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HISTORY OF RESTAURANTS

HISTORY OF RESTAURANTS. Social, Technical and Aesthetic Changes. BEGINNING OF FOOD SERVICE. First Restaurant. “Who started the restaurant business”. Originated in France in the 18 th century. Three theories of : Boulanger in 1765 Mathurin Roze de Chantoiseau in 1766

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HISTORY OF RESTAURANTS

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  1. HISTORY OF RESTAURANTS Social, Technical and Aesthetic Changes

  2. BEGINNING OF FOOD SERVICE First Restaurant “Who started the restaurant business” • Originated in France in the 18th century • Three theories of : • Boulanger in 1765 • MathurinRoze de Chantoiseau in 1766 • Beauvilliers in 1782

  3. SERVICE STYLES a l’Anglaise (English) a la Francaise (French) a la Russe (Russian)

  4. SOCIAL CHANGES Necessity vs. Leisure Emotionally Driven • In the past, restaurants were literally just for nourishment • Nowadays, restaurants are places of great social interaction and cultural importance • Restaurants are chosen according to emotions • Familiar • Large, somehow loud • Romantic • Intimate, sophisticated • In a hurry • Fast food

  5. TECHNICAL CHANGES Innovations Development of Restaurant Style • New materials • Aluminum • Wax paper • Utensils’ development • New methods • Transportation • Refrigeration • Preservation • Self-service, buffet • Kitchen exposure

  6. AESTHETIC CHANGES Design Implementations • Color • textures • Lighting • Theme use • Influenced the ethnic • Green design • Use of sustainable materials • Architectural treatments • Structure revealed

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