Ritz and Escoffier: The Hotelier, The Chef, and the Rise of the Leisure Class
by Luke Barr
Luke Barr recounts the intertwined histories of hotelier César Ritz and chef Auguste Escoffier, examining how their work in luxury hospitality and fine dining reflected—and helped define—the emergence of the modern leisure class.
About This Book
Ritz and Escoffier examines the lives and work of the hotelier César Ritz and the chef Auguste Escoffier.
The book focuses on their intertwined contributions to luxury hotels, fine dining, and modern hospitality.
It places their story within the broader social history of the rising leisure class.
Luke Barr presents a historical account of the relationship between hospitality, cuisine, and changing patterns of travel and leisure.
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