College of Arts and Sciences/Department of History
Rebecca Spang is a historian of the French Revolution and director of the Center for Eighteenth-Century Studies. She has written about possible comparisons between the 1780s-90s and current American politics and institutions. Spang is also the author of two prize-winning books, “The Invention of the Restaurant” and “Stuff and Money in the Time of the French Revolution” (both published by Harvard).
She regularly teaches about the history of money and, as director of the Liberal Arts and Management Program, also teaches Luxury: From Mortal Sin to Market Sector. She has written for the Financial Times, the TLS, Cabinet Magazine and World Policy Journal, as well as many academic venues. She is a former president of the Bloomington Faculty Council.
Areas of Expertise
Money (history of, current politics); French Revolution; restaurant history.
CV: http://mypage.iu.edu/~rlspang/ “Stuff and Money in the Time of the French Revolution”: https://majority.fm/tag/rebecca-spang/ “Inventing the Restaurant: From Bone Broth to Michelin”: https://gastropod.com/inventing-the-restaurant-from-bone-broth-to-michelin/ “Stuff and Money in the Time of the French Revolution”: http://www.hup.harvard.edu/catalog.php?isbn=9780674975422 “The Invention of the Restaurant”: http://www.hup.harvard.edu/catalog.php?isbn=9780674006850