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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.However, they have their roots in the habits and customs that characterize our civilization and predate the Middle Ages.Certain phases of foodservice operations reach a well-organized from as early as feudal times...Medieval travelers dined at inns, taverns, monestaries and hostelries.Colonial America continued this tradition in the form of legislated Publick Houses.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...
"Foodservice organizations in operation in the United States today have become an accepted way of life, and we tend to regard them as relatively recent innovations.
The royal household, with its hundreds of retainers, and the households of nobles, often numbering as many as 150 to 250 persons, also necessitated an efficient foodservice...
In providing for the various needs, strict cost accounting was necessary, and here, perhaps, marks the beginning of the present-day scientific foodservice cost accounting..." ---West and Wood's Introduction to Foodservice, June Payne-Palacio & Monica Theis, editors [Prentice-Hall: Upper Saddle River NJ] 9th edition, 2001 (p.
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.