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Gastronomica (2015) 15 (2): 26–38.
Published: 01 May 2015
...J. Weintraub Preceding this annotated translation of the chapter “Dinner in the Current Age” from Eugène Briffault's 1846 work Paris à table is a brief introduction summarizing the author's professional career, contextualizing the text into the literature of the time, and suggesting his objective...
Gastronomica (2014) 14 (1): 33–43.
Published: 01 February 2014
...J. Weintraub A brief introduction summarizing the author's professional career and his literary style and procedure precedes this annotated translation of the chapter “The Restaurants of Paris” from Eugène Briffault's 1846 text, Paris à table . Along with an historical discussion and a look back at...