Paris in Translation: Eugène Briffault’s Paris à Table [excerpt]
“When Paris sits down at the table, the entire world stirs….” Eugène Briffault’s Paris à Table captures the manners and customs of Parisian dining in 1845. He gives a panoramic view of the conception of a dish (as detailed as the amount of coal used in stoves) to gastronomy throughout the city—leaving no bread roll unturned as he investigates how Paris eats. The below excerpt from Paris à Table (translated into English by J. Weintraub) provides statistics to capture the magnitude of the Parisian way of life.