Economics and the Origin of the Restaurant

@article{Kiefer2002EconomicsAT,
  title={Economics and the Origin of the Restaurant},
  author={N. Kiefer},
  journal={Cornell Hotel and Restaurant Administration Quarterly},
  year={2002},
  volume={43},
  pages={58 - 64}
}
  • N. Kiefer
  • Published 2002
  • Cornell Hotel and Restaurant Administration Quarterly
  • Paris was the dominant commercial and cultural center at the time of the emergence of the restaurant in Europe. Because Paris is widely cited as the birthplace of the restaurant, I focus mostly on the development of restaurants there. Taverns made money principally from alcohol sales; inns and boarding houses from renting rooms, as well as serving food. These institutions served a table d’hôte at fixed hours and a set price. Often the diners were a regular crowd who knew how to sit near the… CONTINUE READING
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