MARC details
| 000 -Encabezamiento |
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| fixed length control field |
02453nam a2200289 a 4500 |
| 001 - Número de Control |
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| control field |
003268 |
| 005 - Fecha de Ultima Modificación |
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| control field |
20230727224950.0 |
| 008 - Elementos de Fongitud Fija--Información General |
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| fixed length control field |
190117s20182018nyu b 001 0beng d |
| 020 ## - ISBN |
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| ISBN |
9780804186292 |
| 050 00 - Número de Clasificación de la Biblioteca del Congreso de (USA-LC) |
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| No. de Clasificación |
TX910.5.R5 |
| No. del ítem |
B37 2018 |
| 082 1# - Número de Clasificación Decimal Dewey |
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| No. de Clasificación |
92 RIT |
| No. de la Edición |
|
| 100 1# - Entrada Principal - Nombre Personal |
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| Nombre Personal |
Barr, Luke |
| 245 10 - TÍTULO |
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| Título del material |
Ritz & Escoffier : |
| Resto del Título |
the hotelier, the chef, and the rise of the leisure class |
| Mención de responsabilidad |
/ Luke Barr |
| 250 ## - Mención de Edición |
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| Mención de Edición |
First edition. |
| 260 ## - Publicación, Distribución, etc. (Pie de Imprenta) |
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| Lugar de Publicación, Distribución, etc. |
New York |
| Nombre de la editorial, distribuidor, etc. |
: Clarkson Potter / Publishers |
| Fecha de Publicación, Distribución, etc. |
, 2018 |
| 300 ## - Descripción Física |
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| Extensión |
312 pages |
| Dimensiones |
; 22 cm |
| 504 ## - Nota de Bibliografía, etc. |
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| Nota de Bibliografía, etc. |
Includes bibliographical references and index. |
| 520 ## - Resumen, etc. |
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| Nota de resumen, etc. |
In early August 1889, César Ritz, a Swiss hotelier highly regarded for his exquisite taste, found himself at the Savoy Hotel in London. He had come at the request of Richard D'Oyly Carte, the financier of Gilbert & Sullivan's comic operas, who had modernized theater and was now looking to create the world's best hotel. D'Oyly Carte soon seduced Ritz to move to London with his team, which included Auguste Escoffier, the chef de cuisine known for his elevated, original dishes. The result was a hotel and restaurant like no one had ever experienced, run in often mysterious and always extravagant ways - which created quite a scandal once exposed. Barr deftly re-creates the thrilling Belle Epoque era just before World War I, when British aristocracy was at its peak, women began dining out unaccompanied by men, and American nouveaux riches and gauche industrialists convened in London to show off their wealth. In their collaboration at the still celebrated Savoy Hotel, where they welcomed loyal and sometimes salacious clients, such as Oscar Wilde and Sarah Bernhardt, Escoffier created the modern kitchen brigade and codified French cuisine for the ages in his seminal Le Guide culinaire, which remains in print today, and Ritz, whose name continues to grace the finest hotels across the world, created the world's first luxury hotel. The pair also ruffled more than a few feathers in the process. Fine dining would never be the same - or more intriguing. |
| 546 ## - Nota de Idioma |
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| Nota de idioma |
English |
| 600 14 - Entradas Secundarias - Nombre personal |
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| Nombre Personal |
Ritz, César |
| Fechas asociadas con el nombre |
(1850 - 1918) |
| 600 14 - Entradas Secundarias - Nombre personal |
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| Nombre Personal |
Escoffier, A. |
| Forma completa del nombre |
(Auguste) |
| Fechas asociadas con el nombre |
(1846 - 1935) |
| 610 24 - Entradas Secundarias - Nombre Corporativos |
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| Nombre corporativo o de jurisdicción como entrada |
Savoy Hotel (London, England) |
| Subdivisión general |
-History |
| 650 #4 - Entradas Secundarias - Términos temáticos |
|---|
| Tópico o nombre Geográfico |
Hospitality industry |
| Subdivisión general |
-Social aspects |
| -- |
-History |
| Subdivisión cronológica |
-19th century |
| 650 #4 - Entradas Secundarias - Términos temáticos |
|---|
| Tópico o nombre Geográfico |
Hospitality industry |
| Subdivisión general |
-Social aspects |
| -- |
-History |
| Subdivisión cronológica |
-20th century |
| 650 #4 - Entradas Secundarias - Términos temáticos |
|---|
| Tópico o nombre Geográfico |
Leisure class |
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