Story of Dinner Tells the Waiter Again

Single institution that prepares and serves food

A eatery is a business concern that prepares and serves food and drinks to customers.^[1] Meals are generally served and eaten on the premises, only many restaurants too offer have-out and food delivery services. Restaurants vary profoundly in appearance and offerings, including a wide variety of cuisines and service models ranging from inexpensive fast-food restaurants and cafeterias to mid-priced family restaurants, to high-priced luxury establishments.

Etymology [edit]

The give-and-take derives from early on 19th century from French word restaurer 'provide food for' (literally 'restore to a erstwhile state').('to restore', 'to revive')^[2] and, being the present participle of the verb,^[3] The term restaurant may accept been used in 1507 as a "restorative beverage", and in correspondence in 1521 to hateful 'that which restores the forcefulness, a fortifying food or remedy'.^[4]

History [edit]

Remains of a thermopolia in Pompeii

Service counter of a thermopolia in Pompeii

A public eating establishment similar to a restaurant is mentioned in a 512 BC record from Ancient Egypt. The institution served but 1 dish, a plate of cereal, wild fowl, and onions.^[5]

A forerunner of the modern eating house is the thermopolium, an establishment in Ancient Hellenic republic and Ancient Rome that sold and served ready-to-eat food and beverages. These establishments were somewhat comparable to modernistic fast food restaurants. They were most oft frequented past people who lacked individual kitchens. In the Roman Empire they were popular among residents of insulae.^[vi]

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.^[7]

The Romans also had the popina, a wine bar which in addition to a multifariousness 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 bars to one continuing room simply, others had tables and stools and a few even had couches.^{[8] [ix]}

Another early forerunner of the restaurant was the inn. Throughout the ancient world, inns were set up aslope roads to cater to people traveling between cities, offer lodging and nutrient. Meals were typically served at a common table to guests. However, at that place were no menus or options to choose from.^[10]

The Arthashastra references establishments where prepared food was sold in ancient India. I regulation states that "those who trade in cooked rice, liquor, and flesh" are to live in the south of the urban center. Another states that superintendents of storehouses may give surpluses of bran and flour to "those who prepare cooked rice, and rice-cakes", while a regulation involving city superintendents references "sellers of cooked flesh and cooked rice."^[11]

Early eating establishments recognizable as restaurants in the modernistic sense emerged in Song dynasty China during the 11th and 12th centuries. In big cities, such as Kaifeng and Hangzhou, food catering establishments catered to merchants who travelled betwixt cities. Probably growing out of tea houses and taverns which catered to travellers, Kaifeng'south restaurants blossomed into an manufacture that catered to locals as well as people from other regions of Cathay. As travelling merchants were not used to local cuisine of other cities, these establishments were set to serve dishes familiar to merchants from other parts of China. Such establishments were located in the entertainment districts of major cities, alongside hotels, bars, and brothels. The larger and more opulent of these establishments offered a dining experience that was similar to modernistic eating place culture. According to a Chinese manuscript from 1126, patrons of one such establishment were greeted with a selection of pre-plated sit-in dishes which represented food options. Customers had their orders taken by a team of waiters who would so sing their orders to the kitchen and distribute the dishes in the verbal order in which they had been ordered.^{[12] [13]}

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 eye grade during the Song dynasty.^[14] Restaurants catered to different styles of cuisine, toll brackets, and religious requirements. Even within a unmarried eating place choices were bachelor, and people ordered the entrée from written menus.^[thirteen] An account from 1275 writes of Hangzhou, the capital letter city for the last half of the 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. i wants cooked nutrient, another raw, another chooses roast, another grill.^[fifteen]

The restaurants in Hangzhou besides catered to many northern Chinese who had fled southward from Kaifeng during the Jurchen invasion of the 1120s, while it is besides known that many restaurants were run past families formerly from Kaifeng.^[16]

In Nihon, a restaurant civilisation emerged in the 16th century out of local tea houses. Tea business firm 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.^[12]

In Europe, inns which offered food and lodgings and taverns where food was served alongside alcoholic beverages continued to be the main places to purchase a prepared repast into the Middle Ages and Renaissance. They typically served common fare of the type usually available to peasants. In Espana, such establishments were called bodegas and served tapas. In England, they typically served foods such every bit sausage and shepherd's pie.^[10]

