Incorporating Indigenous Foods into Vancouver Event Menus

The Benefits of Using Indigenous Foods in Vancouver Event Menus


Oh! Explore Delicious Middle Eastern Catering for Vancouver Events here. The charm of Vancouver's event scene isn't just in its stunning venues, but also in the rich culinary experiences it offers. Incorporating indigenous foods into event menus in Vancouver has a bounty of benefits that are too good to overlook (and trust me, you wouldn't want to miss out on these flavors!).


First off, let's talk about the cultural significance. Using indigenous foods is a nod to the traditional lands and the First Nations peoples. It's more than just food; it's a form of storytelling, a way to honor the past and weave it into the present. Guests get a taste, literally, of the local heritage, which ain't something you experience every day!


Now, don't get me wrong, but many of us are trying to be more eco-conscious, right? Well, using local and indigenous foods means the carbon footprint of your event shrinks considerably. The food doesn't have to travel far (which is a win for Mother Earth), and it supports local farmers and producers, boosting the local economy like nobody's business.


Health benefits? Oh, you bet there are plenty! Indigenous foods are often more natural, less processed, and packed with nutrients. They're the kind of foods that make you feel good inside and out, and who wouldn't want that for their event guests?


Let's not forget the unique flavors. Introducing such ingredients can transform a typical menu into an extraordinary culinary adventure. Guests will be raving about the fire-roasted salmon with a side of wild rice and foraged berries (imagine the Instagram posts!).


Yet, one can't deny that there's a bit of a learning curve when cooking with these ingredients. Chefs need to understand the traditional ways these foods were prepared and used, ensuring they're doing justice to the cultural aspects and flavors. But, the effort's worth it, and the outcomes are simply unforgettable.


So, there you have it. Incorporating indigenous foods into Vancouver event menus brings cultural richness, supports sustainability, offers health perks, and delivers an unmatched dining experience. It's an opportunity to showcase respect for the land and its original inhabitants, while also wowing guests with something they might not have tasted before (and that's saying something!).

Challenges and Considerations When Incorporating Indigenous Ingredients


When planning event menus in Vancouver, the idea of incorporating indigenous ingredients is not only intriguing but also a respectful nod to the rich cultural heritage of the land. Catering packages However, it's no walk in the park! There's a whole basket of challenges and considerations to keep in mind.


First off, sourcing these ingredients can be a real head-scratcher. You can't just waltz into any supermarket and expect to find an array of indigenous foods waiting for you. Often, these ingredients are tied to specific regions and seasons (you know, the kind of stuff that's not available year-round). Plus, they're not always grown in quantities that cater to large events. So, finding suppliers who can deliver the goods (and I mean that quite literally) requires a fair bit of legwork.


Then there's the matter of preparation. Indigenous foods aren't just another set of ingredients; they carry with them centuries of tradition.

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It's essential (and I can't stress this enough) to honor these traditions in how the food is prepared and presented. It ain't a job for any Tom, Dick, or Harry chef; it calls for knowledge and respect for the cultural significance of these foods. Otherwise, you might end up offending the very people you're trying to celebrate.


And, oh boy, let's talk about dietary restrictions and allergies! Just because something is natural doesn't mean everyone can or will eat it. You've got to be aware of potential allergies and have alternatives on hand.

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Can't have guests leaving with a bad taste in their mouth, now can we?


Of course, there's the big elephant in the room – cost. Indigenous ingredients can be pricier than your garden-variety produce, mainly because they're not mass-produced. Event planners have to juggle the budget without cutting corners on quality or authenticity. It's a delicate balance, one that can give even the most seasoned planner a bit of a headache.


In conclusion, while the incorporation of indigenous ingredients into Vancouver event menus is a commendable pursuit, it's not without its hiccups (and I'm not just talking about the kind after a good meal). It requires a thoughtful approach, an understanding of cultural significance, and a willingness to tackle the practical obstacles that come with it. But, hey, when it's done right, it's an experience that guests won't soon forget!

Successful Case Studies: Vancouver Events Embracing Indigenous Cuisine


In the bustling heart of Vancouver, a culinary revolution is quietly taking root, one that pays homage to the rich tapestry of Indigenous cuisine. It's a tale of innovation and respect, where event planners and chefs are forging paths less traveled and, in doing so, are crafting dining experiences that are not only unique but deeply meaningful.


Take, for instance, the annual gathering of the Canadian Indigenous Leaders Summit. Last year, the organizers decided to take a leap. They sought to immerse attendees in the local culture, not just through speeches and workshops, but through the very essence of sustenance. And what better way to do that than through food? They weren't disappointed!

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The menu was a vibrant mosaic of traditional ingredients, woven seamlessly into contemporary dishes. Wild salmon, expertly prepared with a hint of juniper, was not merely a dish; it was a story-a lesson in the sustainable practices that Indigenous communities have championed for centuries.


But, ah, it's not just grand events that are championing this movement. Smaller venues are also making waves (and, dare I say, with quite the flair). The "Indigenous Eats Food Fest," a local favorite, brings together food enthusiasts from all walks of life. The festival's highlight last season was a cooking demonstration by a renowned Indigenous chef. She showed how bannock, a simple yet staple bread, can be transformed into a base for exquisite canapés. The audience was captivated, and the flavors, they were nothing short of a revelation!


And we mustn't overlook the challenges, right? It's not always easy to introduce new palates to age-old flavors. Some folks are hesitant, clinging to the familiar. But, with every event that dares to showcase Indigenous ingredients, the tide is turning. People are beginning to realize what they've been missing out on.


So, let's raise a glass (or perhaps a handcrafted wooden cup) to the brave culinary pioneers of Vancouver's event scene. They're not merely feeding bodies; they're nourishing souls and mending bridges long overdue for repair. It's a journey of discovery, and with each bite, we're not only tasting but learning, connecting, and, quite frankly, we're loving it!

Working with Local Indigenous Communities and Suppliers


Working with local Indigenous communities and suppliers when incorporating Indigenous foods into Vancouver event menus is no small feat, but it's a journey filled with rich cultural exchanges and delicious opportunities-ah, the flavors that await!


Firstly, let's (and I mean, we must) acknowledge the land. Vancouver sits on the traditional territories of many Indigenous nations. It's only right, then, that event planners and chefs start by building relationships with these communities. It isn't just about ticking a box; it's about genuine engagement and mutual respect. After all, you can't just waltz in and claim knowledge of traditional foods-that's not how it works!


When you're planning an event, you think, "What's on the menu?"

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Incorporating Indigenous foods isn't just slapping some salmon on a cedar plank and calling it a day. No, it involves diving deep into the culinary practices that have been nurtured for generations. And here's the thing, you've got to work closely with Indigenous suppliers who can provide not only the ingredients but the stories behind them. It's a narrative of sustenance, culture, and survival.


Now, imagine a menu that sings the song of the land-you've got wild berries that have been hand-picked, seafood that's been sustainably harvested, and game meats that are as fresh as they come!

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It's not just a feast for the stomach but for the soul too. But remember, when you're working with Indigenous suppliers, it's not just a transaction; it's a partnership. You need to ensure that they're getting a fair deal for their invaluable contributions.


And here's a crucial bit: don't forget to ask for permission. Using traditional recipes and ingredients requires consent from the knowledge keepers.

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It's not like you can just Google these recipes and claim them as your own. That's a big no-no!


Oh, and when the big day comes, when those event doors swing open and the guests pour in, you'll see the fruits of your labor. The Indigenous foods on the menu will tell a story-a story of the land, the water, and the people who've been its stewards since time immemorial. It's a story that deserves to be told with honor and pride.


In the end, this isn't just about food; it's about connection and understanding. It's about recognizing the past and embracing a future where we celebrate and uplift Indigenous cultures and traditions. And if we get it right, it's a testament to the beauty of collaboration and respect.

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So, here's to hoping that every bite taken is a step towards reconciliation and appreciation. Now that's something to be excited about!

Menu Planning and Recipe Development with Indigenous Foods


In the bustling city of Vancouver, where the culinary scene is as diverse as its population, there's been a growing movement to bring something truly unique to the table - Indigenous foods. Menu planning and recipe development with these traditional ingredients ain't just a nod to the past; it's about weaving a rich cultural tapestry that honors the First Nations peoples and their ancestral lands. Oh, and it's about tantalizing taste buds too!


Now, imagine you're gearing up for a grand event in Vancouver (can't just be any ol' gathering, right?). You want to impress your guests, not just with fancy decor or smooth jazz, but with a menu that shouts "This is British Columbia!" without saying a word. That's where Indigenous foods come into play. But hold on, it's not as simple as tossing some salmon onto a cedar plank - though that's a darn good start.


You see, incorporating Indigenous foods into event menus requires a delicate balance. You have to respect the traditional ways (we can't forget those), while also adapting recipes for modern palates and event scales. Sustainable catering This is where chefs might scratch their heads a bit.

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You've got ingredients like bannock, game meats, and foraged greens that may not be familiar to everyone's kitchen. But that's the beauty of it! Experimenting with these ingredients can lead to stunning culinary creations.


