Where modern restaurants came from

[@manojvm]

Interesting to note that many places in semi-urban and rural south India and Sri Lanka use the word "Hotel" to mean "Restaurant". They don't have any rooms to stay but are actually true restaurants.

[@chezmoi42]

I was surprised when I went to Sydney, AU, and saw that on nearly every corner were what appeared to be pubs that were called hotels. Turns out it had to do with the old liquor licensing laws, which said that if you served drink, you must also have rooms where your clients could sleep it off, since public drunkenness was/is unlawful. They complied with a few perfunctory rooms, but didn't encourage the trade. Times have changed, but a lot of the older pubs still bear their 'Hotel _____' names.

[@mwrkhan]

In Bangladesh road side eating establishments mainly catering to the less well off used to be called hotels.

[@aragusea]

Fascinating!

[@hbfdfgjcyk555]

In Chinese the word for hotel is 酒店 which literally means "alcohol store", I think it was only fairly recently (like 50-60 years ago) that the definition shifted

[@fnjesusfreak]

@@hbfdfgjcyk555 And in Japanese it still means "liquor store".

[@adnanilyas6368]

I went to law school in Bloomington and it’s so funny to me to see all these places that I used to hang out at in your videos!

[@somewhatrepresentable5207]

I have so many friends who went to IU and I’ve visited once or twice. Super nice place and amazing food. Went to a brewery that made their own sours.

[@intervention861]

We get it, you’re a lawyer

[@fenyx2558]

@@intervention861 average McDonalds employee:

[@konnorboyette8631]

🧢

[@abelmishagilleesbenshade7904]

IU represent threaddd

[@nebopolis]

This definition of a restaurant is interesting, because the closer you get to a fancy french-style restaurant, the less the menu is emphasized. Many french restaurants (and I would argue they most certainly fit the mold of a restaurant) will offer "beef or fish" as the entire choice, the remainder of the meal being whatever the chef decided to cook that day. Or perhaps not even that for a tasting menu - you would pay for whatever the chef has decided to cook, laid out as a designed experience rather than your choice. I think for me the essence of what makes it a restaurant is the presence of a separation between parties - not common seating for everyone - as well as some degree of separation from the kitchen. You go, get a table only with those who you have chosen to sit with, and food is brought to you.

[@Florkl]

I would also argue the food part is important. Serving health drinks off of a list is catering to an entirely different need compared to getting your belly filled. The name may connect them, but the fundamental purpose behind a modern restaurant is far closer to a food stall than it is to the Restorative Houses. Especially when you realize that many food stalls had multiple options to choose from.

[@aragusea]

The shrinking of the menu is a more recent development we’ll discuss another day!

[@a-sleeping-lion]

I think the meat and fish part is in a lot of places a matter of seasonal ingredients. I heard of a lot of places that cook in the manner you described so most of the complimentary ingredients are seasonal and fresh

[@nawm8]

@Sara V. Who is 'these people' in this case?

[@slickl9608]

@@aragusea I find it funny that fast food is going the opposite route, where the options are rigid by design for the modern world of "warming it up" rather than cooking.

[@Treblaine]

In Lord of the Rings when that orc said "LOOKS LIKE MEAT IS BACK ON THE MENU!" means those orcs have prior experience with restaurant dining.

[@ItsMrBozToYou]

Orcs don't have time to cook and buy groceries! Too much land to sack.

[@joshentheosparks7492]

Checks out. Mordor represents the industrial revolution and urbanization. The feudal humans were lucky to get a joint of mutton at a pub. So orcs were there to class up the joint... literally.

[@Treblaine]

@@joshentheosparks7492 I smell a broadway musical where they tell the story of Lord of the Rings from Mordor's perspective.

[@robinvmars6191]

@@Treblaine idk if I wanna smell anything to do with Mordor

[@ukyoize]

​@@Treblaine there is two russian quasi-fanfictions that fit this niche

[@godofannoyance]

I like Dr. Spang's conversational lecture style- She seems like she'd be a pretty good teacher to have!

