V restauraci aneb Příběhy z břicha moderny – Ribbat Christoph (2016)

The book presents a combination of cultural history, non-fiction literature, and essay-like stories with novelistic elements. The author introduces the concept of restaurants as a sociological phenomenon of the time, illustrated with interesting stories from the gastronomic environment, featuring figures such as Émile Zola, Joseph Roth, Edward Hopper, and Robert Walser. He narrates specific stories of waiters, famous chefs, and restaurateurs with insight and humor, dedicating attention to renowned establishments and their history, presenting dozens of famous dishes and recipes. He does not overlook the background of external social glamour, i.e., the hard work and poor earnings of the staff, their various weaknesses and bad habits, as well as negative hygiene conditions. He transitions from one continent to another to capture the development and customs associated with gastronomy in many countries around the world. However, the author is not only interested in listing remarkable facts but also in providing a deeper sociological perspective on the role of the restaurant itself: what it symbolizes, what it represents in society, and how it reflects the behavior and expectations of guests during dining, decision-making, or conversations about where to go and which establishments to avoid.