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The restaurant, as we know it today, is said to have been a byproduct of the French Revolution.

Medieval travelers dined at inns, taverns, monestaries and hostelries.

Colonial America continued this tradition in the form of legislated Publick Houses.

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...

In providing for the various needs, strict cost accounting was necessary, and here, perhaps, marks the beginning of the present-day scientific foodservice cost accounting..." ---West and Wood's Introduction to Foodservice, June Payne-Palacio & Monica Theis, editors [Prentice-Hall: Upper Saddle River NJ] 9th edition, 2001 (p.

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...

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.

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.

With the exception of inns, which were primarily for travelers, and street kitchens...where in Europe at that time could one purchase a meal outside the home?

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