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the Patissiers, Rotisseurs, Charcutiers] and created a hungry, middle-class customer base who relished the ideals of egalitarianism (as in, anyone who could pay the price could get the same meal).

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.

Medieval travelers dined at inns, taverns, monestaries and hostelries.

Colonial America continued this tradition in the form of legislated Publick Houses.

The French Revolution launched the modern the restaurant industry.

It relaxed the legal rights of guilds that [since the Middle Ages] were licensed by the king to control specific foods [eg.

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.

It was a coffee house, hence the word "cafe." Cafes were places educated people went to share ideas and new discoveries.

Patrons spent several hours in these establishments in one "sitting." This trend caught on in Europe on the 17th century.

Advances in technology made possible mass production of foodstuffs, quick distribution of goods, safer storage facilities, and more efficient cooking appliances.

Advances in transportation (most notably trains, automobiles, trucks) also created a huge demand for public dining venues.

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.

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    He wrote the Tetrabiblos, or Four Books, and laid the foundations of a true astrological science.