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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...