French republic in item has a rich history with the development of diverse forms of inns and eateries, eventually to class many of the at present-ubiquitous elements of the modern eating house. As far back every bit the thirteenth century, French inns served a variety of food — bread, cheese, bacon, roasts, soups, and stews - usually eaten at a common table. Parisians could buy what was essentially take-out nutrient from rôtisseurs, who prepared roasted meat dishes, and pastry-cooks, who could prepare meat pies and often more than elaborate dishes. Municipal statutes stated that the official prices per item were to be posted at the entrance; this was the first official mention of menus.^[17]

Taverns also served food, as did cabarets. A cabaret, nonetheless, unlike a tavern, served food at tables with tablecloths, provided drinks with the meal, and charged by the customers' choice of dish, rather than past the pot.^[18] Cabarets were reputed to serve improve nutrient than taverns and a few, such as the Petit Maure, became well known. A few cabarets had musicians or singing, simply most, until the late 19th century, were simply convivial eating places.^{[17] [18]} The first café opened in Paris in 1672 at the Saint-Germain fair. By 1723 at that place were well-nigh four hundred cafés in Paris, but their menu was limited to simpler dishes or confectionaries, such as coffee, tea, chocolate (the potable; chocolate in solid state was invented only in the 19th century), ice creams, pastries, and liqueurs.^[18]

At the end of the 16th century, the guild of cook-caterers (later known as "traiteurs") was given its ain legal status. 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 than roast or grilled meats. Towards the end of the seventeenth century, both inns and and so traiteurs began to offer "host's tables" (tables d'hôte), where 1 paid a fix price to sit at a large tabular array with other guests and eat a stock-still menu meal.^[17]

Modern format [edit]

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 wellness and vigour. The first eatery of this kind opened in 1765 or 1766 by Mathurin Roze de Chantoiseau on rue des Poulies, now part of the Rue de Louvre.^[19] The name of the owner is sometimes given as Boulanger.^[twenty] Unlike earlier eating places, it was elegantly decorated, and besides meat broth offered a menu of several other "restorative" dishes, including macaroni. Chantoiseau and other chefs took the title "traiteurs-restaurateurs".^[20] While not the first institution where one could order food, or even soups, it is thought to exist the first to offer a menu of available choices.^[21]

In the Western world, the concept of a restaurant every bit a public venue where waiting staff serve patrons nutrient from a stock-still carte du jour is a relatively recent one, dating from the late 18th century.^[22] Mod eating place 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.^[20] Ambitious cooks from noble households began to open more elaborate eating places. The starting time luxury eating house in Paris, the La Grande Taverne des Londres, was opened at the Palais-Royal at the beginning of 1786 past Antoine Beauvilliers, the former chef of the Count of Provence. It had mahogany tables, linen tablecloths, chandeliers, well-dressed and trained waiters, a long wine list and an extensive menu of elaborately prepared and presented dishes.^[twenty] Dishes on the eating house menu included partridge with cabbage, veal chops grilled in buttered paper, and duck with turnips.^[23] This is considered to have been the "get-go real restaurant."^{[24] [21]} According to Brillat-Savarin, the eating place was "the offset to combine the iv essentials of an elegant room, smart waiters, a selection cellar, and superior cooking".^{[25] [26] [27]}

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 aloof households who were left unemployed went on to found new restaurants.^{[28] [10]} One restaurant was started in 1791 by Méot, the former chef of the Duke of Orleans, which offered a wine listing with twenty-ii choices of red vino and 20-seven of white wine. Past the end of the century there were a collection of luxury restaurants at the Grand-Palais: Huré, the Couvert espagnol; Février; the Grotte flamande; Véry, Masse and the Café de Chartres (even so open up, at present Le Grand Vefour)^[twenty]

In 1802 the term was applied to an establishment where restorative foods, such as bouillon, a meat broth, were served ("établissement de restaurateur").^[29] The disestablishment of culinary guilds and societal changes resulting from the industrial revolution contributed significantly to the increased prevalence of restaurants in Europe.^[30]

Types [edit]

Restaurants are classified or distinguished in many different ways. The primary factors are commonly the nutrient itself (e.thousand. vegetarian, seafood, steak); the cuisine (e.g. Italian, Korean, Chinese, Japanese, Indian, French, Mexican, Thai) or the mode of offering (due east.g. tapas bar, a sushi train, a tastet restaurant, a buffet restaurant or a yum cha restaurant). Across this, restaurants may differentiate themselves on factors including speed (see fast nutrient), formality, location, toll, service, or novelty themes (such equally automated restaurants). Some of these include fine dining, casual dining, gimmicky casual, family unit style, fast casual, fast food, cafes, cafe, concession stands, food trucks, pop-up restaurants, diners, and ghost restaurants.

