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Robert Owen
• An English nurse, Florence
Nightingale, pioneered in
hospital foodservice during the
Crimean War.
Source:
http://www.metmuseum.org/TOAH/HD/goya/hd_goya.htm
• Specialty of the Sobrino is cochinillo asado or
roast suckling pig. Other signature dishes
include sopa de ajo, an egg, poached in
chicken broth, and laced with sherry and
garlic, and the favorite pick-me-up with
Madrileño revelers.
The term restaurant (from the French restaurer)
first appeared in the 16th century, meaning “a
food which restores” and referred specifically
to a rich highly flavored soup.
It was first applied to
an eating
establishment at
around 1765
founded by a
Parisian soup-seller
named Boulanger.
The first restaurant in the form that became
standard (customers sitting down with
individual portions at individual tables,
selecting food from menus, during fixed
opening hours) was the Grand Taverne de
Londres (the Great Tavern of London),
• founded in Paris in 1782 by
a man named Antoine
Beauvilliers, a leading
culinary writer and
gastronomic authority who
achieved a reputation as a
successful restaurateur and
later wrote what became a Antoine Beauvilliers
Antoine Careme
• He also replaced the practice of service ä la
francaise ( serving all dishes at once) with
service ä la russe (serving each dish in the
order printed on the menu).