The growth of restaurants correlates with the growth of cities. As trade routes expanded in ancient China and the Roman Empire, travelling merchants stopped at public eateries, such as inns, for rest and nourishment as they brought their merchandise to cities from the surrounding areas. Within a growing city’s confines, taverns and inns became the principal location for people to find simple local food, drink and shelter.
A server at Diana Sweets carries a tray with a teapot and cups out of the kitchen, Toronto, Ontario [PA-068091]
Dozens of waiters standing at two rows of tables with chandeliers overhead, Windsor Hotel, Montreal, Quebec [e011093681]
It was not until the mid-18th century in France that luxury and specialized restaurants opened for those who could afford them. These early restaurants offered a greater variety of meat, vegetable and drink options on their menus, prepared in ways that were more elaborate. Other countries followed suit, and restaurant culture flourished throughout Europe and beyond.
Nick’s Chicken Barbecue restaurant, Quebec City, Quebec [PA-080674]
Restaurant options are plentiful in Canadian cities today, with cuisine from around the world offered at varying prices.
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