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Stuff and Money in the Time of the French Revolution

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Release : 2015-01-06
Genre : Business & Economics
Kind : eBook
Book Rating : 036/5 ( reviews)

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Book Synopsis Stuff and Money in the Time of the French Revolution by : Rebecca L. Spang

Download or read book Stuff and Money in the Time of the French Revolution written by Rebecca L. Spang. This book was released on 2015-01-06. Available in PDF, EPUB and Kindle. Book excerpt: Winner of the Louis Gottschalk Prize, American Society for Eighteenth-Century Studies A Financial Times Best History Book of the Year A Choice Outstanding Academic Title of the Year Rebecca L. Spang, who revolutionized our understanding of the restaurant, has written a new history of money. It uses one of the most infamous examples of monetary innovation, the assignats—a currency initially defined by French revolutionaries as “circulating land”—to demonstrate that money is as much a social and political mediator as it is an economic instrument. Following the assignats from creation to abandonment, Spang shows them to be subject to the same slippages between policies and practice, intentions and outcomes, as other human inventions. “This is a quite brilliant, assertive book.” —Patrice Higonnet, Times Literary Supplement “Brilliant...What [Spang] proposes is nothing less than a new conceptualization of the revolution...She has provided historians—and not just those of France or the French Revolution—with a new set of lenses with which to view the past.” —Arthur Goldhammer, Bookforum “[Spang] views the French Revolution from rewardingly new angles by analyzing the cultural significance of money in the turbulent years of European war, domestic terror and inflation.” —Tony Barber, Financial Times

Stuff and Money in the Time of the French Revolution

Download Stuff and Money in the Time of the French Revolution PDF Online Free

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Release : 2017-02-20
Genre : Business & Economics
Kind : eBook
Book Rating : 422/5 ( reviews)

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Book Synopsis Stuff and Money in the Time of the French Revolution by : Rebecca L. Spang

Download or read book Stuff and Money in the Time of the French Revolution written by Rebecca L. Spang. This book was released on 2017-02-20. Available in PDF, EPUB and Kindle. Book excerpt:

Stuff and Money in the Time of the French Revolution

Download Stuff and Money in the Time of the French Revolution PDF Online Free

Author :
Release : 2015-01-06
Genre : History
Kind : eBook
Book Rating : 426/5 ( reviews)

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Book Synopsis Stuff and Money in the Time of the French Revolution by : Rebecca L. Spang

Download or read book Stuff and Money in the Time of the French Revolution written by Rebecca L. Spang. This book was released on 2015-01-06. Available in PDF, EPUB and Kindle. Book excerpt: Winner of the Louis Gottschalk Prize, American Society for Eighteenth-Century Studies A Financial Times Best History Book of the Year A Choice Outstanding Academic Title of the Year Rebecca L. Spang, who revolutionized our understanding of the restaurant, has written a new history of money. It uses one of the most infamous examples of monetary innovation, the assignats—a currency initially defined by French revolutionaries as “circulating land”—to demonstrate that money is as much a social and political mediator as it is an economic instrument. Following the assignats from creation to abandonment, Spang shows them to be subject to the same slippages between policies and practice, intentions and outcomes, as other human inventions. “This is a quite brilliant, assertive book.” —Patrice Higonnet, Times Literary Supplement “Brilliant...What [Spang] proposes is nothing less than a new conceptualization of the revolution...She has provided historians—and not just those of France or the French Revolution—with a new set of lenses with which to view the past.” —Arthur Goldhammer, Bookforum “[Spang] views the French Revolution from rewardingly new angles by analyzing the cultural significance of money in the turbulent years of European war, domestic terror and inflation.” —Tony Barber, Financial Times

An Historical and Moral View of the Origin and Progress of the French Revolution

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Release : 1794
Genre : France
Kind : eBook
Book Rating : /5 ( reviews)

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Book Synopsis An Historical and Moral View of the Origin and Progress of the French Revolution by : Mary Wollstonecraft

Download or read book An Historical and Moral View of the Origin and Progress of the French Revolution written by Mary Wollstonecraft. This book was released on 1794. Available in PDF, EPUB and Kindle. Book excerpt:

The Invention of the Restaurant

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Release : 2020-01-14
Genre : History
Kind : eBook
Book Rating : 01X/5 ( reviews)

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Book Synopsis The Invention of the Restaurant by : Rebecca L. Spang

Download or read book The Invention of the Restaurant written by Rebecca L. Spang. This book was released on 2020-01-14. Available in PDF, EPUB and Kindle. Book excerpt: Winner of the Louis Gottschalk Prize Winner of the Thomas J. Wilson Memorial Prize “Witty and full of fascinating details.” —Los Angeles Times Why are there restaurants? Why would anybody consider eating alongside perfect strangers in a loud and crowded room to be an enjoyable pastime? To find the answer, Rebecca Spang takes us back to France in the eighteenth century, when a restaurant was not a place to eat but a quasi-medicinal bouillon not unlike the bone broths of today. This is a book about the French revolution in taste—about how Parisians invented the modern culture of food, changing the social life of the world in the process. We see how over the course of the Revolution, restaurants that had begun as purveyors of health food became symbols of aristocratic greed. In the early nineteenth century, the new genre of gastronomic literature worked within the strictures of the Napoleonic state to transform restaurants yet again, this time conferring star status upon oysters and champagne. “An ambitious, thought-changing book...Rich in weird data, unsung heroes, and bizarre true stories.” —Adam Gopnik, New Yorker “[A] pleasingly spiced history of the restaurant.” —New York Times “A lively, engrossing, authoritative account of how the restaurant as we know it developed...Spang is...as generous in her helpings of historical detail as any glutton could wish.” —The Times

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