Restaurants range from inexpensive and informal lunching or dining places catering to people working nearby, with pocket-sized food served in simple settings at depression prices, to expensive establishments serving refined food and fine wines in a formal setting. In the former case, customers usually wear coincidental clothing. In the latter case, depending on culture and local traditions, customers might wear semi-casual, semi-formal or formal wearable. Typically, at mid- to loftier-priced restaurants, customers sit at tables, their orders are taken past a waiter, who brings the food when it is ready. Afterward eating, the customers then pay the neb. In some restaurants, such as workplace cafeterias, there are no waiters; the customers utilize trays, on which they place cold items that they select from a refrigerated container and hot items which they request from cooks, and and then they pay a cashier before they sit down. Another eating place approach which uses few waiters is the buffet restaurant. Customers serve food onto their own plates and so pay at the cease of the repast. Buffet restaurants typically still have waiters to serve drinks and alcoholic beverages. Fast food restaurants are likewise considered a restaurant. In addition, food trucks are another popular option for people who want quick nutrient service.

Tourists effectually the earth can savor 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 prowl ships provide a variety of dining experiences including a master eating place, satellites restaurants, room service, speciality restaurants, cafes, confined, and buffets to proper noun a few. Some restaurants on these cruise ships required tabular array reservations and specific clothes codes.^[31]

Restaurant staff [edit]

A restaurant's proprietor is called a restaurateur, this derives from the French verb restaurer, meaning "to restore". Professional cooks are called chefs, with there existence various finer distinctions (e.thousand. sous-chef, chef de partie). Virtually restaurants (other than fast food restaurants and cafeterias) will have diverse waiting staff to serve food, beverages and alcoholic drinks, including busboys who remove used dishes and cutlery. In effectively restaurants, this may include a host or hostess, a maître d'hôtel to welcome customers and to seat them, and a sommelier or wine waiter to help patrons select wines. A new route to condign a restaurateur, rather than working ane's way up through the stages, is to operate a food truck. Once a sufficient post-obit has been obtained, a permanent eating place site can exist opened. This trend has become common in the U.k. and the US.

Chef'south table [edit]

"Chef'southward table" redirects here. For the Netflix documentary series, see Chef's Tabular array.

A chef's tabular array is a table located in the kitchen of a restaurant,^{[32] [33]} reserved for VIPs and special guests.^[34] Patrons may be served a themed^[34] tasting carte prepared and served by the caput chef. Restaurants can require a minimum party^[35] and charge a higher flat fee.^[36] Considering of the demand on the kitchen'south facilities, chef's tables are more often than not only available during off-elevation times.^[37]

By country [edit]

Sign of the erstwhile cabaret Au petit Maure

Europe [edit]

France [edit]

France has a long tradition with public eateries and modern eatery culture emerged there. In the early on 19th century traiteurs and restaurateurs, became known simply as "restaurateurs". The utilise of the term "eating place" for the establishment itself but became common in the nineteenth century. The first restaurant guide, called Almanach des Gourmandes, written by Grimod de La Reyniére, was published in 1804. During the French Restoration menstruation, the nigh celebrated restaurant was the Rocher de Cancale, frequented past the characters of Balzac. In the centre of the century, Balzac's characters moved to the Cafe Anglais, which in 1867 as well hosted the famous Three Emperors Dinner hosted by Napoleon III in laurels of Tsar Alexander II, Kaiser Wilhelm I and Otto von Bismarck during the Exposition Universelle in 1867^[38] Other restaurants that occupy a place in French history and literature include Proverb'southward and Fouquet's. The restaurant of Hotel Ritz Paris, opened in 1898, was fabricated famous by its chef, Auguste Escoffier. The 19th century also saw the appearance of new kinds of more small-scale restaurants, including the bistrot. The brasserie featured beer and was made popular during the 1867 Paris Exposition.^[20]

N America [edit]

Us [edit]

In the U.s.a., information technology was non until the tardily 18th century that establishments that provided meals without also providing lodging began to announced in major metropolitan areas in the grade of coffee and oyster houses. The actual term "restaurant" did not enter into the common parlance until the following century. Prior to being referred to as "restaurants" these eating establishments causeless regional names such as "eating house" in New York City, "restorator" in Boston, or "victualling house" in other areas. Restaurants were typically located in populous urban areas during the 19th century and grew both in number and sophistication in the mid-century due to a more than flush heart class and to urbanization. The highest concentration of these restaurants were in the West, followed past industrial cities on the Eastern Seaboard.