Let's not forget the storytelling aspect. Each dish has a tale, rooted in the deep heritage of the land.

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It's not just about serving food; it's about serving stories. (And who doesn't love a good story with their meal?) But, here's the kicker: you've gotta get it right. There's a fine line between honoring traditions and appropriating them, and it's a line you don't want to cross.


Consider the humble Saskatoon berry. This little fruit's been around long before any of us, and it's packed with flavor. Turn it into a compote, a glaze for wild game, or even a dessert that'll have your guests asking for seconds - and the recipe! And that's just one example!

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Imagine the possibilities with other ingredients like wild rice, fiddleheads, or sea asparagus. But remember, always source these ingredients responsibly and sustainably. It's just the right thing to do.


Ah, but there's a catch (isn't there always?). Not every guest will be familiar with these flavors, and that's where the negation comes in. You can't assume everyone's going to be on board from the get-go. It's up to you - or the savvy chef you've teamed up with - to introduce these foods in a way that's both exciting and accessible. Think of it like a culinary adventure; you're the guide, and you want everyone to enjoy the journey.


In conclusion, menu planning and recipe development with Indigenous foods for Vancouver event menus is an art form that's as challenging as it is rewarding. It's about honoring the past, embracing the present, and creating a future where these foods are not just a novelty, but a staple.

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  • Catering for non-profits
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So, let's roll up our sleeves, dive into the rich bounty that the First Nations have known for centuries, and cook up something truly extraordinary! (And let's try to avoid burning the bannock, shall we?)

Training Staff and Educating Guests on Indigenous Food Practices


In the bustling city of Vancouver, where the gastronomic scene is as diverse as its population, the idea of incorporating indigenous foods into event menus is not only innovative but also essential for cultural education and sustainability. But, ah, there's a catch! It's not enough to just plonk these ingredients onto a plate; we must understand the traditions and practices behind them. That's where training staff and educating guests come into the picture - and yes, it's a picture worth more than a thousand words!


Firstly, let's talk about training the staff. (Oh, and trust me, it's not as easy as it sounds!) The chefs and servers need to be well-versed in the history and significance of the indigenous foods they're working with. This isn't just about knowing that salmon is a staple; it's about understanding the sustainable fishing practices that Indigenous Peoples have perfected over millennia. It's about realizing that when you serve bannock, you're not just serving bread, but you're sharing a piece of culture, kneaded and baked with stories and traditions.


Now, onto educating guests - this is where it gets even more exciting!

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Imagine you're at an event, you take a bite of this delectable dish made with foraged berries and the server tells you the tale of how these berries have been harvested in the region long before the city ever existed. That's not just a meal, that's an experience! Guests need to leave not just with their hunger satiated but also with their minds enriched.


However, let's not pretend (because pretense is the enemy of authenticity) that everyone will be on board from the get-go. There will be those who question the unfamiliar flavors or who balk at the idea of foraged greens. But that's exactly why we can't shy away from the challenge! High-end catering We've got to engage with guests, answer their questions, and maybe even pique their curiosity enough that they'll want to delve deeper into indigenous food practices themselves.


The road to truly honoring and integrating Indigenous foodways into Vancouver's event scene is indeed long and winding, and it's certainly not free of bumps or potholes.

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But hey, that's what makes this journey worthwhile, isn't it? With each staff trained and every guest educated, we chip away at the monolith of ignorance and build a more informed and appreciative community. And that, my friends, is something to celebrate! So let's raise a toast (with a local berry-infused beverage, of course!) to a future where the richness of Indigenous foods is not just recognized but revered. Cheers to that!

Future Trends: The Growing Popularity of Indigenous Foods in Event Catering


Oh, have you noticed? There's a wave, no, a tide of change in the culinary scene of Vancouver's event catering, and it's one that's been long overdue! Catering industry The growing popularity of indigenous foods is transforming event menus, and let me tell you, it's about time we embraced these flavors that are as authentic as they are delightful.


Now, incorporating indigenous foods ain't just about throwing in a few traditional dishes here and there. Nah, it's a whole movement, a celebration of the rich culture and heritage that's been here way before any of us. Event planners and caterers, they're getting creative (and it's about time, isn't it?), they're learning from the indigenous communities, and they're sourcing local ingredients that speak to the land's history. That's respect, and it's beautiful to see.


Picture this: you're at a fancy gala in Vancouver and you're served a dish that's bursting with flavors you can't quite place, but it tastes like, well, like it's homegrown. That's because it is! It's not just salmon on your plate; it's salmon that's been prepared using traditional methods, seasoned with foraged herbs that you probably can't find at your local supermarket. It's not just about eating; it's an experience, a journey through the past, present, and what we hope is a sustainable future.


And don't get me started on the health benefits! Indigenous foods, they're not processed to death, and they're often packed with nutrients. We're talking about food that's good for your body and your soul (and we could all use a bit of that, couldn't we?).


But, let's be real, not everyone's on board yet. Some folks are hesitant to try new things, clinging to their comfort foods like a life raft. But that's not stopping the trend. No, sir! Caterers are finding ways to introduce indigenous ingredients subtly, mixing them into familiar dishes. It's kinda like sneaking veggies into a kid's meal, but for grown-ups, right?


So, next time you're at an event in Vancouver, take a gander at the menu. If you see bannock, wild rice, or maybe some Saskatoon berry pie, give it a try! It's more than just food; it's a way to honor and celebrate the indigenous cultures that have nourished this land for centuries.


In conclusion, the incorporation of indigenous foods into Vancouver's event catering menus is not just a passing fad; it's a profound shift towards a more inclusive and authentic culinary culture. It's about time we all got a taste of it, don't you think?

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Indigenous settlement of Vancouver began more than 10,000 years ago and included the Squamish, Musqueam, and Tsleil-Waututh (Burrard) peoples. The beginnings of the modern city, which was originally named Gastown, grew around the site of a makeshift tavern on the western edges of Hastings Mill that was built on July 1, 1867, and owned by proprietor Gassy Jack. The Gastown steam clock marks the original site. Gastown then formally registered as a townsite dubbed Granville, Burrard Inlet. The city was renamed "Vancouver" in 1886 through a deal with the Canadian Pacific Railway. The Canadian Pacific transcontinental railway was extended to the city by 1887. The city's large natural seaport on the Pacific Ocean became a vital link in the trade between Asia-Pacific, East Asia, Europe, and Eastern Canada.

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Citations and other links

Caterers preparing for a formal event

Catering is the business of providing food services at a remote site or a site such as a hotel, hospital, pub, aircraft, cruise ship, park, festival, filming location or film studio.

History of catering

[edit]

The earliest account of major services being catered in the United States was an event for William Howe of Philadelphia in 1778. The event served local foods that were a hit with the attendees, who eventually popularized catering as a career. The official industry began to be recognized around the 1820’s, with the caterers being disproportionately African-American.[1] The catering business began to form around 1820, centered in Philadelphia.[1][2]

Robert Bogle

[edit]

The industry began to professionalize under the reigns of Robert Bogle who is recognized as "the originator of catering."[2] Catering was originally done by servants of wealthy elites. Butlers and house slaves, which were often black, were in a good position to become caterers. Essentially, caterers in the 1860s were "public butlers" as they organized and executed the food aspect of a social gathering. A public butler was a butler working for several households. Bogle took on the role of public butler and took advantage of the food service market in the hospitality field.[3] Caterers like Bogle were involved with events likely to be catered today, such as weddings and funerals.[3] Bogle also is credited with creating the Guild of Caterers and helping train other black caterers.[3] This is important because catering provided not only jobs to black people but also opportunities to connect with elite members of Philadelphia society. Over time, the clientele of caterers became the middle class, who could not afford lavish gatherings and increasing competition from white caterers led to a decline in black catering businesses.[3]

Evolution of catering

[edit]

By the 1840s many restaurant owners began to combine catering services with their shops. Second-generation caterers grew the industry on the East Coast, becoming more widespread. [2] Common usage of the word "caterer" came about in the 1880s at which point local directories began to use these term to describe the industry.[1] White businessmen took over the industry by the 1900’s, with the Black Catering population disappearing.[1]

In the 1930s, the Soviet Union, creating more simple menus, began developing state public catering establishments as part of its collectivization policies.[4] A rationing system was implemented during World War II, and people became used to public catering. After the Second World War, many businessmen embraced catering as an alternative way of staying in business after the war.[5] By the 1960s, the home-made food was overtaken by eating in public catering establishments.[4]

By the 2000s, personal chef services started gaining popularity, with more women entering the workforce.[citation needed] People between 15 and 24 years of age spent as little as 11–17 minutes daily on food preparation and clean-up activities in 2006-2016, according to figures revealed by the American Time Use Survey conducted by the US Bureau of Labor Statistics.[6] There are many types of catering, including Event catering, Wedding Catering and Corporate Catering.

Event catering

[edit]

An event caterer serves food at indoor and outdoor events, including corporate and workplace events and parties at home and venues.

Mobile catering

[edit]

A mobile caterer serves food directly from a vehicle, cart or truck which is designed for the purpose. Mobile catering is common at outdoor events such as concerts, workplaces, and downtown business districts. Mobile catering services require less maintenance costs when compared with other catering services. Mobile caterers may also be known as food trucks in some areas.

