Barr, Luke: *1968
Ritz & Escoffier, 2018 - Information about the Book
- General Information | Facts | Author | Commentary | Reviews | Explanations
- General Information
- The book transports the readers to turn-of-the-century London and Paris to discover how celebrated hotelier César Ritz and famed chef Auguste Escoffier joined forces at the Savoy Hotel to invent the modern luxury hotel and restaurant.
- Information from Barr's Homepage
- Luke Barr’s inspiration for writing “Ritz & Escoffier: The Hotelier, the Chef, and the Rise of the Leisure Class” stems from his interest in culinary history and the cultural forces that shape dining experiences. Barr, who comes from a family with a rich legacy in the food world, including his great-aunt M.F.K. Fisher, has a keen interest in exploring historical figures and transformative moments in gastronomy.
Barr was motivated by the dynamic synergy between Ritz, a visionary hotelier, and Escoffier, a culinary maestro. Through meticulous research and vivid storytelling, Barr captures how their innovations catered to the emerging leisure class and transformed modern luxury. The book also explores how their contrasting personalities—Ritz being debonair and outgoing, while Escoffier was methodical and cerebral—complemented each other to create a lasting legacy in the hospitality industry.
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- Facts
- Full title: Ritz & Escoffier, the Hotelier, the Chef & the Rise of the Leisure Class
- Awards: The novel received the Historic Hotels of America 2018 Historian of the Year Award.
- Historical facts from The London Magazine
- The story highlights the pursuit of excellence, attention to detail, innovation, perseverance, and passion that shaped the fine dining experience we know today. Ritz and Escoffier's impact extended beyond cuisine, influencing social customs and the emerging leisure class of their era.
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- The book is praised for its engaging narrative and detailed depiction of the rise of César Ritz and Auguste Escoffier, two figures who revolutionized the hospitality and culinary industries at the turn of the 20th century. Reviewers appreciate how Barr captures the transformation of dining and luxury hotels, bringing to life the personalities and the era they influenced.
Luke Barr’s writing style is often highlighted for being accessible and vivid. Readers enjoy his ability to weave historical facts with storytelling, making the book both informative and entertaining.
The book is noted for its exploration of the broader cultural and social changes of the time, such as the rise of the leisure class and the evolution of modern luxury. This context helps readers understand the significance of Ritz and Escoffier’s contributions beyond just their individual achievements.
Some reviewers mention that while the book is richly detailed, it can occasionally become bogged down in minutiae.
In summary, "Ritz & Escoffier" is generally well-regarded for its engaging narrative, detailed historical context, and insightful character portrayals. It appeals to those interested in culinary history, luxury hospitality, and the cultural shifts of the early 20th century.
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- Reader Rating:
- Author
- Luke Barr details how César Ritz, Richard D'Oyly Carte and Auguste Escoffier set out to create the most extravagant hotel the world had ever seen. WNYC Radio, New York; May 16, 2018
- Luke Barr discusses "Ritz & Escoffier" at the Paris American Club luncheon. April 10, 2019
- Barr gives the inside scoop on the book and César Ritz and Escoffier’s lasting impact on the way we travel now. June 8, 2018
- Luke Barr details how César Ritz, Richard D'Oyly Carte and Auguste Escoffier set out to create the most extravagant hotel the world had ever seen. WNYC Radio, New York; May 16, 2018
- Commentary
- Luke Barr’s "Ritz & Escoffier: The Hotelier, the Chef, and the Rise of the Leisure Class" offers a vivid exploration of César Ritz and Auguste Escoffier’s transformative partnership in the late 19th century. Together, they revolutionized luxury hospitality and cuisine at London’s Savoy Hotel, blending opulence with accessibility. Ritz’s managerial brilliance and Escoffier’s culinary innovations created an alluring environment where aristocrats mingled with rising middle-class elites, reshaping the hospitality industry and democratizing fine dining.
The book delves into their professional triumphs as well as personal scandals, such as their dismissal from the Savoy for financial misconduct. Despite controversies, their legacy endured through their groundbreaking work, which set new standards for modern hotels and restaurants. Barr’s narrative is rich with drama, historical context, and sumptuous details, making it an engaging read for those fascinated by culinary history and the evolution of luxury culture.
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- Reviews
- Review: "A well-researched, glitzy, and flawed history of conspicuous consumption." Kirkus Review; April 3, 2018
- Explanations
- Pros and Cons: "Luke Barr has a fabulous conversational style to his writing." Distant Francophile; June 10, 2018
- Hotelier's tale would be perfect for 'Masterpiece Theater': "Luke Barr has come up with a book that is filled with the passion that Ritz brought to the hotel of the day." Florida Times-Union.
- Podcast
What one can learn from reading "Ritz and Escoffier: The Hotelier, The Chef, and the Rise of the Leisure Class."