16. okt 2007 8:24
Food catering establishments which may be described as restaurants were known since the 12th century in Hangzhou, a cultural, political and economic center during China"s Song Dynasty. With a population of over 1 million people, a culture of hospitality and a paper currency, Hangzhou was ripe for the development of restaurants. Probably growing out of the tea houses and taverns that catered to travellers, Hangzhou"s restaurants blossomed into an industry catering to locals as well. Restaurants catered to different styles of cuisine, price brackets, and religious requirements. Even within a single restaurant much choice was available, an account from 1275 writes of Hangzhou restaurants:
"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; one wants cooked food, another raw, another chooses roast, another grill".[1]
Ma Yu Ching"s Bucket Chicken House was established in Kaifeng, China, in 1153 AD, (though it should be noted this claim is not universally accepted--see the relevant Wikipedia article) and is still serving up meals today.
In the West, whilst inns and taverns were known from antiquity, these were establishments aimed at travellers, and in general locals would rarely eat there. 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. It opened in 1725. 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. It was first applied to an eating establishment in around 1765 founded by a Parisian soup-seller named Boulanger. 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 [2] who achieved a reputation as a successful restaurateur and later wrote what became a standard cook book L"Art du cuisinier (1814).
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. 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 edaciously there. Although absorbed by a neighbouring business in 1869, the resulting establishment Le Grand Véfour is still in business in the 21st century.
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.
Boris Kustodiev: Restaurant in Moscow (1916)Restaurants then spread rapidly across the world, with the first in the United States (Jullien"s Restarator) opening in Boston in 1794. 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. The modern formal style of dining, where customers are given a plate with the food already arranged on it, 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.
Tole je zgodovina "restavracije", iz wikipedie, seveda
Seveda je odvisno kaj pomeni "restavracija javnega značaja"??? Moj odgovor zajema očitno bolj ohlapno opredelitev, vidva pa imata v mislih najbrž restavracijo-restavracijo.
Meni je čisto vseeno, ker nisem ekspert; zgolj poskusila odgovoriti... ampak vidim, da zadnje čase vse tako zelo zakompliciram, da bo treba malo abstinirat. Do nadaljnjega torej ne odpiram te teme...
Prosim, ELAPHUS, zastavi vprašanje...
veverica
....... No, zdaj je pa dovolj cmizdrenja! Kar zastavi naslednje vprašanje, prosim, ribaracarak!
F r i n a
rimljanka 
