Tags: Food.
The traiteur (French pronunciation: [tʁɛ.tœʁ]) in French history represents the origins of today’s restaurant. Prior to the late 18th century diners who wished to dine out would visit their local guild member’s kitchen and have their meal prepared for them. However guild members were limited to producing whatever their guild registry delegated them to. These guild members offered food in their own homes to steady clientele that appeared day-to-day but at set times.