[@kylenevel8809]

I was thinking the exact same thing. I love a speaker that makes the listening experience pleasurable during a lecture. A good lecturer can make learning such an engaging experience.

[@SDawg2073]

I am university student living in Bloomington currently... feels like most American mainstream culture and media has forgotten about the Midwest's existence outside of Chicago, so the representation was a surprise to be sure but a welcome one. Very cool video! Go Hoosiers!

[@NiktoonsTV]

I was very surprised when I saw Doner Kebab in the video, Go Hoosiers!

[@IseeDeadLlamas]

Max from tasting history has a really good video of ancient roman equivalent of restaurants and made a snail dish that may have been served at one of them. He talked about how they were social places, notably with the amount graffiti on the walls.

[@Skeloperch]

Absolutely fantastic channel. Tasting History with Max Miller is right below Historia Civilis and Oversimplified in the "They uploaded?! I'm going to drop everything to watch them immediately" category.

[@alexmoufarrige7352]

i love tasting history ngl… maybe Adam should do a collab with him for a video

[@deanzirolli7826]

Why u promoting another persons channel on his channel kinda odd

[@benjamintillema3572]

@@deanzirolli7826 I mean at least it's related to the content of the video. And it's not like people subscribing to Tasting History is going to hurt Adam's channel. Most people who like Adam Ragusea videos will probably like Tasting History.

[@Dshappystuff]

That episode is great.

[@J-A-A-K]

In my years of traveling, my favorite “restaurants” are without a doubt the (what I call) “old-world” style of establishments that’s do NOT have extensive menus or to-order cooking. Greek tavernas in Athens, casual Iraqi-Jewish eateries in Jerusalem, guisados setups in Mexico City - they have a small, daily selection of pre-cooked dishes that you pay for and eat on the spot. It is very interesting how the pre-restaurant concept of serving foods to the masses (like Adam was talking about in inns and street stalls and such) has prevailed all around the world. There is something so basic and utilitarian and humble about those spots. They usually have the most personality and flavor, too.

[@jackyichan4759]

Then how would you categorize the Song Dynasty establishments that were also part of the “old world” in time and space?

[@gothicfan52]

@@jackyichan4759 The Song dynasty were alien space lizards and don't count. NEXT!

[@RoberttheWise]

Sounds to me like you'd absolutely love traditional Japanese restaurants. Small ventures; specialized in one kind of dish; you get in, get served within minutes of ordering, eat up, and leave. A very no nonsense approach.

[@Croz89]

From my experience greek tavernas often have quite extensive menus, even if the food is pretty simple. This might be due to tourism though.

[@pierremaggi8661]

As a Frenchman, I will not NOT be pedantic and complain that you showed a painting from the WRONG revolution, the "Liberty guiding the people" portraying the 1830 July revolution. A common mistake, arguably

[@chezmoi42]

Few countries have so many to choose from...

[@erelde_]

@@chezmoi42 It's our specialty menu. Do you want the 1789 revolution with a bouquet of Robespierre ? A 1830 quick meal on the go for the busy man ? The 1848 is also recommended by the chef. You can also take a look at our carte of Coup d'État. We have a few to choose from.

[@aragusea]

Fair mon frère

[@alsaunders7805]

@@erelde_ You left out Vercingetorix revolting against the Romans,of course just about everyone did that at least once.

[@zackaes]

Don't forget the Constitutional coup that brought up the Vème République!

[@RadenWA]

It’s interesting for me to realize that my language uses “Restaurant” as a loanword but we have a native word for “food stall/food cart”, which may imply that we’ve always had the culture of people peddling specific food from place to place but never felt the need to make a specific sit-down place with multiple menus until the concept is brought by the west. I wonder what other culture imported the idea of “restaurant” and how their native food culture was like before that.

[@sashatoao8421]

What language?

