THE WORLDS FIRST RESTAURANT 

"THE BOULANGER"

 

The concept of a "restaurant" as we know it today, a place where people go to dine and be served food and drinks by professional cooks and servers, has evolved over time.

The world's first recorded restaurant was established in 1765 in Paris, France, by a man named Boulanger. He called his establishment a "restaurateur," which means "restorer" in French, as he claimed that his soups and broths were a cure for tiredness and other ailments. Boulanger's establishment on rue des Poulies, near the Louvre, served mostly bouillons restaurants—that is, "restorative broths." Boulanger, in the beginning served a single dish - sheep’s feet simmered in a white sauce.

In addition to being a soup vendor, Boulanger was also a guy with a sense of humor: his establishment's motto was the Latin invitation Venite ad me omnes qui stomacho laboratis et ego vos restaurabo. The sentence translates as "Come to me all who suffer from pain of the stomach and I will restore you"—a punning allusion to both the restorative quality of his broths and Jesus's invitation found in Matthew 11:28 "Come to me, all who labor and are heavy laden, and I will give you rest."

 

La Grande Taverne de Londres was the first luxury restaurant that was founded in Paris in 1782.The restaurant was established by a Frenchman named Antoine Beauvilliers, who was a pioneer of modern French cuisine. It quickly became a popular dining destination, attracting high society members and celebrities of the time, such as Charles Dickens, William Thackeray, and Beau Brummell.

La Grande Taverne de Londres was known for its luxurious decor, which included marble columns, chandeliers, and mirrors. The menu offered a range of French dishes, including lobster bisque, beef bourguignon, and duck confit. It also had a large selection of wines and spirits from around the world.

However, there were earlier establishments that served food and drinks to the public. For example, in ancient Rome, there were thermopolia, which were small stalls that sold hot food and drinks to customers. In China, teahouses and taverns existed as early as the Tang Dynasty (618-907 AD) where customers could order food and drinks.

Overall, the concept of eating outside of the home has been around for thousands of years, but the modern restaurant as we know it today was born in France in the 18th century.

                 De Re Coquinaria - THE FIRST COOKBOOK

The first cookbook is believed to be "De Re Coquinaria," a collection of Roman recipes compiled in the 4th or 5th century CE. "De Re Coquinaria" is a Latin term that can be translated to "On the Subject of Cooking" or "On Cookery" that was written in the 4th or 5th century CE by an author known as Apicius.

Apicius, was a Roman epicure and gourmet who lived in the 1st century CE. He was known for his extravagant lifestyle and his love of fine food and wine. According to legend, he was said to have spent a fortune on his culinary pursuits and even poisoned himself when he realized that his funds were running low. While it is unclear whether the real Apicius actually wrote "De Re Coquinaria," the book's association with him has helped to perpetuate his reputation as a lover of fine food and luxury. Today, the name "Apicius" is often used to refer to someone who is a connoisseur of food or wine.

The cookbook consists of ten books, which cover a wide range of recipes and techniques for preparing food, including meat dishes, fish, vegetables, sauces, and desserts. The recipes in "De Re Coquinaria" reflect the culinary practices of ancient Rome, and many of them are quite elaborate and require a great deal of skill to prepare. The book was highly influential in the development of European cuisine, and many of the recipes and techniques described in it continue to be used to this day.

                                                                                          

In addition to its culinary content, "De Re Coquinaria" also provides a glimpse into the social and cultural life of ancient Rome. The book includes information on the ingredients and utensils used in Roman kitchens, as well as descriptions of the banquets and feasts that were a central part of Roman social life.

Overall, the concept of a cookbook has been around for centuries, and recipes and culinary instructions have been passed down through generations in various cultures. However, "De Re Coquinaria" is generally considered to be the first known collection of recipes that was specifically compiled for reference and instruction.

Rose wine recipe from De Re Coquinaria

MAKE ROSE WINE IN THIS MANNER: ROSE PETALS, THE LOWER WHITE PART REMOVED, SEWED INTO A LINEN BAG AND IMMERSED IN WINE FOR SEVEN DAYS. THEREUPON ADD A SACK OF NEW PETALS WHICH ALLOW TO DRAW FOR ANOTHER SEVEN DAYS. AGAIN REMOVE THE OLD PETALS AND REPLACE THEM BY FRESH ONES FOR ANOTHER WEEK; THEN STRAIN THE WINE THROUGH THE COLANDER. BEFORE SERVING, ADD HONEY SWEETENING TO TASTE. TAKE CARE THAT ONLY THE BEST PETALS FREE FROM DEW BE USED FOR SOAKING.

