A restaurant is a retail establishment that serves prepared food to customers. Tom's Restaurant is a Diner located at 2880 Broadway on the corner of that avenue and 112th Street in the Morningside Heights neighborhood of the borough Suzanne Nadine Vega (born 11 July 1959 in Santa Monica, California) is an American Songwriter and Singer Television ( TV) is a widely used Telecommunication medium for sending ( Broadcasting) and receiving moving Images, either monochromatic Seinfeld is an American Situation comedy, or sitcom that originally aired on NBC from July 5 1989 to May 14 1998 lasting nine seasons Food is any substance usually composed primarily of Carbohydrates Fats water and/or Proteins that can be eaten or drunk by an A customer is someone who makes use of the paid products of an individual or Organization. Service is generally for eating on premises, though the term has been used to describe take-out establishments and food delivery services. Take-out (in North American English) carry-out (in US and Scottish English) take-away (in Australian English, Delivery is the process of transporting Goods. Most goods are delivered through a transportation network. The term covers many types of venues and a diversity of styles of cuisine and service. Cuisine (from French cuisine, "cooking culinary art kitchen" ultimately from Latin coquere, "to cook" is a specific set Customer service (also known as Client Service) is the provision of service to customers before during and after a purchase
A restaurant owner is called a restaurateur; both words derive from the French verb restaurer, meaning to restore.
Contents |
History
China
- Further information: Culture of the Song Dynasty#Food and cuisine
Food catering establishments which may be described as restaurants were known since the 11th century in Kaifeng, China's northern capital during the first half of the Song Dynasty (960–1279). The Song Dynasty (960–1279 AD was a culturally-rich and sophisticated age for China. The Song Dynasty ( Wade-Giles: Sung Ch'ao was a ruling dynasty in China between 960&ndash1279 CE it succeeded the Five Dynasties and Ten Kingdoms Along the River During the Qingming Festival ( is the title of several Panoramic paintings the original version generally attributed to the Song Dynasty Zhang Zeduan ( (1085-1145 AD alias Zheng Dao was a famous Chinese painter during the twelfth century during the transitional period from the Northern Song to the Southern Kaifeng ( formerly known as Bianliang ( Bianjing ( Daliang ( or simply Liang ( is a Prefecture-level city in eastern China ( Wade-Giles ( Mandarin) Chung¹kuo² is a cultural region, an ancient Civilization, and depending on perspective a National The Song Dynasty ( Wade-Giles: Sung Ch'ao was a ruling dynasty in China between 960&ndash1279 CE it succeeded the Five Dynasties and Ten Kingdoms With a population of over 1 million people, a culture of hospitality and a paper currency, Kaifeng was ripe for the development of restaurants. Probably growing out of the tea houses and taverns that catered to travellers, Kaifeng's restaurants blossomed into an industry catering to locals as well as people from other regions of China. A tea house or tearoom is a venue centered on drinking Tea. Their function varies widely depending on the culture and some cultures have a variety of distinct A tavern or pot-house is loosely a place of Business where people gather to drink Alcoholic beverages and more than likely also be served Food [1] Stephen H. West argues that there was a direct correlation between the growth of restaurant businesses and institutions of theatrical stage drama, gambling, and prostitution which serviced the burgeoning merchant middle class during the Song. The Song Dynasty (960–1279 AD was a culturally-rich and sophisticated age for China. The four occupations or " four categories of the people " (Chinese 四民 pinyin simin) was a hierarchic social class structure developed in ancient [2]
Restaurants catered to different styles of cuisine, price brackets, and religious requirements. Even within a single restaurant much choice was available, and people ordered what entree they wanted from written menus. In a Restaurant, a menu is a printed brochure or public display that shows the list of options for a diner to select [1] An account from 1275 writes of Hangzhou, the capital city for the last half of the dynasty:
- "The people of Hangzhou are very difficult to please. ( Postal map spelling: Hangchow) is a Sub-provincial city located in the Yangtze River Delta in the People's Republic of China, Hundreds of orders are given on all sides: this person wants something hot, another something cold, a third something tepid, a fourth something chilled; one wants cooked food, another raw, another chooses roast, another grill". [3]
The restaurants in Hangzhou also catered to many northern Chinese who had fled south from Kaifeng during the Jurchen invasion of the 1120s, while it is also known that many restaurants were run by families formerly from Kaifeng. The Jurchens ( were a Tungus people who inhabited the region of Manchuria ( Northeast China) until the 17th century when they adopted the name Manchu [4]
Ma Yu Ching's Bucket Chicken House was established in Kaifeng in 1153 AD during the Jurchen-controlled Jin Dynasty (though documentation does not exist to prove continuous service) and is still serving up meals today. Ma Yu Ching's Bucket Chicken House ( located in Kaifeng, China, is by some accounts the world's oldest Restaurant. This is an article for the Jurchen Jin Dynasty (1115–1234 For other Chinese dynasties whose names are also rendered "Jin" in Pinyin, see Jin Dynasty