[@danedi2951]

@@sashatoao8421 he’s Indonesian

[@michaelrenper796]

We don't have to venture far from France. German has numerous terms like "Gasthof", "Wirtschaft", "Schenke" which are still used in place of "Restaurant" but still be imported the concept and word from France.

[@guiorgy]

I don't know how old those words are, but in Georgia we have some words that describe places for specific Georgian food, like სახინკლე (sakhinkle), a place that serves ხინკალი (khinkali). Edit: And yes, the word "restaurant" is imported: რესტორანი (restorani)

[@MixologistMilo]

Interesting comment from perspective of American tastes today, who love food carts and markets so much

[@ladyofthemasque]

Except we know that they *did* have menus in Pompeii: the walls in those cook-shops are covered in pictures of different kinds of meat animals and vegetables. Pictures are validly used on menus all the time. They simply didn't have *written* menus...though admittedly these weren't exactly dine-in establishments with separate tables, aka not a restaurant.

[@dylanwilliams7868]

Country: "I think I'll -" History: ROMANS ALREADY DID IT

[@horacegentleman3296]

@@dylanwilliams7868 yeah good or bad the Romans probably did it first. Even the saying "there is nothing new under the sun" "nihil sub sole novum"

[@limiv5272]

Could those have been decorative, and not necessarily the specific dishes served there? Lots of restaurants have food-related art on their walls

[@DeadlyPlatypus]

@@limiv5272 Not a lot of pictures of Beef Wellington on the walls of Chinese restaurants or borscht at Little Caesars.

[@davidoickle1778]

I thought my mother invented "Yes food" or "No food!" That's what she served.

[@barbarab9375]

It's in the *mother* job description, along with the patented *eat it or starve casserole*.

[@alsaunders7805]

@@barbarab9375 Or father, depending on who does the cooking. I was never into casseroles but what I made for dinner was what everyone ate(or not). I wasn't cooking separate meals for everyone and restaurant food was a treat a couple of times per month. 🤓🍻

[@withnail-and-i]

I bestow a new trick upon parents : yes or yes food.

[@maenad1231]

@@withnail-and-i “If you think you’re leaving this table until you finish that meal I slaved over you done lost your mind”

[@joemackey1950]

@@withnail-and-i When a kid I always had two choices at meals: Eat or go hungry. If something was served I didn't like I was told "think of the poor starving children in Germany, Japan and Korea who would love to have that". Eventually parent/child roles change and she was served something late in life, picked it and pushed it away. I then said "Think of the poor starving children in Ethiopia who would love to have that". She gave me "the look" then said "then pack it up and send it to 'em!" :)

[@LiquorWithJazz]

"Despite the fact that both the Chinese and the French have a tendency to claim they invented just about everything." So much love.

[@Cotonetefilmmaker]

he missed Italians as well, hahaha

[@kazsmaz]

He didn't mention the Brits because we did invent everything

[@swedneck]

meanwhile sweden is in the background repeatedly trying to interrupt, eventually slinking away with a tear in its eye

[@SirBojo4]

@@kazsmaz Excluding the English language.

[@jonjohns8145]

@@kazsmaz If I recall, it was the Scots who invented stuff and the English who basically stole/marketed it .. 😉

[@klte1]

I love that you took the time again to interview experts as part of a story about the history of cooking. It easily adds an interesting perspective and some variety to your videos.

[@sn1p4m4n]

I could really go for some "Yes food" right now, if I'm honest

[@ethanvillalba]

As a current IU student it made me smile to see so many of my favorite restaurants in town throughout the video.

[@Aldo_raines]

We have a restaurant (after this, I’m not sure it fits that title) here in north Texas called Babe’s. Communal seating, and the only ordering you do is for your main course (fried or baked chicken, pot roast, or chicken fried steak) as all the sides come family style. It’s appeal came from the feeling of being at a “down home” family get together at grandma’s house. It’s almost a themed restaurant, in that way. It’s certainly a throwback to less formal, tavern style experiences.

