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Food and Drink in Medieval Poland: Rediscovering a Cuisine of the Past. Translated by Thomas, Magdalena. revised and adapted by William Woys Weaver. Philadelphia: University of Pennsylvania Press. ISBN 0-8122-3224-0. Dickie, John (2008). Delizia! The epic history of the Italians and their food. London: Sceptre. ISBN 978-0340896419.
Nevertheless, it is used colloquially to denote both traditional restaurants where people go to eat, and bars, where people mainly go to drink and socialize. "Hospoda" is nowadays a very widespread but only colloquial word, while "hostinec" or "pohostinství" were often official names of such establishment in the 20th century, now a bit obsolete.
By the 1370s, there were pavement cafes in the Westminster suburbs but no eating-houses proper. Inns and taverns were the first to do restaurant-like business as these establishments already had rooms with tables and chairs set aside for dining. The earliest evidence for this change is from the 1420s. Eating-houses appear around the 1550s.
Queen Esther and King Ahasuerus depicted dining on, among other things, a fish dish and a pretzel; illustration from Hortus deliciarum, Alsace, late 12th century.. Though various forms of dishes consisting of batter or dough cooked in fat, like crêpes, fritters and doughnuts were common in most of Europe, they were especially popular among Germans and known as krapfen (Old High German: "claw ...
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Cuisine of the medieval Islamic world (2 C, 2 P) B. Byzantine cuisine (21 P) M. Medieval cookbooks (1 C, 10 P) Medieval wine (9 P) P. Peasant food (27 P)
Historical accounts share the details of royal and affluent life, but those of everyday people are often missing, making it hard to imagine what our own lives would have been like had we been born ...
Louisville dining menus in the late 1800s. Hotels were popular venues for banquets and a surviving menu from one at Louisville Hotel in 1872 gives some idea what people could tuck into in the era ...