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History of Catering

How Catering Started

The history of commercial cooking and fine cooking dates back to the 4th century BC. It all started in China but the culture of eating and drinking heavily was already important in the prosperous years of ancient Egypt. However, the food business only came from the hospitality industry, which was often comfortable, when the first real hotels and guesthouses were built in ancient Greece.

The prosperity of ancient Greece continued into the Roman Empire. At first, the lodgings of the Roman soldiers were found along the military roads and trade routes, and in time they were opened to all travelers. During the Middle Ages in Europe, the first signs of the rebirth of the food trade were seen in monasteries that catered mainly to the needs of the many Christians who traveled to Rome. The series of Caravans served the same purpose in the East and began there around 600 AD. During Charlemagne’s time, food trade flourished and spread throughout Europe because transport and trade needed a safe place.

Food trade was heavily influenced by the church in the late Middle Ages. In addition, newly installed governors, booming trade, the substitution of natural resources for money, and increased transportation all contributed to the popularity of the catering industry.

The food industry spread in Germany from the 14th to the 15th century and this attracted the attention of legislators. The first license to “examine alcohol” was issued by the Augsburg Elector in 1530. It was also in the same year that the law “Reformation gutter Polizey” was established and this replaced many regional laws. After the law was established, various regulations for hostels and boarding houses were issued and this led to the regulation of serving drinks, the size of beer cups, and the quality and purity of beer, although the number and type of dishes were raised in the “Zehrordnung” law. Over time, hostels and houses began to grow. The term “Seefahrts- und Schifferhäuser” was first heard in the coastal towns in the time of Hans. As a part of the technology, inns and rathskeller restaurants emerged, and to this day, they can still be found as places called “Gasthof zur Post” or “Ratskeller”. Changes in transportation, technology, population growth, and the sudden rise in travel and tourism led to a rapid evolution of gastronomy that made it an important part of the national economy.

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