Seat-back catering

[edit]

Seat-back catering was a service offered by some charter airlines in the United Kingdom (e.g., Court Line, which introduced the idea in the early 1970s, and Dan-Air[7]) that involved embedding two meals in a single seat-back tray. "One helping was intended for each leg of a charter flight, but Alan Murray, of Viking Aviation, had earlier revealed that 'with the ingenious use of a nail file or coin, one could open the inbound meal and have seconds'. The intention of participating airlines was to "save money, reduce congestion in the cabin and give punters the chance to decide when to eat their meal".[8] By requiring less galley space on board, the planes could offer more passenger seats.[9]

According to TravelUpdate's columnist, "The Flight Detective", "Salads and sandwiches were the usual staples," and "a small pellet of dry ice was put into the compartment for the return meal to try to keep it fresh."[9] However, in addition to the fact that passengers on one leg were able to consume the food intended for other passengers on the following leg, there was a "food hygiene" problem,[8] and the concept was discontinued by 1975.[9]

Canapé catering

[edit]

A canapé caterer serves canapés at events. They have become a popular type of food at events, Christmas parties and weddings.

A canapé is a type of hors d'oeuvre, a small, prepared, and often decorative food, consisting of a small piece of bread or pastry. They should be easier to pick up and not be bigger than one or two bites. The bite-sized food is usually served before the starter or main course or alone with drinks at a drinks party.

Wedding catering

[edit]

A wedding caterer provides food for a wedding reception and party, traditionally called a wedding breakfast. A wedding caterer can be hired independently or can be part of a package designed by the venue. There are many different types of wedding caterers, each with their approach to food.

An example of wedding catering

Shipboard catering

[edit]

Merchant ships – especially ferries, cruise liners, and large cargo ships – often carry Catering Officers. In fact, the term "catering" was in use in the world of the merchant marine long before it became established as a land-bound business.[citation needed]

See also

[edit]

References

[edit]
  1. ^ a b c d Chastain, Sue (March 5, 1987). "Philadelphia's Historic Feasts How Blacks Carved Out A Niche In Society Through Catering". The Philadelphia Inquirer. Archived from the original on December 3, 2014. Retrieved 1 November 2014.
  2. ^ a b c Walker, Juliet E. K. (2009). The history of black business in America: capitalism, race, entrepreneurship (2nd ed.). Chapel Hill, N.C.: University of North Carolina Press. pp. 133–134. ISBN 0807832413. Retrieved 1 November 2014.
  3. ^ a b c d "Blog: Robert Bogle and Philadelphia's Dynastic Black Caterers". Free Library of Philadelphia. Retrieved 2023-04-27.
  4. ^ a b Atkins, Peter; Oddy, Derek J.; Amilien, Virginie (2012). The Rise of Obesity in Europe: A Twentieth Century Food History. Ashgate Publishing, Ltd. pp. 35–36. ISBN 1409488330.
  5. ^ "A Brief History of Catering All Over The World". BLOWOUT PHILIPPINES. 2016-11-26. Retrieved 2016-11-26.
  6. ^ "Why Millennials Don't Know How to Cook". MarketWatch. Retrieved 29 May 2017.
  7. ^ "On-Board". Dan Air Remembered. Photo of seat back catering.
  8. ^ a b Calder, Simon (May 1, 1999). "Travel" Pioneering Airlines Set Standards that Today's Carriers Could Only Exceed". The Independent. UK.
  9. ^ a b c The Flight Detective (November 20, 2018). "HAVE YOU HEARD OF THE CONCEPT OF SEAT BACK CATERING ON FLIGHTS?". Travel Update: Boarding Area.

A typical Middle Eastern meal

Syrian cuisine is a Middle Eastern cuisine that traces back to ancient civilizations, with a rich mosaic of flavors influenced by Greek, Armenian, and Persian cultures. Syrian specialties makes use of eggplant, zucchini, garlic, meat (mostly from lamb and sheep), sesame seeds, rice, chickpeas, fava beans, lentils, steak, cabbage, cauliflower, vine leaves, pickled turnips, cucumbers, tomatoes, olive oil, lemon juice, mint, pistachios, honey and fruits.

Selections of appetizers known as mezze are customarily served along with Arabic bread before the Syrian meal's main course, which is followed by coffee, with sweet confections or fruits at will. Many recipes date from at least the 13th century.[1]


Foods

[edit]
Name Description
Baba ghanoush/ mtabbal (بابا غنوج) eggplant (aubergine) mashed and mixed with seasonings
Baterish (باطرش) mashed roasted eggplant
Falafel (فلافل) a deep-fried ball or patty made from ground chickpeas, fava beans, or both
Fasolia bizzeit (فاصوليا بزيت) green beans with olive oil, lemon and garlic
Fatteh (فتّة) pieces of Arabic bread covered with other ingredients
Fattetil-makdus (فتّة المكدوس) Fatteh with makdous and minced meat
Fatteh billahm (فتّة باللحم) Fatteh with meat
Fatteh bissamn (فتّة بالسمن) Fatteh made with beef or sheep tallow
Fatteh bizzayt (فتّة بالزيت) Fatteh made with vegetable, corn, or olive oil
Fattet jaaj (فتّة دجاج) Fatteh with chicken
Fattoush (فتوش) salad made from several garden vegetables and toasted or fried pieces of pita bread
Halloumi cheese (جبنة حلومي) usually sliced and grilled or fried
Harraa' esba'o (حراق اصبعو) lentils with dough
Hummus (حمص) a dip or spread made from cooked, mashed chickpeas, blended with tahini, olive oil, lemon juice, salt and garlic
Hummus billahm (حمص باللحم) hummus with meat on top
Jez mez / jaz maz (جظ مظ) eggs in tomato stew, Syrian shakshouka
Kishik (كشك) drained yogurt
Kibbeh (كبة) in the Middle East, dishes made of bulghur, chopped meat, and spices
Labneh (لبنة) strained yogurt which tastes similar to cream or sour cream only more tart
Lahme bil'ajeen (لحم بعجين) a thin piece of dough topped with minced meat and vegetables.
Makdous (مكدوس) Stuffed and pickled eggplants
Makmoor (مكمور) chopped zucchini with rice
Msaqqa'a (مسقعة) grilled eggplant (aubergine) mashed with olive oil, tomato, onion and garlic
Mhammarah (محمرة) a hot pepper dip from Aleppo,[2] made from Aleppo pepper
Mtabbal (متبل) mashed eggplant (aubergine) blended with tahini, olive oil, salt and garlic
Olives (زيتون)
Shaakriyyeh (شاكرية) cooked yoghurt
Shish kebab (شيش كباب) skewered cubes of meat
Tabbouleh (تبولة) bulgur, finely chopped parsley, mint, tomato, spring onion, with lemon juice, olive oil and seasonings

Stuffed vine leaves

[edit]
Name Description
Yabrak (يبرق) Grape leaves stuffed with rice and minced meat cooked and served hot
Yalanji (يالانجي) Grape leaves stuffed with rice and a variety of vegetables and served hot or cold
Kebab khashkhash from Aleppo
Name Description
Kebab (كباب) Grilled meat
Kebab halabi (كباب حلبي meaning "Aleppine kebab") Kebab served with a spicy tomato sauce and Aleppo pepper, with about 26 variants[3] including
  • Kebab hindi (كباب هندي), made from rolled lamb, with tomato paste, onion, capsicum and pomegranate molasses
  • Kebab kamayeh (كباب كميه), made from soft meat with truffle pieces, onion and various nuts
  • Kebab karaz (كباب كرز), made from lamb meatballs with cherries and cherry paste, pine nuts, sugar and pomegranate molasses
  • Kebab khashkhash (كباب خشخاش), made from rolled lamb or beef with chili pepper paste, parsley, garlic and pine nuts
  • Siniyyet kebab (صينيّة كباب), mad from lean minced lamb served on a tray with chili pepper, onion and tomato
Kibbe

A variety of Syrian dishes made from a fried, baked, grilled, cooked, or raw mixture of bulghur and minced lamb are called kibbe (كبّة).

Name Description
Kibbeh bisseniyyeh (كبّة بالصينيّة meaning "plate kibbeh") A plate of baked kibbeh
Kibbeh Halabiyyeh (كبّة حلبيّة) Kibbeh with a rice crust; though named after Aleppo, this recipe seems to be of Iraqi origin
Kibbeh haamdah (كبّة حامضة) Kibbeh with lemon juice
Kibbeh labaniyyeh (كبّة لبنيّة) Cooked kibbeh with yogurt
Kibbeh 'qras (mishwiyyeh) ((كبّة أقراص (مشوية) Grilled kibbeh
Kibbeh nayyeh (كبّة نيّة) Raw kibbeh
Kibbeh safarjaliyyeh (كبّة سفرجليّة) Kibbeh with quince
Kibbeh simmaa'iyyeh (كبّة سمّاقيّة) Kibbeh with sumac

Mahshi (stuffed squash)

[edit]
Kusa mahshi

A famous dish served in Syria is made from vegetables (usually zucchiniكوسا / kūsā, or eggplantباذنجان / bādhinjān) which are stuffed (محشي / maḥshī) with ground beef or lamb or mutton, nuts, and rice.

