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The French Revolution launched the modern the restaurant industry.
It relaxed the legal rights of guilds that [since the Middle Ages] were licensed by the king to control specific foods [eg.
However, they have their roots in the habits and customs that characterize our civilization and predate the Middle Ages.
Certain phases of foodservice operations reach a well-organized from as early as feudal times...
Religious orders and royal households were among the earliest practitioners of quantity food production...
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...
Did you know the word restaurant is derived from the French word restaurer which means to restore?
The genesis is quite interesting and not at all what most people expect.
They were highly regulated establishments that sold restaurants (meat based consommes intended to "restore" a person's strength) to people who were not feeling well.
Cook-caterers (traiteurs) also served hungry patrons. The history of these two professions is historically connected and often difficult to distinguish.
It was a coffee house, hence the word "cafe." Cafes were places educated people went to share ideas and new discoveries.
Patrons spent several hours in these establishments in one "sitting." This trend caught on in Europe on the 17th century.
The royal household, with its hundreds of retainers, and the households of nobles, often numbering as many as 150 to 250 persons, also necessitated an efficient foodservice...