik het een en ander zou herkennen van mijn tijd dat ik in de horeca werkte. Dat is zeker het geval, maar gelukkig herken ik niet alles omdat ik schijnbaar bij de 'betere' bedrijven heb gewerkt waar, voor zover ik weet, bepaalde zaken als discriminatie, niet aan de orde waren omdat iedereen [...]


    • Moderately interesting. I've picked up a few things myself about the restaurant biz, any tried not very successfully to find where they fit into this trajectory. For me, fewer threads and more rounded-out themes would have been more gripping. But thanks Shakespeare & Co./Alan Teder! This wouldn't have crossed my path otherwise : )


    • There is an enormous amount of restaurant trivia collected in this book which is structured as a running series of stories and anecdotes collected from hundreds of sources. For the literary fan there are the stories of George Orwell's early days as a dishwasher drawn from Down and Out in Paris and London, Ernest Hemingway's ideal café as described in A Clean Well Lighted Place and James Baldwin's integration battles at Woolworth's lunch counters drawn from Notes of a Native Son.For fans of chef [...]


    • In het restaurant vertelt in vier gangen (vier hoofdstukken) de geschiedenis van restaurants en andere eetgelegenheden. Het verhaalt over de ontwikkeling van de (hogere) kookkunst. Wat voor rol het eten in restaurants heeft in de samenleving. Opvallend is de wijze waarop het verhaal is verteld: in korte afwisselende stukken, anekdotes. Niet alleen het verhaal over toprestaurants maar ook over de bediening en de rol van culinaire recensenten. Het is kortom wat ook op het boek staat: Een cultuurge [...]


    • An interesting history of restaurants. The way Ribbat tells the story of restaurants is fascinating: he moves the story along in wignets, highlighting interesting people here and there, moving along in the timeline. Makes for a swift, easy, pleasant read.


    • (Note: I received an advanced electronic copy of this book courtesy of NetGalley)The author's decision compose the book into so many small sections (many of which were connected but divided by other sections) that covered everything from the "British Restaurants" of WWII to McDonalds frankly made this a confusing read for me. I knew that I was receiving a lot of bits and pieces of interesting information about the recent history of restaurants, but I didn't understand the overall point of the fo [...]


    • I received a DIGITAL Advance Reader Copy of this book from #NetGalley in exchange for an honest review. From the publisherThe deliciously cosmopolitan story of the restaurant from eighteenth-century Paris to El BulliWhat does eating out tell us about who we are? The restaurant is where we go to celebrate, to experience pleasure, to see and be seen - or, sometimes, just because we're hungry. But these temples of gastronomy hide countless stories.As this dazzlingly entertaining, eye-opening book s [...]


    • While I initially enjoyed the book, it started to jump from story to story too quickly for me. I found it difficult to keep up and spent most of my time trying to make sense of the sudden changes in pace. I never seemed to close any of the loops either. I'd like to read it again, but with a notebook or an outline that might help me make more sense of it.


    • Dit boek is een docu-roman waarin de auteur verschillende aspecten van het “restaurantwezen” belicht doorheen verschillende tijdsperioden.Het boek is ingedeeld in vier delen – vier gangen als het ware – waarin de auteur telkens een ander interessant weetje en historie behandeld over de opkomst van het restaurant en de geplogenheden tussen werkgever, personeel en klanten.De eerste gang behartigt de opkomst van het gegeven “restaurant”, de tweede gang beschrijft de rol van de obers, in [...]


    • I was looking forward to reading a microhistory of the evolution or our current day restaurants. While it started out to be a fascinating read, it soon became fragmented and difficult to follow. I found the discussion of the Nazis to be too much, but I persevered through the Civil Rights movement before giving up. It read like a text book, and would probably be fine for that purpose, but was not something for a “casual” read.


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