Street food

[edit]
Baking flat bread in the 1910s
Falafil and hummus in a Syrian breakfast
Shawarma
Booza

Syrian street food includes:

Name Description
Booza (بوظة) Ice cream known for its elastic texture, which is caused by the presence of mastic
Falafil (فلافل) Fried balls or patties of spiced, mashed chickpeas, most often served in Arabic bread, with pickles, tahina, hummus, sumac, cut-vegetable salad and often, shatteh, a hot sauce, the type used depending on the falafil maker
Ka'ak (كعك) Rings of bread, made from farina and other ingredients, commonly sprinkled with sesame seeds, occasionally served on the table to accompany Syrian cheese; a buttery and sweetened version, filled with crushed dates or walnuts, is eaten as a dessert, usually served to eat with string cheese shaped into a braid (jibneh mashallaleh)
Manakish (مناقيش) Dough topped with za'atar, cheese or ground meat; it can be sliced or folded, and it can be served either for breakfast or lunch
Shawarma (شاورما) Sliced and marinated meat shaved off a roasting skewer and stuffed into Arabic bread or sometimes baguette, alone with hummus, or with additional trimmings such as fresh onion, French fries, salads and pickles

Sweets

[edit]
Dried-apricot paste (qamar ad-din)
Halawet al-jibn
Pastry counter at a Syrian restaurant in Little Syria (Manhattan), 1910
Name Description
Ba'lawah (بقلاوة) Layered pastry filled with nuts, steeped in a honey syrup called atr (قطر), and usually cut in a triangular or diamond shape
Barazek (برازق) A sort of sesame seed cookie, made from white sesame seeds, butter, sugar, milk and honey[4]
Basbousa (بسبوسة) A sweet cake made of cooked semolina or farina soaked in simple syrup
Bashmina (البشمينا) Syrian-style cotton candy. Made mainly from flour with a honey syrup called atr (قطر).[5]
Bilatat jahanam (بلاطة جهنم meaning "Hell's tile") Made mainly from sugar and flour with a red food coloring[6]
Crêpe (كريب) A very thin French pastry with butter and sugar
Ghazal al-banat (غزل البنات) Sugar cotton candy stuffed with pistachios or cashews
Halaweh homsiyyeh (حلاوة حمصيّة) Also known as al Qurmashliya, made from flour, water and salt, fried with oil until they form little pieces, which would be colored afterwards[7]
Halawet al-jibn (حلاوة الجبن) Pastry rolled and stuffed with cheese or thick milk cream, served with a honey syrup called atr (قطر)
Halweh (حلوة) A slab of sesame paste studded with fruit and candy/sweets
Haytaliya (هيطلية) A sort of milk pudding
Kanafeh (كنافة) Shoelace pastry dessert stuffed with sweet white cheese, nuts and syrup
Ma'mul (معمول) Biscuits filled with dates, pistachios or walnuts, and shaped in a wooden mould called tabi (طابع), a popular sweet on Christian holidays (Easter), Muslim holidays ('Id al-Fitr), and Jewish holidays (Purim)
Mamuniyyeh (مامونيّة) Mixture of semolina and ghee simmered in water with sugar, usually served with salty cheese or milk cream called qishteh (قشطة)
Muhallebi (مهلبية) A sort of milk pudding
Nabulsiyyeh (نابلسيّة) A layer of semi-salty Nabulsi cheese covered with a semolina dough and drizzled with a honey syrup called atr (قطر)
Qada'ef (قطايف) Semolina dough stuffed with a paste made from sweet walnuts or milk cream, with a honey syrup called atr (قطر)
Qamar al-din (قمر الدين) Dried apricot paste
Raha (راحة) A confection based on a gel of starch and sugar
Rice pudding (رز بحليب) Made from rice mixed with water or milk and other ingredients such as cinnamon
Simsimiyah (السمسمية) A confection of sesame seeds and sugar or honey, with some Saponaria[6]
Suwar as-sitt (سوار الست meaning "lady's wristlet") A disc-shaped pastry steeped in a honey syrup called atr (قطر) while the centre is covered with smashed pistachios
Taj al-malik (تاج الملك meaning "king's crown") Round dry pastry, the centre of which is filled with pistachios, cashews or other nuts
Zilabiyyeh (زلابيّة) Thin sheets of semolina dough, boiled, rolled and stuffed with pistachios or milk cream called qishteh (قشطة)
Znud as-sitt (زنود الست meaning "lady's arms") Phyllo pastries with various fillings

Cheeses

[edit]
  • Halloumi—a semi-hard, unripened, brined cheese
  • Jibne baida—a white hard cheese with a pronounced salty taste
  • Jibne khadra—a form of string cheese, originated in Syria, also known as jibneh mshallaleh
  • Shanklish—a type of blue cheese made from cow's or sheep's milk and often served topped with dried thyme and olive oil

Beverages

[edit]
Special edition of 5-year-aged Arak al-Hayat ('ara') from Homs, Syria
Name Description
Al-mateh (المته) A caffeine-infused drink produced from ground yerba mate leaves and served hot
'Ara' (عرق) A distilled alcoholic spirit, transparent in color, made from grapes and spiced with anise seeds
'Ayran (عيران) A yogurt-based beverage mixed with salt and water
Jallab (جلاب) A fruit syrup which can be combined with liquid to form a hot or warm beverage
Polo (بولو) Mint lemonade
Qahweh bayda' (قهوة بيضاء meaning "white coffee") A caffeine-free drink made from water and orange blossom water, sweetened with sugar at will, usually served in lieu of coffee
Qamar al-din (قمر الدين) A thick apricot juice, typically served for Iftar during Ramadan
Salep (سحلب) A traditional winter beverage, made with a flour from the tubers of the orchid genus Orchis; salep flour is consumed in beverages and desserts
Syrian beer (البيرة السوريّة) A beverage prepared from yeast-fermented malt, flavored with hops
Syrian coffee (قهوة) A beverage made from lightly roasted coffee beans along with cardamom, and served in small cups (as with Turkish coffee)
Wine (نبيذ) An alcoholic beverage made from fermented grapes
'Ara' Al-suse (عرق السوس) Liquorice drink is prepared from the roots of liquorice, and it is a refreshing drink with many benefits, and it is often prepared cold and in the summer

See also

[edit]

References

[edit]
  1. ^ Eddé, Anne-Marie. (1999). La Principauté ayyoubide d'Alep (579/1183 – 658/1260).
  2. ^ The Culinary Institute of America (2008). Garde Manger: The Art and Craft of the Cold Kitchen (Hardcover ed.). Wiley. p. 53. ISBN 978-0-470-05590-8. Archived from the original on 2023-01-23. Retrieved 2020-10-20.
  3. ^ "كونا :: المطبخ الحلبي ينفرد بتنوع اطعمته وطيب نكته 11/01/2006". kuna.net.kw. Archived from the original on 2013-09-22. Retrieved 2012-04-16.
  4. ^ "Barazek (Sesame Pistachio Cookies)". food52.com. 25 October 2015. Archived from the original on 1 November 2021. Retrieved 22 March 2020.
  5. ^ "البشمينا حلويات اختصت بها مدينة حمص". SANA (in Arabic). 11 February 2015. Archived from the original on 1 November 2021. Retrieved 22 March 2020.
  6. ^ a b "بلاطة جهنم والبشمينا والقرمشلية والسمسمية حلويات حمصية لذتها في بساطتها". aawsat.com (in Arabic). 24 April 2010. Archived from the original on 1 November 2021. Retrieved 22 March 2020.
  7. ^ "الحلوى القرمشلية.. ألوانها الزاهية تجذب المارة في حمص". SANA (in Arabic). 26 February 2015. Archived from the original on 1 November 2021. Retrieved 22 March 2020.

Further reading

[edit]
  • Gerbino, Virginia Jerro; Kayal, Philip (2002). A taste of Syria. New York: Hippocrene. ISBN 9780781809467.
  • Kadé-Badra, Dalal; Badra, Elie (2013). Flavours of Aleppo : celebrating Syrian cuisine. Vancouver, Canada: Whitecap Books. ISBN 9781770501782.
[edit]

Media related to Cuisine of Syria at Wikimedia Commons


Brunch is a meal,[1] sometimes accompanied taken sometime in the late morning or early afternoon – the universally accepted time is 11am-1pm, though modern brunch often extends as late as 3pm.[2] The meal originated in the British hunt breakfast.[3] The word brunch is a portmanteau of breakfast and lunch.[4] The word originated in England in the late 19th century, and became popular in the United States in the 1930s.[5]

Origin of the word

[edit]

The 1896 supplement to the Oxford English Dictionary cites Punch magazine, which wrote that the term was coined in Britain in 1895 to describe a Sunday meal for "Saturday-night carousers" in the writer Guy Beringer's article "Brunch: A Plea"[6] in Hunter's Weekly.[7][8]

Instead of England's early Sunday dinner, a postchurch ordeal of heavy meats and savory pies, the author wrote, why not a new meal, served around noon, that starts with tea or coffee, marmalade and other breakfast fixtures before moving along to the heavier fare

By eliminating the need to get up early on Sunday, brunch would make life brighter for Saturday-night carousers. It would promote human happiness in other ways as well.

