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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?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.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.Religious orders and royal households were among the earliest practitioners of quantity food production...Records show that the food preparation carried out by the abbey brethren reached a much higher standard than food served in the inns at that time...

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...When cafes opened in France they also sold brandy, sweetened wines and liqueurs in addition to coffee.The first modern-type cafe was the Cafe Procope which opened in 1696.

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.

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Biltmore pocket watch dating