When Prohibition went into effect in 1920, restaurants offering fine dining had a difficult fourth dimension making ends run across because they had depended on profits from selling vino and alcoholic beverages. Replacing them were establishments offering simpler, more than casual experiences such every bit cafeterias, roadside restaurants, and diners. When Prohibition concluded in the 1930s, luxury restaurants slowly started to appear again as the economic system recovered from the Neat Low.^[40]

In the 1970's, there was one restaurant for every 7,500 persons. In 2016, there were 1,000,000 restaurants; one for every 310 people. The average person eats out 5 to six times weekly. 3.3% of the nation's workforce is equanimous of restaurant workers.^[41] According to a Gallup Poll in 2016, nearly 61% of Americans across the land eat out at a eating house once a calendar week or more, and this percent is but predicted to increase in future years.^[42] Before the COVID-19 pandemic, The National Restaurant Association estimated restaurant sales of $899 billion in 2020. The association at present projects that the pandemic will subtract that to $675 billion, a decline of $274 billion over their previous estimate.^[43]

South America [edit]

Brazil [edit]

In Brazil, restaurants varieties mirrors the multitude of nationalities that arrived in the state: Japanese, Arab, German, Italian, Portuguese and many more.

Colombia [edit]

In Republic of colombia, a piqueteadero is a type of casual or rustic restaurant.^[44] Meals are frequently shared, and typical offerings include dishes such as chorizo, chicharrón, fried organs, fried yuca, maduro and corn on the cob. Customers order the foods they desire and the prepared foods are served together on a platter to be shared.^[44] The word piquete tin can exist used to refer to a common Colombian blazon of meal that includes meat, yuca and potatoes, which is a type of meal served at a piqueteaderos. The verb form of the word piquete, piquetear, means to participate in binging, liquor drinking, and leisure activities in popular areas or open spaces.^[45]

Peru [edit]

In Peru, many ethnic, Spanish, and Chinese dishes are frequently plant. Because of recent immigration from places such as Red china, and Japan, there are many Chinese and Japanese restaurants effectually the country, especially in the uppercase city of Lima.

Guides [edit]

Restaurant guides review restaurants, often ranking them or providing information to guide consumers (blazon of food, handicap accessibility, facilities, etc.). 1 of the most famous contemporary guides is the Michelin series of guides which accord from one to 3 stars to restaurants they perceive to be of high culinary merit. Restaurants with stars in the Michelin guide are formal, expensive establishments; in general the more stars awarded, the higher the prices.

The main competitor to the Michelin guide in Europe is the guidebook series published past Gault Millau. Its ratings are on a scale of 1 to twenty, with twenty beingness the highest.

In the Usa, the Forbes Travel Guide (previously the Mobil travel guides) and the AAA rate restaurants on a like 1 to v star (Forbes) or diamond (AAA) scale. 3, four, and five star/diamond ratings are roughly equivalent to the Michelin ane, ii, and 3 star ratings while one and two star ratings typically point more casual places to eat. In 2005, Michelin released a New York City guide, its first for the U.s.a.. The popular Zagat Survey compiles individuals' comments about restaurants but does not pass an "official" critical assessment. FreshNYC recommends plausible New York City restaurants for busy New Yorkers and visitors alike.^[46]

The Good Food Guide, published by the Fairfax Newspaper Grouping in Australia,^[47] is the Australian guide list the all-time places to eat. Chefs Hats are awarded for outstanding restaurants and range from one hat through three hats. The Proficient Food Guide besides incorporates guides to bars, cafes and providers. The Good Restaurant Guide is another Australian restaurant guide that has reviews on the restaurants as experienced by the public and provides information on locations and contact details. Any fellow member of the public tin submit a review.

Well-nigh all major American newspapers use nutrient critics and publish online dining guides for the cities they serve. Some news sources provide customary reviews of restaurants, while others may provide more of a general listings service.

More recently Cyberspace sites have started up that publish both food critic reviews and popular reviews by the general public.