"Brunch is cheerful, sociable and inciting", Beringer wrote. "It is talk-compelling. It puts you in a good temper, it makes you satisfied with yourself and your fellow beings, it sweeps away the worries and cobwebs of the week."

— William Grimes, "At Brunch, the More Bizarre the Better" New York Times, 1998[9]

Despite the substantially later date it has also been claimed that the term was possibly coined by reporter Frank Ward O'Malley, who wrote in the early 20th century for the New York City newspaper, The Sun from 1906 until 1919.[10] It is thought that he may have come up with the term after observing the typical mid-day eating habits of his colleagues at the newspaper.[11][12]

At colleges and hotels

[edit]

Some colleges and hotels serve brunch, often serve-yourself buffets, although menu-ordered meals may be available as well. The meal usually consists of standard breakfast foods such as eggs, sausages, bacon, ham, fruits, pastries, pancakes, waffles, cereals, and scones.

Military

[edit]

The United States, Canada and United Kingdom militaries often serve weekend brunch in their messes. They offer breakfast and lunch options, and usually are open from 09:00–12:00.

Dim Sum brunch

[edit]

The dim sum brunch is popular in Chinese restaurants worldwide.[13] It consists of a variety of stuffed buns, dumplings, and other savory or sweet foods that have been steamed, deep-fried, or baked. Customers select small portions from passing carts, as the kitchen continuously produces and sends out freshly prepared dishes. Dim sum is usually eaten at a mid-morning, midday, or mid-afternoon teatime.

Special occasions

[edit]

Brunch is prepared by restaurants and hotels for special occasions and holidays, such as weddings, Valentine's Day, St. Patrick's Day, Mother's Day, Father's Day, Halloween, Thanksgiving, Christmas, New Year, and Easter.

In other languages

[edit]

Chinese

[edit]

The Chinese word "早午饭" (pinyin: zǎo wǔfàn) is defined as brunch, with "早饭" (zǎofàn; 早: morning, 饭: meal) meaning breakfast; and "午饭" (wǔfàn; 午: noon, 饭: meal) meaning lunch. The combination of "早饭" and "午饭" is thus "早午饭", brunch.

French

[edit]

The Office québécois de la langue française accepts 'brunch' as a valid word but also provides a synonym déjeuner-buffet. Note that, however, in Quebec, déjeuner alone (even without the qualifying adjective petit) means 'breakfast'.[14] In Quebec, the word—when francized—is pronounced [bʁɔ̃ʃ].[15] The common pronunciation in France is [bʁœnʃ].

Italian

[edit]

In Italian, the English loanword 'brunch' is generally used, though the neologism/calque colanzo is increasingly popular, being derived from colazione (breakfast) and pranzo (lunch).[16] Even less common but occasionally used are colapranzo and pranzolazione, both derived from the same sources.[17]

The usage of these terms varies in Italy, as different regions have different cultural definitions of mealtimes and their names. Traditional usage, particularly in northern Italy, included calling the first meal of the day prima colazione (first colazione), and the second meal either colazione or seconda colazione (second colazione), as distinguished from pranzo, the evening meal (now generally used as the term for the midday meal).[18] In this scheme, a separate term for 'brunch' would not be necessary, as colazione could be used as a general term for any meal taken in the morning or early afternoon. Although Italian meal terminologies have generally shifted since widespread use of this naming scheme, the concept of a distinct mid-morning meal combining features of breakfast and lunch is largely one imported from the UK and North America in the last century, so the Anglicism 'brunch' is predominant.[19]

Other places

[edit]

Canada

[edit]

The area now known as Leslieville neighbourhood is sometimes called the brunch capital of Toronto, as many renowned establishments serve brunch there.[20] Brunch buffets also exist in other parts of Southern Ontario, including Kitchener-Waterloo.

In Canada, brunch is served in private homes and in restaurants. In both cases, brunch typically consists of the same dishes as would be standard in an American brunch, namely, coffee, tea, fruit juices, breakfast foods, including pancakes, waffles, and french toast; meats such as ham, bacon, and sausages; egg dishes such as scrambled eggs, omelettes, and eggs Benedict; bread products, such as toast, bagels or croissants; pastries or cakes, such as cinnamon rolls and coffee cake; and fresh cut fruit or fruit salad.[21][22][23][24][25][26] Brunches may also include foods not typically associated with breakfast, such as roasted meats, quiche, soup, smoked salmon, sandwiches, and salads, such as Cobb salad.[21][22][25][27]

When served at home or in a restaurant, a brunch may be offered buffet style,[28] in which trays of foods and beverages are available and guests may serve themselves and select the items they want, often in an "all-you-can-eat" fashion.[29] Restaurant brunches may also be served from a menu, in which case guests select specific items that are served by waitstaff. Restaurant brunch meals range from relatively inexpensive brunches available at diners and family restaurants to expensive brunches served at high-end restaurants and bistros.

Philippines

[edit]

Brunch in the Philippines is served between 9:00 am and noon. Contrary to what is observed in other countries, brunch in the afternoon, between 3:00 and 4:00 pm, is called merienda, a traditional snack carried over from Spanish colonialism.

[edit]

See also

[edit]

References

[edit]
  1. ^ Palmatier, Robert Alan (2000). Food: A Dictionary of Literal and Nonliteral Terms. Greenwood Press. p. 40. ISBN 978-0313314360.
  2. ^ Ternikar, F. (2014). Brunch: A History. The Meals Series. Rowman & Littlefield Publishers. ISBN 978-1-4422-2943-3. Retrieved 11 April 2023.
  3. ^ Rao, Tejal (7 November 2022). "Can the Most Hated Meal Be Redeemed? 'The Big Brunch' Says Yes". The New York Times. ISSN 0362-4331. Retrieved 11 November 2022.
  4. ^ "foodnetwork". Web.foodnetwork.com. Archived from the original on 5 August 2003. Retrieved 24 August 2013.
  5. ^ Rombauer, Irma S.; Becker, Marion Rombauer; Becker, Ethan (2001). Joy of Cooking: All About Breakfast and Brunch. Simon and Schuster. p. 8. ISBN 0743206428.
  6. ^ Gold, David L. (2009). Studies in etymology and etiology. Universidad de Alicante. p. 99. ISBN 978-84-7908-517-9.
  7. ^ Merriam-Webster's, Inc. (1994). Merriam-Webster's dictionary of English usage. Merrriam Webster. p. 203. ISBN 978-0-87779-132-4.
  8. ^ Beringer, Guy (1895). Brunch: a plea  – via Wikisource.
  9. ^ Grimes, William (8 July 1998). "At Brunch, The More Bizarre The Better". The New York Times. Retrieved 24 August 2013.
  10. ^ "The Press: O'Malley of the Sun". Time. 31 October 1932. Archived from the original on 21 October 2008. Retrieved 9 September 2011.
  11. ^ Du, Lisa. "Finally: Confirmation That Brunch Really Was Invented To Cure Your Hangover". Business Insider. Retrieved 19 February 2020.
  12. ^ Pietrusza, David Rothstein: The Life, Times, and Murder of the Criminal Genius Google Books link 2007
  13. ^ "Dim Sum – History, Pictures, Recipes of Chinese Dim Sum". Chinesefood.about.com. 13 July 2013. Archived from the original on 18 July 2011. Retrieved 24 August 2013.
  14. ^ Office de la langue française, 1999, Le Grand Dictionnaire Archived 2 April 2003 at archive.today, entry "Brunch": "Repas combinant le petit déjeuner et le repas du midi, et habituellement constitué d'un buffet". (A meal that combines the breakfast and lunch and usually consists of a buffet.)
  15. ^ La Petite Larousse (2009), p. 140
  16. ^ "brunch". Dizionario delle alternative agli anglicismi in italiano (in Italian). 20 August 2018. Retrieved 25 April 2021.
  17. ^ "brunch – Wiktionary – Translations". en.wiktionary.org. Retrieved 25 April 2021.
  18. ^ "Italian Word of the Day: Colazione (breakfast) – Daily Italian Words". 2 July 2020. Retrieved 25 April 2021.
  19. ^ Tibaldi, Andrea. "Brunch". Cibo360.it (in Italian). Retrieved 25 April 2021.
  20. ^ "Bonjour Brioche in Leslieville – My Destination Toronto". Mydestination.com. Retrieved 24 August 2013.
  21. ^ a b "Confederation Place Hotel & Western Cut : 2011 Catering Menus; including Brunch" (PDF). Confederationplace.com. Archived from the original (PDF) on 5 October 2016. Retrieved 30 August 2017.
  22. ^ a b "Best Toronto Brunch 2013: 20 Top Brunch Picks From HuffPost Foodies". HuffPost Canada. 21 June 2013. Retrieved 31 August 2017.
  23. ^ "Easter Brunch: 25 Recipes For The Ultimate Brunch". HuffPost Canada. 21 March 2016. Retrieved 31 August 2017.
  24. ^ "Best Brunch in Vancouver – To Die For". itstodiefor.ca. Archived from the original on 18 February 2021. Retrieved 31 August 2017.
  25. ^ a b "Canadian Living's best recipes, tested till perfect. – Canadian Living". Canadianliving.com. Archived from the original on 8 June 2016. Retrieved 31 August 2017.
  26. ^ "The Ultimate Vancouver Brunch Guide: Edible Canada". Vancitybuzz.com. 18 September 2015. Archived from the original on 1 September 2017. Retrieved 31 August 2017.
  27. ^ "Canadian Living's best recipes, tested till perfect. – Canadian Living". Canadianliving.com. Archived from the original on 1 June 2016. Retrieved 31 August 2017.
  28. ^ "Calgary Brunch Buffet | Hotel Blackfoot | Canada". Archived from the original on 25 March 2016. Retrieved 9 April 2016.
  29. ^ "Crock & Block Restaurant | Sunday Brunch | All You Can Eat Buffet". Archived from the original on 3 April 2016. Retrieved 9 April 2016.
[edit]

