This is a comprehensive critical study of the nineteenth-century French grand opéra La Juive, by Halévy.

Mobs are complex, often an enigma. The topic of Mobs presented here serves as a means to address not only an important historical as well as present consideration, but to provide multiple disciplinary methods and viewpoints, bringing the past into the present.

This collection reconsiders the life and work of Emile Jean-Horace Vernet (1789-1863), presenting him as a crucial figure for understanding the visual culture of modernity. The book includes work by senior and emerging scholars, showing that Vernet was a multifaceted artist who moved with ease across the thresholds of genre and media to cultivate an image of himself as the embodiment of modern France. In tune with his times, skilled at using modern technologies of visual reproduction to advance his reputation, Vernet appealed to patrons from across the political spectrum and made works that nineteenth-century audiences adored. Even Baudelaire, who reviled Vernet and his art and whose judgment has played a significant role in consigning Vernet to art-historical obscurity, acknowledged that the artist was the most complete representative of his age. For those with an interest in the intersection of art and modern media, politics, imperialism, and fashion, the essays in this volume offer a rich reward.

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

Essays on French dramatists writing during a period when Paris and the provinces saw thousands of dramatic works in a myriad of genres. These plays offered not only entertainment, but broached serious political and social issues as well, during a time of government censorship. Includes information on the various forms of theatrical entertainment, and the various types of playwriting, including melodrama, romantic drama, tragedies, comedies and realistic dramas.