A personal - and often hilarious - look at the experience of restaurant-going. Through America and Europe he makes us think what we are doing in a particular type of restaurant, what makes a good restaurant, and why. The author, a lecturer in Renaissance studies, has written an absorbing book which 'will be hungrily consumed by all tasteful readers'.
Originating in pre-Revolutionary France but now widespread throughout the developed world, the restaurant has always been the locus of contradictory emotions. While the restaurant encourages conviviality, sophistication and generosity, it also fosters inequality, alienation and bad faith. Appelbaum takes the reader on a journey in search of the social values of good eating, whether sampling the fare at Catalonian bistros, Italian-American chophouses, global fast-food joints, or Michelin-starred temples of haute cuisine in London, Paris and Los Angeles. Dishing it Out is the first book to investigate the social mores of the restaurant.