Economic science [edit]

Canada [edit]

There are 86,915 commercial nutrient service units in Canada, or 26.4 units per x,000 Canadians. By segment, there are:^[48]

• 38,797 total-service restaurants
• 34,629 express-service restaurants
• 741 contract and social caterers
• 6,749 drinking places

Fully 63% of restaurants in Canada are independent brands. Chain restaurants business relationship for the remaining 37%, and many of these are locally owned and operated franchises.^[49]

European Matrimony [edit]

The EU-27 has an estimated ane.6m businesses involved in 'adaptation & nutrient services', more than 75% of which are small and medium enterprises.^[fifty]

India [edit]

The Indian restaurant manufacture is highly fragmented with more than one.5 million outlets of which only around 3000 of them are from the organised segment.^[51] The organised segment includes quick service restaurants; casual dining; cafes; fine dining; and pubs, confined, clubs, and lounges.

United States [edit]

As of 2006, there are approximately 215,000 full-service restaurants in the United States, accounting for $298 billion in sales, and approximately 250,000 limited-service (fast food) restaurants, accounting for $260 billion.^[52] Starting in 2016, Americans spent more on restaurants than groceries.^[53] In October 2017, The New York Times reported there are 620,000 eating and drinking places in the United States, according to the Bureau of Labour Statistics. They also reported that the number of restaurants are growing almost twice as fast every bit the population.^[54]

One report of new restaurants in Cleveland, Ohio establish that 1 in 4 changed ownership or went out of business after 1 yr, and half-dozen out of 10 did so after three years. (Not all changes in ownership are indicative of financial failure.)^[55] The 3-year failure rate for franchises was well-nigh the same.^[56]

Restaurants employed 912,100 cooks in 2013, earning an average $9.83 per hr.^[57] The waiting staff numbered 4,438,100 in 2012, earning an average $8.84 per hour.^[58]

Jiaxi Lu of the Washington Post reports in 2014 that, "Americans are spending $683.4 billion a year dining out, and they are as well demanding improve food quality and greater variety from restaurants to make sure their coin is well spent."^[59]

Dining in restaurants has become increasingly pop, with the proportion of meals consumed exterior the domicile in restaurants or institutions rising from 25% in 1950 to 46% in 1990. This is caused by factors such equally the growing numbers of older people, who are ofttimes unable or unwilling to cook their meals at home and the growing number of single-parent households. Information technology is also caused past the convenience that restaurants can afford people; the growth of eating place popularity is also correlated with the growing length of the work day in the The states, every bit well as the growing number of unmarried parent households.^[60] Eating in restaurants has also get more than popular with the growth of college income households. At the same time, less expensive establishments such as fast food establishments can be quite inexpensive, making eating place eating accessible to many.

Employment [edit]

The restaurant industry in the United States is large and apace growing, with 10 million workers. 1 in every 12 U.S. residents piece of work in the business organisation, and during the 2008 recession, the industry was an anomaly in that information technology continued to grow. Restaurants are known for having low wages, which they claim are due to sparse profit margins of 4-v%. For comparing, nevertheless, Walmart has a 1% profit margin.^[61] As a effect of these low wages, eatery employees endure from 3 times the poverty charge per unit as other U.South. workers, and use food stamps twice as much.^[61] Restaurants are the largest employer of people of colour, and rank equally the second largest employer of immigrants. These workers statistically are concentrated in the lowest paying positions in the eating house manufacture. In the restaurant industry, 39% of workers earn minimum wage or lower.^[61]

Regulations [edit]

In many countries, restaurants are subject to inspections by health inspectors to maintain standards for public health, such as maintaining proper hygiene and cleanliness. As part of these inspections, cooking and handling practices of ground beef are taken into account to protect confronting the spread of E coli poisoning. The most common kind of violations of inspection reports are those concerning the storage of cold nutrient at appropriate temperatures, proper sanitation of equipment, regular hand washing and proper disposal of harmful chemicals. Simple steps can exist taken to improve sanitation in restaurants. Equally sickness is hands spread through touch, restaurants are encouraged to regularly wipe downwardly tables, door knobs and menus.^[62]

Depending on local community, legislation and the establishment, restaurants may or may not serve alcoholic beverages. Restaurants are oftentimes prohibited from selling alcoholic beverages without a meal by alcohol sale laws; such sale is considered to be activity for confined, which are meant to take more severe restrictions. Some restaurants are licensed to serve booze ("fully licensed"), or permit customers to "bring your own" alcohol (BYO / BYOB). In some places restaurant licenses may restrict service to beer, or wine and beer.^[63]

