FunnyJohn Posted September 18, 2012 Share Posted September 18, 2012 Interesting: Back in the Middle Ages, fine dining was a privilege enjoyed exclusively by feudal lords who had their own grand kitchens and personal chefs. The only commercial eateries for the masses were seedy roadside inns, where strangers crowded around mediocre buffets of tepid roasts and over-sauced legumes. But sometime in the 1760s, the merchant class of Paris developed a taste for healthy light broths known as restoratives, or restaurants. By the 1780s, this new Parisian “health food” craze led to a handful of reputable dining halls, where customers could sit at individual tables and choose from a wide range of dishes. Link to comment Share on other sites More sharing options...
Anna Blume Posted September 18, 2012 Share Posted September 18, 2012 You might be interested in this book (Sprang, Harvard U. Press, 2001). Link to comment Share on other sites More sharing options...
Banco Posted September 19, 2012 Share Posted September 19, 2012 Interesting: The only commercial eateries for the masses were seedy roadside inns, where strangers crowded around mediocre buffets of tepid roasts and over-sauced legumes. Plus ça change... Link to comment Share on other sites More sharing options...
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