4 results
The Invention of the Restaurant: Paris and Modern Gastronomic Culture. ByRebecca L. Spang. Cambridge, Mass.: Harvard University Press, 2000. vii + 325 pp. Bibliography, notes, illustrations, photographs, index. Cloth, $35.00. ISBN 0-674-00064-1.
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- Journal:
- Business History Review / Volume 75 / Issue 2 / Summer 2001
- Published online by Cambridge University Press:
- 13 December 2011, pp. 361-363
- Print publication:
- Summer 2001
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The Hatters of Eighteenth–Century France. By Michael Sonenscher. Berkeley: University of California Press, 1987. xiv + 187 pp. Illustrations, charts, tables, notes, notes on sources, and index. $28.00.
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- Journal:
- Business History Review / Volume 62 / Issue 2 / Summer 1988
- Published online by Cambridge University Press:
- 11 June 2012, pp. 356-357
- Print publication:
- Summer 1988
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Work in France: Representations, Meaning, Organization, and Practice. Edited by Steven Laurence Kaplan and Cynthia J. Koepp. Ithaca: Cornell University Press, 1986. Pp. 576. $42.50.
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- Journal:
- The Journal of Economic History / Volume 47 / Issue 1 / March 1987
- Published online by Cambridge University Press:
- 03 March 2009, pp. 232-234
- Print publication:
- March 1987
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“To Triumph before Feminine Taste”: Bourgeois Women's Consumption and Hand Methods of Production in Mid-Nineteenth-Century Paris
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- Journal:
- Business History Review / Volume 60 / Issue 4 / Winter 1986
- Published online by Cambridge University Press:
- 11 June 2012, pp. 541-563
- Print publication:
- Winter 1986
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