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the Patissiers, Rotisseurs, Charcutiers] and created a hungry, middle-class customer base who relished the ideals of egalitarianism (as in, anyone who could pay the price could get the same meal).Entrepreneurial French chefs were quick to capitalize on this market. Boulanger, 1765 "In about 1765, a Parisian 'bouillon seller' named Boulanger wrote on his sign: 'Boulanger sells restoratives fit for the gods'...Menus, offering dishes individually portioned, priced and prepared to order, were introduced to the public for the first time. This was the first restaurant in the modern sense of the term." ---Larousse Gastronomiqe, completely revised and updated [Clarkson Potter: New York] 1999 (p. Mathurin Roze de Chantoiseau in Paris, 1766 "According to Spang, the forgotten inventor was Mathurin Roze de Chantoiseau, a figure so perfectly emblematic of his time that he almost seems like an invention himself.The son of a landowner and merchant, Roze moved to Paris in the early 1760s and began floating a variety of schemes he believed would enrich him and his country at the same time." 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.
Patrons spent several hours in these establishments in one "sitting." This trend caught on in Europe on the 17th century.
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.
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...