L'individu au menu : l'invention du restaurant à Paris au XVIIIe siècle (notice n° 1637308)
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| fixed length control field | 02540cam a2200313 4500500 |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20260111150244.0 |
| 041 ## - LANGUAGE CODE | |
| Language code of text/sound track or separate title | fre |
| 042 ## - AUTHENTICATION CODE | |
| Authentication code | dc |
| 100 10 - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Spang, Rebecca L. |
| Relator term | author |
| 245 00 - TITLE STATEMENT | |
| Title | L'individu au menu : l'invention du restaurant à Paris au XVIIIe siècle |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. | |
| Date of publication, distribution, etc. | 2014.<br/> |
| 500 ## - GENERAL NOTE | |
| General note | 61 |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | Le restaurant, pense‑t‑on souvent, ne fait que satisfaire un besoin physiologique et n’aurait donc pas évolué au cours de l’histoire. Pourtant, les principales caractéristiques attendues d’un restaurant – les tables individuelles, la carte du menu, les horaires – ne sont ni universelles ni atemporelles. Elles résultent d’un développement historique spécifique, associé à l’émergence de l’individualisme moderne, et favorisé par la commercialisation médicale du culte de la sensibilité qui marque le XVIIIe siècle. |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | Putting the Individual on the Menu: The Invention of the Restaurant in eighteenth‑century ParisRestaurants are often assumed to satisfy a simple biological need and therefore to be a constant throughout history. Many of the specific features we expect from a restaurant, however—individualized tables, customers who select from a menu, meals served at a variety of times—are not timeless universals. They are instead highly specific historical developments, linked to the emergence of modern ideas of individualism and facilitated by the commercialized medical sensibility central to eighteenth‑century elite culture. |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | Ein Restaurant denkt man zunächst macht nichts anderes als körperliche Bedürfnisse zu befriedigen und hat sich daher von Beginn an nicht wirklich weiter entwickelt. Weit gefehlt, denn die Wesensmerkmale eines Restaurants – einzelne Tische, eine Speisekarte, bestimmte Öffnungszeiten – sind weder universell noch zeitlos. Sie haben vielmehr eine spezifische Geschichte, die eng mit dem modernen Individualismus verwoben ist und vom medizinischen Kult der Feinfühligkeit des 18. Jahrhunderts noch verstärkt wurden. |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | choix |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | histoire |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | individualisme |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | menu |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | restaurant |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | choice |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | history |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | individualism |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | menu |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | restaurant |
| 700 10 - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Muller, Sylvie |
| Relator term | author |
| 786 0# - DATA SOURCE ENTRY | |
| Note | Ethnologie française | 44 | 1 | 2014-02-01 | p. 11-17 | 0046-2616 |
| 856 41 - ELECTRONIC LOCATION AND ACCESS | |
| Uniform Resource Identifier | <a href="https://shs.cairn.info/revue-ethnologie-francaise-2014-1-page-11?lang=fr&redirect-ssocas=7080">https://shs.cairn.info/revue-ethnologie-francaise-2014-1-page-11?lang=fr&redirect-ssocas=7080</a> |
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