Western world
In the West, while inns and taverns were known from antiquity, these were establishments aimed at travellers, and in general locals would rarely eat there. Inns are establishments where travellers can procure Food, Drink, and Lodging. A tavern or pot-house is loosely a place of Business where people gather to drink Alcoholic beverages and more than likely also be served Food "Ancient" redirects here For other uses see Ancient_(disambiguation. Restaurants, as businesses dedicated to the serving of food, and where specific dishes are ordered by the guest and generally prepared according to this order, emerged only in the 18th century. According to the Guinness Book of Records, the Sobrino de Botin in Madrid, Spain is the oldest restaurant in existence today. Guinness World Records, known until 2000 as The Guinness Book of Records (and in previous U Sobrino de Botin (Calle de Cuchilleros 17 28005 Madrid, Spain) is a Restaurant established in 1725 Madrid (pronounced in English in Spanish and colloquially in Spain) is the Capital and largest city of Spain. Spain () or the Kingdom of Spain (Reino de España is a country located mostly in southwestern Europe on the Iberian Peninsula. It opened in 1725. An independent claim of the world's oldest restaurant is by Stiftskeller St. Peter in Salzburg that has been in existence since 803 AD, since the time of emperor Charlemagne. Charlemagne (ˈʃɑrlɨmeɪn Carolus Magnus or Karolus Magnus meaning Charles the Great) (747 – 28 January 814 was King of the Franks from 768 to his
The term restaurant (from the French restaurer, to restore) first appeared in the 16th century, meaning "a food which restores", and referred specifically to a rich, highly flavoured soup. French ( français,) is a Romance language spoken around the world by 118 million people as a native language and by about 180 to 260 million people Soup is a Food that is made by combining ingredients such as Meat and Vegetables in stock or hot/boiling Water, until the flavor It was first applied to an eating establishment in around 1765 founded by a Parisian soup-seller named Boulanger. Paris (ˈpærɨs in English; in French) is the Capital of France and the country's largest city The first restaurant in the form that became standard (customers sitting down with individual portions at individual tables, selecting food from menus, during fixed opening hours) was the Grand Taverne de Londres (the "Great Tavern of London"), founded in Paris in 1782 by a man named Antoine Beauvilliers, a leading culinary writer and gastronomic authority[5] who achieved a reputation as a successful restaurateur. He later wrote what became a standard cookbook, L'Art du cuisinier (1814). A cookbook is a Book that contains information on Cooking, and/or a list of Recipes It may also contain information on ingredient origin freshness
Restaurants became commonplace in France after the French Revolution broke up catering guilds and forced the aristocracy to flee, leaving a retinue of servants with the skills to cook excellent food; whilst at the same time numerous provincials arrived in Paris with no family to cook for them. This article is about the country For a topic outline on this subject see List of basic France topics. The French Revolution (1789–1799 was a period of political and social upheaval in the History of France, during which the French governmental structure previously an Restaurants were the means by which these two could be brought together — and the French tradition of dining out was born.
A leading restaurant of the Napoleonic era was the Véry, which was lavishly decorated and boasted a menu with extensive choices of soups, fish and meat dishes, and scores of side dishes. Balzac often dined there. Although absorbed by a neighbouring business in 1869, the resulting establishment Le Grand Véfour is still in business.
The restaurant described by Britannica as the most illustrious of all those in Paris in the 19th century was the Café Anglais (the "English coffee-shop") on the Boulevard des Italiens, showing for a second time the high regard that Parisians evidently had for London, England, and the English — at least when it came to naming their restaurants.
Restaurants then spread rapidly across the world, with the first in the United States (Jullien's Restarator) opening in Boston in 1794. Boris Mikhaylovich Kustodiev (Бори́с Миха́йлович Кусто́диев ( March 7, 1878 &ndash May 28, 1927) was a Russian The United States of America —commonly referred to as the Most however continued on the standard approach of providing a shared meal on the table to which customers would then help themselves (Service à la française, commonly called "family style" restaurants), something which encouraged them to eat rather quickly. Service à la française is the practice of serving all the dishes of a meal at the same moment Another formal style of dining, where waiters carry platters of food around the table and diners serve themselves, is known as Service à la russe, as it is said to have been introduced to France by the Russian Prince Kurakin in the 1810s, from where it spread rapidly to England and beyond. Service à la russe ( French, literally "service in the Russian style" is a manner of dining that involves courses being brought to the table sequentially Prince Alexander Borisovich Kurakin, sometimes spelled Kourakine ( Russian: Александр Борисович Куракин January 18, 1752 The familiar pattern of service where customers are given a plate with the food already arranged on it is called "American Service," though it surely did not originate in America.
