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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.
The genesis is quite interesting and not at all what most people expect.
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...
Certain phases of foodservice operations reach a well-organized from as early as feudal times...They were highly regulated establishments that sold restaurants (meat based consommes intended to "restore" a person's strength) to people who were not feeling well.