The dining room of the Via Sophia in Washington, D.C., United States, which is a high-end luxury restaurant establishment.
The dining room of Le Bernardin, which is a restaurant in Midtown, Manhattan, New York City. Restaurants may serve cuisines native to foreign countries. This one, for instance, serves French cuisine along with seafood.

A restaurant is an establishment that prepares and serves food and drinks to customers.[1] Meals are generally served and eaten on the premises, but many restaurants also offer take-out and food delivery services. Restaurants vary greatly in appearance and offerings, including a wide variety of cuisines and service models ranging from inexpensive fast-food restaurants and cafeterias to mid-priced family restaurants, to high-priced luxury establishments.

Etymology

[edit]

The word derives from the early 19th century, taken from the French word restaurer 'provide meat for', literally 'restore to a former state'[2] and, being the present participle of the verb,[3] the term restaurant may have been used in 1507 as a "restorative beverage", and in correspondence in 1521 to mean 'that which restores the strength, a fortifying food or remedy'.[4]

History

[edit]
Remains of a thermopolium in Pompeii
Service counter of a thermopolium in Pompeii

A public eating establishment similar to a restaurant is mentioned in a 512 BC record from Ancient Egypt. It served only one dish, a plate of cereal, wildfowl, and onions.[5]

A forerunner of the modern restaurant is the thermopolium, an establishment in Ancient Greece and Ancient Rome that sold and served ready-to-eat food and beverages. These establishments were somewhat similar in function to modern fast food restaurants. They were most often frequented by people who lacked private kitchens. In the Roman Empire, they were popular among residents of insulae.[6]

In Pompeii, 158 thermopolia with service counters have been identified throughout the town. They were concentrated along the main axis of the town and the public spaces where they were frequented by the locals.[7]

The Romans also had the popina, a wine bar which in addition to a variety of wines offered a limited selection of simple foods such as olives, bread, cheese, stews, sausage, and porridge. The popinae were known as places for the plebeians of the lower classes of Roman society to socialize. While some were confined to one standing room only, others had tables and stools and a few even had couches.[8][9]

Another early forerunner of the restaurant was the inn. Throughout the ancient world, inns were set up alongside roads to cater to people travelling between cities, offering lodging and food. Meals were typically served at a common table to guests. However, there were no menus or options to choose from.[10]

Early eating establishments recognizable as restaurants in the modern sense emerged in Song dynasty China during the 11th and 12th centuries. In large cities, such as Kaifeng and Hangzhou, food catering establishments catered to merchants who travelled between cities. Probably growing out of tea houses and taverns which catered to travellers, Kaifeng's restaurants blossomed into an industry that catered to locals as well as people from other regions of China. As travelling merchants were not used to the local cuisine of other cities, these establishments were set up to serve dishes familiar to merchants from other parts of China. Such establishments were located in the entertainment districts of major cities, alongside hotels, bars, and brothels. The larger and more opulent of these establishments offered a dining experience similar to modern restaurant culture. According to a Chinese manuscript from 1126, patrons of one such establishment were greeted with a selection of pre-plated demonstration dishes which represented food options. Customers had their orders taken by a team of waiters who would then sing their orders to the kitchen and distribute the dishes in the exact order in which they had been ordered.[11][12]

There is a direct correlation between the growth of the restaurant businesses and institutions of theatrical stage drama, gambling and prostitution which served the burgeoning merchant middle class during the Song dynasty.[13] Restaurants catered to different styles of cuisine, price brackets, and religious requirements. Even within a single restaurant choices were available, and people ordered the entrée from written menus.[12] An account from 1275 writes of Hangzhou, the capital city for the last half of the dynasty:

The people of Hangzhou are very difficult to please. Hundreds of orders are given on all sides: this person wants something hot, another something cold, a third something tepid, a fourth something chilled. one wants cooked food, another raw, another chooses roast, another grill.[14]

The restaurants in Hangzhou also catered to many northern Chinese who had fled south from Kaifeng during the Jurchen invasion of the 1120s, while it is also known that many restaurants were run by families formerly from Kaifeng.[15]

In Japan, a restaurant culture emerged in the 16th century out of local tea houses. Tea house owner Sen no Rikyū created the kaiseki multi-course meal tradition, and his grandsons expanded the tradition to include speciality dishes and cutlery which matched the aesthetic of the food.[11]

In Europe, inns which offered food and lodgings and taverns where food was served alongside alcoholic beverages were common into the Middle Ages and Renaissance. They typically served common fare of the type normally available to peasants. In Spain, such establishments were called bodegas and served tapas. In England, they typically served foods such as sausage and shepherd's pie.[10] Cookshops were also common in European cities during the Middle Ages. These were establishments which served dishes such as pies, puddings, sauces, fish, and baked meats. Customers could either buy a ready-made meal or bring their own meat to be cooked. As only large private homes had the means for cooking, the inhabitants of European cities were significantly reliant on them.[16]

France in particular has a rich history with the development of various forms of inns and eateries, eventually to form many of the now-ubiquitous elements of the modern restaurant. As far back as the thirteenth century, French inns served a variety of food — bread, cheese, bacon, roasts, soups, and stews - usually eaten at a common table. Parisians could buy what was essentially take-out food from rôtisseurs, who prepared roasted meat dishes, and pastry-cooks, who could prepare meat pies and often more elaborate dishes. Municipal statutes stated that the official prices per item were to be posted at the entrance; this was the first official mention of menus.[17]

Taverns also served food, as did cabarets. A cabaret, however, unlike a tavern, served food at tables with tablecloths, provided drinks with the meal, and charged by the customers' choice of dish, rather than by the pot.[18] Cabarets were reputed to serve better food than taverns and a few, such as the Petit Maure, became well known. A few cabarets had musicians or singing, but most, until the late 19th century, were simply convivial eating places.[17][18] The first café opened in Paris in 1672 at the Saint-Germain fair. By 1723 there were nearly four hundred cafés in Paris, but their menu was limited to simpler dishes or confectionaries, such as coffee, tea, chocolate (the drink; chocolate in solid state was invented only in the 19th century), ice creams, pastries, and liqueurs.[18]

At the end of the 16th century, the guild of cook-caterers (later known as "traiteurs") was given its own legal status. The traiteurs dominated sophisticated food service, delivering or preparing meals for the wealthy at their residences. Taverns and cabarets were limited to serving little more than roast or grilled meats. Towards the end of the seventeenth century, both inns and then traiteurs began to offer "host's tables" (tables d'hôte), where one paid a set price to sit at a large table with other guests and eat a fixed menu meal.[17]

Modern format

[edit]

The earliest modern-format "restaurants" to use that word in Paris were the establishments which served bouillon, a broth made of meat and egg which was said to restore health and vigour. The first restaurant of this kind was opened in 1765 or 1766 by Mathurin Roze de Chantoiseau on rue des Poulies, now part of the Rue de Louvre.[19] The name of the owner is sometimes given as Boulanger.[20] Unlike earlier eating places, it was elegantly decorated, and besides meat broth offered a menu of several other "restorative" dishes, including macaroni. Chantoiseau and other chefs took the title "traiteurs-restaurateurs".[20] While not the first establishment where one could order food, or even soups, it is thought to be the first to offer a menu of available choices.[21]

In the Western world, the concept of a restaurant as a public venue where waiting staff serve patrons food from a fixed menu is a relatively recent one, dating from the late 18th century.[22]

In June 1786, the Provost of Paris issued a decree giving the new kind of eating establishment official status, authorising restaurateurs to receive clients and to offer them meals until eleven in the evening in winter and midnight in summer.[20] Ambitious cooks from noble households began to open more elaborate eating places. The first luxury restaurant in Paris, the La Grande Taverne de Londres, was opened at the Palais-Royal at the beginning of 1786 by Antoine Beauvilliers, the former chef of the Count of Provence. It had mahogany tables, linen tablecloths, chandeliers, well-dressed and trained waiters, a long wine list and an extensive menu of elaborately prepared and presented dishes.[20] Dishes on its menu included partridge with cabbage, veal chops grilled in buttered paper, and duck with turnips.[23] This is considered to have been the "first real restaurant".[24][21] According to Brillat-Savarin, the restaurant was "the first to combine the four essentials of an elegant room, smart waiters, a choice cellar, and superior cooking".[25][26][27]

