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the Patissiers, Rotisseurs, Charcutiers] and created a hungry, middle-class customer base who relished the ideals of egalitarianism (as in, anyone who could pay the price could get the same meal).
Entrepreneurial French chefs were quick to capitalize on this market. Boulanger, 1765 "In about 1765, a Parisian 'bouillon seller' named Boulanger wrote on his sign: 'Boulanger sells restoratives fit for the gods'...
Historians tell us the genesis of food service dates back to ancient times.
Street vendors and public cooks (caterers) were readily available in Ancient Rome.
The restaurant, as we know it today, is said to have been a byproduct of the French Revolution.
Modern food service is a product of the Industrial Revolution.
Records show that the food preparation carried out by the abbey brethren reached a much higher standard than food served in the inns at that time...
Another thought to ponder: how military foodservice impacted civilian industry.
"Foodservice organizations in operation in the United States today have become an accepted way of life, and we tend to regard them as relatively recent innovations.
Beauvilliers, 1782 "However, the first Parisian restaurant worthy of the name was the one founded by Beauvilliers in 1782 in the Rue de Richelieu, called the Grande Taverne de Londres.
He introduced the novelty of listing the dishes available on a menu and serving them at small individual tables during fixed hours." ---Larousse Gastronomique, (p. France was the birthplace of what we now call the restaurant..happened toward the end of the eighteenth century.