De Re Coquinaria can be downloaded from the below link

https://www.gutenberg.org/ebooks/29728

https://archive.org/details/cookeryanddining29728gut

Can be purchased @

https://www.amazon.com/Apicius-Re-Coquinaria-Cookbook/dp/B09HN54G69

https://www.amazon.in/Cooking-Dining-Imperial-Rome-Apicius/dp/0486235637

                        WORLDS FIRST RECIPE -THE SUMERIAN SIP

One of the oldest recorded recipes is the recipe for beer from ancient Sumeria, which dates back to around 1800 BCE. The "Hymn to Ninkasi,", includes the first known recipe for brewing beer. The recipe was inscribed on a clay tablet and includes the following ingredients:

1     Bread (baked and crumbled)

2.    Malt (dried and mashed barley grains)

3.    Water

The recipe called for the bread to be crumbled and mixed with water to create a mash, which was then strained through a sieve to remove any large pieces. The malt was added to the liquid, which was then left to ferment for several days before being strained again and left to ferment for several more days.

After the beer had fermented to the desired level of alcohol content, it was then served in large communal vessels for the enjoyment of the people of ancient Sumeria.

Hymn to Ninkasi and beer drinking on  Cuneiform tablet

Hymn to Ninkasi 

Borne of the flowing water,
Tenderly cared for by the Ninhursag,
Tenderly cared for by the Ninhursag,
Borne of the flowing water,

Having founded your town by the sacred lake,
She finished its great walls for you,
Ninkasi, having founded your town by the sacred lake,
She finished it’s walls for you,

Your father is Enki, Lord Nidimmud,
Your mother is Ninti, the queen of the sacred lake.
Ninkasi, your father is Enki, Lord Nidimmud,
Your mother is Ninti, the queen of the sacred lake.

You are the one who handles the dough [and] with a big shovel,
Mixing in a pit, the bappir with sweet aromatics,
Ninkasi, you are the one who handles the dough [and] with a big shovel,
Mixing in a pit, the bappir with [date] – honey,

You are the one who bakes the bappir in the big oven,
Puts in order the piles of hulled grains,
Ninkasi, you are the one who bakes the bappir in the big oven,
Puts in order the piles of hulled grains,

You are the one who waters the malt set on the ground,
The noble dogs keep away even the potentates,
Ninkasi, you are the one who waters the malt set on the ground,
The noble dogs keep away even the potentates,

You are the one who soaks the malt in a jar,
The waves rise, the waves fall.
Ninkasi, you are the one who soaks the malt in a jar,
The waves rise, the waves fall.

You are the one who spreads the cooked mash on large reed mats,
Coolness overcomes,
Ninkasi, you are the one who spreads the cooked mash on large reed mats,
Coolness overcomes,

You are the one who holds with both hands the great sweet wort,
Brewing [it] with honey [and] wine
(You the sweet wort to the vessel)
Ninkasi, (…) (You the sweet wort to the vessel)

The filtering vat, which makes a pleasant sound,
You place appropriately on a large collector vat.
Ninkasi, the filtering vat, which makes a pleasant sound,
You place appropriately on a large collector vat.

When you pour out the filtered beer of the collector vat,
It is [like] the onrush of Tigris and Euphrates.
Ninkasi, you are the one who pours out the filtered beer of the collector vat,
It is [like] the onrush of Tigris and Euphrates.

WHY READ THE RECIPE?

Food preparation is an art and a science that has been practiced for centuries by people all over the world. For some, it's a daily routine, while for others, it's a passion and a hobby. A person who is interested in food preparation is someone who enjoys exploring the different tastes, textures, and flavors of food and experimenting with different recipes and techniques to create unique and delicious meals.

Whether it's baking, grilling, frying, or slow-cooking, food preparation offers endless possibilities for creativity and innovation. It requires a keen eye for detail, an understanding of the ingredients, and a willingness to try new things. A person who is interested in food preparation not only enjoys cooking but also takes pleasure in the entire process, from planning and shopping for ingredients to presenting the final product.

Food is a universal language that brings people together, and those who are passionate about it often share their knowledge and skills with others. Whether it's cooking for family and friends or participating in cooking competitions, food preparation is a fulfilling and rewarding pursuit that allows individuals to express themselves and showcase their talents.

Food recipes are instructions that guide you through the process of preparing a specific dish or meal. They typically include a list of ingredients and a set of steps to follow, which can range from simple to complex. When following a recipe, it's important to read it carefully and make sure you have all the necessary ingredients and equipment before you begin. It's also important to follow the steps in order and pay attention to any specific instructions, such as cooking times and temperatures.

Recipes can be found in cookbooks, online, or passed down through generations within families. They can be adjusted to suit your personal taste preferences or dietary needs, and can be a fun and creative way to explore new cuisines and ingredients.

Whether you're an experienced cook or just starting out, following a recipe can be a great way to create delicious and satisfying meals.

In this blog, I will be sharing my passion for cooking and all things food-related. As a food lover and amateur chef, I have always been fascinated by the art of cooking and the science of creating delicious meals. Through this blog, I aim to inspire and educate others who share the same passion for food and cooking.

In this blog, you will find a variety of recipes, cooking tips, and food-related content that will cater to all tastes and preferences. Whether you are a beginner in the kitchen or an experienced cook, there will be something for everyone. I will be sharing my own creations, as well as tried and tested recipes from around the world, with step-by-step instructions and photos to guide you through the process.

I hope this blog will become a go-to resource for food enthusiasts, providing inspiration and guidance for all your cooking adventures. Join me on this culinary journey, as we explore the world of food together!

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