[@lorenzoboyd6889]

Years ago 'The Big Yellow House' in Summerland, California was such an establishment. I still become misty recalling their corn bread with honey butter!

[@TheIrishAlchemist205]

I love science/culture/history Monday, especially when there's guests! You're a treasure Adam, keep up the good work.

[@issacyoung6208]

having lived in Bloomington all my life before college, it's been a fun weird thing to see your references to Bloomington in previous videos (RIP Laughing Planet). A whole video in Bloomington is just an even better treat for my lingering homesickness!

[@aragusea]

We were there when they actually took the Laughing Planet sign down last week. Gutting.

[@christianosanjo]

@@aragusea why tho?

[@x3wildcard]

@@christianosanjo Because of lockdowns basically. Lots of places around here (I'm in Indy, bout an hour north of Bloomington) got hit hard by lockdowns. Small towns with not as much penetration of services like Doordash to keep restaurants afloat.

[@MrNeosantana]

This may be one of my favorite videos you've ever made. It's so interesting, and the guest is absolutely incredible.

[@rickybryan1759]

I’d love to see you tackle bistro food. Like how a slab of cooked protein, fries and salad became the default. It so weird to me that what is typical Aussie pub fare really has its roots quote recently in 1800’s France. It’s so ubiquitous to think 150 years ago it was innovative.

[@simonbauer83]

Dr. Spang has a pleasant way of explaining and talking.

[@Shizzy_Mac235]

Extremely! She sounded so delighted to share her knowledge on a subject she loves. I felt like I was being talked to not talked at, and informed not lectured.

[@skykid]

Dr. Spang seems so interesting, I would love to hear her talk about everything edit: and I LOVE her scarf, that historic map!

[@dozyote]

Dr Spang is a delight to listen to! I hope you manage to find another video topic to have her back for

[@AliyaTebawi]

As an Indiana University grad so happy to see this video! Miss Bloomington IN!

[@redram9]

So happy to see Le Petit Cafe called out in your video. An absolutely stunning restaurant in Bloomington. If you are ever in the area and have someone you care about that you want to truly treat, go to this restaurant! I also love you sitting down with your family at Farm - gotta get that write off by bringing your camera and making this meal a business expense.

[@tunamuffinsand4770]

As someone who lives only about 35 minutes outside of Bloomington Indiana I can say that any time I find myself there I love finding new restaurants to try.

[@OveranalyzingStarWars]

Always love learning from your videos Adam!

[@ciocio-san]

the way dr. spang spoke reminded me of my grandma, i miss her

[@zk_otb1264]

I love how Adam always teaches you a history lesson with cooking every video lol

[@snoote533]

Man just talks about food and makes our day better.

[@snoote533]

@lord And you dood, don't spam dat here, it's not cool

[@edje_tean5794]

You'll love TastingHistory

[@snoote533]

@@Noam-Bahar I mean, it is a bot I like to do pointless things tho

[@WanderTheNomad]

More like every other video. Some of his videos are more about the recipes. And the others are more about the science/history of food. Sometimes he pairs them together with one video about the science/history and another with a recipe relating to the science/history. Brownies

[@pierre-louislamaze8802]

Great video ! You should totally look into Aguste Escoffier's life for a follow-up video on the modernisation of the kitchen inside the restaurants. Its quite amazing how he changed the face of western cooking during the 19th century and early 20th.

[@Grilnid]

I clicked on the video thinking "if there's not a single mention of Escoffier in there i'm gonna be upset" but I wasn't thinking about the same kind of "modern". Defo a great video idea I would love to see Auguste get some love!

[@pierre-louislamaze8802]

@@Grilnid My thoughts exactly ! I discovered escoffier randomly when a documentary was airing one afternoon and cant say i regret it haha his story is so interesting

[@alsaunders7805]

Back when I was an apprentice chef I had to write a research paper about Escoffier, very interesting fellow. "Fonds de cuisine" forever. 🤓🍻

[@Grilnid]

@@pierre-louislamaze8802 I'm betting it was the Arte documentary on him wasn't it

[@pierre-louislamaze8802]

@@Grilnid dang right it was

[@matthewbrotman2907]

There is a legend that the word “bistro” comes from the Russian “быстро” (“quickly”), brought to Paris by occupying Russian soldiers after Napoleon’s defeat. The veracity of this is, err, disputed.

