Paris à Table, circa 1846
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Paris à Table: 1846 is the first English translation of an essential text in the literature of gastronomy. Written by the journalist and critic, Eugène Briffault, the book takes readers from the opulence of a meal at the Rothschilds' through every social stratum down to the student on the Left Bank and the laborer eating on the streets. Its editor and translator, is Joe Weintraub, a writer, playwright, poet, and translator based in Chicago.