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People have been dining away from home for millennia. Excavated artifacts from ancient Rome have shown evidence of thermopolia, street taverns that served wine and hot food. One of the earliest examples of a modern restaurant culture emerged in 12th-century China during the Song dynasty, in which dining establishments welcomed business travelers with singing waiters and highly choreographed steps of service. In Japan, the teahouse traditions of the 16th century evolved into the kaiseki, a multicourse tasting menu featuring seasonal and local ingredients.
Around the same time, in 16th-century Europe, a tradition known as the table d’hôte (host’s table) emerged. This fixed-price meal was eaten at a communal table, with one midday seating and a single meal for everyone. It was only later, in 18th-century France, that restaurants began to offer printed menus with multiple options and multiple seatings for guests. The word restaurant comes from the French word restaurer, “to restore oneself,” and these restaurants emerged from bouillon shops and Parisian café culture, in which the guest, not the chef or tavern keeper, chose what to order.