Paris a Table

Described by Le Monde as "the richest view of Balzac''s time seen from the table," Paris à Table: 1846 is an essential text in the history of gastronomy, along with Brillat-Savarin''s The Physiology of Taste and Dumas''s Dictionary of Cuisine. Its author, Eugène Briffault, was well-known in his day as a theater critic and chronicler of contemporary Paris, but also as a bon-vivant, celebrated for h...