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.
The restaurant, as we know it today, is said to have been a byproduct of the French Revolution.
Modern food service is a product of the Industrial Revolution.
Medieval travelers dined at inns, taverns, monestaries and hostelries.
Colonial America continued this tradition in the form of legislated Publick Houses.
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.
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).
Entrepreneurial French chefs were quick to capitalize on this market. Boulanger, 1765 "In about 1765, a Parisian 'bouillon seller' named Boulanger wrote on his sign: 'Boulanger sells restoratives fit for the gods'...