Se gremo igrat?

15. okt 2007 13:25

Holarijo!

Izpit je "padel", še dva in bom največja asica na kulinariki!!!! he he

 

Ker sem se ob obilici učenja manj ukvarjala z lonci in enkrat celo skočila do mariborskega Lenta po lepinje za domov, se mi je porodilo vprašanje o začetku teh krasnih krajev, kjer se lepo vsedeš, te postrežejo, popapcaš in greš. (mimogrede še plačaš, jasno)

Vprašanje:

Povejte, kdaj je luč sveta ugledala prva javna restavracija? In tudi - kje?

 

titta

15. okt 2007 14:48

V 12. stoletju v mestu Hangzhou na Kitajskem. veverica

15. okt 2007 16:41

veverica je napisal/a:

Hvala lepa... sem že med čakanjem na tvojo potrditev pobrskala med knjigami in prišla do zanimive ugotovitve, ki mi je bila do sedaj neznana. Če se ne motim, tudi na wikipedii ne boste našli odgovora Sicer pa sem malo skeptična, ali naj zastavim to vprašanje ali ne, ker kolikor vas do sedaj poznam, boste nekateri odgovor izstrelili kot iz topa. No, saj sem že večkrat napisala, vsak dan se kaj novega naučimo, jaz sem se danes tole... morda tudi kdo izmed vas izve nekaj novega... Torej: zanima me, zakaj so nekatere olive zelene in nekatere črne? veverica

daleč od tega, da bi bila strokovnjakinja, sem samo skromna pridelovalka eno malo olja. Na tistih malo dreves, ki so v moji oskrbi , so vse olive najprej zelene, potem pa počasi vijolijo/črnijo. Hitrost obarvanja je odvisna od sorte. Nekatere poberemo že ko so samo malo slivaste, druge šele ko so črne črne. To je pa res odvisno od sorte. Olje je zmeraj iz zrelih oliv, rajši kot na Wikipediji ga okušaj in situ. nola

15. okt 2007 19:33

Ja, Nola, na teh mestu sem wikipedio omenila, ker navadno tam hitro najdeš odgovor. Hvala za pošten odgovor. Kako pa je z vloženimi olivami? Se vlagajo vedno zelene in tudi te počrnijo, ker jih zalijejo s vrelo solnico ali je to lapsus? Torej, Elaphus pripravi se, da postaviš vprašanje, če je le zgornji odgovr na Tittino vprašanje pravilen. Odgovor sem pobrala seveda na wikipedii do Kitajske je namreč predaleč, pa še časovnega stroja nimam, da bi na mestu preverila kako je s tem! veverica

15. okt 2007 19:50

Zdej ga pa že nehite, po domače povedano, s.(pip).at. Rada uganjujem in rada postavljam vprašanja - ampak nič ne bomo skakali in preskakovali - veverica, če je tvoj odgovor pravilen, boš kar ti zastavila novo vprašanje, hehehe. Ni vrag, da ne bi jaz kdaj v bližnji ali daljni prihodnosti še kdaj prav odgovorila in zaradi tega morala mučiti možganske vijuge.

LP

cervus

15. okt 2007 20:39

Elaphus, če sem ga pa pobiksala... netočno zastavljeno vprašanje, torej je tudi tvoj odgovor pravilen, pa sem te preskočila. Torej kar premišljuj... Vztrajam! veverica

15. okt 2007 22:41

Zdaj pa ne vem, kaj naj. Veverica je pravilno odgovorila čeprav je "moja" prva restavracija nekje drugje in malo kasneje.

Kakorkoli, prosim, če zastaviš naslednje vprašanje, sama bom pa vseeno napisala tole:

Nova doba v gastronomiji se je pričela v drugi polovici 18. stoletja, ko je Francoz Boulanger odprl prvo javno restavracijo. Nadalje še sledi njegov kolega Brillat-Savarin, kateri je pravi znanstvenik med sladokusci.

 

No, tako. Zdaj vemo, da so Kitajci že prej papali izven domačega kuhinjskega kota, Evropejci pa malce kasneje...

 

Pa lep večer vsem skupaj!

titta

15. okt 2007 22:48

veverica je napisal/a:

V 12. stoletju v mestu Hangzhou na Kitajskem. veverica

veverica, tole ti ne bom verjel na besedo, boš mogla mal obrazložit. Gre za to, da so to podatki, ki jih je obelodanil Marko Polo, da je to že  obstajalo ( navadne restavracije, restavracije tipa fast-food, hoteli, gostilne, čajnice, wine shop, noodle shop, burek shop ( to zadnje ni povedal Marko Polo )). To se pravi, če je to obelodanil, da je obstajalo okrog leta 1270, prve restavracije so se mogle pojavit verjetno 100 let prej.

Kot zanimivost naj povem, da se je prva restavracija v Londonu odprla leta 1830, postregli s v glavnem francosko kuhinjo. 

ežoj

15. okt 2007 22:53

Tole zgoraj sem dolg mencal ( z enim ušesom sem poslušal TV, pol pošlem in vidim, da se je titta že oglasila ). ežoj

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