The beginnings of gastronomy

Before talking about restaurants, we share some basic concepts related to gastronomy:

Gastronomy (from the Greek gaster, «belly» or «stomach» and nomos, «distribute», «govern» or «fix») is the science and art that studies the relationship between human beings and their food and environment. It is often mistakenly believed that the term gastronomy is only related to culinary art and table service. However, this is a small part of the field of study of said discipline. Gastronomy studies various cultural components, taking food as its central axis.

Gastronomy, in addition to studying the way in which people are intimately connected through their nutrition, also studies their origin. This means that it studies factors such as the customs, the place, the religious creed and the history related to each dish.

The roots of the food and beverage industry lie in the primitive tradition of community feasts.

When trade was invented, early merchants exchanged tools, clothing, livestock, and later money for prepared food. The traditional European inn grew out of this concept. At that time, a typical inn was a private residence where the weary traveler could obtain a hot meal, a pitcher of wine, and shelter for the night. Comfort could not be demanded, there was no sanitation, and guests shared the same room with their horses and chickens.

During the Middle Ages, good food and drink service was a privilege of the aristocracy.

Diners washed their hands in scented water and were then served huge plates of roasted peacock or swan, beef and mutton.

Accompanied by entertainment from acrobats, jugglers, and troubadours, guests ate with their fingers and wore colorful ties to clean them (fun fact: the modern tie comes from these bibs, though it is no longer acceptable to wear a tie to clean your fingers).

Fine dining was introduced by a 14-year-old Italian, Catherine de’ Medici, who in 1533 married the future King Henry II of France. 

Catherine de’ Medici was born during the Italian Renaissance and was famous for hosting elegant banquets, served at tables adorned with expensive silver decorations and delicate tableware. More than a hundred cooks prepared a variety of delicacies, which were the basis of what is now known as classical cuisine.

In Paris, Francois Pierre de Varenne published the first Cookbook for offGourmets in 1651, during the reign of Louis XIV. More than 300 people were employed in the kitchen of the French king, and culinary activities became a respected art form in the 18th century.

The first public establishment dedicated exclusively to food service opened in Paris in 1765. An oak plaque above the entrance bore the words: «Venite ad me omnes qui stomacho laboratis et ego restaurabo vos.» In English, this means «Come those with tired stomachs and I will restore them.» It is from this plate, specifically from the Latin word restaurabo (I will restore), that the term restaurant comes.