• DOI:10.1177/0010880402434006
• Corpus ID: 220628566

Economics and the Origin of the Restaurant

@article{Kiefer2002EconomicsAT,
  title={Economics and the Origin of the Restaurant},
  author={Nicholas M. Kiefer},
  journal={Cornell Hotel and Restaurant Administration Quarterly},
  year={2002},
  volume={43},
  pages={58 - 64}
}

• N. Kiefer
• Published 1 August 2002
• History
• 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 table’s center. Meals could be intimidating to strangers, who sat at the common table with the regulars. A