[@NichtMaddox]

I’m stealing this to sound cool and smart

[@theq4602]

Alexander I would love for this to be true.

[@aniseedus]

I always thought Russian took it from French, like they did with ресторан('restauran') and магазин('magazin')

[@MrPh30]

And Russian service came to France the other way also. Serving each dish on plates ,not buffet style like the one from before.

[@peterbreis5407]

..and Aussie soldiers from WWI made it a joke word because bistro sounds like piss, so cheap wine became piss and to go out drinking became a "piss up" because that's what it led to.

[@acarnold]

Love everything about this channel. Interesting topics, well presented, nicely edited. Bravo.

[@missinglink_eth]

Lived in Bloomington for 15 years. Lots of good pics and places in this video.

[@AndrewAMartin]

Love the callout to "Breaking Away" with the Cutters t-shirt...

[@bradleythornock8627]

Total side note, but one of my friends back in high school was totally obsessed with the movie Breaking Away, and Adam’s “Cutters” shirt brought back some fun memories. Thanks for that

[@devanbrowne8706]

This stuff is fascinating! Idunno if this is straying a bit too far from the topics you cover on this channel, but I'd be really interested to know more about the historical institution of the inn. I think most people's ideas about inns today comes from medieval fantasy stories, where it's often just presented as like a modern restaurant slash hotel. And I think we mostly understand that that's not strictly accurate, but aren't clear on how specifically they differ. What would it really have been like to stay at an inn? What would have been like to *run* an inn?

[@MadMadCommando]

Instead of food cooked to order, inns would have a sideboard you could pay to eat from. This is where "room and board" came from.

[@aidanjohnson3169]

@@MadMadCommando some inns served food as well as drinks made to order

[@aundreyyakar1272]

Check out Shadiversity's youtube video about medieval inns.

[@someguy4262]

They might feed you, but they wouldn't (generally) accept randos just to serve them food, and it certainly wasn't a pub(lic house) for people to go hang out and drink in. Also, unless you were paying a fortune you'd be sleeping with several other people in the same bed in the same room, and this was accepted as the norm. Inns also didn't even vaguely exist in most towns. Big towns/cities or small ones on highly-frequented trade routes/roads would have some, but otherwise you would mostly either just sleep outside or ask for (and probably be given) hospitality from a castle or a monastery or just a random person's house (of someone approximately your class).

[@buttons3947]

Ooh what a good idea for a video!

[@michaelmcnally1242]

Professor Spang's book is fantastic, it's basically my favorite book ever.

[@jacobmatheson6874]

I would love to see a history of Lent's effect on the American food and restaurant industries. How the supply chain must accommodate every year, how restaurants change their operations, etc. A bit late in the season, I know.

[@shawniscoolerthanyou]

And conversely, the affect of food culture on lent, like all of the things classified as "not meat" to accommodate.

[@jasonreed7522]

Also all the things with "peculiar" classifications and the various reasons for those classifications. For instead honey is considered raw meat, which is interesting as most people can eat the inherently self preserving antimicrobial substance raw no problem but raw meat sounds like food poisoning. (Its for tax reasons, most things are done for tax reasons, either to levy extra or to avoid). Realistically honey being 80% sugar is probably better considered a syrup, albeit one made by insects processing sugary plant fluids and not humans boiling down maple sap, refining cane sugar into molasses, or corn syrup.

[@burrito7833]

I really like the way that Dr. Spang presents the information. She makes it quite easy to understand

[@dylanharris1941]

I’m a junior at IU and it’s crazy seeing the food trucks and buildings I walk past everyday! Shocked I didn’t see you recording b-roll 😂

[@brenankean6634]

one of the few channels i've ever followed a tutorial from. Love the high production quality and great topics

[@carsonswitalski9098]

Because of this video I would like to visit every restaurant in Bloomington. Through the course of your videos, you have made them sound so good.

