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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...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.Medieval travelers dined at inns, taverns, monestaries and hostelries.Colonial America continued this tradition in the form of legislated Publick Houses.Advances in technology made possible mass production of foodstuffs, quick distribution of goods, safer storage facilities, and more efficient cooking appliances.Advances in transportation (most notably trains, automobiles, trucks) also created a huge demand for public dining venues.
The son of a landowner and merchant, Roze moved to Paris in the early 1760s and began floating a variety of schemes he believed would enrich him and his country at the same time."
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.
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.
According to the current edition of Larousse Gastronomque (p.