Pearl of the Orient

This blog is inspired by the rich cluture and food found in Penang, an island in Malaysia known as the Pearl of the Orient. The author of this blog is Japanese influenced and she enjoys travelling, cooking and ofcourse, eating.

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Location: Penang, Malaysia

I'm a little plump rabbit who lives in Penang. I hop around with a camera round my neck snapping photos of Penang and foodstuffs. If you meet a rabbit like that in Penang, that should be me ; )

Friday, November 04, 2005

The 18th Century - Boulanger's Restaurant

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I am now doing a self study on the cooking textbook, “On Cooking”, written by Sarah R. Labensky and Alan M. Hause. For those who hadn’t read my earlier posts… I have a silly dream to become a professional cook and this self study is to get myself acquainted with the real world of food and beverage. In my previous post, I also promised to share with you whatever interesting bits I find from this book….

The first chapter of the book touches about how restaurants came about…

“The word “restaurant” is derived from the French word restaurer (to restore). Since the 16th century, the word “restorative” had been used to describe rich and highly flavoured soups or stews capable of restoring lost strength…”

“The French claim that the first modern restaurant opened one day in 1765 when a Parisian tavernkeeper, a Monsieur Boulanger, hung a sign advertising the sale of his special restorative, a dish of sheep feet in white sauce…”

“Boulanger’s establishment differed from the inns and taverns that had existed that throughout Europe for centuries. The inns and taverns served foods prepared (usually off-premises) by appropriate guild. The food – of which there were little choice – was offered by the keeper as incidental to the establishment’s primary function: providing sleeping accommodations or drink. Customers were served family-style and ate at communal tables. Boulanger’s contribution to the food service was to serve a variety of foods prepared on premises to customers whose primary interest was dining…”

“Several other restaurants opened in Paris during the succeeding decades, including the Grande Taverne de Londres in 1782. It’s owner Antione Beauvilliers (1754 – 1817) was the former steward to the Comte de Provence, later King Louis XVII of France. He advanced the development of modern restaurant by offering wealthy patrons a menu listing available dishes during fixed hours. Beauvillier’s empeccably trained wait staff served patrons at small, individual tables in an elegant setting.”

After reading this text, it amazes me how great the restaurant concept has catch on and advanced today. I could not imagine what would happen to us food lovers if there were no such thing as restaurants. Don't you think that we are so lucky?


Blogger humblewarrior said...

Sorry for being straight forward! Do you consider yourself a great cook?

Saturday, 05 November, 2005  
Blogger fooDcrazEE said...

hmm.. not an easy question. it depends on what u meant by a great cook, humblewarrior.

Is all the IRON CHEF a great COOK ? Not to me. the great cook of all times remained our MUM. All of our MUM. Right ?

Rabbit, dats what we are taught abt restaurant. U sort of miss out the GUILD part. They tried to get rid of him but the KING tasted the food and found him not guilty of something. Cant remember. think it is recipe thingy.

Saturday, 05 November, 2005  
Blogger sÞ¡ηηєє said...


i missed penang laksa...the famous chendols...and the sleeping buddha temples...

oh yes, and the bungalow with private driveway, lifts in the bungalow....and the bungalow is just 25 ft away from the sea... :( i miss penang!!!!

Sunday, 06 November, 2005  
Blogger boo_licious said...

Thanks for the insight on the origins of restaurants. Now I know!

Sunday, 06 November, 2005  
Blogger glutton rabbit said...

Not yet ; p. But I do enjoy cooking very much!

Aw, how sweet of you to say this. Mama's cooking is always the best...

Yes, I chop out the Guild part as not to bore the crowd. You're memory is very good... what do you eat? *LOL*

I love Penang laksa too. There's lots of great stuff in Penang...

Welcome. Restaurant is a French concept. No wonder there are so many French cooking terms...

Sunday, 06 November, 2005  
Anonymous Antonio said...

Well Rabbit to "us" in the culinary arts those who love the arts of cooking and take pleasure in not only making the food and eating it, but as well in providing a great service to the people those are great cooks.It doesn't matter if you can make thousands of dishes or just one, if its with love and passion then you are a magnificent chef.

Saturday, 27 March, 2010  

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