[@theslamjamfrincisco2820]

Almost every restaurant in your town is probably great and you don’t know, excluding the chains, go to them and look up ones you might’ve not seen while driving

[@carsonswitalski9098]

@@theslamjamfrincisco2820 Every town has it’s hidden gems, my point was just that Adam has constantly made Bloomington’s restaurants sound especially enticing.

[@StephenJohnson-jb7xe]

At first glance I thought the "Food counter in Pompeii" was a very public toilet. Also I remember recently that France recently wanted to restrict the use of Restaurant to establishments that prepare everything in their own kitchen because there was an increase in the number of places using mass prepared foods.

[@aceguy1234]

So many of my favorite spots in this video. The best restaurant not covered in Bloomington though is Burma Garden (formerly known as Mandalay). Excellent pho.

[@kevting4512]

France: We invented restaurants! China: *Laughs in Song cuisine*

[@kasrkin519]

"The Song Dynasty fell and de-urbanized" is a euphemism for slaughtered by Mongol conquest lol.

[@greasergaming156]

Yay!!! I'm excited to see you traveling and making videos. Already love and prefer the food topic vids, and I remember how you've talked about wanting to travel when the pandemic settled down. I'm hyped for what's next

[@amira218]

I went to Purdue, so it incredibly hard for me to focus on anything but the fact that this video is set at IU.

[@htmmt-podcast]

This video really made me miss Bloomington’s food scene! It’s where my love of cuisine really started!

[@PRSteve27]

I've barely started watching but I love the Breaking Away reference on your shirt!

[@yvesmorneau2492]

As a French Canadian (Quebecer) I get more and way more interesting French history they any other places . Keep it coming! Merci monsieur Ragusea

[@PwncakeOW]

I really love your channel dude. You don't half ass your content. I wish you continued success.

[@chrisadams2728]

Representing Bloomington with the Breaking Away T-shirt! [chef's kiss]

[@foranken]

Another great teaching video Adam! Your channel is so much more than recipes (love those also), and you do such a good job of presenting them. Your curiosity has made me curious also.

[@陈独秀-v3f]

If anyone has ever read Water Margin, there are many descriptions of the food (and people) served at these restaurants

[@MlleAdler]

Cutters! I loved Breaking Away

[@lorenzoboyd6889]

Adam, I have been curious about this topic for >6 years. Thanx for the tutelage!

[@SanjeevRau]

opening this video from my apartment in bloomington this afternoon was a pleasantly surprising experience!

[@sofiatgarcia3970]

Thanks, Adam. That clearly took a lot of time and effort, and indeed it was an awesome video.

[@theor7843]

This comment is made in ambiguity but will die in inconspiciousness. I've been very busy as of late and Adam you are the reason I made my account on youtube. I enjoy gaming as well as cooking and I went to IU for my degree in culinary arts. I work at both Farm and The Irish Lion in Bloomington Indiana and I'm glad you had the grace to showcase us both. I'm sorry I missed you on both occasions because I would have loved to meet one of my true inspirations however it's a high chance while you were at Farm that I would have played a part in preparing your meal. (what looks like) Our Top Loin (could be our Iberian Loin) topped with Fried Onion adjacent to our Piquant Kale salad, Potatoes, and lemon wedge. I hope you got a chance to check out our downstairs bar!(unless you were with the kids.) Both places I work at are great spots for culinary experiences and you wouldn't be disappointed in going to either!!!

[@Rynamony]

I wonder how takeout will change how we conceptualize restaurants in the future, specially with things like uber eats and other "we bring it to your house" kind of services becoming more and more normalized in cities. There's a "restaurant" near my house that has no sitting space, instead you see the menu online, order whatever you want, and they bring it to your house. They sell full meals for several people at a relatively cheap price, so it's become pretty popular in my neighborhood, and we all call it a restaurant, even though there're no tables to sit at.

