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“Defining the gastronomer as someone who appreciated any well-prepared dish, no matter how humble its origins, Grimod de la Reynière pointedly distinguished the subtleties of “savoir-manger” from the easily calculated vulgarities of wherewithal.53 Gastronomic sensitivity, he asserted, did not depend on social position”
― The Invention of the Restaurant: Paris and Modern Gastronomic Culture, With a New Preface
― The Invention of the Restaurant: Paris and Modern Gastronomic Culture, With a New Preface
