TMHM 4

• Evidence of early food preparation


  • Groups of people cooked together in big groups
  • Early inns provided crude menu
• Food offerings in the Roman era

  • Sausage
  • Roast meat
  • Bread
  • Cup of wine
• Forerunner of the modern restaurant


  Establishments in Rome that provided hot food and drink
• Location of early restaurants

  • Cities
  • Near temples
  • Near government buildings
• Food providers after the fall of the Roman Empire

  • Manors
  • Castles
• Offerings at early inns

  • Bread
  • Wine
• Establishments in 1200s London

  • Public cook shops offering precooked takeout food
• Introductions by royal families of Europe

  • Cutlery
  • Table linen
  • Crystal glasses
  • New foods such as turkey and potato
  • Roadside tavern
• Changes to British inns and taverns in the 16th century

  • Served one meal a day at a fixed time and price
  • At a common table
  • Meal known as ordinary
  • Dining rooms called ordinaries
• Famous ordinary in London

  Castle and Lloyd's, meeting place for merchants and ship owners
• Uses of ordinaries in the 17th century

  • Fashionable clubs
  • Gambling places
  • Centers for political activities
• Use of the word "restaurant"

  Late 18th century for a Paris dining room serving light dishes
• Similarities between US and English taverns and inns

  • Fraunces Tavern in New York
• Delmonico's opened in New York

  1834
• Significant food industry events in early 1900s

  • Hamburger first served at St. Louis World's Fair
  • First root beer stand founded by Roy Allen and Frank Wright
• Changes brought by WWII in the US

  • People became richer
  • Automobile made them more mobile
  • Shift to suburban areas
• Emergence of fast-food establishments

  • 1960s
• Modern popular cuisines

  • French
  • Chinese
  • Mexican
  • Japanese
• The role food plays in tourism may not be a direct but an indirect attraction