A fascinating and accessible look at how restaurants evolved throughout Britain, Europe and America to become what they are today, written by our historical advisor Steven Moore.
Sections include:
- Cook shops, monasteries, inns and taverns
- Dissolution of the monasteries impact on food service
- The influence of coffee and chocolate
- How further developments in transport influenced food service
- The birth of tearooms
- The ‘table d’hote’ and the beginnings of the restaurant
- Restaurants in America
- The ‘Indian’ restaurant in Britain