Types of restaurants
Restaurants range from unpretentious lunching or dining places catering to people working nearby, with simple food served in simple settings at low prices, to expensive establishments serving refined food and wines in a formal setting. Luncheon, commonly abbreviated to lunch, is a midday Meal. In English-speaking countries during the eighteenth century what was originally called " In general terms eating (formally ingestion) is the process of consuming Food to provide for the Nutritional needs of an Animal, particularly Wine is an Alcoholic beverage made from the fermentation of Grape juice Formal dress (UK and formal wear (US are the general terms for Clothing suitable for formal social events such as a Wedding, formal garden party In the former case, customers usually wear casual clothing. In the European tradition casual is the Dress code which emphasizes comfort and personal expression over presentation and uniformity In the latter case, depending on culture and local traditions, customers might wear semi-casual, semi-formal, or even in rare cases formal wear. Semi-casual is a dress code in the American context It is less Presentational than Informal but not as loose and potentially sexually suggestive as full Casual The term semi-formal is also used in Formal methods ( Computer science) to mean not fully semantically formalized. Formal dress (UK and formal wear (US are the general terms for Clothing suitable for formal social events such as a Wedding, formal garden party
Typically, customers sit at tables, their orders are taken by a waiter, who brings the food when it is ready, and the customers pay the bill before leaving. In finer restaurants there will be a host or hostess or even a maître d'hôtel to welcome customers and to seat them. The maître d' (short for maître d'hôtel literally "master of the hotel" in a suitably staffed Restaurant or Hotel is the person Other staff waiting on customers include busboys and sommeliers. Busboys or busgirls' or SA, increasingly referred to as bussers, workin the Restaurant and Catering industry clearing A sommelier (pronounced /sɔməˈlje/ or suh-mal-'yAy or wine steward, is a trained and knowledgeable wine professional commonly working in fine Restaurants
Restaurants often specialize in certain types of food or present a certain unifying, and often entertaining, theme. Theme restaurants are Restaurants in which the concept of the restaurant takes priority over everything else influencing the Architecture, food music and overall For example, there are seafood restaurants, vegetarian restaurants or ethnic restaurants. Seafood is any Sea Animal or Seaweed that is served as Food, or is suitable for eating particularly saltwater animals such Vegetarianism is the practice of a diet that excludes Meat (including game and slaughter by-products Fish (including Shellfish and other sea Generally speaking, restaurants selling "local" food are simply called restaurants, while restaurants selling food of foreign origin are called accordingly, for example, a Chinese restaurant and a French restaurant.
Restaurant regulations
Due to a controversy over oils and grease, restaurants are required by United States law that oils' contents must be animal free, or otherwise state so on the menu. There has also been more talk about restaurants either frying or using the same oils and grease on certain food due to cases of allergic reaction to certain minerals or other substances of the food. While most restaurants are not forced to do this by law, they are required to state so on their menu.
Depending on local customs and the establishment, restaurants may or may not serve alcohol. Restaurants are often prohibited from selling alcohol without a meal by alcohol sale laws; such sale is considered to be activity for bars, which are meant to have more severe restrictions. A bar (also called a Pub or Tavern) is a business that serves drinks especially Alcoholic beverages such as beer liquor and mixed drinks for consumption Some restaurants are licensed to serve alcohol ("fully licensed"), and/or permit customers to "bring your own" alcohol (BYO / BYOB). BYO ( Bring your own) is a term used at Restaurants to show that customers can bring their own Drinks (usually Alcoholic beverages as opposed BYOB is an Acronym most commonly meant to stand for "bring your own beer" "bring your own bottle" "bring your own beverage" or "bring In some places restaurant licenses may restrict service to beer, or wine and beer.
