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This just pushes the question one step further. Why did the chefs who used to be employed by aristocrats, when they started opening public eating places. Not ca
by jauco 2y ago
This just pushes the question one step further. Why did the chefs who used to be employed by aristocrats, when they started opening public eating places. Not call them auberge (french for tavern or inn) or cantine or hotel or bistrot or even cabaret (which used to mean small restaurant) but instead picked ‘restaurant’ an, at that time, medical term.
- wahern 2y agoBased on https://www.etymonline.com/word/restaurateur https://www.etymonline.com/word/restaurateur and https://parisfoodhistory.blogspot.com/2018/06/what-were-very-first-restaurants-like.html https://parisfoodhistory.blogspot.com/2018/06/what-were-very... is seems the choice of wording was one part legal hack and one part marketing gimmick. TL;DR: Apparently only traiteurs were permitted to sell meals. Restaurants were marketed as a kind of (I guess) upscale health service, originally only selling fancy broths. One of the early restaurateurs is documented as using the advertisement, "Venite ad me omnes qui stomacho laboratis, & ego restaurabo vos" ("Come to me, all of you whose stomachs are in distress, and I will restore you", an allusion to Matthew 11:28, "Come to Me, all of you who are weary and burdened, and I will give you rest.")
- em-bee 2y agoif hunger is a medical condition, a restaurant is a clinic for treating hunger, fast food is the emergency room, and a supermarket is the pharmacy. the question is, is the treatment covered by insurance?
- bombcar 2y agoBased on the other comment, maybe it's why many (most?) sodas we have today come from being marketed as cure-alls.