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With the exception of inns, which were primarily for travelers, and street kitchens...where in Europe at that time could one purchase a meal outside the home?Essentially in places where alcoholic begerages were sold, placesewquipped to serve simple, inexepensive dishes either cooked on the premises or ordered from a nearby inn or food shop, along with wine, beer, and spirits, which constituted the bulk of their business.

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.

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.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.Cook-caterers (traiteurs) also served hungry patrons. The history of these two professions is historically connected and often difficult to distinguish.Religious orders and royal households were among the earliest practitioners of quantity food production...