The aftermath of the French Revolution saw the number of restaurants skyrocket. Due to the mass emigration of nobles from the country, many cooks from aristocratic households who were left unemployed went on to found new restaurants.[28][10] One restaurant was started in 1791 by Méot, the former chef of the Duke of Orleans, which offered a wine list with twenty-two choices of red wine and twenty-seven of white wine. By the end of the century there were a collection of luxury restaurants at the Grand-Palais: Huré, the Couvert espagnol; Février; the Grotte flamande; Véry, Masse and the Café de Chartres (still open, now Le Grand Véfour).[20]

In 1802 the term was applied to an establishment where restorative foods, such as bouillon, a meat broth, were served ("établissement de restaurateur").[29] The closure of culinary guilds and societal changes resulting from the Industrial Revolution contributed significantly to the increased prevalence of restaurants in Europe.[30]

Types of restaurants

[edit]
The kitchen of Pétrus, in Central London
Pizza truck in Midtown
Restaurant Basilica at the shoreline of Kellosaarenranta by night in Ruoholahti, Helsinki, Finland

In the 1980s and 1990s the restaurant industry was revolutionized by entrepreneurs, including Terence Conran, Christopher Bodker, Alan Yau, and Oliver Peyton.[31] Today restaurants are classified or distinguished in many different ways. The primary factor is usually the food itself e.g. vegetarianism, seafood, or steak. The origin of the cuisine may be also used to categorize restaurants e.g. Italian, Korean, Chinese, Japanese, Indian, French, Mexican, or Thai. The style of offering has become an important distinguishing factor in the restaurant industry e.g. tapas, sushi, buffet, or yum cha. Beyond this, restaurants may differentiate themselves on factors including speed of service e.g. fast food. Theme restaurants and automated restaurant have become big players in the restaurant industry and may include fine dining, casual dining, contemporary casual, family style, fast casual, coffeehouse, concession stands, food trucks, pop-up restaurants, and ghost restaurants.

Restaurants range from inexpensive and informal lunching or dining places catering to people working nearby, with modest food served in simple settings at low prices, to expensive establishments serving refined food and fine wines in a formal setting. In the former case, customers usually wear casual clothing. In the latter case, depending on culture and local traditions, customers might wear semi-casual, semi-formal or formal wear. Typically, at mid- to high-priced restaurants, customers sit at tables, their orders are taken by a waiter, who brings the food when it is ready. After eating, the customers then pay the bill. In some restaurants, such as those in workplaces, there are usually no waiters; the customers use trays, on which they place cold items that they select from a refrigerated container and hot items which they request from cooks, and then they pay a cashier before they sit down. Another restaurant approach which uses few waiters is the buffet restaurant. Customers serve food onto their own plates and then pay at the end of the meal. Buffet restaurants typically still have waiters to serve drinks and alcoholic beverages. Fast food establishments are also considered to be restaurants. In addition, food trucks are another popular option for people who want quick food service.

Tourists around the world can enjoy dining services on railway dining cars and cruise ship dining rooms, which are essentially travelling restaurants. Many railway dining services also cater to the needs of travellers by providing railway refreshment rooms at railway stations. Many cruise ships provide a variety of dining experiences including a main restaurant, satellite restaurants, room service, speciality restaurants, cafes, bars and buffets to name a few. Some restaurants on these cruise ships require table reservations and operate specific dress codes.[32]

Restaurant staff

[edit]

A restaurant's proprietor is called a restaurateur, this derives from the French verb restaurer, meaning "to restore". Professional cooks are called chefs, with there being various finer distinctions (e.g. sous-chef, chef de partie). Most restaurants (other than fast food restaurants and cafeterias) will have various waiting staff to serve food, beverages and alcoholic drinks, including busboys who remove used dishes and cutlery. In finer restaurants, this may include a host or hostess, a maître d'hôtel to welcome customers and seat them, and a sommelier or wine waiter to help patrons select wines. A new route to becoming a restaurateur, rather than working one's way up through the stages, is to operate a food truck. Once a sufficient following has been obtained, a permanent restaurant site can be opened. This trend has become common in the UK and the US.

Chef's table

[edit]
Chef's table at Marcus restaurant in Central London

A chef's table is a table located in the kitchen of a restaurant,[33][34] reserved for VIPs and special guests.[35] Patrons may be served a themed[35] tasting menu prepared and served by the head chef. Restaurants can require a minimum party[36] and charge a higher flat fee.[37]

By country

[edit]

Europe

[edit]

France

[edit]
Le Grand Véfour restaurant at the Palais Royal in Paris

France has a long tradition with public eateries and modern restaurant culture emerged there. In the early 19th century, traiteurs and restaurateurs became known simply as "restaurateurs". The use of the term "restaurant" for the establishment itself only became common in the 19th century.

According to the legend, the first mention to a restaurant dates back to 1765 in Paris. It was located on Rue des Poulies, now Rue du Louvre, and use to serve dishes known as "restaurants".[38] The place was run by a man named Mr. Boulanger.[39] However, according to the Larousse Gastronomique, La Grande Taverne de Londres which opened in 1782 is considered as the first Parisian restaurant.[40]

The first restaurant guide, called Almanach des Gourmands, written by Grimod de La Reyniére, was published in 1804. During the French Restoration period, the most celebrated restaurant was the Rocher de Cancale, frequented by the characters of Balzac. In the middle of the century, Balzac's characters moved to the Café Anglais, which in 1867 also hosted the famous Three Emperors Dinner hosted by Napoleon III in honor of Tsar Alexander II, Kaiser Wilhelm I and Otto von Bismarck during the Exposition Universelle in 1867[41]

Garden café of the Hôtel Ritz Paris (1904), Pierre-Georges Jeanniot

Other restaurants that occupy a place in French history and literature include Maxim's and Fouquet's. The restaurant of Hotel Ritz Paris, opened in 1898, was made famous by its chef, Auguste Escoffier. The 19th century also saw the appearance of new kinds of more modest restaurants, including the bistrot. The brasserie featured beer and was made popular during the 1867 Paris Exposition.[20]

North America

[edit]

United States

[edit]
Tom's Restaurant in Manhattan was made internationally famous by Seinfeld.

In the United States, it was not until the late 18th century that establishments that provided meals without also providing lodging began to appear in major metropolitan areas in the form of coffee and oyster houses. The actual term "restaurant" did not enter into the common parlance until the following century. Prior to being referred to as "restaurants" these eating establishments assumed regional names such as "eating house" in New York City, "restorator" in Boston, or "victualling house" in other areas. Restaurants were typically located in populous urban areas during the 19th century and grew both in number and sophistication in the mid-century due to a more affluent middle class and to urbanization. The highest concentration of these restaurants were in the West, followed by industrial cities on the Eastern Seaboard.[42]

When Prohibition went into effect in 1920, restaurants offering fine dining had a hard time making ends meet because they had depended on profits from selling wine and alcoholic beverages. Replacing them were establishments offering simpler, more casual experiences such as cafeterias, roadside restaurants, and diners. When Prohibition ended in the 1930s, luxury restaurants slowly started to appear again as the economy recovered from the Great Depression.[43]

The Civil Rights Act of 1964 outlawed segregation based on race, color, religion, or national origin in all public accommodations engaged in interstate commerce, including restaurants. Katzenbach v. McClung, 379 U.S. 294 (1964), was a decision of the US Supreme Court which held that Congress acted within its power under the Commerce Clause of the United States Constitution in forbidding racial discrimination in restaurants as this was a burden to interstate commerce.[44][45]

In the 1970s, there was one restaurant for every 7,500 persons. In 2016, there were 1,000,000 restaurants; one for every 310 people. The average person eats out five to six times weekly. 3.3% of the nation's workforce is composed of restaurant workers.[46] According to a Gallup Poll in 2016, nearly 61% of Americans across the country eat out at a restaurant once a week or more, and this percent is only predicted to increase in future years.[47] Before the COVID-19 pandemic, The National Restaurant Association estimated restaurant sales of $899 billion in 2020. The association now projects that the pandemic will decrease that to $675 billion, a decline of $274 billion over their previous estimate.[48]

South America

[edit]

Brazil

[edit]

In Brazil, restaurant varieties mirror the multitude of nationalities that arrived in the country: Japanese, Arab, German, Italian, Portuguese and many more.

Colombia

[edit]

The word piquete can be used to refer to a common Colombian type of meal that includes meat, yuca and potatoes, which is a type of meal served at a piqueteadero. The verb form of the word piquete, piquetear, means to participate in binging, liquor drinking, and leisure activities in popular areas or open spaces.[49]

Peru

[edit]

In Peru, many indigenous, Spanish, and Chinese dishes are frequently found. Because of recent immigration from places such as China, and Japan, there are many Chinese and Japanese restaurants around the country, especially in the capital city of Lima.

