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Book revisits how the French Revolution shaped French cuisine

Original: The Art of Eating in France, by Jean-Paul Aron (1973/1975) If we are to believe Jean-Paul Aron, we owe the rise of Frenc

Jean-Paul Aron's classic study 'The Art of Eating in France' argues that the guillotine and the French Revolution gave rise to French cuisine and the invention of the restaurant. With hundreds of noblemen and women executed, their chefs lost their employers and opened eateries, transforming how the French dined out. The book, first published in the 1970s, is being revisited by readers.

Why now: The Project Gutenberg edition of the work is circulating again, drawing renewed attention to its thesis about the origins of restaurants.

Jean-Paul AronFranceFrench RevolutionProject Gutenberg

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• The Art of Eating in France, by Jean-Paul Aron (1973/1975) If we are to believe Jean-Paul Aron, we owe the rise of French cuisine and the invention of the restaurant to the guillotine. For when the French Revolution dispatched hundreds of noblemen and women, it denied the… · gutenberg_org · 29

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