Restaurants edmonton

The examples and perspective in this article may not represent a worldwide view of the subject. A restaurant is a business that prepares and serves restaurants edmonton and drinks to customers.

A public eating establishment similar to a restaurant is mentioned in a 512 BC record from Ancient Egypt. It served only one dish, a plate of cereal, wild fowl, and onions. A forerunner of the modern restaurant is the thermopolium, an establishment in Ancient Greece and Ancient Rome that sold and served ready-to-eat food and beverages. In Pompeii, 158 thermopolia with service counters have been identified throughout the town. They were concentrated along the main axis of the town and the public spaces where they were frequented by the locals. The Romans also had the popina, a wine bar which in addition to a variety of wines offered a limited selection of simple foods such as olives, bread, cheese, stews, sausage, and porridge. The popinae were known as places for the plebeians of the lower classes of Roman society to socialize.

While some were confined to one standing room only, others had tables and stools and a few even had couches. Another early forerunner of the restaurant was the inn. Throughout the ancient world, inns were set up alongside roads to cater to people traveling between cities, offering lodging and food. Meals were typically served at a common table to guests. However, there were no menus or options to choose from. The Arthashastra references establishments where prepared food was sold in ancient India.

One regulation states that “those who trade in cooked rice, liquor, and flesh” are to live in the south of the city. Early eating establishments recognizable as restaurants in the modern sense emerged in Song dynasty China during the 11th and 12th centuries. In large cities, such as Kaifeng and Hangzhou, food catering establishments catered to merchants who travelled between cities. There is a direct correlation between the growth of the restaurant businesses and institutions of theatrical stage drama, gambling and prostitution which served the burgeoning merchant middle class during the Song dynasty.

The people of Hangzhou are very difficult to please. Hundreds of orders are given on all sides: this person wants something hot, another something cold, a third something tepid, a fourth something chilled. The restaurants in Hangzhou also catered to many northern Chinese who had fled south from Kaifeng during the Jurchen invasion of the 1120s, while it is also known that many restaurants were run by families formerly from Kaifeng. In Japan, a restaurant culture emerged in the 16th century out of local tea houses.

Tea house owner Sen no Rikyū created the kaiseki multi-course meal tradition, and his grandsons expanded the tradition to include speciality dishes and cutlery which matched the aesthetic of the food. In Europe, inns which offered food and lodgings and taverns where food was served alongside alcoholic beverages were common into the Middle Ages and Renaissance. They typically served common fare of the type normally available to peasants. France in particular has a rich history with the development of various forms of inns and eateries, eventually to form many of the now-ubiquitous elements of the modern restaurant. As far back as the thirteenth century, French inns served a variety of food — bread, cheese, bacon, roasts, soups, and stews – usually eaten at a common table. Taverns also served food, as did cabarets. A cabaret, however, unlike a tavern, served food at tables with tablecloths, provided drinks with the meal, and charged by the customers’ choice of dish, rather than by the pot.

The traiteurs dominated sophisticated food service, delivering or preparing meals for the wealthy at their residences. Taverns and cabarets were limited to serving little more than roast or grilled meats. The earliest modern-format “restaurants” to use that word in Paris were the establishments which served bouillon, a broth made of meat and egg which was said to restore health and vigour. The first restaurant of this kind opened in 1765 or 1766 by Mathurin Roze de Chantoiseau on rue des Poulies, now part of the Rue de Louvre. In the Western world, the concept of a restaurant as a public venue where waiting staff serve patrons food from a fixed menu is a relatively recent one, dating from the late 18th century. Modern restaurant culture originated in France during the 1780s.

In June 1786, the Provost of Paris issued a decree giving the new kind of eating establishment official status, authorising restaurateurs to receive clients and to offer them meals until eleven in the evening in winter and midnight in summer. Ambitious cooks from noble households began to open more elaborate eating places. The aftermath of the French Revolution saw the number of restaurants skyrocket. Due to the mass emigration of nobles from the country, many cooks from aristocratic households who were left unemployed went on to found new restaurants. Restaurants are classified or distinguished in many different ways.

Restaurants range from inexpensive and informal lunching or dining places catering to people working nearby, with modest food served in simple settings at low prices, to expensive establishments serving refined food and fine wines in a formal setting. In the former case, customers usually wear casual clothing. Tourists around the world can enjoy dining services on railway cars and cruise ships dining rooms, which are essentially travelling restaurants. Many railways dining services cater to the needs of travellers by providing railway refreshment rooms at railway stations. Many cruise ships provide a variety of dining experiences including a main restaurant, satellites restaurants, room service, speciality restaurants, cafes, bars, and buffets to name a few. A restaurant’s proprietor is called a restaurateur, this derives from the French verb restaurer, meaning “to restore”. For the Netflix documentary series, see Chef’s Table.

A chef’s table is a table located in the kitchen of a restaurant, reserved for VIPs and special guests. France has a long tradition with public eateries and modern restaurant culture emerged there. In the early 19th century traiteurs and restaurateurs became known simply as “restaurateurs”. The use of the term “restaurant” for the establishment itself only became common in the nineteenth century. The first restaurant guide, called Almanach des Gourmandes, written by Grimod de La Reyniére, was published in 1804. Other restaurants that occupy a place in French history and literature include Maxim’s and Fouquet’s.

The restaurant of Hotel Ritz Paris, opened in 1898, was made famous by its chef, Auguste Escoffier. In the United States, it was not until the late 18th century that establishments that provided meals without also providing lodging began to appear in major metropolitan areas in the form of coffee and oyster houses. The actual term “restaurant” did not enter into the common parlance until the following century. When Prohibition went into effect in 1920, restaurants offering fine dining had a hard time making ends meet because they had depended on profits from selling wine and alcoholic beverages. Replacing them were establishments offering simpler, more casual experiences such as cafeterias, roadside restaurants, and diners. The Civil Rights Act of 1964 outlawed segregation based on race, color, religion, or national origin in all public accommodations engaged in interstate commerce, including restaurants.