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The Rise and Fall of The "Restaurant"
Originally it was "certain soups" that "were known as restaurants — literally 'restoratives'".
Date: 8/24/2014 3:20:05 AM ( 10 y ) ... viewed 1554 times My vision: To serve restorative foods in private spas located on Biodynamic farms!
"The modern idea of a restaurant – as well as the term itself – appeared in Paris around 1765 when Boulanger began to sell 'restaurants' and other foods:
Restaurants constituted another sort [of eating establishment], a new one if we define them as places where one can order a meal from a range of choices at a range of times and eat it on the premises. ... Boulanger was originally a soup vendor and certain soups were known as restaurants—literally, 'restoratives.' The Encyclopédie defined restaurant as 'a medical term; it is a remedy whose purpose is to give strength and vigor.' Thanks to Boulanger and his imitators, these soups moved from the category of remedy into the category of health food and ultimately into the category of ordinary food....Almost forgotten in the spread of restaurants was the fact that their existence was predicated on health, not gustatory, requirements.":
http://en.wikipedia.org/wiki/Restaurant#History
Of related interest:
“Restaurant: Food or remedy that has the property of restoring lost strength to a sickly or tired individual. Consomme and extract of partridge are excellent restaurants. Wine, brandy, and cordials are all good restaurants for those whose spirits are drained. Some restaurants are distilled from the juices of light, flavorful meats … , stimulating waters and powders, conserves, electuaries[1], and other good and sweet-smelling ingredients. Aspic is a sort of restaurant, but is more nourishing and of a firmer consistency than restaurant, which is liquid.” - Furetiere, Dictionnaire Universel (1708):
http://www.amazon.com/The-Invention-Restaurant-Gastronomic-Historical/dp/0674006852
[1]http://www.oxforddictionaries.com/us/definition/american_english/electuary
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