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5-6) While public eateries existed in Ancient Rome and Sung Dynasty China, restaurants (we know them today), are generally credited to 18th century France.The genesis is quite interesting and not at all what most people expect.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.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.Did you know the word restaurant is derived from the French word restaurer which means to restore?
Essentially in places where alcoholic begerages were sold, placesewquipped to serve simple, inexepensive dishes either cooked on the premises or ordered from a nearby inn or food shop, along with wine, beer, and spirits, which constituted the bulk of their business.Such tavern-restaurants existed not only in France but also in other countries.In Germany, Austria, and Alsace, Brauereien and Weinstuben served delicatessen, sauerkraut, and cheese, for example; in Spain bodegas served tapas.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'...
When cafes opened in France they also sold brandy, sweetened wines and liqueurs in addition to coffee.