Revolutionary Broth: The Birth of the Restaurant and the Invention of French Gastronomy

Revolutionary Broth: The Birth of the Restaurant and the Invention of French Gastronomy
The Grand Véfour has been serving fine dining to Parisians for more than 200 years. Zairon/Wikimedia Commons via CC BY-SA 4.0
Updated:
From the rise of click and collect to the advent of dark kitchens, the very concept of the restaurant is undergoing major changes. Even before the pandemic hit, consumers were moving away from the physical location of the restaurant, a transformation that has only been accelerated by coronavirus.

These new ways of eating question the very identity of the restaurant itself, and invite us to investigate its origins.

Nathalie Louisgrand
Nathalie Louisgrand
Author
Nathalie Louisgrand is an associate professor at Grenoble École de Management (GEM). Her research focuses on knowledge transfer specifically within the domain of French haute cuisine.
Related Topics