[@TheBurritoLord]

It’s interesting being in the middle of a shift in history. Kind of when the restaurants shifted from selling restorative boullions to more types of food. If you don’t pay attention you don’t even notice it’s happening

[@rowdy1003]

The "restaurant" you mentioned is actually a cloud/ghost kitchen. And the reason they can sell meals for cheap is that it's much cheaper to run a cloud kitchen than an entire restaurant.

[@nancylindsay4255]

Many of these, I think, born during the pandemic.

[@jasonreed7522]

Technically pizza delivery has been a thing for quite some time. (Admittedly a NY pizza is a pretty delivery friendly food form) And drive throughs are also nearly as old as fast food is, both of which are definitely precursors to the modern concept of uber eats. Also covid closing down traditional indoor dining gave these services the edge they needed to really take off and now they have enough of a foot hold to probably survive well after covid is fully gone.

[@gabrielanderson8783]

IU Alumni unite! Honestly the perfect place for a topic like this. So many good places there!

[@ericcutler5463]

The most engaging video. Thank you for the history of restaurants. I’ve always wondered about this and you’ve put it in a very concise way.. Thank you once again!

[@entropy444]

It all comes down to how you define a restaurant.

[@hannahthomas8850]

"yes food, no food" sounds like my parents....

[@mattywoo]

That push zoom at 6:54 really needs some dramatic music to underscore the profundity of it all XD

[@Grattenj]

It was very interesting listening to Dr Spang. She seems to really have done her research, and very nice listening to her explain the dynamics of what would become what we know as restaurants today. Thank you, very interesting video.

[@lisameskimen9296]

Loved this and hearing directly from Dr. Spang. Great video

[@dougsteel7414]

I find your channel fascinating. Unless you've already done it, could you make a video about nutritional yeast - where the umami taste comes from, what sort of yeast is it, how do they grow and kill it, where does it occur incidentally etc? 👍

[@jonathanjones6603]

Just gotta say I really love your breaking away shirt

[@andredetoni897]

Finally getting to know Bloomington, a city that runs deep in the Ragusea Lore

[@anthonymejia835]

Lauren: lets eat out more often this month somewhere fancy Adam: lemme bring my camera and make this a bussiness tax write off

[@christopher19894]

I'm always surprised at how interesting you can make any food history topic.

[@yanksrock1000]

Great, well researched video! Perfect follow up to the Michelin Star video

[@MrPh30]

A episode about Careme and Talleyrand would be good ,each their life and struggle that in many ways led to much of what we take for granted today.

[@FlyveHest]

What a fantastic expert you found for this video, I thoroughly enjoy the wisdom of Dr. Spang :)

[@tomhalla426]

Napoleon Bonaparte was not all that short. The malign little person theme was due to British and Austrian cartoonists. Mind you, he was short by even the standards of the day, but not that short.

[@walterw2]

Dr spang needs her own youtube channel, she has that thing where she totally grabs your attention while she explains something

[@goingupandupandup]

adam always coming in with niche topics we never knew we needed

[@Imustscream]

Breaking Away is one of my favorite films. Great shirt.

[@wanderingjim7402]

Nice video, I really enjoyed it and will be purchasing Dr. Spang's book because of it. As an ex restaurant lifer and current foodie, I found it an interesting topic.

[@nerdpersona]

Loved this video, the history was really fascinating. I'm really excited to try some of these restaurants. Kinda surprised mother bears wasn't in the B-roll though 😉

[@Ealsante]

One fact about the Song Dynasty restaurants - surviving records from the Song imperial palace have had several notes about the emperor ordering takeaway from some of the well-known joints in the capital of Kaifeng. One such example was a post-midnight order, recorded in the palace guardhouse, of an order from 'Granny Li's Fish Broth' which was placed for His Majesty himself. In fact, ordering takeaway became such a thing that writers noted how many Kaifeng houses had practically no kitchens: "delivery in warmed boxes was plentiful, and hardly anyone prepares their own meals".

