When Did People First Begin to Eat at Restaurants?
Although France is known for its gastronomic heritage, the first restaurants were established 600 years ago on the opposite side of the globe. Although France is known for its gastronomic heritage, the first restaurants were established 600 years ago on the opposite side of the globe. For millennia, people have eaten outside the home, buying a fast bite from a street seller or stopping at a roadside inn for a bowl of stew and a pint of mead. The majority of early forms of the contemporary restaurant in the West came from France, where a gastronomic revolution began in the 18th century in Paris. Authentic restaurants, on the other hand, date all the way back to 600 years ago, half way across the world..
The American League is established
Japanese chefs were creating multi-sensory dining experiences around the same time that the table-d’hôte, a fixed-price meal served to the public, was taking root in the West as a Western institution in France and Italy. There are many reasons why Shore claims this type of meal wasn’t actually served in a restaurant, including the fact that it was served in a family-style setting with friends and strangers all around the table.
There was no menu or option
For starters, only one meal was offered each day at 1 p.m. You wouldn’t be able to dine unless you were fully paid and seated at one of the tables. There was no menu or option. The innkeeper or hotel’s cook, not the visitors, decided what was made and served.Table d’hôte variations first arose in the 15th century and survived long after the first restaurants opened.
For two shillings you could get a “fish ordinary” at Simpson’s Fish Dinner House in London that included “a dozen oysters, soup, roast partridge, three more first courses, mutton and cheese,” according to Dining Out, which describes these meals as popular among the working class in England.
Bouillon Shops Were the First French Restaurants
According to legend, the first French restaurants appeared in Paris after the French Revolution, when the guillotined aristocracy’s gourmet cooks sought work. When Indiana University historian Rebecca Spang investigated this common genesis narrative, she discovered something rather different. The word “restaurant” comes from the French verb restaurer, which means “to recover oneself,” and the first authentic French restaurants, which opened decades before the Revolution of 1789, pretended to be health-food stores offering only one main dish: bouillon.
A bouillon restaurant, or “restorative broth,” is the French term for this sort of slow-simmered bone broth or consommé. Enlightenment-era merchants in Paris were a major factor in the development of the first French restaurants, according to Spang’s book The Invention of the Restaurant: Paris and Gastronomic Culture.” They felt that knowledge was gained by being sensitive to the environment around you, and one way of demonstrating sensitivity was by refusing to consume the ‘coarse’ meals associated with common people,” explains Spang.
The ideal choice
Bouillon was the ideal choice. It was all-natural, tasteless, and easy to digest while still being packed with energizing minerals. Spang, on the other hand, believes that the early bouillon restaurants’ popularity and rapid expansion were due to more than just the food they served.” The restaurateurs innovated by emulating an existing service paradigm in French café culture,” explains Spang. “Customers ate at tables set up in the style of a cafe. Instead of the tavern owner commenting on what was on the menu, a written one was used., “This is what’s for lunch today.” They were also more flexible with their dinner times; no one had to show up at 1 p.m. the food on the table and eat it all.