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Another thought to ponder: how military foodservice impacted civilian industry."Foodservice organizations in operation in the United States today have become an accepted way of life, and we tend to regard them as relatively recent innovations.Menus, offering dishes individually portioned, priced and prepared to order, were introduced to the public for the first time. This was the first restaurant in the modern sense of the term." ---Larousse Gastronomiqe, completely revised and updated [Clarkson Potter: New York] 1999 (p. Mathurin Roze de Chantoiseau in Paris, 1766 "According to Spang, the forgotten inventor was Mathurin Roze de Chantoiseau, a figure so perfectly emblematic of his time that he almost seems like an invention himself.The son of a landowner and merchant, Roze moved to Paris in the early 1760s and began floating a variety of schemes he believed would enrich him and his country at the same time." When cafes opened in France they also sold brandy, sweetened wines and liqueurs in addition to coffee.
Patrons spent several hours in these establishments in one "sitting." This trend caught on in Europe on the 17th century.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.5-6) While public eateries existed in Ancient Rome and Sung Dynasty China, restaurants (we know them today), are generally credited to 18th century France.The genesis is quite interesting and not at all what most people expect.
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They were highly regulated establishments that sold restaurants (meat based consommes intended to "restore" a person's strength) to people who were not feeling well.