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.

The French Revolution, politics and the modern nation -- French and the civilizing mission -- Paris and magnetic appeal -- France stirs up the melting pot -- France hurtles into the future.

The economic history of revolutionary France is still a neglected area in studies of the Revolution of 1789. Whilst some attention has been given to the condition of the peasants, the urban working classes and the financial crisis of the Ancient Régime, there has been a general tendency to regard economic factors as external and somewhat peripheral to the truly political nature of the Revolution. This book is designed to redress the balance, providing a clear, accessible, and thought-provoking guide to the economic background to the French Revolution. Professor Aftalion analyses the policies followed by successive revolutionary assemblies, examining in detail taxation, the confiscation of church property, the assignats, and the siege economy of the Terror. He shows how decisions taken in 1789 by the Constituent Assembly inevitably led to a deepening financial and economic crisis, and to increasingly radical and disastrous policies. The study is important also for its exposure of many of the economic fallacies propounded both at the time by many Frenchmen and later by many modern historians.

Throughout his life Karl Marx commented on the French Revolution, but never was able to realize his project of a systematic work on this immense event. This book assembles for the first time all that Marx wrote on this subject. François Furet provides an extended discussion of Marx's thinking on the revolution, and Lucien Calvié situates each of the selections, drawn from existing translations as well as previously untranslated material, in its larger historical context. With his early critique of Hegel, Marx started moving toward his fundamental thesis: that the state is a product of civil society and that the French Revolution was the triumph of bourgeois society. Furet's interpretation follows the evolution of this idea and examines the dilemmas it created for Marx as he considered all the faces the new state assumed over the course of the Revolution: the Jacobin Terror following the constitutional monarchy, Bonaparte's dictatorship following the parliamentary republic. The problem of reconciling his theory with the reality of the Revolution's various manifestations is one of the major difficulties Marx contended with throughout his work. The hesitation, the remorse, and the contradictions of the resulting analyses offer a glimpse of a great thinker struggling with the constraints of his own system. Marx never did elaborate a theory of an autonomous state, but he never stopped wrestling with the challenge to his doctrine posed by late eighteenth-century France, whose changing conditions and successive regimes prompted some of his most intriguing and, until now, unexplored thought.