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

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

Beginning with a discussion of familiar images of the French Revolution, this work looks at how the ancien régime became ancien as well as examining cases in which achievement failed to match ambition.

This is a reproduction of a book published before 1923. This book may have occasional imperfections such as missing or blurred pages, poor pictures, errant marks, etc. that were either part of the original artifact, or were introduced by the scanning process. We believe this work is culturally important, and despite the imperfections, have elected to bring it back into print as part of our continuing commitment to the preservation of printed works worldwide. We appreciate your understanding of the imperfections in the preservation process, and hope you enjoy this valuable book. ++++ The below data was compiled from various identification fields in the bibliographic record of this title. This data is provided as an additional tool in helping to ensure edition identification: ++++ The Money And The Finances Of The French Revolution Of 1789: Assignats And Mandats: A True History: Including An Examination Of Dr. Andrew D. White's "Paper Money Inflation In France" Stephen Devalson Dillaye H.C. Baird, 1877 History; Europe; France; Assignats; Business & Economics / Inflation; France; History / Europe / France

Jean-Paul Bertaud is the leading French authority on the army of the French Revolution, and La Revolution armee is the authortative treatment of the firest great national, patriotic, revolutionary, and mass army, engaged in what has been called the first total war: that between revolutionary France and the other European powers. The book is a successful attempt to integrate military history with social and political history and thereby to depict the army as a "school for the republic" that by subtle changes after 1795 made way for the Napoleonic regime. The distinguished historian R.R. Palmer presents the first translation of this work into English in a volume that will quickly become indispensable for French historians, historical sociologists, and political scientists interested in armies and revolutions. The theme of the book is suggested by its French title: "the Revolution armed." That is, the book is primarily about the Revolution, and specifically the Revolution in its relation to armed force. This revolution, and this army, activated the idea of the citizen-soldier exemplified by the ancient classical republics, and favored by Jean-jacques Rousseau and other eighteenth-century thinkers, but never before realized on so large and portentous a scale as in France in the 1790s. Jean-Paul Bertaud is Professor of Modern History at the University of Paris I (the Sorbonne). He has published widely in France on aspects of the French Revolution. R.R. Palmer is Professor Emeritus at Yale University and author of numerous books, including the two-volume The Age of the Democratic Revolution (1959 and 1964), Twelve Who Ruled (1941), and The Improvement of Humanity: Education and the French Revolution (1985), all published by Princeton University Press. He has translated many works from the French, most recently The Two Tocquevilles, Father and Son: Herve and Alexis de TOcqueville on the Coming of the French Revolution (Princeton, 1987). Originally published in 1988. The Princeton Legacy Library uses the latest print-on-demand technology to again make available previously out-of-print books from the distinguished backlist of Princeton University Press. These editions preserve the original texts of these important books while presenting them in durable paperback and hardcover editions. The goal of the Princeton Legacy Library is to vastly increase access to the rich scholarly heritage found in the thousands of books published by Princeton University Press since its founding in 1905.