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