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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.

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.

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...According to the current edition of Larousse Gastronomque (p.194-5), the first cafes (generally defined as places selling drinks and snacks) was established in Constantinople in 1550.

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