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The French Revolution launched the modern the restaurant industry.
It relaxed the legal rights of guilds that [since the Middle Ages] were licensed by the king to control specific foods [eg.
Another thought to ponder: how military foodservice impacted civilian industry.
Cook-caterers (traiteurs) also served hungry patrons. The history of these two professions is historically connected and often difficult to distinguish.Did you know the word restaurant is derived from the French word restaurer which means to restore?The first French restaurants [pre-revolution] were not fancy gourmet establishments run by ex-aristocratic chefs.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.