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Dining out : a global history of restaurants
\"A global history of restaurants beyond white tablecloths and maître d's, Dining Out presents restaurants both as businesses and as venues for a range of human experiences. From banquets in twelfth-century China to the medicinal roots of French restaurants, the origins of restaurants are not singular--nor is the history this book tells. Katie Rawson and Elliott Shore highlight stories across time and place, including how chifa restaurants emerged from the migration of Chinese workers and their subsequent marriages to Peruvian businesswomen in nineteenth-century Peru; how Alexander Soyer transformed kitchen chemistry by popularizing the gas stove, pre-dating the pyrotechnics of molecular gastronomy by a century; and how Harvey Girls dispelled the ill repute of waiting tables, making rich lives for themselves across the American West. From restaurant architecture to technological developments, staffing and organization, tipping and waiting table, ethnic cuisines, and slow and fast foods, this illustrated and profoundly informed and entertaining history takes us from the world's first restaurants in Kaifeng, China, to the latest high-end dining experiences\"-- Provided by publisher.
Europeanising spaces in Paris, c. 1947-1962
In the wake of the Second World War, ideas of Europe abounded. What did Europe mean as a concept, and what did it mean to be European? Europeanising Spaces in Paris, c. 1947-1962 makes the case that Paris was both a leading and distinctive forum for the expression of these ideas in the post-war period. It examines spaces in the French capital in which ideas about Europe were formulated, articulated, exchanged, circulated, and contested during this post-war period, roughly between the escalation of the Cold War and the end of France's war of decolonisation in Algeria. Such processes of making sense of Europe are elucidated in urban, political and cultural spaces in the French capital. Specifically, the Parisian café, home and street are each examined in terms of how they were implicated in ideas about Europe. Then, the Paris-based Mouvement socialiste des états unis d'Europe (The Socialist Movement for the United States of Europe) and the far-right wing Fédération des étudiants nationalistes (The Federation of Nationalist Students) are examined as examples of political movements that mobilised around--very different--concepts of Europe. The final section on cultural Europeanising spaces draws attention to the specificities of the Europeanism of exiles from Franco's Spain in Paris; the work of the great scholar of the Arab world, Jacques Berque, in the context of his understanding of the Mediterranean world and his understanding of faith; and finally, the work of the legendary photographer, Henri Cartier-Bresson, by looking at the capacities and limitations of the photographic medium for the representation of Europe, and how these corresponded with Cartier-Bresson's political, social, and aesthetic commitments
eBook
Paris: Spring Restaurant
During a December visit, the multicourse menu -- ours included seven -- was an impressive journey through the early-winter market: poached sea bass served room temperature with a snappy vinaigrette, oysters and a cap of frizzled leeks; silky veal \"candy\" cooked sous-vide and sweetened with butter-poached heirloom beets; rich and crispy shredded veal breast confit, cut with orange.
Newspaper Article
The second-worst restaurant in France
\"Renowned Scottish cookbook writer Paul Stuart is hard at work on his new book, The Philosophy of Food, but complicated domestic circumstances, and two clingy cats, are making that difficult.\"-- Provided by publisher.
Book
Who Really Benefits from Consumption Tax Cuts? Evidence from a Large VAT Reform in France
This paper evaluates the incidence of a large cut in value-added taxes (VATs) for French sit-down restaurants in 2009. In contrast to previous studies, which only focus on the price effects of VAT reforms, we estimate the effects of the VAT cut on four groups: workers, firm owners, consumers, and suppliers of material goods. Using a difference-in-differences strategy on firm-level data, we find that: firm owners pocketed more than 55 percent of the VAT cut; consumers, sellers of material goods, and employees shared the remaining windfall with consumers benefiting the least; and the employment effects were limited.
Journal Article
The little French bistro : a novel
\"Marianne is stuck in a loveless, unhappy marriage. After forty-one years, she has reached her limit, and one evening in Paris she decides to take action. Following a dramatic moment on the banks of the Seine, Marianne leaves her life behind and sets out for the coast of Brittany, also known as \"the end of the world.\" Here she meets a cast of colorful and unforgettable locals who surprise her with their warm welcome, and the natural ease they all seem to have, taking pleasure in life's small moments. And, as the parts of herself she had long forgotten return to her in this new world, Marianne learns it's never too late to begin the search for what life should have been all along\"-- From the publisher.
Book
Online Reputation and Debt Capacity
We explore the effects of online customer ratings on financial policy. Using a large sample of Parisian restaurants, we find a positive and economically significant relationship between customer ratings and restaurant debt. We use the locally exogenous variations in customer ratings resulting from the rounding of scores in regression discontinuity tests to establish causality. Favorable online ratings reduce cash flow risk and increase resilience to demand shocks. Consistent with the view that good online ratings increase the debt capacity of restaurants and their growth opportunities, restaurants with good ratings use their extra debt to invest in tangible assets.
Journal Article
The cheffe : a cook's novel
\"[This book tells] the story of a Great Female Chef--a chef who was celebrated as one of the best in a world where men dominate, and the way that her pursuit of love, pleasure, and gustatory delights helped shape her life and career. Told from the perspective of her former assistant (and unrequited lover), now an aged chef himself, here is the story of a woman's quest to the front of the kitchen--and the extraordinary journey she takes along the way\"--Publisher marketing.
BOOK
Exploring absolute and relative measures of exposure to food environments in relation to dietary patterns among European adults
OBJECTIVE:To explore the associations of absolute and relative measures of exposure to food retailers with dietary patterns, using simpler and more complex measures.DESIGN:Cross-sectional survey.SETTING:Urban regions in Belgium, France, Hungary, the Netherlands and the UK.ParticipantsEuropean adults (n 4942). Supermarkets and local food shops were classified as 'food retailers providing healthier options'; fast-food/takeaway restaurants, cafés/bars and convenience/liquor stores as 'food retailers providing less healthy options'. Simpler exposure measures used were density of healthy and density of less healthy food retailers. More complex exposure measures used were: spatial access (combination of density and proximity) to healthy and less healthy food retailers; density of healthier food retailers relative to all food retailers; and a ratio of spatial access scores to healthier and less healthy food retailers. Outcome measures were a healthy or less healthy dietary pattern derived from a principal component analysis (based on consumption of fruits, vegetables, fish, fast foods, sweets and sweetened beverages).RESULTS:Only the highest density of less healthy food retailers was significantly associated with the less healthy dietary pattern (β = -129·6; 95 % CI -224·3, -34·8). None of the other absolute density measures nor any of the relative measures of exposures were associated with dietary patterns.CONCLUSIONS:More complex measures of exposure to food retailers did not produce stronger associations with dietary patterns. We had some indication that absolute and relative measures of exposure assess different aspects of the food environment. However, given the lack of significant findings, this needs to be further explored.
Journal Article