Occupational hazards [edit]

Food service regulations have historically been built around hygiene and protection of the consumer's wellness.^[64] Yet, eating house workers face up many health hazards such equally long hours, depression wages, minimal benefits, discrimination, high stress, and poor working weather.^[64] Along with the COVID-nineteen pandemic, much attention has been fatigued to the prevention of community manual in restaurants and other public settings.^[65] To reduce airborne affliction manual, the Heart for Affliction Control and Prevention recommends reduced dining chapters, face masks, adequate ventilation, physical barrier instalments, disinfection, signage, and flexible leave policies for workers.^[66]

Run across as well [edit]

• Lists of restaurants
• Koutouki

References [edit]

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4. ^ "ce qui répare les forces, aliment ou remède fortifiant" (Marguerite d'Angoulême ds Briçonnet, volume ane, p. 70)
5. ^ United States Congress. Senate Select Committee on Nutrition and Human being Needs (June 22, 1977). Diet Related to Killer Diseases. U.S. Government Printing Office.
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48. ^ ReCount/NPD Group and CRFA's Foodservice Facts
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50. ^ "Eating house Industry". SMERGERS Manufacture Sentinel . Retrieved August 27, 2019.
51. ^ 2006 U.S. Industry & Marketplace Outlook by Barnes Reports.
52. ^ Phillips, Matt (June 16, 2016). "No one cooks anymore". Quartz (publication) . Retrieved April 5, 2017.
53. ^ Abrams, Rachel; Gebeloff (October 31, 2017). "Thanks to Wall St., There May Be Too Many Restaurants". The New York Times . Retrieved Nov 1, 2017.
54. ^ Kerry Miller, "The Restaurant Failure Myth", Business Calendar week, April 16, 2007. Cites an article by H.G. Parsa in Cornell Hotel & Eating place Administration Quarterly, published August 2005.
55. ^ Miller, "Failure Myth", folio 2
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Bibliography [edit]

• Chevallier, Jim (2018). A History of the Food of Paris: From Roast Mammoth to Steak Frites. Large Metropolis Food Biographies. Rowman & Littlefield. ISBN978-1442272828.
• Fierro, Alfred (1996). Histoire et dictionnaire de Paris. Robert Laffont. ISBN978-2221078624.
• Gernet, Jacques (1962). Daily Life in Red china on the Eve of the Mongol Invasion, 1250–1276 . Stanford: Stanford University Press. ISBN978-0-8047-0720-vi.
• Spang, Rebecca L. (2000), The Invention of the Restaurant. Harvard Academy Printing
• West, Stephen H. (1997). "Playing With Food: Performance, Food, and The Aesthetics of Artificiality in The Sung and Yuan". Harvard Journal of Asiatic Studies. 57 (1): 67–106. doi:x.2307/2719361. JSTOR 2719361.
• "Early Restaurants in America". UNLV Libraries Digital Collections. University of Nevada Las Vegas. Retrieved Apr 30, 2013.

Farther reading [edit]

• Appelbaum, Robert, Dishing It Out: In Search of the Restaurant Experience. (London: Reaktion, 2011).
• Fleury, Hélène (2007), "L'Inde en miniature à Paris. Le décor des restaurants", Diasporas indiennes dans la ville. Hommes et migrations (Number 1268–1269, 2007): 168–73.
• Haley, Andrew P. Turning the Tables: Restaurants and the Rising of the American Centre Class, 1880–1920. (University of North Carolina Press; 2011) 384 pp
• Kiefer, Nicholas Chiliad. (August 2002). "Economics and the Origin of the Eating house" (PDF). Cornell Hotel and Restaurant Administration Quarterly. 43 (iv): five–7. doi:10.1177/0010880402434006. S2CID 220628566.
• Lundberg, Donald E., The Hotel and Restaurant Business, Boston : Cahners Books, 1974. ISBN 0-8436-2044-7
• Sitwell, William (2020). The Eating house: A 2,000-Twelvemonth History of Dining Out. New York, NY: Diversion Books. ISBN978-1635766998.
• Whitaker, January (2002), Tea at the Blue Lantern Inn: A Social History of the Tea Room Craze in America. St. Martin's Printing.

External links [edit]

davisstivider1936.blogspot.com

Source: https://en.wikipedia.org/wiki/Restaurant

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