Restaurant guides
Restaurant guides review restaurants, often ranking them or providing information for consumer decisions (type of food, handicap accessibility, facilities, etc). North Burnaby is a general name for a large neighbourhood in the City of Burnaby that includes a number of smaller ones British Columbia (ˌbrɪtɨʃ kəˈlʌmbiə ( BC) ( (la Colombie-Britannique C Country to "Dominion of Canada" or "Canadian Federation" or anything else please read the Talk Page In 12th century Hanzhou (mentioned above as the location of the first restaurant,) signs could often be found posted in the city square listing the restaurants in the area and local customer's opinions of the quality of their food. This was an occasion for bribery and even violence. Today, restaurant review is carried out in a more civilized manner. One of the most famous contemporary guides, in Western Europe, is the Michelin series of guides which accord from 1 to 3 stars to restaurants they perceive to be of high culinary merit. Western Europe at its most general meaning means 'all the countries in the West of Europe ' The Michelin Guide ( Le Guide Michelin) is a series of annual Guide books published by Michelin for over a dozen countries Stars are often used as symbols for classification purposes They are used by reviewers for ranking things such as movies TV shows restaurants and hotels Restaurants with stars in the Michelin guide are formal, expensive establishments; in general the more stars awarded, the higher the prices. In the United States, the Mobil Travel Guides and the AAA rate restaurants on a similar 1 to 5 star (Mobil) or diamond (AAA) scale. The AAA (usually read triple-A) formerly known as the American Automobile Association, is an American not-for-profit Automobile Three, four, and five star/diamond ratings are roughly equivalent to the Michelin one, two, and three star ratings while one and two star ratings typically indicate more casual places to eat. In 2005, Michelin released a New York City guide, its first for the United States. The City of New York The popular Zagat Survey compiles individuals' comments about restaurants but does not pass an "official" critical assessment. Zagat Survey zʌ'ɡæt was established by Tim and Nina Zagat in 1979 as a way to collect and correlate the ratings of Restaurants by diners The Good Food Guide, published by the Fairfax Newspaper Group in Australia, is the Australian guide listing the best places to eat. Chefs Hats are awarded for outstanding restaurants and range from one hat through three hats. The Good Food Guide also incorporates guides to bars, cafes and providers.
Nearly all major American newspapers employ restaurant critics and publish online dining guides for the cities they serve. A newspaper is a written Publication containing News, information and Advertising, usually printed on low-cost paper called Newsprint. The terms food critic, food writer, and restaurant critic can all be used to describe a Writer who analyzes food or Restaurants and then publishes A few papers maintain a reputation for thorough and thoughtful review of restaurants to the standard of the good published guides, but others provide more of a listings service.
More recently Internet sites have started up that publish both food critic reviews and popular reviews by the general public. This is a growing area and the market is still immature with no sites yet gaining dominant public or critical support. Several are gaining traction including, Zagat. com, chowhound. com, and Fodors. com. Their major competition comes from bloggers and search engines since search engines often favor active bloggers over large somewhat static websites.
One interesting twist is Menuism. com, they review the dishes rather than the restaurant. Many of these sites also offer discount coupons and maps.
Economics
As of 2006, there are approximately 215,000 full-service restaurants in the United States, accounting for $298 billion, and approximately 250,000 limited-service (fast food) restaurants, accounting for $260 billion, according to the 2006 U. Luncheon, commonly abbreviated to lunch, is a midday Meal. In English-speaking countries during the eighteenth century what was originally called " S. Industry & Market Outlook by Barnes Reports.
See also
Notes
- ^ a b Gernet, 133. The National Restaurant Association is a Restaurant industry business association in the United States with 60000 member companies representing a total of more than Food street is a term used either officially or unofficially to refer to a street that is well known for its Restaurants By country Australia Culinary art is the Art of Cooking. The word "culinary" is defined as something related to or connected with cooking or Kitchens A culinarian Food safety is a scientific discipline describing handling preparation, and storage of Food in ways that prevent Foodborne illness. Food quality is the quality characteristics of food that is acceptable to consumers
- ^ West, 69–76.
- ^ Kiefer, 5–7.
- ^ Gernet, 133–134.
- ^ Encyclopaedia Britannica 15th Ed.
References
- Gernet, Jacques (1962). Daily Life in China on the Eve of the Mongol Invasion, 1250-1276. Translated by H. M. Wright. Stanford: Stanford University Press. ISBN 0-8047-0720-0
- Kiefer, Nicholas M. (August 2002). "Economics and the Origin of the Restaurant". Cornell Hotel and Restaurant Administration Quarterly,: pp 5 - 7.
- West, Stephen H. "Playing With Food: Performance, Food, and The Aesthetics of Artificiality in The Sung and Yuan," Harvard Journal of Asiatic Studies (Volume 57, Number 1, 1997): 67–106.
Further reading
- Rebecca L. Spang (2000), The Invention of the Restaurant, Harvard University Press
- Whitaker, Jan (2002), Tea at the Blue Lantern Inn: A Social History of the Tea Room Craze in America", St. Martin's Press.
External links
- The National Restaurant Association for the USA
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