RESTAURANTS (Part I)
A restaurant is an establishment that serves prepared food and beverages to be consumed on the premises. The term covers a multiplicity of venues and a diversity of styles of cuisine.
Restaurants are sometimes a feature of a larger complex, typically a hotel, where the dining amenities are provided for the convenience of the residents and, of course, for the hotel to maximise their potential revenue. Such restaurants are often also open to non-residents.
History
The term "restaurant" (from the French "restaurer", to restore) first appeared in the 16th century, meaning "a food which restores", and referred specifically to a rich, highly flavoured soup. The modern sense of the word was born in around 1765 when a Parisian soup-seller named Boulanger opened his establishment. 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, founded in 1782 by a man named Beauvilliers.
Whilst inns and taverns were known from antiquity, these were establishments aimed at travellers, and in general locals would rarely eat there. The restaurant became established in France after the French Revolution broke up catering guilds and forced the aristocracy to flee, leaving a retinue of servants with the skills to cook excellent food; whilst at the same time numerous provincials arrived in Paris with no family to cook for them. Restaurants were the means by which these two could be brought together — and the French tradition of dining out was born. In this period the star chef Antonin Careme, often credited with founding classic French cuisine, flourished, becoming known as the "Cook of Kings and the King of Cooks."
Restaurants spread rapidly to the United States, with the first (Jul- lien's Restarator) opening in Boston in 1794, and they spread rapidly
Unit 7. Restaurants
thereafter. Most however continued on the standard approach (Service a la fran9aise) of providing a shared meal on the table to which customers would then help themselves, something which encouraged them to eat rather quickly. The modern formal style of dining, where customers are given a plate with the food already arranged on it, is known as Service a la russe, as it is said to have been introduced to France by the Russian Prince Kourakin in the 1830s, from where it spread rapidly to England and beyond.
Types of Restaurants
Restaurants range from unpretentious lunching or dining places catering to people working nearby, with simple food served in simple settings at low prices, to expensive establishments serving refined food and wines in a formal setting. In the former case, clients are not expected to wear formal wear. In the latter case, clients generally wear formal clothing, though this varies between cultures.
TEXT WORK
1. Pronounce correctly and transcribe. Consult the dictionary if necessary.
Diversity, cuisine, restaurant, feature convenience, appear, flavour, highly, antiquity, guild, retinue, whilst, thereafter, approach, service a la fran^aise, chef, encourage, beyond, unpretentious, wear, culture.
2. Compare and remember.
BrE
to maximise to minimise to specialise to organise flavour
3. Answer the questions.
1. What is a restaurant?
2. Why are restaurants established as part of hotels very often?
3. Where does the word "restaurant" come form?
| AmE to maximize to minimize to specialize to organize flavor |
4. When, why and how did the modern meaning of the word "restaurant" come in use?
Английский язык для турбизнеса и сервиса
5. What establishments to serve travellers were known from antiquity and why?
6. What happened to foodservice industry in France after the French Revolution?
7. How was the French tradition of dining out born?
8. Who was Antonin Careme? Why is he remembered?
9. When did restaurants spread in the United States?
10. What is "service a la fran^aise"?
11. What is "service a la russe"?
12. Who introduced "service a la russe" to France? When was it?
13. When did restaurants spread in England?
14. What are different types of restaurants?
15. In which way does dining in expensive establishments differ from dining at unpretentious places?
4. Compare and explain the difference.
British / English kitchen / cuisine meal / food chef / cook
service & la fransaise / service a la russe
5. Give Russian equivalents to the following words and word combinations. Find and translate sentences with them in the text.
To be consumed on the premises, multiplicity of venues, dining amenities, fixed opening hours, inns and taverns, aimed at travellers, catering guilds, retinue of servants, tradition of dining out, star chef, thereafter, shared meal, modern formal style of dining, introduced to France, spread rapidly to England and beyond, unpretentious lunching place, dining place, dining establishment, in the latter case, though.
6. Give English equivalents to the following words and word combinations.
Дорогое заведение; еда и напитки; разнообразие кулинарных стилей; особенность / характерная черта; для удобства постояльцев гостиницы; открыт для посторонних; потенциальный доход; появляться; жирный питательный суп; в современном смысле; индивидуальные порции; выбирать блюда из меню; с древнейших времен; местные жители; умение готовить отличную еду; свита
Unit 7. Restaurants
слуг; в то же самое время; жители провинции; основать классическую французскую кухню; быстро распространяться; стандартный подход; обслуживание по-французски; обслуживание по-русски; по низким ценам; изысканная пища; в первом случае; парадная одежда.