Читать книгу The Restaurant, A Geographical Approach - Olivier Etcheverria - Страница 11

PART 1
The Restaurant: An Eminently Urban Subject

Introduction to Part 1

Before the invention of the restaurant, inns, taverns, caterers, guesthouses and cafés offered food and drink, but the food was random in quality and not very varied in nature. The meal was eaten at a communal table, at restricted times, in an uncomfortable way.

In this context, a new place, intended for eating outside the home, was opened in the city at the end of the 18th Century and presented many original features.