Guides

[edit]
Noma in Copenhagen, Denmark, rated 3 stars in the Michelin guide, and named Best Restaurant in the World by Restaurant

Restaurant guides review restaurants, often ranking them or providing information to guide consumers (type of food, handicap accessibility, facilities, etc.). One of the most famous contemporary guides is the Michelin series of guides which accord one to three stars to restaurants they perceive to be of high culinary merit. Restaurants with stars in the Michelin guide are formal, expensive establishments; in general the more stars awarded, the higher the prices.

The main competitor to the Michelin guide in Europe is the guidebook series published by Gault Millau. Its ratings are on a scale of 1 to 20, with 20 being the highest.

Blue Hill at Stone Barns in Pocantico Hills, New York has two Michelin stars.

In the United States, the Forbes Travel Guide (previously the Mobil travel guides) and the AAA rate restaurants on a similar 1 to 5 star (Forbes) or diamond (AAA) scale. Three, four, and five star/diamond ratings are roughly equivalent to the Michelin one, two, and three star ratings while one and two star ratings typically indicate more casual places to eat. In 2005, Michelin released a New York City guide, its first for the United States. The popular Zagat Survey compiles individuals' comments about restaurants but does not pass an "official" critical assessment.

Nearly all major American newspapers employ food critics and publish online dining guides for the cities they serve. Some news sources provide customary reviews of restaurants, while others may provide more of a general listings service.

More recently Internet sites have started up that publish both food critic reviews and popular reviews by the general public.

Economics

[edit]
Restaurant Näsinneula in Tampere, Finland
Gunpowder Cellar of Tartu, a former 18th-century gunpowder cellar and current beer restaurant in Tartu, Estonia

Canada

[edit]

There are 86,915 commercial food service units in Canada, or 26.4 units per 10,000 Canadians. By segment, there are:[50]

  • 38,797 full-service restaurants
  • 34,629 limited-service restaurants
  • 741 contract and social caterers
  • 6,749 drinking places

Fully 63% of restaurants in Canada are independent brands. Chain restaurants account for the remaining 37%, and many of these are locally owned and operated franchises.[51]

European Union

[edit]

The EU-27 has an estimated 1.6m businesses involved in 'accommodation & food services', more than 75% of which are small and medium enterprises.[52]

India

[edit]

The Indian restaurant industry is highly fragmented with more than 1.5 million outlets of which only around 3000 of them are from the organised segment.[53] The organised segment includes quick service restaurants; casual dining; cafes; fine dining; and pubs, bars, clubs, and lounges.

Vietnam

[edit]

The restaurant industry in Vietnam is one of the important economic sectors, making a significant contribution to the national economy.[54][55] According to the General Statistics Office of Vietnam, the number of restaurants in Vietnam has increased rapidly from 2000 to 2022.[56] In 2000, there were about 20,000 restaurants nationwide, but by 2022, this number had increased to over 400,000 restaurants.[57] The average annual growth rate is about 10%.[58][59] The restaurant industry in Vietnam has also seen strong growth in recent years. According to a report by SSI Securities Corporation, the revenue of the restaurant industry in Vietnam reached VND610 trillion in 2022, up 16% from 2021.[60][61] Of that, the out-of-home market accounted for VND333.69 trillion, up 19% from 2021.[62][63]

United States

[edit]
The kitchen at Delmonico's Restaurant, New York City, 1902

As of 2006, there are approximately 215,000 full-service restaurants in the United States, accounting for $298 billion in sales, and approximately 250,000 limited-service (fast food) restaurants, accounting for $260 billion.[64] Starting in 2016, Americans spent more on restaurants than groceries.[65] In October 2017, The New York Times reported there are 620,000 eating and drinking places in the United States, according to the Bureau of Labour Statistics. They also reported that the number of restaurants are growing almost twice as fast as the population.[66]

One study of new restaurants in Cleveland, Ohio found that 1 in 4 changed ownership or went out of business after one year, and 6 out of 10 did so after three years. (Not all changes in ownership are indicative of financial failure.)[67] The three-year failure rate for franchises was nearly the same.[68]

Restaurants employed 912,100 cooks in 2013, earning an average $9.83 per hour.[69] The waiting staff numbered 4,438,100 in 2012, earning an average $8.84 per hour.[70]

Jiaxi Lu of the Washington Post reports in 2014 that, "Americans are spending $683.4 billion a year dining out, and they are also demanding better food quality and greater variety from restaurants to make sure their money is well spent."[71]

Dining in restaurants has become increasingly popular, with the proportion of meals consumed outside the home in restaurants or institutions rising from 25% in 1950 to 46% in 1990. This is caused by factors such as the growing numbers of older people, who are often unable or unwilling to cook their meals at home and the growing number of single-parent households. It is also caused by the convenience that restaurants can afford people; the growth of restaurant popularity is also correlated with the growing length of the work day in the US, as well as the growing number of single parent households.[72] Eating in restaurants has also become more popular with the growth of higher income households. At the same time, less expensive establishments such as fast food establishments can be quite inexpensive, making restaurant eating accessible to many.

Employment

[edit]

The restaurant industry in the United States is large and quickly growing, with 10 million workers. 1 in every 12 U.S. residents work in the business, and during the 2008 recession, the industry was an anomaly in that it continued to grow. Restaurants are known for having low wages, which they claim are due to thin profit margins of 4-5%. For comparison, however, Walmart has a 1% profit margin.[73] As a result of these low wages, restaurant employees suffer from three times the poverty rate as other U.S. workers, and use food stamps twice as much.[73] Restaurants are the largest employer of people of color, and rank as the second largest employer of immigrants. These workers statistically are concentrated in the lowest paying positions in the restaurant industry. In the restaurant industry, 39% of workers earn minimum wage or lower.[73]

Regulations

[edit]

In many countries, restaurants are subject to inspections by health inspectors to maintain standards for public health, such as maintaining proper hygiene and cleanliness. The most common kind of violations of inspection reports are those concerning the storage of cold food at appropriate temperatures, proper sanitation of equipment, regular hand washing and proper disposal of harmful chemicals. Simple steps can be taken to improve sanitation in restaurants. As sickness is easily spread through touch, restaurants are encouraged to regularly wipe down tables, door knobs and menus.[74]

Depending on local customs, legislation and the establishment, restaurants may or may not serve alcoholic beverages. Restaurants are often prohibited from selling alcoholic beverages without a meal by alcohol sale laws; such sale is considered to be an activity for bars, which are meant to have more severe restrictions. Some restaurants are licensed to serve alcohol ("fully licensed"), or permit customers to "bring your own booze" (BYO / BYOB). In some places restaurant licenses may restrict service to beer, or wine and beer.[75]

Occupational hazards

[edit]

Food service regulations have historically been built around hygiene and protection of the consumer's health.[76] However, restaurant workers face many health hazards such as long hours, low wages, minimal benefits, discrimination, high stress, and poor working conditions.[76] Along with the COVID-19 pandemic, much attention has been drawn to the prevention of community transmission in restaurants and other public settings.[77] To reduce airborne disease transmission, the Centre for Disease Control and Prevention recommends reduced dining capacity, face masks, adequate ventilation, physical barrier instalments, disinfection, signage, and flexible leave policies for workers.[78]

See also

[edit]

References

[edit]
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  4. ^ "ce qui répare les forces, aliment ou remède fortifiant" (Marguerite d'Angoulême ds Briçonnet, volume 1, p. 70)
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  9. ^ Potter, David S. (2008). A Companion to the Roman Empire. John Wiley & Sons. ISBN 978-1-4051-7826-6. p. 374
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  11. ^ a b Roos, Dave (May 18, 2020). "When Did People Start Eating in Restaurants?". History.com.
  12. ^ a b Gernet (1962:133)
  13. ^ West (1997:69–76)
  14. ^ Kiefer (2002:5–7)
  15. ^ Gernet (1962:133–134)
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Bibliography

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Further reading

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Reviews for


Nyssa Papertzian

(5)

Tayybeh has the most amazing food and service. My friends and I had the high tea and each item was phenomenal! Our server was so sweet and ensured our tea and coffee was always refilled. This place is so welcoming and cozy. If you have the chance, come eat here! You will not be disappointed.

B M

(5)

Beautiful atmosphere with friendly staff, beautiful music, and gorgeous art and decorations even in the washroom. The food is delicious particularly the traditional brunch but also lots of vegetarian options for dinner and lunch! Highly recommend this beautiful syrian gem!!! They also sometimes have live music !!!

Frequently Asked Questions

Yes, they're accommodating to dietary needs, offering special menus for those with allergies or specific dietary restrictions like gluten-free and vegan options. They ensure everyone can enjoy their meals without worry.

Tayybeh faces challenges in sourcing authentic Syrian ingredients due to limited local availability. They've got to balance authenticity with accessibility, often substituting or creatively sourcing to maintain the traditional flavors while catering to a diverse crowd.

Tayybeh incorporates sustainability practices by sourcing local ingredients, minimizing waste, and using eco-friendly packaging. They're committed to reducing their environmental impact while providing delicious catering options that support their community and the planet.