[@roymarshall_]

What interests me the most there is what kind of packaging they used to hold the food in. They didn't exactly have cheap disposable bowls/dishes as far as I am aware.

[@Ealsante]

@@roymarshall_ Well, in Asia the use of leaves of all sorts is pretty common. Rice dumplings are wrapped in leaves, then tied up with ropes. Or you could use a bamboo segment, or a ceramic bowl with a cover, or what the hell, if you're delivering to the Emperor, just get a proper lacquered wooden box.

[@ChefKevinRiese]

Too bad you didnt cover Americas first restaurant- Delmonico in NYC. They were ground breakers in so many ways and still functioning!

[@rosalie4069]

The history of food podcast also covered this in an interesting episode. I really recommend it!

[@naftalibendavid]

Left Bloomington in 1990. So glad it’s still flourishing.

[@mwrkhan]

Went to grad school in Bloomington 24 years ago. The place has gentrified.

[@ardenthebibliophile]

Interesting tidbits on the origin of Cafe and Bistro as well!

[@rollonfood]

This guy is a content machine. I can barley get a video done in 2 weeks!

[@boblehmann1644]

Maybe try wheat or oats? Sorry, Couldn't resist :)> NASN

[@rollonfood]

@@boblehmann1644 haha. No actual pun intended.

[@ChefKevinRiese]

Maybe he doesnt work 40 hrs a week bustin his ass. This is probably his job.

[@rollonfood]

@@ChefKevinRiese true true. It's so hard to get home from work and... Work.

[@aragusea]

yeah, this my full-time job, would be unfair to compare my output with that of anyone who has a real job!

[@dansanders9121]

Hi, I'm actually a Roman archaeologist and I want to correct a small point. We actually know that in Rome they absolutely knew about menus. They had them in their brothels. There are a few preserved frescoes from Pompeii as well as some contemporary written sources that talk about a variety of food on offer in a variety of different taverns, ranging from what we would call fast food all the way to "regular" sit down restaurants. Several scholars suggest restaurants as we understand them would have absolutely been a thing in Rome, at least in certain major prosperous cities. Otherwise, this video was great and very informative, love your stuff.

[@AlbatrossCommando]

Yeah I was gonna say there are well preserved menu murals in the eateries of Pompeii.

[@RJStockton]

1:30 Thermopolia were Roman and Greek public eateries. They even invented the hamburger, which we have the recipe for.

[@s_junowo]

Hey! I live in Bloomington, nice to learn some cool history and see shots of this amazing town 😊

[@AniBAretz]

That inn, with family style dining, pay for a night in a room and get dinner included, reminds me of similar scenes in "Man of La Mancha."

[@BillBraskyy]

2:22 Video: _Food counter in Pompeii_ Me: *I think that's a public bathroom*

[@evanmccarthy9500]

Classic ending shot, stalking from the bushes

[@robwyyi]

It seems the best angle to view restaurant is it’s commerce aspect. With advent of wages and rise of modern currency as a medium for compensation for services was able to be redeemable by currency. I don’t think people started eating more but rather the form and medium changed.

[@leehurst172]

This really explains the proportions and stylizations of "fine dining" establishments

[@ismetyalimalatli7581]

In Turkey, alongside Restaurant, we use the term "Lokanta" for eating establishments. I think it originates from Italian, not sure, don't speak Italian. It is generally used for rather daily eating establishments rather than fancy places, we use restaurant for them, but it was not so back when I was a kid in the 80's. It was a mix then. I wonder what is the original Turkish word for eating establishment, if there is one. We tend to adopt "foreign words" as nouns of concepts we didn't have before. We are more or less still nomadic minded in most aspects after all.

[@zhanwenchen9238]

Don’t forget the first drive-through coffee shops were coffee sellers on the bridge for people in boats!

[@ryannickens7848]

Fascinating video, Adam!