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Did you know the word restaurant is derived from the French word restaurer which means to restore?

The first French restaurants [pre-revolution] were not fancy gourmet establishments run by ex-aristocratic chefs.

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.

Another thought to ponder: how military foodservice impacted civilian industry.

Cook-caterers (traiteurs) also served hungry patrons. The history of these two professions is historically connected and often difficult to distinguish.Advances in technology made possible mass production of foodstuffs, quick distribution of goods, safer storage facilities, and more efficient cooking appliances.Advances in transportation (most notably trains, automobiles, trucks) also created a huge demand for public dining venues.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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