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  1. Dorota Koczanowicz


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.

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Prace Kulturoznawcze

17, 2015

Pages from 209 to 218

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