In the Restaurant: From Michelin stars to fast food; what eating out tells us about who we are

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Christoph Ribbat Jamie Lee Searle

In the Restaurant

From Michelin stars to fast food; what eating out tells us about who we are

Christoph Ribbat, Jamie Lee Searle

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Hardback

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English

Pushkin Press
27 September 2017

History; Food & society

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 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.

By: Christoph Ribbat
Translated by: Jamie Lee Searle
Imprint: Pushkin Press
Country of Publication: United Kingdom
Dimensions: Height: 216mm, Width: 135mm,
ISBN: 9781782273080
ISBN 10: 1782273085
Pages: 224
Publication Date: 27 September 2017
Audience: General/trade , Professional and scholarly , ELT Advanced , Undergraduate
Format: Hardback
Publisher's Status: Active

Christoph Ribbat (b. 1968) has taught in Bochum, Boston and Basel, and is now Professor of American Studies at the University of Paderborn.

Reviews for In the Restaurant: From Michelin stars to fast food; what eating out tells us about who we are

I imagined that this would be a book that opened new avenues into the study of restauracion . What I read surpassed that by far. Where I expected a wrought and dense text, I found a playful story, most entertaining, and wonderfully documented, about the history and the anecdotes around restaurants -- Ferran Adria Fascinating, multi-layered, audacious and unique. This book somehow manages to join the dots and connect all restaurants, past and present, in a tale that mixes fact and fancy so compellingly that I read it in a single sitting Russell Norman, author of 'Polpo'